Posted by Sheryl Julian April 1, 2010 03:48 PM
Hard cook them, of course (not hard boil; you want tender whites and bright yellow yolks). I took these on a little bed of curly arugula, sprinkled with smoky Spanish paprika, to the Callie Crossley Show this afternoon at WGBH. We talked about what to make for Easter and Passover, how to cook lamb, ham, and leg of fresh pork. When we were off the air, we dug into the eggs and ate them with Manischewitz whole-wheat matzo, which I'd also brought.
Regular or Spanish paprika (for sprinkling)
Coarse salt (for sprinkling)
1. Bring a saucepan of water to a boil. With a slotted spoon, lower in the eggs. Immediately set the timer for 10 minutes. Let the eggs bubble gently until the timer rings.
2. Use the spoon to transfer the eggs to a bowl of very cold water. As soon as you can handle them, tap the shells with the back of the spoon. Peel off a strip of shell and return the egg to the cold water. When the eggs are cold, remove the remaining shell.
3. Dry the eggs and cut a tiny slice from the pointed and round ends. Halve the eggs horizontally and set them on a plate. Sprinkle with regular paprika or Spanish paprika. Refrigerate until serving. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.