egg- puffy omelette, goat cheese
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Egg Boats
A fleet of boats with one sailor and a mast converge at
an island of mayonnaise with a parsley (or dill) tree!
makes a dozen tasty appetizers
3 boiled eggs
1-1/2 T. mayonnaise
1-1/2 T. herbal soft cheese (Briso, etc.)
1/4 t. dry mustard
herb salt (or regular) to taste
white pepper
dash or two paprika
1-2 t. crème fraîche (or sour cream)
garnish:
2-3 black olives
12 small parsley, dill or chive sprigs
Carefully peel the eggs and cut into quarters. Remove the yolk and mash with all
the ingredients before rubbing through a sieve. Fill a pastry bag with a star or
wavy tip and pipe back into whites.
Remove the stone from the olive and chop. Place a small sprig or parsley in the
middle for the mast and a small piece of olive next to it. Arrange on an oblong
platter with an “island” of mayonnaise in a very small dish with a branch of
parsley in it’s centre. A fleet of boats are landing!
Tip: it is a misnomer that they are called boiled eggs when they really are simmered. Boiling them will risk cracking the shell and releasing the egg white, besides toughening them and turning the yolk greenish.
For easy to peel, perfect hard simmered eggs, start with room temperature eggs, prick a hole in one end, place in a deep enough pan and cover with a few centimeters of water. Bring to the boil, reduce heat immediately and allow the bubbles to just break the surface. Allow to simmer for a minute then remove from heat and allow to sit covered for 15 minutes.
Plunge in cold water and allow to sit for an hour or so. Change the water once or twice as the water will warm up. You will find your eggs are easy to peel and the yellow is not tinged greenish, a sign that the eggs were overcooked.
To insure that the egg yolk is relatively centered in the egg white, making slices etc more attractive and halves or wedges easier to fill, use a spoon to rotate each egg several times after the water feels very warm and until it boils.
Fact: very fresh eggs are harder to peel as the membrane that lines the egg is intact. When an egg is at least a week older, the egg white begins to shrink away from this membrane.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2010 Patricia Conant