10/2/08 | Egg Salad Sandwich
[ Currently Eating: Tacos Baja Ensenada Fish Tacos ]
This was meant to be a longer post plus recipe on the merits (and pitfalls) of the Egg Salad Sandwich. I was going to get all fast and furious with the egg jokes too. But I’m still gurgling around in the bloggity-mosh pit on Cheaplander trying to implement things and track down various blogbugs. They bite, ouch.
So I’ll leave all the eggxtras for another day. Oh, before I go: I did have one tip for cooking hard boiled eggs. I’ve forgotten if I already posted this. Actually, this idea is originally from ex-jailbird Martha Stewart.
To get really nice, fluffy, but moist yolks for hard boiled eggs, place your eggs in a medium pot and cover with cold water. Crank up the heat – but don’t walk away. Because if you’re like me, you’ll forget the eggs are on the stove. When the water just begins to boil (but before it’s all going crazy-bubbling-with-the-cheezwiz), turn off the heat and put the lid on the pot securely. It needs to be pretty well sealed.
Then, just leave it for 12-15 minutes. I think everyone’s preference for yolk tenderness is different, so you may need to adjust the time. The carryover heat cooks the yolk nicely. We’ve been using this method pretty exclusively for years now.
(Oh, I’ve listed this post in the 3 dollars or less category, even though there’s no real recipe. But yeah, it definitely comes in under 3 bucks. Probably could make a half dozen egg salad sandwiches for that.)
One last thing – if you have a good egg salad recipe or any eggstra special ideas, please leave a comment. By the way, I like my egg salad with chopped ham in it – you might have been wondering if those pink things were red onions. Nope, it’s ham. I also chop the onion (green or white) eggstremely fine – I don’t like biting into chunkety chunks. But to each his own I guess…