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20 Comments
Delice
I use my pressure cooker for boiled eggs, making sure there's cold water at the ready. (I don't use gas anymore, and running water is a No-No, of course you can always run it into a container, but then you're back to the original bowl of cold water π) The cold water can also be used to shell the eggs, they come off very easily from the pressure cooker. I chop my chives with 5 blade scissors. I agree about cutting up the eggs, rotate works great.
I use my pressure cooker for boiled eggs, making sure there's cold water at the ready. (I don't use gas anymore, and running water is a No-No, of course you can always run it into a container, but then you're back to the original bowl of cold water π) The cold water can also be used to shell the eggs, they come off very easily from the pressure cooker. I chop my chives with 5 blade scissors. I agree about cutting up the eggs, rotate works great.
You are so fun to watch and listen to! Egg salad sandwiches for lunch
9:36 π€£ "I just love homemade mayonnaise…OEUF!!"π€£π€£π€£
Loved this video, which could have been called Egg Salad As Art, and can't wait to see the rest of the videos exploring eggs. Thanks very, very much.
You know, after slicing the egg in the slicer, turn the egg and run it through the slicer again. No need for the knife.
Thank you for the recipe. Try the following: Cook the eggs, smoke them for 4 hours. You will be surprised. π
In Poland its a common dish on every family gathering – the half egg with mayonnaise.
Why do the French only have one egg in their salads? Because one egg is an Εuf.
Fabulous recipe!
Egg-celent
Classic, make it regularly UK
an eggstravaganza!
My favorite egg salad/spread is very simple but delicious! Just mix 250 grams (1/2 pound) butter (room temperature) with 2 finely chopped hard boiled eggs, 1 finely chopped onion, 3 to 4 tablespoon of mustard and plenty of chives. Add salt to your liking.
We always liven up egg salad with a bit of minced gerkin or bread and butter pickles.
"Big branches everywhere…" Come on now. I cracked up so bad! π
eh-pit'-oh-me. Also, "Εuf, i'm going in" was a nice pun.
Paprika
Can you use olive oil? Itβs a strong flavor, for sureβ¦ but thatβs what I keep on hand. Thank you for sharing, I canβt wait to make this when I pick up my farm fresh eggs on Sunday π€©β€οΈ