How to Perfectly Cook a Hard Boiled Egg

In honor of Julia Child, The Julie/Julia Project, and Paris, I shall share with you the method for making a Perfect Hard Boiled Egg. It is quite simple really...

Put some eggs in a pot. You can use old eggs - after they are cooked they are easier to peel. Cover with water that the is same temperature as the eggs. Now, there is no need to bust out your thermometer - let common sense prevail. If the eggs are cold from the fridge, use cold water. If the eggs are room temp, use room temp water. The idea is that as the water temperature raises, the eggs temperature raises at the same rate, ensuring even cooking.

Enough with the science. Put the pot of water and eggs on the stove. Bring JUST to a boil. Cover and immediately remove from the all heat. If that means taking the pot off the stove, by all means, do that. Leave covered and off the heat for exactly 15 minutes.

In a separate bowl, or perhaps the sink, prepare an ice bath. As soon as 15 minutes are up, drain the eggs and plunge into ice water. Leave them there until the ice has melted and the eggs feel cold. Bravo! You have stopped the cooking and have perfect hard boiled eggs!

Now your hard boiled eggs are ready for any number of preparations! One of my favorites is Deviled Eggs. Here is my recipe. Sorry there are no measurements - I always add to taste.

Hard Boiled Eggs
Fresh Squeezed Lemon Juice
Dijon mustard
Tabasco
Cayenne Pepper
Chives - minced
Salt
Mayonnaise

1) Cut the eggs in half; carefully separate the yolk from the white. Put the white aside on a plate & put the yolks in a bowl.
2) Mash the yolks with a fork to break up; add lemon juice, Dijon, Tabasco, cayenne, chives, & salt. I would start with the juice of 1/4 of a lemon per 3 eggs and increase from there if needed.
3) Taste - what else do you need? More tang - add lemon. More heat - add Tabasco. Too much tang or heat - add mayonnaise (starting with a teaspoon per 3 eggs). If you have mashed and mashed and mashed and the consistency is still not smooth, add a little mayo.
4) When you've got the taste to your liking, fill the egg white halves with the mixture. Feel free to heap it on top of the egg.

As Julie/Julia would say, Bon Appetit!

Momofuku

Noodle Bar: 171 First Ave, New York 10003
Ssam Bar: 207 2nd Ave, New York 10003
http://www.momofuku.com/
American (according to the website) with heavy Korean influence (according to me)
Rating: I’ll be back

These two spots are also worth the wait. And what are we waiting for? Two words, my friends: PORK BUN. Don’t be a tool and trim the fat off the pork belly. This is not, nor will it ever be, a diet friendly dish. Accept that fact and give in to temptation - eat the pork bun, fat and all. You will not be sorry.

Ssam Bar also has a dish called Bo Ssam that I look forward to trying. I haven’t yet because it’s a large dish recommended for 6-10 people and advanced notice is required. I don’t live in New York, so the only way this might be a reality is if I planned a trip around this meal. The wheels are turning…

Momofuku has a couple other versions that I have not been to yet (also on the LES)– Bakery & Milk Bar and Ko. The Bakery is, well, a bakery that has baked goods – AND PORK BUN. Could be good in a pinch for a Pork Bun fix if you just can’t wait. Ko on the other hand is a restaurant like Noodle Bar and Ssam Bar, but with a tricky reservation system. I have not been there yet, but someday luck will smile upon me and I will get my chance. But until then, PORK BUN.

Uchi

801 South Lamar
Austin, Texas 78704
http://www.uchiaustin.com/
Japanese
Rating: I’ll be back

This is my favorite restaurant in Austin. I have, on several occasions, submitted to a 1.5 – 2 hour wait, just to get a Shag Roll. There. I’ve said it. Totally addicted to the Shag Roll. Uchi is a bit small, they don’t’ take reservations after 7pm, they can’t accommodate large parties, and they are not open for lunch, but do not let that stop you. It’s worth it. The sushi is absolutely fresh and the chef has created some unique dishes. My recommendation is to go with some friends and order a bunch of things to share. Some of my favorites are the tempura (the dipping sauce makes it), the escolar sushi, the Shag Roll (have I mentioned?), & the Hamachi Cure. If you like octopus and are not squeamish, tako pops are good. And for a group, the hot rock is fun (they bring you a nuclear hot stone and you cook thinly sliced beef on it). Skip dessert.

The Little Owl

90 Bedford St
New York, NY 10014
(212) 741-4695
http://www.thelittleowlnyc.com/
Mediterranean
Rating: I’ll be back

The restaurant is tiny, but that is typical of West Village neighborhood joints. Excellent food. The first time I went, I got the bacon cheeseburger. Usually I try new or different things when I go out to eat, but this was the tail end of a very long business trip and I had eaten breakfast, lunch and dinner out for a week. My palate was exhausted and I just wanted something familiar and comfortable and the bacon cheeseburger seemed like the perfect choice. Boy am I glad I went with my gut. This place has the best bacon cheeseburger. EVER. Every element - bun, bacon, burger, cheese, condiment - was perfect in every way. This is so important for any dish with many separate parts that get eaten together (pizza and lasagna also fit into this category). The food was so good that the next day I took the PATH train into the city for 11am brunch before leaving from Newark Airport on a 2:30pm flight. I tried what I estimated to be their version of Eggs Benedict, my favorite breakfast option, with a side of cheese grits. It was definitely not the best version of Eggs Benedict ever, but it was not bad. The grits were quite respectable. If you are a Southerner in New York, hit up the Little Owl for brunch to get your grits fix.