So, I started today's "eggsperament" with eggs right out of the refrigerator. I probably should have started with room temperature eggs or given them a little more time in the hot water to cook because when I started to peel the first egg after the cooling stage, I discovered it was not even a soft-boiled egg. So, I went ahead and boiled more water and gave every one of our little fellas 5 more minutes to cook and then back into the cooling stage they went.
Cooling Methods: Same as yesterday - one of each type of egg cooled by ice-water bath, cool-water bath, or no bath. Cooling time was 10 minutes.
Results of the Peeling Process:
- Ice-Water Bath: each one was super easy to peel, no egg white was sacraficed!
- Cool-Water Bath: both eggs were terrible to peel, fell completely apart, salvageable.- No Bath /Cool on Own: peeled marvelously!
Cutting into them was great too. They weren't too soft or over-done.
Will have a few for breakfast this morning and make the salad below for lunch today. YUM!
Salad Nicoise Lettuce Cups
Ingredients:
- 1 can white tuna, drained and shredded
- 6 cup-shaped romaine lettuce leaves
- 2 eggs, hard-boiled, peeled and quartered
- 1 1/2 TBS Parmesan
- Your favorite Caesar dressing (see below for my fave)
- freshly ground pepper
Caesar Salad Dressing
Ingredients:
- 6 cloves Garlic, mashed
- 1 TBS Dijon mustard
- 1 TBS Vinegar
- Kosher salt and ground black pepper
- 2 TBS Mayonnaise
- 1/2 cup Olive Oil
- Juice from one small lemon
- 4 Anchovy Fillets
What to do:
Combine the garlic, mustard, vinegar, salt and pepper in the food processor and blend completely. Add the mayo, lemon and anchovy fillets and blend to create a thick base. In a steady stream, add the olive oil to create the finished dressing!
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