This week's post focuses on the deceptively complicated hardboiled egg.
The subject has fascinated me lately. Not only are they a healthy source of lean protein, but they’re also extremely versatile. They’re a kind of blank canvas, just waiting for a punch of flavor and complimentary textures to be added.
Boiling one to perfection- meaning absolutely no sulfur smell- seems to be as illusive as the Holy Grail, however. The key is to avoid over-cooking the egg at all costs, for nothing ruins an egg salad faster than green yolks and a pungent aroma!
I’ve included below what I believe is a foolproof recipe for basic hard-boiled eggs, as well as the perfect way to highlight them: a cobb-style shrimp and egg salad. The combination of succulent shrimp, creamy avocado, smoky bacon, sweet cherry tomatoes, and tangy blue cheese lend a great base for perfectly prepared eggs.
The Hardboiled Egg: Conquered
. Place 5-6 large eggs in pot with cold (but not freezing) water that covers them by an inch
. Turn stove on medium heat
. Cook for 25 minutes uncovered
. Place immediately in an ice bath and let sit for 15 minutes
Shrimp and Egg Cobb Salad:
Serves 4
5 slices bacon cooked, chopped
1 cup halved grape tomatoes
.65 pounds shrimp (about 20 large shrimp) (salt and peppered, cooked in bacon grease)
2 tbsp mayo made with olive oil
1 ½ tbsp chives, finely chopped
6 hardboiled eggs, chopped into large pieces (I only used 3 with yolks)
1 avocado, cut into small chunks
Juice of 1 small lemon
Salt and pepper to taste
. Combine all ingredients, tossing gently to coat
. Sprinkle with blue cheese to taste
. Garnish with additional chives and serve immediately
* Cook’s note: This recipe is perfect for a picnic, as long as you do not allow the avocado to be exposed to the air for a lengthy period of time beforehand. Also, for an elegant summer lunch party, you could fill avocado cups with the mixture to serve
Somebody smelled the bacon...!
