All the egg salad talk spurred me to make open faced egg salad sandwiches for lunch to use up the last of the saffron aioli in the fridge. The rest of the prep was like I was making deviled eggs, but egg salad:
1 T. saffron aioli/mayo (which is to say, it’s mayo flavored with saffron, garlic, salt, and lemon)
1 T. regular Hellman’s
2 t. strong Dijon (I used Maille’s)
2 t. capers and whatever brine is also on the spoon
black pepper to taste
2 hard boiled eggs, peeled
paprika, for garnish
Mix together the mayos, mustard, capers/brine, and black pepper until well combined. Smoosh in the yolks from the hard boiled eggs until smooth. If lumpy, thin with a little more brine, half and half, or water and keep stirring. Chop the whites and add them. Stir until thoroughly combined. Sprinkle paprika on top before serving.
I like my egg salad to not have crunchy bits, but if you like the contrast of minced celery or scallion, you could certainly add it!
My turn for matzoh brei — with onions, scallions, brown butter, and beet-cured salmon.
I find comments like “this is the WRONG way to make matzoh brei” hilarious (check out the comments section of the NYT “recipe”) – I mean, it’s a home recipe for scrambled eggs with crumbled matzoh. You want it soggy? Soak the matzoh first. You want it crisp? Fry the matzoh first. So much angst for no reason
Oh, those look wonderful! And I LURV the addition of capers. I occasionally make some for my PIC, who also prefers his egg salad without crunchy bits - whereas I like them.
Are those toasted mini English muffins you served it on?
Yes, I think I did! I enjoyed my meal there. I remember it was the day that the news came out that Tony Bourdain had died. We all ate something new to us in his honor (unfortunately I don’t remember what mine was).
Yes! My saffron is pretty strong stuff (the “coupe” grade from Penzey’s). The original mayo with it was 1/4 c. mayo flavored with a large pinch of saffron bloomed in 1 T. hot water for an hour and then mixed into the mayo with garlic, lemon zest, 1 T. lemon juice, 1 t. dry mustard, and a pinch of salt. You could definitely taste the saffron, both with the salmon I served it with originally and the eggs.
I also like Chilaquiles. I have ordered them and I’ve made them (with eggs on top of to the side )
It looks like there are chilaquiles recipes from Mexico, with eggs folded in! I’m hoping someone else will vouge for this concept existing, beyond the Chilaquiles Scramble recipe and the other Hola Jalapeño recipe I posted above.
I realize the Chilaquiles that are more common in Canada and the States do not have the eggs folded in!
In this blog post, the blogger and her Godmother have a different idea of what chilaquiles are. The blogger’s mom added Scrambled eggs to her fried tortillas and called it Chilaquiles, whereas the Godmother considered those Migas. (There’s no resolution, just a recipe )
First crack at chawanmushi in a while. The taste was correct, but I think (maybe? I need to read up on this more) that I steamed it over too-high heat, sacrificing a smooth surface. Lots of hurdles here, not least that I forgot to cover the dish in foil before I put it to steam, and then had to figure out how to get it out of the pot without spilling it or burning myself. And I had a cute little ramekin that I intended to use, which turned out to be way too small. Onward and upward!
I vaguely recall a bit of pushback against Barilla’s promotion of traditional families being perceived as anti-LGBTQI. Has that gone away? I never see Barilla ads.
I like Migas.
