載入中...
ID: e7c105ea...
Legendary chef Jacques Pépin prepares a classic, creamy egg salad with a few special touches. By adding curry powder and Tabasco to the mayonnaise base and serving it beautifully arranged with fresh vegetables, he transforms a simple dish into an elegant lunch or brunch.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
Boil eggs for 9-10 minutes, then cool immediately in an ice bath. → Peel eggs under running water and chop them using an egg slicer (cross-hatch method). → Mix mayonnaise, curry, mustard, scallions, Tabasco, and seasonings in a bowl. → Fold the chopped eggs into the dressing. → Serve on a bed of lettuce garnished with tomatoes, chives, and olives.
Boil eggs for 9-10 minutes, then cool immediately in an ice bath. → Peel eggs under running water and chop them using an egg slicer (cross-hatch method). → Mix mayonnaise, curry, mustard, scallions, Tabasco, and seasonings in a bowl. → Fold the chopped eggs into the dressing. → Serve on a bed of lettuce garnished with tomatoes, chives, and olives.
Legendary chef Jacques Pépin prepares a classic, creamy egg salad with a few special touches. By adding curry powder and Tabasco to the mayonnaise base and serving it beautifully arranged with fresh vegetables, he transforms a simple dish into an elegant lunch or brunch.
Prick the large end of each egg with a pin to release pressure from the air chamber. Place eggs in boiling water and cook for 9 to 10 minutes.
Immediately drain the boiling water and transfer the eggs to a bowl of ice and water to cool them down completely. This stops the cooking and prevents a green ring from forming around the yolk.
Once cold, crack the eggshells all around with a spoon. Peel the eggs under running water to help separate the membrane from the white.
Chop the eggs using an egg slicer: slice the egg once, rotate it 90 degrees, and slice again to create small cubes.
In a mixing bowl, combine the mayonnaise, curry powder, French mustard, chopped scallions, Tabasco, salt, and black pepper. Mix well.
Pricking the egg shell before boiling releases air pressure and helps prevent the shell from cracking during cooking.
Cooling the eggs in ice water immediately is crucial to avoid the sulfurous green ring around the yolk.
Peeling eggs under running water makes the process easier as water gets under the membrane.
Using an egg slicer twice (turning the egg) is a quick and uniform way to chop eggs for salad.
Please log in to join the conversation and earn XP!
Loading comments...