Hard Boiled Eggs In A Moghlai Sauce Recipes

HOW TO MAKE PERFECT HARD BOILED EGGS

How to Make Perfect Hard Boiled Eggs image

This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.

Provided by Chef John

Categories Appetizers and Snacks

Time 50m

Yield 6

Number Of Ingredients 1

Ingredients

6 eggs

Steps:

Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

HARD-BOILED EGGS WITH MUSTARD SAUCE

Hard-Boiled Eggs With Mustard Sauce image

Provided by Jacques Pepin

Categories breakfast, easy, quick, appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 8

Ingredients

6 large eggs
2 large cloves garlic, peeled, crushed and chopped (2 teaspoons)
1 tablespoon Dijon-style mustard
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 tablespoon wine vinegar
1/3 cup canola or safflower oil
12 lettuce leaves

Steps:

Bring 2 cups of water to boil in a saucepan. Lower the eggs into the boiling water. Bring the water back to a very gentle boil, and cook the eggs for 8 to 9 minutes. Drain off the water, and shake the pan to crack the shells of the eggs. Then, add ice and water to cover, and let the eggs cool completely.
Meanwhile, make the mustard sauce by combining all the sauce ingredients except the oil in a bowl. Add the oil slowly, mixing it in with a whisk or a spoon. Set aside at room temperature until ready to use.
Shell the eggs, and cut them in half lengthwise. The center of the yolks should be slightly soft. Divide the lettuce leaves among six plates, and place two halves cut side up on top of the lettuce on each plate. Coat the eggs with the mustard sauce, and serve immediately.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 182 milligrams, Sugar 0 grams, TransFat 0 grams

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