>> Thursday, 27 September 2012
Hey, I know it's been a while since I've posted but I am still around. Just like you, I'm trying to balance life and work and to make times for the things that I do enjoy, like sharing with you.
The most "difficult" part about making this egg salad is boiling the eggs just right. You want it hard boiled but not overcooked so much that the yolks become rubbery and dry. You want to cook the eggs and cool them down immediately so that that grey sulphur ring does not develop around the yolks.
Everyone has their way of boiling eggs but here's what I do and it that works for me, every time.
- I always bring the eggs up to room temperature - this enables even cooking
- Add the eggs to a large enough sauce pot so that when they boil, they don't bump into each other and crack, there is room for each egg to move around freely.
- Cover the eggs with tap water, cover the pot and bring to a boil, once the pot comes to a boil, cook for 6 minutes exactly and then transfer the eggs to an ice bath - lots of ice and just enough water to make it very cold. Remember that the ice is going to melt some when the hot eggs are plunged into it.
- Let the eggs rest in the iced water for about 7 minutes before attempting to peel them.
Now when it comes to egg salad, I am looking for creamy, not runny, so I add just enough mayonnaise and mustard to give me that texture.
- 4 eggs, room temperature, boiled, cooled and chopped in large pieces
- 2 - 3 teaspoons real mayonnaise
- 1 teaspoon grainy mustard
- 1/4 teaspoon table salt (or to suit your taste)
- A few grinds of fresh black pepper
- Optional: a small squirt of lime or lemon juice
- 1 scallion/green onion sliced thinly, white and green parts
- Add all the ingredients except the green onions/scallion to a bowl - mash and mix. Do not over mash, you want the eggs to have some texture.
- Fold in the green onions.
- Serve immediately or chill in an airtight container until ready to serve (best consumed with 2 days).