Food & Wine Chickie Insider

They say a banana is the world’s most perfect food, but a soft-boiled egg with the right seasoning and a dollop of mayo might just be ‘it’ for me.

Perfect Egg

Directions:

1. Place room-temperature egg in a small saucepan. Cover with cold water so there’s about 1-inch of water above the egg.
2. Put saucepan over high heat.  Allow to come to a boil, then immediately remove from heat.  Allow eggs to stand in hot water for 5 minutes.
3. Drain hot water and place the egg on an egg cup or small saucer.
4. Cut a small ‘cap’ off the top of the egg, exposing some of the soft yolk.
5. Season with sea salt, cracked pepper and a small dollop of mayonnaise.

Image Courtesy of Monster Guide

The holidays are right around the corner and as you get ready for those much-loved deviled eggs, learn how to make hard boiled eggs that won’t disappoint AND won’t feature a grayish ring around the yolk.

1. Place room-temperature eggs in a saucepan. Cover with cold water so there’s about 1-inch of water above the eggs.
2. Put saucepan over high heat.  Allow to come to a boil, then immediately remove from heat.  Allow eggs to stand in hot water for 12 minutes.
3. Drain hot water and replace with cold water.  Allow eggs to stand in cold water for 5 minutes.
4. Place eggs in refrigerator for at least 30 minutes or up to 3 days prior to peeling.

• ½ cup butter
• 2 tbps tarragon vinegar
• 2 tsp. lemon juice
• 2 tsp. fine-chopped shallots
• 1 tsp. dried tarragon
• 2 large egg yolks
• ¼ cup water
• 2 tsp. chopped fresh tarragon

Melt the butter in a small saucepan and keep warm.

In another small nonreactive pan, combine the vinegar, lemon juice, shallots, dried tarragon, and a pinch of black pepper.  Bring to boil over medium-high heat.  Reduce heat and simmer until liquid is almost evaporated.  Cool slightly.

In top of double boiler, whisk together the egg yolks and water.  Place over bottom of double boiler with simmering water.  Whisk in the vinegar reduction.  Continue whisking constantly until the egg mixture thickens and temperature reaches 140 degrees.

Remove top of double boiler and continue whisking to cool slightly.  Whisk in the warm melted butter in a thin, steady stream.  Stir in the fresh tarragon.

4, ¼-cup servings.