Thursday, April 22, 2010


Today I decided to use my Local Farm Fresh Eggs for lunch instead of breakfast. I made Egg Salad with perfectly cooked Eggs, Kosher Salt and Fresh Ground Pepper on Jewish Rye. Never mind the 3 minute, 5 minute hard boiled nonsense. Just bring two inches of water to a simmer, put the Eggs in, turn off the heat after a minute and put the lid on it. Leave them for 15 minutes and they'll be perfectly cooked with a delicious bright yellow yolk. Also, break the shell at the tip and peel downward... It makes the hard part easier.

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