Yield: Yields 8
The trick to perfecting this classic hors d’oeuvre is to steam your eggs, which helps them cook evenly without overcooking. This recipe can easily be doubled or tripled to serve a crowd.
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Make Ahead Tips
You can prepare and refrigerate them up to a couple of hours ahead.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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