To obtain well-cooked eggs, boil them in a saucepan with cold water for 8 to 10 minutes after boiling. Once cooked, drain them, rinse them under cold running water, and then let them cool in a bowl with water and ice. When they are cold, peel them gently. If you want a slightly softer and more tender yolk, consider cooking for about 5-6 minutes.
You can prepare homemade puff pastry or, alternatively, as it is a rather elaborate and complex preparation, you can buy it directly ready-made (you can find it in the refrigerator section of the supermarket). To obtain nice strips of puff pastry with a wavy movement, cut them using a serrated wheel.
If you don’t have Hungarian salami, you can substitute another type of salami or any other salami, as long as it’s cut into thin slices. You can also sprinkle your puff pastry packages with a mixture of various seeds such as poppy, pumpkin, flax, and sunflower.
Excellent both hot and cold, these crusted eggs are easily prepared in advance.
Storage:
Eggs in a crust can be stored for 2 or 3 days in the refrigerator, well wrapped in plastic wrap or sealed in an airtight container.
