Nancy Silverton's egg salad with bagna cauda toast from Food52 by Nancy Silverton

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Notes about this recipe

  • Barb_N on February 10, 2019

    This review is for the technique of ‘hard boiling’ the eggs. I am ever in search of the perfect method. I followed this to the minute + 1, 3, 6 after two test eggs. The first egg was soft boiled, with unset whites. The second test egg had an almost liquid yolk. In all I let the eggs sit in the hot water almost 15 minutes. I will return to Martha Stewart’s technique - start in cold water, bring to boil, cover off heat for 12 minutes IRC.

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