How to Make Soft-Boiled Eggs with Sage Aioli | Big Little Recipes | Food52

In this episode of Big Little Recipes, Renee Erickson brings a delightful spring treat that only needs a handful of ingredients to make. The richness of the soft-boiled eggs paired with the herby flavor of sage aioli and crunchy texture of the fried sage makes this a perfect appetizer or snack. GET THE RECIPE ►► https://f52.co/3yPGSKK

COOK TIME: 5 minutes
SERVES: 6-8

INGREDIENTS

Soft-Boiled Eggs, Sage Aioli & Fried Sage
3 large egg yolks, plus 8 large eggs
2 tablespoons freshly squeezed lemon juice
1 batch Sage Oil (below)
Fine sea salt
1/2 cup (120 milliliters) grapeseed oil
16 to 20 sage leaves
Crunchy sea salt, to finish
Extra-virgin olive oil, to garnish

Sage Oil
1/2 cup (9 grams) sage leaves
1 1/2 (350 milliliters) grapeseed oil

Excerpted with permission from Getaway: Food & Drink to Transport You by Renee Erickson (Harry N. Abrams 2021).

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