No, really! If you’d like to forego the chalky yolk, look no further! Try steaming your eggs in lieu of hard boiling. This method yields a creamy almost custard-like yolk. Thanks to fellow Springdellian Dawn DeMeo for bringing this technique to our attention!
Got celery? In abundance? This recipe may be for you! It’s light and healthy, it’s flavorful, it’s easy. The original recipe calls for a drizzle of walnut oil which, if you have it in your pantry, by all means use it! It is not a necessity though.