Google “best way to boil an egg” and the internet will barf up hundreds of suggestions, usually involving plunging the eggs into boiling water and, after cooking, dumping them straight into ice cold water.
After hearing about this method from a number of sources, I’ve been dutifully giving it a go ever since.
But here’s the thing – it’s a lot of work.
Boiling the water first, having an ice bath ready, timing them to the exact second…to quote a beloved meme: “ain’t nobody got time for that”.
So I just did my usual with this batch – shoved into a saucepan, covered with water and left to their own devices until I remember I left the stove on and run downstairs like a shrieking harpy, fearing that the kitchen is on fire.
And guess what…they turned out fine.
Which just goes to show that the internet is full of lies and half-truths. It’s a hard lesson to learn, but a vital one.
Curried Cauliflower & Egg Salad (serves 2-3)
- 1/2 head cauliflower, cut into small florets
- 1 tbsp ghee or butter, melted
- 2 large hard-boiled eggs, chopped
- 3 tsps curry powder
- 1 tsp garlic salt
- 1 tsp djion mustard
- 1 tbsp mayo
- 1 spring/green onion, finely chopped
- Toss the cauliflower in the butter/ghee in a mixing bowl, then stir in the garlic salt and 2 tsps of the curry powder until all the florets are well-coated.
- Spread on a baking tray or in a casserole dish. Roast at 420 for 15 minutes until the cauliflower is tender. Remove from oven and let cool.
- Stir together the cauliflower, eggs, mayo, onion, remaining curry powder and mustard. Chill or serve.
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