The Egg and I

This is the second half of Marc's favorite dinner, egg salad. It is so easy to make, great for a luncheon, or a dinner. There is an art to making a hard boiled egg, which I'll explain below.

There is nothing more disgusting than eating an egg that is rubbery, or a yolk that is green when you serve it, especially if you are making deviled eggs. Today, you will learn the secret to a perfect hard boiled egg!


ELISE'S EGG SALAD

6 eggs, hard-boiled
2 slices American cheese, yellow, cut in very tiny cubes
Salt and pepper to taste
About 1/4 cup Mayonnaise plus 1 tablespoon

With an egg slicer, cut the hard boiled eggs vertically, and then horizontally so the pieces in the egg salad remain chunky. Add salt and pepper to taste. Add enough mayonnaise to make it to the consistency you prefer. Fold in the pieces of American cheese. Serve warm or chilled

To make perfect hard boiled eggs (the kind that are not covered with green around the yolk, and are hard and rubbery) it's really easy. Place your eggs in a pot big enough so that they lay flat on the bottom. Cover them with cold water. Add a pinch of salt to the water. Bring the eggs to boiling, and as soon as they come to a good rolling boil, shut the gas off and immediately cover them with a pot lid. Leave them covered for 10 minutes, no more. After 10 minutes, drain the hot water off, and run the eggs under cold water. Peel and use in whatever recipe you are doing.

Here is what you will need for the recipe:

Place your eggs in a pot big enough so that
they lay flat on the bottom


Cover them with cold water





Add a pinch of salt to the water



Bring the eggs to boiling,


and as soon as they come to a
good rolling boil,

shut the gas off


and immediately cover them with a pot lid


Leave them covered for 10 minutes, no more


After 10 minutes, drain the hot water off,


and run the eggs under cold water


Crack your eggs against the sink
or counter


Peel the eggs



Rinse in cold water


With an egg slicer,


cut the hard boiled eggs horizontally,


and then vertically


so the pieces in the
egg salad remain chunky (if you like


it smooth, use a fork to mash the eggs - we
like it on the chunky side)

Note that there is no green around the
outside of the yolk
the white is soft, the yolk creamy




Add pepper



and salt to taste


Take the piece of American cheese
in your hand


Tear it into tiny pieces


Fold in the pieces of American cheese


Add enough mayonnaise
(about 1/4 cup plus 1 tablespoon)
to make it to the consistency you prefer


Serve warm or chilled