Tardy This Week
Apr. 25th, 2026 11:26 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Arugula Salad with Soft-Boiled Eggses.
"This is one of those salads that's much better than the sum of its ingredients."
4 eggses
1/4 cup mayonnaise or aioli (I made my standard Caesar aioli)
no garlic (Ha! I used... more.)
1/4 cup lemon juice
1/4 cup olive oil
2 green onions, chopped
salt and pepper
1 head romaine lettuce, chopped
6 oz arugula, ditto
1/2 cup sliced almonds, toasted
Pour 1 cup water into the CultPot and place the eggses inside on the metal steam rack. Steam for 3 minutes at high pressure. Prepare an ice bath. When the cooking ends, release the pressure and transfer the eggses to the ice bath to cool.
In a large bowl, whisk together the mayonnaise, lemon juice, olive oil, green onions, and salt and pepper until well combined. Add the romaine and arugula and toss to coat evenly. Transfer the greens to serving plates. Peel the eggses and halve them lengthwise, then place them on the salads. Sprinkle with almonds and some more pepper, then serve immediately.
What worked: It was okay. I made 1/2 cup aioli instead of whisking less with more lemon and olive oil. Although more lemon wouldn't have been bad flavor-wise.
What didn't: The egg yolks were nicely soft-boiled, but two of the whites weren't fully set. I think using the standard cook rather than steam for 3 minutes will work better since 5 is a nicely hard-boiled yolk.
Will I make it again? Maybe. It needed a bit more -- maybe some grated parm, maybe tinned fish.
"This is one of those salads that's much better than the sum of its ingredients."
4 eggses
1/4 cup mayonnaise or aioli (I made my standard Caesar aioli)
no garlic (Ha! I used... more.)
1/4 cup lemon juice
1/4 cup olive oil
2 green onions, chopped
salt and pepper
1 head romaine lettuce, chopped
6 oz arugula, ditto
1/2 cup sliced almonds, toasted
Pour 1 cup water into the CultPot and place the eggses inside on the metal steam rack. Steam for 3 minutes at high pressure. Prepare an ice bath. When the cooking ends, release the pressure and transfer the eggses to the ice bath to cool.
In a large bowl, whisk together the mayonnaise, lemon juice, olive oil, green onions, and salt and pepper until well combined. Add the romaine and arugula and toss to coat evenly. Transfer the greens to serving plates. Peel the eggses and halve them lengthwise, then place them on the salads. Sprinkle with almonds and some more pepper, then serve immediately.
What worked: It was okay. I made 1/2 cup aioli instead of whisking less with more lemon and olive oil. Although more lemon wouldn't have been bad flavor-wise.
What didn't: The egg yolks were nicely soft-boiled, but two of the whites weren't fully set. I think using the standard cook rather than steam for 3 minutes will work better since 5 is a nicely hard-boiled yolk.
Will I make it again? Maybe. It needed a bit more -- maybe some grated parm, maybe tinned fish.
