Egg-Stra Edition! {CtBF}

Eggs symbolize birth, rebirth, fresh starts, spring, so it’s fitting that this week’s recipe for Cook the Book Fridays, the Extra Edition for the fifth Friday in March, is eggy:  Hard-cooked eggs with herb mayonnaise, which is better described as a simple salad topped with hard-boiled eggs.

I’ve spent a long time figuring out the best way to cook hard-boiled eggs.  As simple as it seems, there are many different methods out there.  While David adds eggs to boiling water and simmers them, I find the cooking time varies widely depending on the temperature of the eggs.  Are they cold, coming straight from the refrigerator?  Are they room temperature?  How long have they been sitting out?  I find the most reliable method for me is to place eggs in a pot, cover them with water, and start heating.  When the water comes to a boil, cover the pot, remove it from the heat, and let the eggs cook in the residual heat (14-15 minutes for large eggs).  That’s how I cooked my eggs.

The component of this recipe that makes it special is the mayonnaise.  Some people are intimidated by making their own mayonnaise.  I usually use it from the jar, but for special occasions, it’s simple to make in the food processor.  David’s recipe was just the right balance.  And then, to gild the lily, minced shallots and herbs are added for maximum deliciousness.   I couldn’t find chervil but used tarragon.  Making the mayo the day before allows the flavors to mellow.

Everything comes together as a salad.  A bed of lettuce topped with halved grape tomatoes and hard-cooked eggs are dolloped with the mayonnaise.  I also sprinkled extra minced shallots and tarragon over the top.  The salad makes a perfect lunch.  I really enjoyed the flavors, but… I really prefer a salad that’s tossed with dressing for an even coating.  When dolloped, or when dressing is served on the side, it’s not ideal for me.  So…  I would make this again, but I would toss the lettuce with the mayonnaise first, then top with the tomatoes and eggs.

I made extra hard-boiled eggs, and I’ll use the leftover mayonnaise to make some deviled eggs this weekend.

If you want to see how my blogging friends liked the egg-stra extra edition recipe, check their links here.  The recipe can be found on page 103 of David Lebovitz’s My Paris Kitchen.

Happy Passover or Happy Easter to whoever is celebrating!  Spring is here!

 

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Posted on 30 March 2018, in Cook The Book Fridays, Eggs, General, my paris kitchen, Salads and tagged , , , . Bookmark the permalink. 6 Comments.

  1. Betsy, great idea about the mayonnaise with the greens first. Didn’t do Mina as a salad, but it sounds delicious!!

    We use the same method for the eggs! Great minds, I guess!

    Happy you enjoyed. I’ll be making more hard boiled gags again this weekend. Hard to go wrong with that!

  2. I use the same method for cooking eggs and it works for me. The mayo was easy to prepare using David’s method, and very delicious. Enjoy your holiday, and I am so happy to see Spring, love those flowers.

  3. Yes lots of different variables re: cooking eggs and seems we all used our own version! Loved this mayo even if I cheated a bit!

  4. Love the look of this salad, Betsy. Glad to know it’s an easy one to pull together. I think everything is a variable when hard boiling eggs, especially in altitude playing a role. I do start my eggs in cold water.

  5. Indeed, cooking eggs is not as simple as it seems. I like to start the eggs in cold water too. My preferred method, when I have the time, is still sous vide. Like your title “egg-stra edition.” Cute!

  6. Perfect title! I didn’t make these, as my family is paranoid about homemade mayonnaise and I was visiting for Easter weekend. I like the idea of serving it with salad, for a lovely lunch.

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