Sunday, October 2, 2011

Egg Salad

Egg Salad You'll need 8 extra large eggs. Raisin bread. Mayonnaise [i like Hellmann's low fat]. Black ground pepper [coarse is preferred]. Salt [sea salt preferred] And water---enough to submerge the eggs---your measurement will vary depending on the size of the pot you're using for boiling. One trick i've learned about boiling eggs: take the eggs out of the fridge 15-20 mins before placing on the burner. This will make it easier to remove the shell when peeling. i also place the eggs in a steamer colander and then put them in the pot for even heat distribution.

Add a tablespoon of salt to the water. Again this helps when peeling the shell. Bring the water to a boil [Approx 1hr-1hr 10mins]. Next remove the eggs from heat and immediately rinse with cold water. Once again this helps make for easier peeling and it makes handling the eggs cooler to the touch. Fork the eggs. For this task i find that a pastry fork works better than a fork that's used for eating. Add pepper to preference [i like a lot :D ] Blend in 2 tablespoons of mayonnaise. If you like your egg salad creamier add 4 tablespoons of mayo. Et Voila! Egg Salad. A nice piece of Bibb lettuce goes nicely but i confess i don't always add it.


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