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Hard Boiled Eggs
Cook them gently. Boiling leads to rubbery whites and an ugly (but harmless)
greenish tinge around the yolk. Put eggs in a single layer in a pan; cover with
1 inch of water. Cook, uncovered, over medium-high heat till a couple of big
bubbles break the surface.
Remove from heat; cover. Wait 10 minutes for medium eggs, 11 for large, 12-15
for extra-large. Want a very firm yolk? Add 1 minute.
Chill, tap, shell.
As soon as the time is up, run the eggs, still in the pan, under cold water. Add
ice cubes. Crack the shell of each egg at the larger, more rounded end by giving
it a tap on the sink. Return it to the pan while cracking the remaining eggs.
This lets water seep between the membrane and shell, for easier peeling. Peel.
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Long Island Deli Potato Salad
2 lbs. potatoes boiled in their skin and cooled.
Brine:
1 C. white vinegar
1 1/3 C. water
3/4 C. sugar
1 onion, chopped
salt and pepper to taste
Dressing:
1/2 C. mayonnaise
3/4 C. sour cream
2 1/2 T. tarragon-flavored vinegar
1 1/2 t. salt
3/4 t. celery seed
Salad:
4 C. cold, boiled potatoes, peeled, diced
3/4 C. sliced green onions
1/4 C. chopped pimentos
3 hard-cooked eggs, chopped
Combine brine ingredients and boil for 5 min. slice potatoes thin and pour hot
brine over them. Let them marinate for 24 hours. Drain in colander but do not
drain dry. Add mayonnaise, enough to make it as creamy as you like. It is better
to make it the day before, or even 2 days before.
Dressing: Mix well and refrigerate while making the rest of the salad.
Salad: Mix potatoes, onions in bowl. Drain pimentos well and then put on a paper
towel so that the salad doesn't turn pink. Add eggs. Mix dressing gently with
all the above stuff and keep refrigerated until ready to serve.
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