Comments on: Tarragon Egg Salad

By: Jennifer Litz

Jennifer Litz — Sat, 05 Sep 2009 16:30:11 +0000

Great blog! Phil at My Life as a Foodie turned me onto it. I LOVE egg salad, but I love to mince garlic finely and mix that, mustard, and homemade mayo or aioli to make mine, then add salt and pepper and put it on toasted bread slathered in olive oil. This is an interesting textural difference; I’ll have to try it this way next time.

By: tricerapops

tricerapops — Sat, 05 Sep 2009 08:29:20 +0000

i wanted to drop a comment, but realized that daniel said all i wanted to say, re: runnier/soft boiled eggs for egg salad. i’ll use this method going forward.

By: Citynitz

Citynitz — Fri, 04 Sep 2009 17:21:46 +0000

So fitting and looks yummy! Btw, Vornado is definitely the brand of choice for fans for me too.

By: Gastronomer

Gastronomer — Fri, 04 Sep 2009 16:05:47 +0000

Sook - But what if pants aren't worn because it's that hot?

By: yutjangsah

yutjangsah — Fri, 04 Sep 2009 14:53:36 +0000

tarragon, where’d you go? i love tarragon. as for the heat situation, i have five words of advice: ice cubes down the pants. yup, i said it. it works.

By: Fiona

Fiona — Fri, 04 Sep 2009 13:11:39 +0000

That’s a great idea for when my mother comes. Charles won’t eat boiled eggs at all, but she and I will scarf that right up.

By: Debs

Debs — Fri, 04 Sep 2009 07:26:05 +0000

Lovely recipe, I just love tarragon. Can never think of what to have for lunch because I spend too much time planning & prepping evening meal. Will try this soon, thanks

By: Michelle

Michelle — Fri, 04 Sep 2009 05:15:07 +0000

OMG seriously it has been way to hot to cook at all!!! This looks yummy!

By: Diana

Diana — Fri, 04 Sep 2009 04:28:05 +0000

YUM. Now I know what to do with the 6 eggs I have sitting around taking up space in my fridge. They have been making me mighty nervous since I haven’t used them up yet! The fridge must be purged!!!

By: Daniel Hoai Nguyen

Daniel Hoai Nguyen — Fri, 04 Sep 2009 02:35:56 +0000

I’ve been following your blog for some time and it’s really wonderful and refreshing to see fellow Vietnamese bloggers – especially one who share an appreciation for food as something that goes beyond providing nutrients.

My girlfriend and I are also doing a collaborative blog (though it is not nearly as great as you and Astronomer!) and we definitely view you two as blogging influences!

Anyways, I wanted to comment and say thank you for posting a how-to guide on making runnier eggs, which is something I struggle with (they always turn out too runny and near impossible to de-shell!). I also wanted to say that I too, share a profound appreciation of egg salad that is made with runnier eggs!

Thank you again for posting and I look forward to reading more of your entries!

Chao!