Hardboiled Eggs and Savory Garlic Dressing
- 4 eggs
- 2 tablespoons (27g/ 30 ml) olive oil
- 1 teaspoon (3g/ 5 ml)garlic
- 2.5 (10 g/ 10ml) anchovies in oil, drained
- 1 1/2 tablespoons (12.9g/ 22 ml) capers, drained
- 1 tablespoons (15.4g/ 15 ml) lime juice
- white pepper to taste
Eggs. Add eggs to a saucepan, and carefully fill saucepan with water until eggs are covered. If you are cooking a large number of eggs, make sure there is a thumbs space of extra water covering the eggs. Heat the water on medium-high heat until boiling, then remove from heat and cover. Medium sized eggs cook for 9 minutes for hardboiled, 7 minutes for soft hardboiled. (Higher altitudes may need to increase this time to 10-12 minutes for hardboiled). Drain the eggs. Cool the eggs in an icewater bath. Either store them in the refrigerator up to one week, or peel and use them the same day.
Dressing. Blend all ingredients together. Season with white pepper, and blend again. Best served chilled. You will have extra dressing from this recipe.
One servings is 2 hardboiled eggs with one tablespoon (15 ml) dressing. Base recipe makes 2 servings. Smaklig måltid!