Monday, August 2, 2010

Perfect Egg Salad

Eggs must be boiled to creamy yellow yolk. Never overcook. Once you get those green iron sulfides, or whatever they are, it smells eggier. (Yep, just looked it up. Iron in the yolk combining with sulfur in the white. That's why it only happens on the outside I'm a genius).

Meticulously turned through three dimensions in the egg slicer, creamy yolk mixed with mayo, a touch of sri racha, a touch of dijon. Look at that texture. Spread on fresh bread. And Triscuits. I love egg salad on Triscuits. The salt and texture combine perfectly.

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