There is still another way to preserve an egg

This time, using preserved lemons

Eggs from my old flock

Earlier this week, I shared some favorite recipes for pickling and preserving your eggs. But there’s another version that’s so good I thought it deserved its own post.

Preserved lemons, or whatever citrus of your choice preserved using that same method, make some of the best-tasting and lovely eggs I’ve ever had, with a nice, firm texture and a bright, enticing lemony flavor that’s really nice on a Niçoise salad or just about anything else.

Here’s how I make them: