Almost Julias Hard Boiled Eggs Food
SUMMER BEANS WITH HARD-BOILED EGGS
Yellow wax beans and green beans are a summer farmers' market staple. This simple side salad is tossed with an assertive Dijon mustard dressing and finished with chopped boiled eggs and fresh chives. Hearty but refreshing, this is an elegant and colorful side, which would be perfect for late summer.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/4 pounds green and yellow wax beans in boiling salted water until crisp-tender, 4 to 5 minutes. Drain and blot dry. Whisk 2 tablespoons each white wine vinegar and olive oil and 2 teaspoons Dijon mustard in a large bowl until smooth. Toss with the beans; season with salt and pepper. Top with 2 chopped hard-boiled eggs; sprinkle with chopped chives and pepper.
JULIA CHILD'S HARD BOILED EGGS
Fussy, but apparently works great! Guidelines for the amount of water needed to cover eggs by 1-inch: • 1-4 eggs; 1 quart water • 12 eggs; 3 1/2 quarts water • 24 eggs; 6 quarts water You will need a high, not wide, saucepan with cover and a bowl of ice cubes with water that will completely cover the eggs.
Provided by Sandi From CA
Categories Very Low Carbs
Time 40m
Yield 6 eggs
Number Of Ingredients 3
Steps:
- Lay the eggs in the pan and add cold water to cover eggs by an inch.
- Bring to a boil over high heat. Remove from heat, cover the pot, and let sit exactly 17 minutes.
- After resting time, ~RESERVE THE COOKING WATER~ and put the eggs into a bowl of ice cubes and water. Chill for 2 minutes as you bring the cooking water to the boil again. (This 2 minute chilling shrinks the body of the egg from the shell.).
- Transfer the eggs to the boiling water, bring to the boil again, and let boil for 10 seconds. (This expands the shell from the egg). Remove the eggs and place back into the ice water. Chilling the eggs promptly after each step prevents that dark line from forming. Leave the eggs in the ice water after the last step for 15 to 20 minutes to facilitate shell-peeling.
- Keep peeled eggs submerged in water in an uncovered container for up to 2-3 days.
- Says Julia: The perfect hard-boiled egg has a tender white, and a yolk properly set. There is not the faintest darkening of yolk where the white encircles it (a chemical reaction caused by too much heat in the cooking process). Eggs cooked this way can also be peeled neatly.
Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
INSTANT POT HARD-BOILED EGGS
Make and share this Instant Pot Hard-Boiled Eggs recipe from Food.com.
Provided by Jen in Victoria
Categories Very Low Carbs
Time 11m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Pour the water into the pot, and place the eggs in a steamer basket if you have one. If you don't, just use the rack that came with your pot.
- Close the lid, press manual and cook on high for 3-4 minutes.
- Do a quick pressure release.
- Place eggs in an ice bath until ready to peel.
Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 72.8, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
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