A Little About Me

New York, New York
As a newly married woman, it has become my mission in life to learn how to cook. Gone are the days of picking up sushi and ordering curries. In order to jump-start my education, I enrolled in the Institute of Culinary Education's Fine Cooking I course where I learned the basics, from roasting to boiling to mousse-making (ok, maybe not that basic)! I've attempted to replicate some recipes - somewhat successfully- and create a few of my own. This blog is for friends and foodies and is intended to document my cooking adventures (and occasional fiascoes). Enjoy the pictures and bon appetite!

Wednesday, November 10, 2010

The Incredible, Edible, Egg Salad Sandwich

While I've posted all sorts of fancy things on here, I'm embarrassed to say I had never boiled an egg up until this weekend. While seemingly simple, boiling an egg used to freak me out because every recipe I read gave a different boiling time and way of doing it. With my husband's help - and a ruined egg or two - we finally figured out a way to make the perfect hard boiled egg, which I then made into a delicious egg salad. I used my dad's basic recipe and my father-in-law's suggestion to add cooked scallions and ended up with an entire tub of amazing egg salad!

7 eggs
1 tbsp low fat mayo
1 tbsp regular mayo
1 tsp mustard
1/2 bunch of scallions, chopped
salt and pepper

My way of obtaining the perfectly cooked hard boiled egg: Place the eggs in a pot and cover them with cold water. The water should rise an inch above the eggs. Bring to a boil over medium heat and let the eggs boil for five minutes, then turn off the heat and let them sit in the hot water for another 5 minutes. Remove the eggs and run under cold water to stop the cooking process.

Softly smack the egg on a hard surface to crack the shell and peel. (Running the egg under cold water as you peel will help the shell come off easier.)

Chop up a bunch of scallions and saute them in olive oil until wilted. Set aside.

Combine the mayo, mustard, salt and pepper. Since mayo can be high in fat, I used a combination of regular and low fat mayos. You can use all full-fat mayo, but I wouldn't recommend using only low fat because it just won't taste as good.

Lastly, chop the eggs with a knife and combine with the mayo and scallions.

Mix well and serve on some toast, or in a lettuce cup! This truly is an incredible, edible, egg salad sandwich!

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