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Article: KITCHENDETECTIVE: ; Good egg salad is a balancing act; Timing everything when cooking eggs
- Article from:
- Charleston Daily Mail
- Article date:
- May 17, 2000
- Author:
CopyrightCopyright 2000 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
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We have all had the worst-case egg salad sandwich in elementary
school. You know the one. It comes wrapped in waxed paper, the bread
is soggy, and the mashed egg filling is thin, damp, and lifeless,
with nary a hint of contrast in texture or flavor. A good cook
knows that hard-cooked eggs are so rich that a really good egg salad
sandwich becomes a balancing act, a recipe that cries out for a bit
of chew and zest to lift this usually pedestrian American icon into
the ranks of the truly divine.
The starting point is, of course, how to hard-cook the eggs. I
was looking for a cooked yet creamy yolk, a firm but not rubbery
white, no green discoloration where the two meet, and a reliable ...