Sunday, July 4, 2010
Carrie: ICBC Eggs
I chose eggs as my Iron Chef Blogger Challenge ingredient a few weeks ago with dreams of making fancy baked eggs in individual-sized dishes. Search baked eggs on FoodGawker and you'll know what I'm talking about. Then I started realizing that I'm a little lazy most days when I get home from work, and I saw this recipe for Egg Salad on Simply Recipes, and I'm pretty fond of egg salad, so that's what I made for ICBC Eggs instead. One day I'll get to those baked eggs.
Carrie's Egg Salad (adapted from Simply Recipes)
three hard-boiled eggs
curry powder, to taste
diced celery, to taste
light mayo, to taste
Hard boil the eggs, dice them, and combine with celery, mayo and curry powder to taste.
Tip: Once, ages ago, I found the trick to perfect hard-boiled eggs on another food blog. If I could find it for you, I would. But you take room temperature eggs, cover them with water in a pot, bring to boiling, turn off the heat, cover the pot and eggs, and let sit for exactly 12 minutes. Take them out and place in cold water to cool down until you can peel them. Perfect, hard-boiled eggs.