The secrets to hard-boiled eggs? Good eggs and proper cooking technique. Good eggs give you beautiful bright yellow yolks. Good technique helps you avoid the dreaded grey rings around them.–Heidi Swanson
LC Day After Easter Note
Ever find yourself with such an abundance of hard-cooked eggs that it seems all the egg salad in the world can’t save you? We’ve been there. Here are some of the ways we ate ourselves out of the situation.
- Sprinkled with salt and pepper.
- Alongside toast
- Pressed and passed through a sieve over steamed asparagus.
- Halved and sprinkled with sea salt, finely chopped fresh herbs (parsley or chervil, perhaps) and bread crumbs (whether brioche, challah, day-old bread, even matzoh) that you’ve sautéed in olive oil or butter until crisp and golden.
- As a platform for caviar. Eggs². (Eggs to the second power. Eggs squared, some may say.)
- Made into poor man’s pasta. Just finely chop the eggs, toss with strands of spaghetti or linguine, and then gild with a delicate pour of olive oil and copious amounts of pepper.
- Sliced atop mild-mannered mache, assertive arugula, or not-quite-a-wallflower watercress.
- Fashioned into a faux bistro salad. Halve and perch your oeufs atop frisee along with some lardons (fat chunks of thick-sliced bacon sizzled until crisp on the outside) and then drench everything with a drizzle of warm vinaigrette (ideally made with drippings from the aforementioned bacon).
- Crumbled over imported, oil-packed, tinned tuna and showered with freshly cracked black pepper.
- Buried beneath shredded radicchio, anchovy vinaigrette, and bread crumbs, as per The Zuni Café Cookbook by Judy Rodgers.
- Patted down with sausage, rolled in raw egg, dredged in breadcrumbs, and deep-fried. (We’re thinking what you’re thinking. But it’s a delicacy to some. Ever heard of Scotch eggs?)
- Napped with curry sauce.
- Nestled atop biryani.
- Smothered in Peruvian papa a la huancaina sauce.