• The Chopping Blog

Fun and Eggcetra

Amanda
Posted by Amanda on Apr 16, 2012

It has been years since I colored and decorated Easter eggs and this year we went to town. We found these adorable decorating kits that helped us make pirates and safari animals out of our hard-boiled eggs. Needless to say I became a pro at hard-boiling eggs but what to do with all those hard-boiled eggs has been my challenge for the past week.

In the April edition of Bon Appetit there was a great article on eggs. They also had directions for “foolproof hard-boiled eggs” and having tested it on a couple dozen eggs myself I can say it does work. Here are there directions: Place 6 large eggs in a medium heavy saucepan. Add water to cover by one and a half inches. Bring to a boil; immediately remove from heat. Cover and let stand for 10 minutes. Transfer eggs to bowl of ice water to cool. Gently crack the eggs and peel under running water for ease. I have heard other tips like adding vinegar or older eggs peel better but this did the trick for me.

After making the perfect hard-boiled eggs, what should I do with them all? Of course, there is always egg salad and deviled eggs but then I remembered a recipe from a recent class at The Chopping Block called For the Love of Crepes. We made Asparagus with Sauce Gribiche. I had never had Sauce Gribiche before but learned that it is a French sauce that typically uses hard-boiled eggs. It was delicious which is why I want to share it. Not only could you use it for asparagus but on other veggies, fish and salads. Perfect for spring!

 

Asparagus with Sauce Gribiche

Yield: 4 servings as an appetizer

Active time: 15 minutes

Start to finish: 15 minutes

 

1 bunch asparagus, tough ends removed

1 shallot, minced

2 teaspoons capers, rough chopped

2 teaspoons cornichons, minced

2 tablespoons red wine vinegar

1/2 cup extra virgin olive oil

2 hard-boiled eggs, minced (see note, below)

1 teaspoon fresh tarragon, rough chopped

2 teaspoons fresh parsley, rough chopped

1 teaspoon fresh chives, minced

Salt and pepper to taste

 

  1. Bring a large pot of water to a boil and add a generous pinch of salt. Blanch asparagus until crisp yet tender, 2 to 3 minutes depending on the thickness.
  2. As soon as it comes out of the boiling water, shock the asparagus in a bowl of ice water until cold; drain well. Place on a platter and keep cold while preparing the sauce.
  3. For the sauce, mix together the shallots, capers, cornichons and vinegar.
  4. Slowly whisk in the olive oil to create a temporary emulsion. Fold in the hard-boiled eggs, herbs, salt and pepper to taste. Spoon the gribiche over the chilled asparagus.

Topics: eggs, Easter, asparagus, hard boiled, deviled eggs, decorating

subscribe
Most Recent Posts

Starbucks' Copycat Muesli Bread

  Whenever the New Year rolls around I always have my fair share of “resolutions.” Lose weight...Read more

Vegan Almond "Ricotta" - A Non-Dairy Decadence Made Easy

Who doesn’t crave a creamy bubbly lasagna, or a decadent stuffed ravioli? Who wouldn’t want to...Read more

Go-To Formulas for Clean Eating on a Weeknight

Many of my clean eating cooking class students express the same desire to me: they want to be able...Read more

Mushrooms On My Mind: The Tale of a Fungi

"Yuck! Mushrooms!" How many times have I heard that exclamation from the mouths of kids (and many...Read more

The Simple Way to Cook a Simple Steak

One of our more popular classes at The Chopping Block is Steakhouse DIY. Many of our students sign...Read more

cooking_classes
gift_cards
mobile_club
Sign Up To Get