egg salad

Merrill is a co-founder of food52.

added 8 months ago

I actually love egg salad made with slightly-less-than-hard-cooked eggs. But if you want, you could put them back into a pot of simmering water for a few minutes -- if you add them straight from the fridge, I'd allow a couple minutes for them to warm through, and then 1 or 2 more to finish cooking.

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Merrill is a co-founder of food52.

added 8 months ago

After reading ChefOno's response I realized I should clarify something: I only use eggs with whites that are cooked through for egg salad -- but I like it when the yolks still have a bit of that almost jellied texture to them. I think it makes the egg salad so much richer.

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ChefOno added 8 months ago

If it were me and the yolks were too soft but the whites were okay, I'd scoop out the yolks and zap 'em in the MW for a few seconds. Otherwise, I would guess you'd have to cook the eggs for the normal amount of time so the yolk would come up to temp.

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