Eggs and Mayo
(video link pending)
Boiled Eggs:
eggs, preferably fresh.
Large bowl of ice-cold water
Put eggs in a deep pan.
Cover eggs with cold water.
Put on element.
Turn heat to high.
When eggs come to a boil, remove from heat.
Leave covered for 6-12 minutes
- 6 minutes = runny yolks
- 8 minutes = soft yolks
- 10 minutes = firm yolks
- 12 minutes = hard yolks
When time is reached, use a slotted spoon to put the eggs into the ice-cold water. This will stop the cooking process.
After 1 minute, the eggs should be very easy to peel. If the membrane between the shell and the white is sticking, puncture the bottom of the egg with a pin, and let the egg sit in the water for another minute.
Immersion Blender Mayo :
Crack an egg into your immersion blender container.
You don’t need to bother with separating the yolk, but I do.
Add 10ml (2 tsp) of dijon mustard,
Add 15ml (1 tbsp) lemon juice, and a pinch of salt.
Add 200ml (1 cup – 3tbsp -1 tsp) of oil.
Put the immersion blender to the bottom of the cup, fire it up, and slowly pull the blender up. Depending on the speed of your blender, you might need to hold it at the bottom for 10-30 seconds.
Like magic, you get mayo.
Blender Mayo:
Add all the ingredients other than the oil to your blender.
With the blender on high, slowly pour in 200ml of oil in a very thin stream.
Like magic, you get mayo.
As for the oil, the gooder the better.
I encourage everyone to spend some time researching the various olive oils and making tasting notes., or tasty notes.