04 July 2007

Green and Yellow Bean Salad with Rice and Radishes

I somehow messed up my boiled eggs when I cooked them the other day - I can never remember which way to cook them so that they don't get that grey line around the yolk.

When I was a kid, one of my friends used to raid her mom's garden for radishes and she'd dump them in a tupperware drinking cup and then pour a mound of salt over them and then we'd probably eat a couple days worth of sodium in one go. I haven't had plain radishes with salt in ages, so this was really yummy. (I, however, was a little more sparing with my salt than that girl was...)


  1. Try this:

    Cover eggs in cold water, bring up to a boil with no lid, once at a hard boil, cover and turn off the heat--but leave on the burner--for ten minutes. Always equals perfect grey-free eggs for me!

  2. Hm, yeah, I think that's what I was trying to do, but I left it in the water much longer than 10 minutes, so that's probably where I went wrong. Trying to do too many things at once, I think :D