Toast,Salad,Cookware and bakeware,Tablespoon,Bagna càuda,Egg (food),Mixture,Yolk,Bowl,Vinegar

Egg Salad with Bagna Cauda Toast

January 11, 2017

Perfect Hard Cooked Eggs: Bring a large saucepan of water to a boil over high heat. Add 1-tablespoon salt. (The salt is added because it helps the whites to solidify quickly if there is a crack in an egg. The salt does not penetrate the egg shells and season the eggs). Carefully add the eggs, lower the heat, and simmer the eggs for 5 minutes. Turn off the heat and let the eggs sit in the hot water for 5 minutes. Remove one tester egg and crack it open. The yolk should be bright yellow and wet in the center. If the yolk is not yet set, leave the eggs in the hot water for another minute. While the eggs are cooling, create an ice bath in a medium bowl and create a bed of paper towels. Remove the remaining eggs from the hot water and transfer them to the ice water to cool completely. Remove the eggs from the ice bath, carefully peel them under running water, and place the peeled eggs on the paper towels to dry. Egg Salad: Break the eggs in half to separate the whites from the yolks. Break the yolks in thirds and drop them into a large bowl. Break the whites into small pieces (about 6 pieces per egg) and drop them into the bowl with the yolks. Sprinkle the eggs with the kosher salt. Add the mayonnaise, and aggressively stir the ingredients together using a rubber spatula until combined. (Stirring aggressively breaks down the egg yolks, which thickens the mayonnaise and ultimately makes for a creamier egg salad.) Serve the egg salad or cover and refrigerate...

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