Egg Series - Hard Boiled

I have met quite a few lovely 20 somethings that wish they knew how to cook. "I can't even boil and egg" is a common quote. I started thinking about eggs. The perfect complete protein and so versatile. I know that I can use practice on some techniques so thought that a series devoted to egg preparations would be helpful to every cook. 

I have been craving egg salad lately and knew this was the perfect time to get started with hard boiled eggs. These perfect orbs of protein have only 70 calories, come in their own carrying case and can be used in so many recipes. 

Two important tips for great hard boiled eggs.

• Use eggs that are at least two weeks old. They are best for boiling and will peel easier. Fresh eggs are almost impossible to peel. 
• Chill in ice water as soon as you pull them out of the hot water. This keeps your eggs from having the icky green ring around the yolk. 

Basic Hard Boiled Eggs

• Take a bowl and fill it with ice and some water. This will be where you place your eggs after cooking. 
• Take desired amount of large eggs and place them into a saucepan. Cover the eggs with cold tap water covering them plus an inch. 
• Bring to a rolling boil over high heat. Reduce heat to a lower medium boil and cook for an additional 10 minutes.
• Remove from heat and immediately place eggs in you bowl of ice water. Chill for 10 minutes in the ice water. 
• If you are not using immediately place in refrigerator for up to 1 week in their shells.

You now have perfect hard boiled eggs. You can eat them plain or use them in a variety of ways. One of my favorite things to do with them is make egg salad. 

My mom made egg salad often when I was growing up - on white bread. Some thing to know about my mom is that she does not like mayonaise. The other thing is that she chops all her ingrediants in recipes very small. Both of these come in to play in this classic egg salad. 

Egg Salad

• 6 hard boiled eggs peeled
• mayonaise
• salt and white pepper

Slice eggs and place in a bowl. 

Take a sharp knife and fork and continue to slice them into small pieces. We don't want chunks here. Once you have an even dice of eggs you are ready to mix. 

Season with salt and white pepper to taste. Add a dollop of mayonaise - less is more and you can add if needed. Mix and taste. You should have an egg salad that holds together with a creamy texture but it not drippy or over mayonaised. Pure perfection. 

I like mine on white bread or toast. Today I toasted a baguette and topped it with egg salad for lunch. Yum! Enjoy!