Boiled eggs -the trick is fill your pan with number if eggs and add enough cold water to cover. Stay beside the burner till you see the water boiling. From that point put on the timer for 4 minutes. Leave the heat high enough to keep a constant boil. Turn off after 4 minutes. Leave eggs in water till cooler. Then put what's in fridge.
Shell the eggs by tapping and running under water. Then peel and wash to remove any bits of egg shell.
Cut in half and plate the whites. Take the yolks out with spoon into a bowl. Add sprinkle of cayenne pepper, salt, black pepper, 1 good size teaspoon of dry mustard, 2 tablespoons of Hellmans Mayo. Mix with fork and taste. Add mayo if needed for whip type consistency. Spoon egg yolk mixture back into eggs and cover. Can be made 1 day ahead.
No comments:
Post a Comment