When you have been cooking for as long as I have, haha. I remember telling Gordon Ramsay when I was on Masterchef at age 22, I have 10 years of cooking experience. I started cooking on my own in the kitchen at 12-years-old. Then, you start trying to perfect things like making the perfect boiled egg. It seems simple but boil the egg for too long and you have a grey rim around the cooked yolk. It may not seem like a big deal until you are making deviled eggs and want the eggs to look good.
So, how do you make the perfect boiled egg? The recipe is in my cookbook, New Southern Table under Creamy Potato Salad
Place the eggs in a small saucepan, and cover with water. Bring to a boil over medium-high heat. Cook for 4 minutes. Remove the pan from the heat, cover, and let stand for 8 minutes. Run cold water over the boiled eggs and peel.
In my mustard base potato salad, I incorporate boiled eggs by grating them. By doing so, their flavor is added and you don’t get chewy pieces.
Boiled eggs are also found in my Breakfast Toast. (recipe in New Southern Table)
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