About Arthur: The New York Times Magazine called Arthur Schwartz “a walking Google of food and restaurant knowledge.” As the restaurant critic and executive food editor of the New York Daily News, which he was for 18 years, he was called The Schwartz Who Ate New York. Nowadays, he is best known as The Food Maven, the name of his website. Whatever the sobriquet, he is acknowledged as one of the country’s foremost experts on food, cooking, culinary history, restaurants, and restaurant history.
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Hard-Cooked Eggs
Put cold eggs in a pan that holds them comfortably -- not tightly, but not vastly bigger than necessary.
Cover the eggs with cold water by about one half inch. Bring the water to a rolling boil over high heat. As soon as it comes to a boil – and I mean immediately -- cover the pot, remove the pan of eggs from the heat, and let it stand for 10 minutes.
That’s the timing for large eggs. Add another minute to three minutes for extra large and jumbo eggs. The absolutely exact timing depends on several factors -- the pan size and consequently the amount of water it holds, the number of eggs you’re cooking, the pan’s weight, the intensity of your stove’s flame, etc. So you’ll have to adjust the timing slightly -- to your equipment, experience and taste. That means the first eggs may not turn out perfectly perfect, but after that they should be. In any case, they will never be overcooked, but perhaps slightly undercooked, meaning the yolk may not become dry and powdery to the center.
Parsi Devilled Eggs
Makes 12 egg halves
6 large eggs, hard-cooked
1 1/2 teaspoons fresh lime juice, or more to taste
1 teaspoon honey
1/4 teaspoon salt, or more to taste
1/2 jalapeño chile, seeded and minced
1 tablespoon minced fresh cilantro
1 tablespoon unsalted butter, softened
1/4 cup mayonnaise
Shell the eggs, cut them lengthwise in half, and put the egg yolks in a small bowl. Set the egg whites aside.
Add all of the remaining ingredients except the mayonnaise to the yolks, mashing well with a fork. Be sure the honey is well distributed. Stir in the mayonnaise and taste for lime and salt.
Spoon the egg yolk mixture into the egg whites and let sit for 2 hours or overnight, in the refrigerator Bring to room temperature before serving.
Hard-Cooked Eggs and Devilled Eggs
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