Eggs are one of the most versatile ingredients in the culinary world, yet one can easily make or break a recipe based on the treatment of this precious ingredient. You would think it’s as easy as 1-2-3 to fry or boil an egg, but think again. Even world-class chefs like Anthony Bourdain treat eggs with such respect that they actually have recipes on how to make hard-boiled eggs. In the Les Halles Cookbook, by Bourdain himself, he has a recipe on how to cook the “perfect hard-boiled egg.” It goes something like this…
1 - Put the eggs in a pot large enough so that they will fit in a single layer on the bottom.
2 - Add enough cold tap water to cover the eggs by two inches.
3 - Bring the water to a rapid boil, uncovered.
4 - As soon as the water boils shut off the heat and cover the pan.
5 - Let it sit, on the burner, for exactly ten minutes.
6 - While the eggs are sitting, prepare an ice water bath in a large bowl.
7 - At ten minutes, dip out the eggs and move them to the ice water bath.
8 - Let the eggs cool completely.
9 - Peel and use!
Now let’s put it to practice. Here we have one of San Francisco’s top Food Stylist up for the “perfect hard-boiled egg” challenge.
Deviled Eggs –Recipe from cooks.com
4 hard cooked eggs
1 tablespoon sweet or India relish
1 tablespoon ketchup
1 tablespoon mayonnaise or salad dressing
1/2 teaspoon prepared mustard
salt and pepper, to taste
paprika and parsley flakes (optional)
Cut eggs lengthwise and remove yolks. Blend yolks with remaining ingredients, mashing until smooth.
Scoop mixture back into egg white halves. Sprinkle top lightly with paprika and flaked parsley. Refrigerate until serving.
Makes 8 deviled eggs.