My friend has asked that I locate a recipe for a dish his father used to prepare. His dad would chop up hard boiled eggs in a frying pan with hot oil and saute them with chopped onions. Anyone every hear of this or, better still, have a recipe?
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Perfect Hard-Boiled Eggs
Hard boiled eggs may seem simple—and they are—but there are a few tricks to remember to make them just right. Follow this method and you'll get perfect texture (firm yet moist, not rubbery) and on-point color (no green ring around the yolks) every time. Read more.
How to Peel a Hard-Boiled Egg
Delicious deviled eggs are but one of the preparations you can apply your freshly peeled eggs to.
How to Make the Perfect Hard-Boiled Egg
Margo True, food editor for Sunset magazine, knows what you're doing wrong when you make hard-boiled eggs. You're boiling them hard. Stop it!
It may seem weird to call for a cooking time down to the second, but bear in mind that the temperature difference between a creamy yolk and a solid one is a mere 8°F. These will turn out perfect every time.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy