Tilted Forum Project Discussion Community - View Single Post

Charlatan · 02-27-2011, 04:39 PM

My current favourite way to cook eggs is scrambled as per the video above. Except I use cream rather than creme fraiche and I also toss in some grated Parmesan cheese (just be careful to not add to much additional salt as the cheese is already salty).

I have also been playing with hard-boiled eggs. To make the perfect hard-boiled egg is to put your eggs into a pot and cover them with water. Put the pot on the heat and bring them to the boil. As soon as they boil, take them off the heat and cover the pot. Let them sit for 10 minutes. Take them out and immerse them in cold water (it will help stop the cooking, but more importantly it will make them easier to peel).

You will have eggs that do not have that sulphurous black gunk around the yolk. The whites will be cooked and the yolks will be heavenly. For my money, these go best with a simple warm potato salad.

Ingredients

* 1 1/2 pounds fingerling potatoes
* 4 eggs, hardboiled and halved
* 2 tinned anchovies, minced
* 1 1/2 tablespoons grainy Dijon mustard
* 1 garlic clove, minced
* 1/4 cup white wine vinegar
* 1/2 cup canola oil
* Handful of baby green beans
* 1/4 cup water
* Pinch of coarse salt and grinding of crack black pepper

Directions

1. Wash and place fingerling potatoes into a pot of water. Bring to a boil, add salt and simmer till just fork tender. You can use the same pot for boiling eggs. Just watch the time.
2. While potatoes are cooking, make dressing in your serving bowl or if you have a mortar and pestle, use that. Begin with mashing the anchovy into the mustard and garlic. Add vinegar and slowly whisk in the oil. If too thick, water down a bit with water.
3. Blanch beans, drain and chill down with cold water bath. Drain on a towel.
4. Peel eggs. And cut in half.
5. Drain potatoes and while still warm, drop into bowl with dressing.
6. Add beans and eggs.
7. Fold all gently together and serve warm in shallow white plate/bowls

02-27-2011, 04:39 PM	#2 (permalink)
Charlatan Getting it. Super Moderator Location: Lion City	My current favourite way to cook eggs is scrambled as per the video above. Except I use cream rather than creme fraiche and I also toss in some grated Parmesan cheese (just be careful to not add to much additional salt as the cheese is already salty). I have also been playing with hard-boiled eggs. To make the perfect hard-boiled egg is to put your eggs into a pot and cover them with water. Put the pot on the heat and bring them to the boil. As soon as they boil, take them off the heat and cover the pot. Let them sit for 10 minutes. Take them out and immerse them in cold water (it will help stop the cooking, but more importantly it will make them easier to peel). You will have eggs that do not have that sulphurous black gunk around the yolk. The whites will be cooked and the yolks will be heavenly. For my money, these go best with a simple warm potato salad. Ingredients * 1 1/2 pounds fingerling potatoes * 4 eggs, hardboiled and halved * 2 tinned anchovies, minced * 1 1/2 tablespoons grainy Dijon mustard * 1 garlic clove, minced * 1/4 cup white wine vinegar * 1/2 cup canola oil * Handful of baby green beans * 1/4 cup water * Pinch of coarse salt and grinding of crack black pepper Directions 1. Wash and place fingerling potatoes into a pot of water. Bring to a boil, add salt and simmer till just fork tender. You can use the same pot for boiling eggs. Just watch the time. 2. While potatoes are cooking, make dressing in your serving bowl or if you have a mortar and pestle, use that. Begin with mashing the anchovy into the mustard and garlic. Add vinegar and slowly whisk in the oil. If too thick, water down a bit with water. 3. Blanch beans, drain and chill down with cold water bath. Drain on a towel. 4. Peel eggs. And cut in half. 5. Drain potatoes and while still warm, drop into bowl with dressing. 6. Add beans and eggs. 7. Fold all gently together and serve warm in shallow white plate/bowls __________________ "My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars." - Old Man Luedecke