Morning walk and perfectly cooked oeufs et mayonnaise at Café Presse
This is how I want my yolks to look!
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ashleyhelvey at yahoo dot com
9 comments:
woahhhh now i see
yumm. when I get back from dc, I'd love to go get these.. its been awhile!
well... here's what i do but it is not such an exact science for me, i usually like the eggs all ways so don't mind if they aren't perfect. still. i place a few eggs in po,t cover with cold water, lid on pot, put on high heat, when i can hear it is at a healthy boil, i lift lid to check, watch the clock for 1 minute (about), then put back on lid, remove from heat, set timer for 4-6 minutes depending on how wet i want the center of the yolks to be, letting them just sit with lid on til timer goes off. then i fish them out, run under cold water til cool enough to handle they peel and eat. :)
oop, that was me with the egg how to idea. :) elena
and the cornichons too - yum.
thanks elena, i'll have to try it again! although i have to admit i've nearly given up... timing really isn't my thing, but it seems to be the only thing for eggs!
just curious.. what spices do you put on your eggs?
not too sure what they used, but i think it was some sort of paprika salt....
This fool proof boiled egg methods always results in soft-to-creamy yolks. I hope this helps!
- Start with room temperature eggs (put them in a bowl of warm water, if taking them from the fridge, to warm them up).
- Bring a pot of water (only) to a boil.
- Then gently add your room temp eggs to the pot.
- Bring the heat down a bit so the water isn't furiously boiling. Like a medium boil.
- Time for 6 to 8 minutes. The timing will depend on how you like the yolks. I recommend experimenting with timing.
- Take out of pot, then place eggs in a bowl of cold water to stop the cooking process. Enjoy!
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