Soft Boiled Egg Tartines With Green Mayonnaise Recipes

SOFT BOILED EGGS

Steps:

• Fill a medium sized saucepan with water and bring to a rolling boil.
• Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. You can also use an egg pricker to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon.
• Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off - this will stop them cooking and cool the shells quickly for peeling.

SOFT-BOILED EGG TARTINES WITH GREEN MAYONNAISE

Steps:

• Place eggs in a small saucepan and cover with 2 inches of water. Bring to a boil and cook 2 minutes. Remove from heat and rinse under cold water. Peel eggs.
• Brush each slice of bread with oil and spread with mayonnaise to taste. Top with arugula. Slice each egg in half and divide among tartines. Season with salt and pepper and sprinkle with paprika.

MAYONNAISE AND HARD BOILED EGGS

Steps:

• Combine the mayonnaise, olives, capers, mustard, vinegar, anchovies and garlic in a food processor. Pulse until smooth, and then add the parsley and thyme. Pulse a few more times to incorporate and then season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld. Serve as a dip for the hard-boiled eggs.

GREEN MAYONNAISE

Steps:

• Pulse arugula, herbs, yogurt, mayonnaise, and oil in a food processor until smooth. Pulse in lemon juice to taste; season with salt and pepper.

SOFT BOILED EGGS WITH SALTINES

Steps:

• Bring a pot of water to boil and carefully lower the eggs into the water. Once water boils again, boil the eggs for approximately 3 1/2 minutes. (The eggs should be slightly runny but not hard-boiled.)
• Drain. Use a clean towel to handle the eggs and gently tap in half. Scoop out the egg using a spoon and place into a small bowl. Repeat.
• For each soft-boiled egg serving, I would guess that we used about 3-4 saltines. If you wish you can lightly butter the saltines, in which case you would break the crackers up with a knife. For unbuttered saltines, crush the saltine crackers lightly with your hands and place in the bowl with the shelled eggs.
• Using a fork, mix well; breaking up the eggs into small pieces. Season to taste with cracked black pepper and serve immediately.

HARD-BOILED EGG MAYONNAISE

Steps:

• To make in food processor:.
• Combine cooked and raw egg yolks with vinegar.
• Pulse to mix.
• With machine running, slowly add the oil, drop by drop at first, then in a thin steady stream, until all the oil is incorporated and mixture has thickened.
• Season to taste.
• To make by hand:.
• Place cooked egg yolks in a large bowl and mash with a fork.
• Add raw egg yolk and vinegar and whisk together until very creamy.
• Gradually whisk in the oil, drop by drop at first, then in a thin steady stream, whisking constantly and making sure all the oil is incorporated before adding more.
• Season to taste.
• Both methods:.
• Refrigerate at least 30 minutes before using.

OPEN-FACE EGG SALAD SANDWICHES WITH MIXED HERBS

Steps:

• Combine egg yolk, mustard, and a pinch salt in a medium bowl. Anchor bowl by setting it inside a towel-lined saucepan, which will afford you 2 free hands-1 for pouring and 1 for whisking. Whisk until very smooth.
• Combine olive and vegetable oils in a measuring glass and pour into yolk mixture, drop by drop at first, then in a slow steady stream as mixture stiffens, until all the oil has been added. Whisk in vinegar and hot sauce; season with salt and pepper. Thin mayo with water if needed, adding a teaspoonful at a time until just loose enough to fall off a spoon.
• Gently lower eggs into a large saucepan of boiling salted water, and cook, maintaining an active simmer, 9 minutes. Immediately transfer eggs with a slotted spoon to a bowl of ice water and stir until cool enough to handle, about 1 minute. Drain, pat dry, and peel eggs. Tear eggs into large pieces and add to mayonnaise. Gently fold just to coat; season with salt and pepper. Spoon over bread.
• Toss scallions, basil, dill, chives, and lemon zest in a small bowl. Add lemon juice, drizzle with oil, and season with salt. Toss to coat. Pile herbs on top of egg.