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--- lunch_dishes [2017/03/26 17:04]
Leslie Cambias [Oeuf en Gelée]
+++ lunch_dishes [2017/05/28 00:30] (current)
Leslie Cambias [Boiled Eggs]
@@ Line 97: / Line 97: @@
-Have eggs to be boiled at room temperature.  Put them into a bowl of hot tap water for 10 or 15 minutes if very cold.  Pierce the large end with an egg piercer,  map pin or whatever – to prevent breaking. Cooking times will vary due to egg size and temperature. Stir or swirl the pot every few minutes, to prevent hard spots in the egg where it touches the pot.   Boiled eggs come in three different models:
+Have eggs at room temperature.  Put them into a bowl of hot tap water for 10 or 15 minutes if very cold.  Pierce the large end with an egg piercer,  map pin or whatever – to prevent breaking. Cooking times will vary due to egg size and temperature. Stir or swirl the pot every few minutes, to prevent hard spots in the egg where it touches the pot.   Boiled eggs come in three different models:
-Coddled eggs – Place in boiling water,  bring back to a boil and remove the pot from the fire.  Cover and let it sit for exactly 5 minutes,  place in cool water to stop the cooking,  then open the eggs without delay.  Be careful,  they are runny.  The yellow will be barely cooked and the white cooked but still very soft,  for the most part.  Many people like this for breakfast,  eaten with buttered toast.  Added to vinaigrette,  it makes a wonderful dressing for green salad.   Beat it to smooth out the white bits,  or just scoop out one coddled egg on top of the salad to be tossed.
+Coddled eggs – Place in boiling water,  bring back to a boil and remove the pot from the fire.  Cover and let it sit for exactly 5 minutes,  place in cool water to stop the cooking,  then open the eggs without delay.  Be careful,  they are runny.  The yellow will be barely cooked and the white cooked but still very soft,  for the most part.  Many people like this for breakfast,  eaten with buttered toast.  Added to vinaigrette,  it makes a wonderful dressing for green salad.   Beat it to smooth out the white bits,  or just put one coddled egg on top of the salad to be tossed.