Perfect Boiled Eggs
This method produces truly great medium-boiled eggs. You hear a lot about hard-boiled eggs, and a fair amount about soft-boiled, but not so much about medium-boiled. Which is sad, because medium-boiled turns out to be the gateway egg for people who don’t like hard-boiled eggs. And honestly, they’re so much better: the whites are totally set, but the yolks are still bright and soft, with barely liquidy centers. It’s true that you can’t really make deviled eggs or egg salad out of them, but for breakfast or a snack, you can’t really beat the simplicity.
To make them, half-fill a large pot with water, and bring it to a boil over high heat. Carefully lower any number of eggs into the boiling water, and boil them for 8 minutes (7 minutes for a runnier yolk, or 9 or 10 minutes for a firmer one.) If this step does not feel unbearably fussy to you, stir the eggs for the first minute and a half of boiling; it keeps the yolk from settling to one side, and seems to make the eggs easier to peel. When the eggs are cooked, drain them and run cold water over them until they’re cool enough to handle, then peel them and blot them dry on paper towels before halving and serving.
Optional additions include a drizzle of hot sauce, a confetti of herbs, a dash of curry powder, or a little splash of vinaigrette. Some bacon crumbs wouldn’t hurt, either, unless, of course, you keep kosher or halal or are a vegetarian, and then they would.
Zippy Egg Salad
1/3 cup mayonnaise (Or Greek yogurt for a healthier option!! )
1 tablespoon brine from the caper jar (or 2 teaspoons white vinegar, if you’re not using capers)
1 tablespoon capers
1 tablespoon finely chopped dill
2 stalks celery, diced
Salt and pepper to taste
1. Put the eggs in a medium-sized pot and cover them with cold water. Cover the pot, put it on the stove, and bring it to a boil over high heat. Turn the heat off immediately and leave the eggs in water. After exactly 9 minutes, drain the eggs and run cold water over them until they’re cool enough to handle, then peel and chop them, making them as coarse or fine as you like. (You can mash them with a fork if you prefer.)
2. Meanwhile, whisk together the yogurt, caper brine or vinegar, and dill. Stir in the eggs and celery, add a grinding of black pepper, and then taste the egg salad. If it needs more zip – either salt or tang – add salt and/or more caper brine or vinegar.
1 ½ tablespoons olive oil (divided use)
Grated zest of 1 lemon (quarter the lemon after zesting it)
1 clove garlic, smashed, peeled, and minced
1 teaspoon fresh thyme leaves, chopped, or another herb of your choosing (optional)
4 pieces of thick salmon fillet (ask for center-cut), 1- 1 ½ pounds total
Salt and freshly ground black pepper
Simple tartar sauce, below (optional)
1. Heat the oven to 275° F. Cover a baking sheet with foil, then brush or rub it with the half tablespoon of olive oil.
2. In a small bowl, stir together the lemon zest, garlic, and remaining tablespoon of oil.
3. Put the fish on the baking sheet, skin side-down. Sprinkle it with salt and pepper, then drizzle the lemon-garlic oil evenly over the fillets.
4. Roast for 15 to 25 minutes, until the flesh is just beginning to flake when you press a fork into it, and you can separate the fish from its skin. It might look different from the way you’re used to cooked fish looking – rosier and less opaque. That’s okay!
5. Serve with the lemon wedges, warm, at room temperature, or cold.
Simple Tartar Sauce
Whisk together ½ cup mayonnaise (Greek yogurt is a healthy substitute!)1 tablespoon coarsely chopped capers, 1 tablespoon chopped parsley, 1 tablespoon lemon juice, and ½ teaspoon salt. Feel free to add finely chopped cornichons (mini sour pickles) or dill pickles, and/or chopped dill.