FoodBanter.com - View Single Post - Egg Salad -- What do you put in your egg salad?

Hank Rogers[_2_]

wrote:
> On Fri, 2 Feb 2018 12:47:42 -0600, Sqwertz >
> wrote:
>
>> On Wed, 31 Jan 2018 14:30:49 -0500, wrote:
>>
>>> On Wed, 31 Jan 2018 17:26:29 -0000, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>> "Caída de la casa" wrote in message news >>>>
>>>> On 1/31/2018 8:34 AM, Nancy2 wrote:
>>>>> If you eat a lot of eggs, a 7- or 8-egg electric cooker is my very
>>>>> favorite small
>>>>> appliance. It will make soft- or hard-boiled or poached eggs without any
>>>>> errors, and the eggs can be laid today and still peel with ease, if they
>>>>> are
>>>>> hard-cooked. Try it.
>>>>
>>>> Alternately - sous vide!
>>>>
>>>> ==
>>>>
>>>> Hey! I have never done eggs sous vide!
>>>>
>>>> Temps and times?
>>>
>>> Do you really want to wait 72 hours for boiled eggs... before they're
>>> done cooking they're liable to hatch! LOL
>>
>> Sous vide hard/soft boiled eggs are a waste of 40-50 minutes and
>> impossible to peel. Boiling water cooks eggs perfectly in 7-13
>> minutes.
>>
>> OTOH, tomorrow will be sous vide butter poached Argentine red shrimp.
>> 30-45 minutes at 137F. With a pound of butter garlic, maybe white
>> wine, maybe capers, and finished with parsley.
>
> I boil eggs in a deep fry basket that fits a 4 quart pot, holds an
> entire dozen with room to spare. The basket prevents the eggs from
> banging the pot so prevents cracked shells, and when done cooking the
> basket makes it easy to plunge all the eggs into ice water, peeling is
> easy peasy. We're not big fans of egg salad but we both enjoy sliced
> egg sandwiches, or sliced eggs in garden salads. Neither of us care
> for soft boiled eggs, we'd much rather runny fried eggs. The deep fry
> basket makes it easy to cook and quickly drain all sorts of veggies,
> even larger pasta.
>

Ahh, yoose are a lightweight, sailor! I starts me a big fire with half a
cord of wood, and uses a 35 gallon iron wash pot to cook up me aigs. I
don't need no stinking appliance either! Can do at least 80 dozen aigs.
I adds me a pinch o' salt to the pot matey. And peeling? Arrrh, 'tis
easy peezy. I pours out the whole mess, and uses me rotor tiller to
whack the aigs. They almost jumps out of the shells.

It is nough food for two meals, so I has the same victuals the next day.