Armed with experience from the first trial, I simply popped 3 eggs (at room temperature of 21°C) in the base of a cold Stanley thermos (710 ml, wide mouthed), filled the thermos with boiling water and let it sit for an hour and a half wrapped in a blanket.
Water temperature when opened was 77°C (interesting only for those concerned by salmonella
). Eggs were perfectly hardboiled. I give my thermos the thumbs up for eggs as well
Now, what to do with the eggs today? Using them for nibbles with pre dinner drinks in the cockpit
The easy options are chopping or mashing them and mixing with a couple of tablespoons of Greek yoghurt (or mayonnaise) with Dijon mustard or a with a teaspoon of curry powder and cumin seeds, both seasoned with freshly cracked salt
I had a little time on my hands though, so I mixed up a batch of my version of tapenade. It went down very well as a dip combined with yoghurt and the eggs
EGGS WITH TAPENADE
½ cup (100 g) good quality kalamata olives, pitted and chopped
25 g anchovy fillets, drained (½ small tin)
1 garlic clove, finely chopped
1 tblsp capers, rinsed and drained
1 tsp Dijon mustard
1 tsp dried thyme
½ tsp freshly ground black pepper
1 tbsp chopped fresh parsley
1 tblsp lemon juice
1 tblsp extra virgin olive oil
100-200 g thick Greek yoghurt (or a couple of heaped tblsp mayonnaise)
3 eggs, hardboiled, cooled and roughly chopped
- Reserve a little of the parsley and yolks for topping.
- Chop all the tapenade ingredients together for a few minutes, slowly adding the lemon juice and oil
. Using a mortar and pestle is even better. Don't churn the life out of it by using a food
- Fold the mixture into the yoghurt with the chopped eggs
- Serve as a dip topped with the extra parsley and yolks or spread in sandwiches or on toast.
I usually make double the quantity of the base, divide it in two and top it with a little olive oil, then refrigerate and use the mix within the next few days. Having this ready made makes it super quick the next time and the flavours are even better when they have had a chance to blend.
It is also good without the yoghurt just dolloped on slices of hard boiled eggs on crackers or toasted bread or bruschetta. Or add it to pasta or potatoes or smear it lavishly on pizza. The mix is an intense salty, fishy taste sensation