Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, July 28, 2016

Shred an Egg

Sungold tomatoes, beans, cucumbers, lettuce, potatoes, carrots, scallions, and the list goes on…summer salad season is here. And no matter what vegetables you’re using your salad will be way better topped with a shredded hard-boiled egg.

Cover your eggs with cold water, bring to a boil, cover, then remove from the heat and let sit for eleven minutes before transferring to a bowl of cold water. Once peeled shred the eggs with a box grater or force them through the mesh of a wire ladle, spread on your salad and top with salt.

It goes without saying that local eggs taste best.

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