Newspaper article St Louis Post-Dispatch (MO)

Eggs: All They're Cracked Up

Newspaper article St Louis Post-Dispatch (MO)

Eggs: All They're Cracked Up

Article excerpt

OF ALL THE standard American salads - tuna, potato, macaroni and egg - it is egg salad that I embrace.

To make perfect egg salad, you need a perfectly cooked egg with a soft, dark yellow yolk. The consistency of the yolk must be dense but buttery, with absolutely no gray shadow around the circumference. The white should be solid but tender, never rubbery.

To meet this criteria, place the eggs carefully in a small, deep saucepan and cover with cold water. Turn the heat under the pan to medium and heat until the water comes to a full boil. Cover the saucepan; remove from the heat and let the eggs sit in the water, undisturbed, for 15 minutes. Uncover the pan; drain off the hot water and add cold water to the pan.

Crack the shell of each egg by hitting it lightly on the edge of the pan. Let the eggs cool in the pan of cold water. Do not refrigerate the eggs, as the best egg salad is made with freshly cooked eggs that are still warm or at room temperature. When the eggs are cool enough to handle, drain off the water and carefully remove the shells.

Once the eggs are peeled, I quarter them into a bowl and let the natural stirring motion of blending in the remaining ingredients break up the egg just enough. I hate mashed-up egg salad.

To the quartered eggs, I add mayonnaise (the real thing or the reduced-calorie variety), minced sweet onion, thinly sliced celery and salt and pepper. Sometimes I add torn fresh basil leaves. Basil is especially good in egg salad that is to be spooned into a hollowed-out tomato.

In spite of their high cholesterol, eggs are very nutritious. They are a good source of protein and several B vitamins. I love eggs, but, like everything else, I eat them in moderation.

In a favorite menu, I add warm hard-cooked egg wedges to my favorite green bean and basil salad. Usually I serve this salad and potatoes vinaigrette as an accompaniment to rings of grilled or broiled cheese-and-parsley Italian sausage. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.