Nexis wrote:
> It really makes a big difference, at least to me. I am a big fan of pepper,
> and always keep black, white, and green on hand. Penzey's is my godsend in
> this regard! lol Next time you make deviled eggs, try using some white
> pepper (be generous!) in the filling too...it makes them just so much
> better!
>
> Oh, and I did forget to mention paprika, which I also use in both egg salad
> and deviled eggs.
>
> kimberly
> --
> http://eating-sandiego.blogspot.com/
> http://www.revver.com/video/1100047/patriot-pilot/#
>
>
I'm going to do this before I forget. Maybe breakfast tomorrow.
I do have a stray hard-boiled egg.

--
Jean B.

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. :-)


> Thanks for explaining.
>

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)

*******************************************
Countdown till Labor Day
2wks 6dys 6hrs 10mins
*******************************************
Continually stepping on mom's bladder
at 4 am is the best way to get attention.
*******************************************

>
> 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 used to be fussy too, still am for HB eggs other than for egg salad, but I
accidentally discovered the perfect egg salad eggs by accident. I was trying
out a "microwave egg poacher", a plastic hinged set of cups. You break in
the eggs, add a tsp. of water, then pierce the yolks and nuke for a
specified time. I couldn't get it to cook anything like poached, only snotty
under or hard over-cooked -- but the hard cooked eggs were perfect for egg
salad, only two minutes of nuking, with no peeling. Just chop them up and
add stuff you like, ta-da.

If you like egg salad that's the way to go. Instant. You can use a bowl,
anything nukeable.

Pflu

On Mon, 11 Aug 2008 17:59:23 GMT, Wayne Boatwright
> wrote:

>On Mon 11 Aug 2008 10:02:07a, Becca told us...
>
>> cybercat wrote:
>>
>>> I forgot to say that I also like the eggs very finely chopped. I
>actually
>>> smash them with a dinner fork.
>>
>> That works for me. If I am making a large amount of egg salad, I will
>> use a pastry blender, or a pastry cutter, whatever you call it.
>>
>> Becca
>>
>>
>
>A pastry blender is great tool for this. If I only have 1 or 2 eggs, I
>just use a fork. If I have as many as four I use the egg slicer. Any
>quantity over that, I use the pastry blender.

I don't think I've ever made less than about 8 eggs. Anything less
seems like a waste of time. I'd rather just have the eggs with some
hot sauce. When I make egg salad I just chop them with a knife. Mine
isn't anywhere near as plain a list of ingredients as it seems many
here prefer. I like lots'o stuff in mine.

Lou

On Mon, 11 Aug 2008 08:15:27 -0700, "Dimitri" >
wrote:

>
>"hahabogus" > wrote in message
...
>> So this is a simple, basic, cheap meal...I put diced celery and red bell
>> pepper in mine; along with chopped eggs (of course), mayo and lots of salt
>> and pepper.
>>
>> What do you put in yours....
>>
>> --
>>
>> The house of the burning beet-Alan
>
>
># 1 daughter makes tuna & egg salad that is very nice.

Louise makes that a lot too. I have no clue what she all puts in it,
but it's always good.

Lou

On Mon, 11 Aug 2008 13:34:45 -0500, "modom (palindrome guy)"
> wrote:

>On Mon, 11 Aug 2008 00:54:33 GMT, hahabogus > wrote:
>
>>So this is a simple, basic, cheap meal...I put diced celery and red bell
>>pepper in mine; along with chopped eggs (of course), mayo and lots of salt
>>and pepper.
>>
>>What do you put in yours....
>
>Same stuff, but also chopped red onion and capers. Oftentimes
>oregano, too.

Capers are on my list too. A great addition.

Lou

Wayne Boatwright > wrote in
5.250:

> Occasionally I will vary the additions. At least it
> ends up the way I like it.
>

That's the important bit right there the "At least it ends up the way I
like it." part. When all is said and done whether it is egg salad or Prime
rib the getting it the way YOU like is the most important issue...Beat the
keeping the recipe traditional hands down.

Myself I like egg salad with medium diced eggs, mayo, small dice red bell
pepper and celery with a fair bit of salt and pepper.



--

The house of the burning beet-Alan

On Mon, 11 Aug 2008 12:21:53 -0700, "Nexis" > wrote:

>
>"Jean B." > wrote in message
...
>> Nexis wrote:
>>> I used to use miracle whip, but now that it's sickeningly sweet with all
>>> that HFCS, I use mayo & add a little vinegar, mustard, chopped eggs, and
>>> salt & pepper. The pepper has to be fresh, and I really like a mixture of
>>> black and white pepper. For me, the pepper is the key.
>>>
>>> kimberly
>>
>> Oh! I like the idea of black AND white pepper!
>>
>> --
>> Jean B.
>
>It really makes a big difference, at least to me. I am a big fan of pepper,
>and always keep black, white, and green on hand. Penzey's is my godsend in
>this regard! lol Next time you make deviled eggs, try using some white
>pepper (be generous!) in the filling too...it makes them just so much
>better!

I've read black and white pepper effect different areas on the tongue.
I don't know if that's true, but they sure have a different flavor to
me.
>
>Oh, and I did forget to mention paprika, which I also use in both egg salad
>and deviled eggs.

Paprika and eggs belong together. Yum!

Lou

On Mon 11 Aug 2008 06:48:45p, Phluge told us...

>>
>> 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 used to be fussy too, still am for HB eggs other than for egg salad,
> but I accidentally discovered the perfect egg salad eggs by accident. I
> was trying out a "microwave egg poacher", a plastic hinged set of cups.
> You break in the eggs, add a tsp. of water, then pierce the yolks and
> nuke for a specified time. I couldn't get it to cook anything like
> poached, only snotty under or hard over-cooked -- but the hard cooked
> eggs were perfect for egg salad, only two minutes of nuking, with no
> peeling. Just chop them up and add stuff you like, ta-da.
>
> If you like egg salad that's the way to go. Instant. You can use a bowl,
> anything nukeable.
>
> Pflu
>
>
>

Good to know... Thanks!

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

*******************************************
Countdown till Labor Day
2wks 6dys 51mins
*******************************************
Ice cream cures all ills. Temporarily.
*******************************************

On Mon 11 Aug 2008 10:29:48p, Lou Decruss told us...

> On Mon, 11 Aug 2008 17:59:23 GMT, Wayne Boatwright
> > wrote:
>
>>On Mon 11 Aug 2008 10:02:07a, Becca told us...
>>
>>> cybercat wrote:
>>>
>>>> I forgot to say that I also like the eggs very finely chopped. I
>>>> actually smash them with a dinner fork.
>>>
>>> That works for me. If I am making a large amount of egg salad, I will
>>> use a pastry blender, or a pastry cutter, whatever you call it.
>>>
>>> Becca
>>>
>>>
>>
>>A pastry blender is great tool for this. If I only have 1 or 2 eggs, I
>>just use a fork. If I have as many as four I use the egg slicer. Any
>>quantity over that, I use the pastry blender.
>
> I don't think I've ever made less than about 8 eggs. Anything less
> seems like a waste of time. I'd rather just have the eggs with some
> hot sauce. When I make egg salad I just chop them with a knife. Mine
> isn't anywhere near as plain a list of ingredients as it seems many
> here prefer. I like lots'o stuff in mine.
>
> Lou

I rarely make more than 4 eggs at a time, and that's when we both want
sandwiches. Neither of us like it as leftovers. If I make it to take to
work or a picnic, then I make larger quantities.


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

*******************************************
Countdown till Labor Day
2wks 6dys 51mins
*******************************************
Ice cream cures all ills. Temporarily.
*******************************************

On Mon 11 Aug 2008 10:32:40p, hahabogus told us...

> Wayne Boatwright > wrote in
> 5.250:
>
>> Occasionally I will vary the additions. At least it
>> ends up the way I like it.
>>
>
> That's the important bit right there the "At least it ends up the way I
> like it." part. When all is said and done whether it is egg salad or
Prime
> rib the getting it the way YOU like is the most important issue...Beat
the
> keeping the recipe traditional hands down.
>
> Myself I like egg salad with medium diced eggs, mayo, small dice red bell
> pepper and celery with a fair bit of salt and pepper.
>
>
>

Yep, you're so right, Alan.

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

*******************************************
Countdown till Labor Day
2wks 6dys 48mins
*******************************************
When cows laugh, does milk come out of
their nose?
*******************************************

I use a potato masher for a large amount of hard boiled eggs.

Lou Decruss wrote:
> Capers are on my list too. A great addition.
>
> Lou

I love capers (the nonpareil type) but have never tried them in
egg salad....

--
Jean B.

Lou Decruss wrote:
> On Mon, 11 Aug 2008 12:21:53 -0700, "Nexis" > wrote:
>> It really makes a big difference, at least to me. I am a big fan of pepper,
>> and always keep black, white, and green on hand. Penzey's is my godsend in
>> this regard! lol Next time you make deviled eggs, try using some white
>> pepper (be generous!) in the filling too...it makes them just so much
>> better!
>
> I've read black and white pepper effect different areas on the tongue.
> I don't know if that's true, but they sure have a different flavor to
> me.
>> Oh, and I did forget to mention paprika, which I also use in both egg salad
>> and deviled eggs.
>
> Paprika and eggs belong together. Yum!
>
> Lou

I tried the black and white pepper this morning--plus paprika on
some of it. I particularly liked the addition of white pepper!
--
Jean B.

Jean B. wrote:
> Lou Decruss wrote:
>> Capers are on my list too. A great addition.

> I love capers (the nonpareil type) but have never tried them in
> egg salad....

It's my favorite, too. Plays nicely off the mild egg salad.

nancy

I use Miracle Whip (or a substitute) and some mustard for spice.
- trying to cut down on added salt for high blood pressure.

I know there's going to be some salt in both of those.

"hahabogus" > wrote in message
...
> Wayne Boatwright > wrote in
> 5.250:
>
>> Occasionally I will vary the additions. At least it
>> ends up the way I like it.
>>
>
> That's the important bit right there the "At least it ends up the way I
> like it." part. When all is said and done whether it is egg salad or Prime
> rib the getting it the way YOU like is the most important issue...Beat the
> keeping the recipe traditional hands down.
>
> Myself I like egg salad with medium diced eggs, mayo, small dice red bell
> pepper and celery with a fair bit of salt and pepper.
>
>
>
> --
>
> The house of the burning beet-Alan
>
>
>

"hahabogus" > wrote in message
...
> So this is a simple, basic, cheap meal...I put diced celery and red bell
> pepper in mine; along with chopped eggs (of course), mayo and lots of salt
> and pepper.
>
> What do you put in yours....
>
> --
>
> The house of the burning beet-Alan
>
>
>

Coleman's mustard, bacon bits-homemade not the prepackaged stuff, vidalia
onion-when available, couple drops of cider vinegar when the mood strikes
me, diced red pepper, scallions or garlic chives from my garden.

On Tue, 12 Aug 2008 09:35:49 -0400, "Jean B." > wrote:

>Lou Decruss wrote:
>> Capers are on my list too. A great addition.
>>
>> Lou
>
>I love capers (the nonpareil type) but have never tried them in
>egg salad....

Capers are so good with many things. I've used them in tuna salad
also. This is one of my favorite ways to use capers.

http://homecooking.about.com/library...e/blfish10.htm

Mako Shark with Anchovy and Caper Sauce Recipe

Ingredients
1/4 cup finely chopped onions
2 teaspoons coarsely chopped garlic
3 bay leaves
1/4 cup imported sweet paprika
1/4 cup fresh lemon juice
1-1/3 cups olive oil
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
6 mako shark or swordfish steaks (about 8 ounces each)
10 anchovy fillets, rinsed and finely chopped
1/4 cup dry white wine
2 tablespoons tarragon vinegar
2 whole cloves
1 can (35 ounces) Italian peeled tomatoes, drained and coarsely
chopped
1 teaspoon sugar
1/4 teaspoon cinnamon
1 stick (4 ounces) butter
1/4 cup drained capers
1 small bunch Italian flat-leaf parsley, stemmed and finely chopped

Instructions
In a large bowl, combine the onions, garlic, bay leaves, paprika,
lemon juice, 1 cup of the olive oil, the cayenne, salt and 1/4
teaspoon of the pepper. Add the shark steaks and set aside to
marinate, turning every 20 minutes, for 1 hour.

Preheat the broiler. In a large nonreactive saucepan, saute the
anchovies in the remaining 1/3 cup olive oil over moderate heat until
dissolved, about 2 minutes. Add the wine, vinegar and cloves. Reduce
heat to low; cook for 5 minutes. Strain; return the sauce to the pan.

Add the tomatoes, sugar and cinnamon and simmer the sauce over
moderate heat until slightly thickened, 8 to 10 minutes.

Reduce the heat to low and add the butter, 1 tablespoon at a time,
stirring until completely melted. Add the capers, parsley and
remaining 1/2 teaspoon pepper; cover to keep the sauce warm.

Remove the shark steaks from the marinade and pat dry. Broil the
steaks about 4 inches from the heat until just opaque throughout,
about 5 minutes on each side. Pour the warm sauce over the fish and
serve.

Yield: 6 servings

Credits
Recipe from: Author unknown

Nancy Young wrote:
> Jean B. wrote:
>> Lou Decruss wrote:
>>> Capers are on my list too. A great addition.
>
>> I love capers (the nonpareil type) but have never tried them in
>> egg salad....
>
> It's my favorite, too. Plays nicely off the mild egg salad.
>
> nancy

I'll have to try that then!

--
Jean B.

Lou Decruss wrote:
> On Tue, 12 Aug 2008 09:35:49 -0400, "Jean B." > wrote:
>
>> Lou Decruss wrote:
>>> Capers are on my list too. A great addition.
>>>
>>> Lou
>> I love capers (the nonpareil type) but have never tried them in
>> egg salad....
>
> Capers are so good with many things. I've used them in tuna salad
> also. This is one of my favorite ways to use capers.
>
> http://homecooking.about.com/library...e/blfish10.htm
>
> Mako Shark with Anchovy and Caper Sauce Recipe
>
> Ingredients
> 1/4 cup finely chopped onions
> 2 teaspoons coarsely chopped garlic
> 3 bay leaves
> 1/4 cup imported sweet paprika
> 1/4 cup fresh lemon juice
> 1-1/3 cups olive oil
> 1/4 teaspoon cayenne pepper
> 1/2 teaspoon salt
> 3/4 teaspoon freshly ground black pepper
> 6 mako shark or swordfish steaks (about 8 ounces each)
> 10 anchovy fillets, rinsed and finely chopped
> 1/4 cup dry white wine
> 2 tablespoons tarragon vinegar
> 2 whole cloves
> 1 can (35 ounces) Italian peeled tomatoes, drained and coarsely
> chopped
> 1 teaspoon sugar
> 1/4 teaspoon cinnamon
> 1 stick (4 ounces) butter
> 1/4 cup drained capers
> 1 small bunch Italian flat-leaf parsley, stemmed and finely chopped
>
> Instructions
> In a large bowl, combine the onions, garlic, bay leaves, paprika,
> lemon juice, 1 cup of the olive oil, the cayenne, salt and 1/4
> teaspoon of the pepper. Add the shark steaks and set aside to
> marinate, turning every 20 minutes, for 1 hour.
>
> Preheat the broiler. In a large nonreactive saucepan, saute the
> anchovies in the remaining 1/3 cup olive oil over moderate heat until
> dissolved, about 2 minutes. Add the wine, vinegar and cloves. Reduce
> heat to low; cook for 5 minutes. Strain; return the sauce to the pan.
>
> Add the tomatoes, sugar and cinnamon and simmer the sauce over
> moderate heat until slightly thickened, 8 to 10 minutes.
>
> Reduce the heat to low and add the butter, 1 tablespoon at a time,
> stirring until completely melted. Add the capers, parsley and
> remaining 1/2 teaspoon pepper; cover to keep the sauce warm.
>
> Remove the shark steaks from the marinade and pat dry. Broil the
> steaks about 4 inches from the heat until just opaque throughout,
> about 5 minutes on each side. Pour the warm sauce over the fish and
> serve.
>
> Yield: 6 servings
>
> Credits
> Recipe from: Author unknown

That is, indeed, a very interesting-looking recipe!

--
Jean B.

On Wed, 13 Aug 2008 08:16:13 -0400, "Jean B." > wrote:

>Lou Decruss wrote:
>> On Tue, 12 Aug 2008 09:35:49 -0400, "Jean B." > wrote:
>>
>>> Lou Decruss wrote:
>>>> Capers are on my list too. A great addition.
>>>>
>>>> Lou
>>> I love capers (the nonpareil type) but have never tried them in
>>> egg salad....
>>
>> Capers are so good with many things. I've used them in tuna salad
>> also. This is one of my favorite ways to use capers.
>>
>> http://homecooking.about.com/library...e/blfish10.htm
>>
>> Mako Shark with Anchovy and Caper Sauce Recipe

>That is, indeed, a very interesting-looking recipe!

It's so interesting looking I knew when I saw it I had to try it.
It goes well on a bed of rice. You can also use tuna steaks. Talk
about melt in your mouth fun! This group makes me so hungry.

Lou

On Wed, 13 Aug 2008 08:16:13 -0400, "Jean B." > wrote:

>Lou Decruss wrote:
>> On Tue, 12 Aug 2008 09:35:49 -0400, "Jean B." > wrote:
>>
>>> Lou Decruss wrote:
>>
>> Capers are so good with many things. I've used them in tuna salad
>> also. This is one of my favorite ways to use capers.
>>
>> http://homecooking.about.com/library...e/blfish10.htm
>>
>
>That is, indeed, a very interesting-looking recipe!

I'm thinking it's a version of Veracruz Sauce, so red snapper should
work too.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Lou Decruss wrote:
> On Wed, 13 Aug 2008 08:16:13 -0400, "Jean B." > wrote:
>
>> Lou Decruss wrote:
>>> On Tue, 12 Aug 2008 09:35:49 -0400, "Jean B." > wrote:
>>>
>>>> Lou Decruss wrote:
>>>>> Capers are on my list too. A great addition.
>>>>>
>>>>> Lou
>>>> I love capers (the nonpareil type) but have never tried them in
>>>> egg salad....
>>> Capers are so good with many things. I've used them in tuna salad
>>> also. This is one of my favorite ways to use capers.
>>>
>>> http://homecooking.about.com/library...e/blfish10.htm
>>>
>>> Mako Shark with Anchovy and Caper Sauce Recipe
>
>> That is, indeed, a very interesting-looking recipe!
>
> It's so interesting looking I knew when I saw it I had to try it.
> It goes well on a bed of rice. You can also use tuna steaks. Talk
> about melt in your mouth fun! This group makes me so hungry.
>
> Lou

It isn't conducive to dieting. Actually, the recipe is, but the
talk about this and that delectable thing sometimes is not.

--
Jean B.