HOW TO MAKE PERFECT HARD BOILED EGGS
This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.
Provided by Chef John
Categories Appetizers and Snacks
Time 50m
Yield 6
Number Of Ingredients 1
Steps:
- Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
- Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
FRENCH VINAIGRETTE WITH HARD-BOILED EGG
Categories Condiment/Spread Egg Mustard Quick & Easy Salad Dressing Vinegar Gourmet
Yield Makes about 2/3 cup
Number Of Ingredients 5
Steps:
- In a bowl whisk together the mustard, the vinegar, and salt to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the parsley. Halve the egg lengthwise, reserving one half for another use, force the remaining half through a coarse sieve into the bowl, and stir the vinaigrette until it is combined well.
VINAIGRETTE AUX OEUFS DURS (HARD-BOILED EGG DRESSING)
Make and share this Vinaigrette Aux Oeufs Durs (Hard-Boiled Egg Dressing) recipe from Food.com.
Provided by Outta Here
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Peel and chop the hard-boiled eggs coarsely.
- Whisk the remaining ingredients together in a bowl, and stir in egg pieces.
- Serve immediately.
Nutrition Facts : Calories 279.9, Fat 29.8, SaturatedFat 4.5, Cholesterol 93.2, Sodium 74.1, Carbohydrate 0.5, Fiber 0.1, Sugar 0.3, Protein 3.3
EGG YOLK VINAIGRETTE
Make and share this Egg Yolk Vinaigrette recipe from Food.com.
Provided by Nyteglori
Categories Salad Dressings
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Lightly whisk egg yolk and mustard.
- Add parsley, shallots and vinegar.
- Season with salt and pepper, mix well with whisk.
- Slowly add oil, while whisking constantly. Add lemon juice.
- Note this vinaigrette should be quite thick.
Nutrition Facts : Calories 376.9, Fat 41.7, SaturatedFat 6, Cholesterol 41.5, Sodium 46.4, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 0.9
BROILED LEEKS VINAIGRETTE
A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks. Don't use giant ones; choose medium to small leeks for tender results. A few minutes under the broiler adds flavor to this version, which is served warm.
Provided by David Tanis
Categories dinner, lunch, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a simmer. Prepare the leeks: Trim leeks of outer layer and roots. Cut crosswise to divide leeks into white bottoms and green tops (remove and discard the tough gray-green parts). Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand. Lift from water and drain.
- Add the white pieces to the pot and simmer for 8 to 10 minutes. Using tongs, remove the white pieces, then cook the green pieces for 4 to 5 minutes. Both white and green pieces should be tender when probed with a paring knife. Blot dry. Transfer to a baking dish in one layer. Let cool.
- Make the vinaigrette: In a small bowl, whisk together vinegar, mustard and garlic. Season with salt and pepper, then whisk in 6 tablespoons olive oil. Set aside.
- Heat oven to 375 degrees. In a mixing bowl, combine breadcrumbs, thyme and Parmesan. Add 2 tablespoons olive oil and salt and pepper; toss well. Spread crumbs on a baking sheet. Bake for 8 to 10 minutes, until crisp and golden. When cool, mix in 2 tablespoons parsley.
- Heat broiler. Brush leeks lightly with olive oil and place several inches from flame. Broil for about 5 minutes, until browned and lightly charred.
- Spoon vinaigrette evenly over leeks. Top with crumbs and egg. Sprinkle with remaining parsley. Serve warm.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 912 milligrams, Sugar 8 grams, TransFat 0 grams
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