>smash with a fork while warm
I prefer to push the eggs through a small wire rack set over a bowl. It's quicker and produces results that seem to be a bit better imo.
Hard boiled means fully cooked and the yolk is completely solid. You're talking about a medium boiled egg.
I just boiled eggs this morning for 12 mins and the yolks were still yellow, what the frick kind of weird mutant eggs are you using?
They probably start their eggs in cold water and bring it up to a boil, so the cook time is actually longer, but the timer only starts when the water begins boiling. If you boil the water first it'll take a bit longer.
russian egg salad with fresh dill and sauteed mushrooms and it's not even close. you don't really need a recipe if you don't want but this one is solid: https://orangette.net/2011/05/pile-it-on/
I'm simple, I do hard boiled eggs, 50/50 ratio of greek yogurt and mayo, some garlic powder and pepper. Sort of want to try adding mustard to it. Maybe next time.
The correct way to time your hard boiled eggs is to get a roiling boil first and then add your eggs, starting the timer when you add them.
Literally any other method will cause the timing to differ depending on the amount of eggs, the pot being used, the starting temperature of the water, the efficiency of your stovetop's heat transfer, etc..
Those alternative timing methods are only useful for your own personal use after trial and error, and that's assuming you use the same amount of eggs every time.
9 minute egg
smash with a fork while warm
add a lot of butter (soft)
add a lot of salt
add chopped chives
What's the advantage of soft boiling instead of hard boiling the eggs?
>smash with a fork while warm
I prefer to push the eggs through a small wire rack set over a bowl. It's quicker and produces results that seem to be a bit better imo.
Cleaning a fork is easier.
9 minutes gives a nice jammy texture and more flavor in my opinion
>egg salad
yuck.
just eat hard boiled eggs, anon.
>9 minute egg
>soft
9 mins. is over done.
soft boiled eggs are only boiled for 4 mins.
7 mins. is perfectly hard boiled.
9 mins. = green yolk.
7 min eggs have a gooey yoke.
which is 100% correct for a hard boiled egg.
you're supposed to dip the sausage in the gel.
Hard boiled means fully cooked and the yolk is completely solid. You're talking about a medium boiled egg.
They probably start their eggs in cold water and bring it up to a boil, so the cook time is actually longer, but the timer only starts when the water begins boiling. If you boil the water first it'll take a bit longer.
I just boiled eggs this morning for 12 mins and the yolks were still yellow, what the frick kind of weird mutant eggs are you using?
Thank you Anon
It's just eggs + mayo. You could try it with mayo variants as sauce remoulade or gribiche etc.
russian egg salad with fresh dill and sauteed mushrooms and it's not even close. you don't really need a recipe if you don't want but this one is solid: https://orangette.net/2011/05/pile-it-on/
eggs and mayonnaise
inb4
>ACTUALLY TO MAKE IT GOOD YOU NEED A ZILLION STUPID INGREDIENTS
frick off
6 hard boiled eggs
3-4 pickles
both roughly chopped
1 medium finely diced red onion
2 table spoons mayo
1 table spoon mustard
splash of vinegar + salt to taste
If you have, chop some left over salsiccia in.
You forgot the Worcestershire sauce, anon.
I'm simple, I do hard boiled eggs, 50/50 ratio of greek yogurt and mayo, some garlic powder and pepper. Sort of want to try adding mustard to it. Maybe next time.
It's difficult to screw up egg salad.
All these ideas itt are good.
additionally, you might try chopping some well-drained capers and finishing with paprika on top
Hard boiled eggs mashed with a potato masher. Mayo, yellow mustard, salt, pepper. Done.
>mashing the egg whites
I'm not seeing celery mentioned anywhere in this thread yet. Egg salad needs some celery in it. It's nature's toothbrush, you know.
We always just used scrambled eggs for sandwiches. I've tried egg salad and it's worse.
The correct way to time your hard boiled eggs is to get a roiling boil first and then add your eggs, starting the timer when you add them.
Literally any other method will cause the timing to differ depending on the amount of eggs, the pot being used, the starting temperature of the water, the efficiency of your stovetop's heat transfer, etc..
Those alternative timing methods are only useful for your own personal use after trial and error, and that's assuming you use the same amount of eggs every time.
Bricktop vibes, do you also have a pig farm?