On Mon 11 Aug 2008 05:01:10p, dsi1 told us...

> Wayne Boatwright wrote:
>
>>
>> Well, I've actually done that by accident a couple of times and went
>> ahead and used them in th egg salad. It wasn't bad, but I still prefer
>> mine hardboiled. I guess "creamy" texture is not what I like, but
>> that's just me. :-)
>>
>
> Most good cooks will make egg salad using nicely done hard-boiled eggs,
> the balance will over-cook the eggs and get a more toothy feel to their
> egg salad. As a practical matter, it doesn't make much difference - it's
> egg salad. :-)
>
> However, by carefully cooking your eggs and stopping the cooking process
> rapidly, you can get a different, more delicate, and brighter appearing
> ES. My suggestion is to keep it simple and stick with the basics - mayo,
> S&P, and if you have no fears - MSG. Don't waste it by putting this
> between two pieces of bread - instead have it open-faced on a Ritz or
> toast. Some capers would be nice too. :-)

I'm fussy when it comes to boiling eggs. Actually, I use an automatic egg
cooker, calibrate the water and time carefully, and plunge the cooked eggs
into a waiting bowl of water and ice cubes to stop the cooking. I let them
chill there until the eggs are quite cool. The yolks are firm, but no
tinge of green and very bright in color.

I may add more or fewer ingredients than others. I usually add celery, a
small amount onion or scallion, a bare teaspoon of relish, mayo to moisten,
and salt and pepper. Occasionally I will vary the additions. At least it
ends up the way I like it.



--
Date: Monday, 08(VIII)/11(XI)/08(MMVIII)

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