Egg salad on toast is cheap, easy, and comforting. (via basically)
Well, actually, put the eggs down. My bad. We’re going to start by making some quick pickles. Pour aboutand throw them into the vinegar mixture. These will just sit in the bowl until we serve our egg salad. Don’t bother them. They’ll be fine.You need to make eggs to make egg salad. That’s an inescapable truth. But this is not going to be your standard finely-chopped, spackling-esque mixture of hard-boiled eggs and mayo. And no, there's not going to be celery in this egg salad.
Wait. What’s a jammy egg? Is it some kind of retro, fruit-filled dessert old folks eat in England? Well, that definitely sounds possible, but not what I’m talking about. I’m talking about a boiled egg with the most beautiful yolk consistency possible—right in between hard-boiled and soft-boiled, with a partially-set, almost-runny center
. That’s prime real estate, and it takes about 7½ minutes to get there. Boil a pot of water, and carefully lowerOnce your kitchen timer goes off, your phone alarm rings, or you count to 450 aloud, transfer the eggs to a bowl filled withPutting your eggs in the ice bath for a few minutes makes them a hell of a lot easier to peel
. Plus, it’s just cool to drop the term “ice bath” in casual conversation. It makes your kitchen seem a lot more well-equipped than it is. You don’t have to tell anyone that an “ice bath” is just “a bowl of ice water.”While the eggs are chilling, make some dressing. The dressing for this egg salad is extremely simple, essentially a cheater’s version of a mustard vinaigrette. I don’t always look down on cheaters. Sometimes, a cheater is just a misunderstood innovator.
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