Wednesday, April 18, 2012

Hard Boiled

Up until last week, I had never cooked a hard boiled egg in my life. I won't shy away from rolling up my sleeves and trying out a new, complicated baking recipe, but, despite being a basic cooking skill, hard boiling an egg always seemed so mysterious to me. How could I be sure the egg was really done in there? And wouldn't it be hard to get the shell off once it was?

I'm not entirely sure what came over me, but on a whim I decided to try it and put all these questions to rest. It turned out so well that I've become a bit obsessed with making meals that incorporate hard boiled eggs. I tried out a couple of recipes from The Pioneer Woman, like a spinach salad with bacon, mushrooms, and grilled onions....

...and breakfast muffin melts that I made as a special birthday breakfast for my dad. These were a huge hit and couldn't have been easier. (Yes, that's some bacon again.)

I also tried one of Heidi Swanson's recipes for a French gribiche salad--hard boiled eggs with broccoli, asparagus, potatoes, and shallots in a light dressing.

Now there are no more eggs left in my fridge. Probably a good thing, for moderation's sake.

Are there any simple recipes or cooking techniques that you're too intimidated to try?


  1. This is such a sweet post! It really made me smile as I like cooking and trying out new things :-)

    Thanks for your lovely comment on my blog, I really appreciate it. Have a lovely evening xo

  2. YUMMMMY!!! Also, the other day I stood in line for 20 minutes for a cupcake at Georgetown Cupcakes. My friends made me and I was complaining about it the entire time. Then we finally made it in, I bought my cupcake and ate it and OMG: IT.WAS.WORTH.IT. PS. Thank you for visiting my little blog :) Your comment made me happy.

    1. I just realized that Georgetown Cupcakes opened a location in NYC. I may have to make a trip there this weekend!

  3. I'm definitely going to have to try that gribiche salad!

    1. You should! One other random tip is that I didn't like the leftovers quite as much when I had some the next day, so this might be the kind of dish that's best eaten as soon as you make it.



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