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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"I have met a lot of hardboiled eggs in my time, but you're twenty minutes."
Oscar Wilde, Playwright

The refrigerator light goes on...

This is a great use for leftover egg yolks when you need the egg whites for another dish. Adding the egg yolks makes the tarter sauce really rich and decadent.

Poaching

To cook by gently simmering in liquid that is just below the boiling point (180 to 190 degrees) is called poaching.  This is the temperature at which the water starts to move.  Julia Child calls this stage a "shiver" James Beard referred to it as "feeble ebullition."  This is also the temperature at which food is blanched.  Many foods can be poached - fish, chicken, eggs….

Poaching an egg is the best way to learn how to poach.  The fresher the egg the better and it’s best to start with one that’s chilled.  The water has to be at a stage that is not boiling with full bubbles but hot enough to cook the egg quickly.
Crack the egg into a teacup and then pour the egg from the cup into the poaching water.  (This is so if you break the yolk the egg won't be wasted.)  Let the egg cook slowly watching so that the water never comes to a full boil. Use a slotted spoon to remove the egg from the water.  

Cilantro Tartar Sauce

Servings = 8 | Serving size =about 3 tablespoons

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

This recipe can be divisible by 2.

Keeps well for 4-5 days in the fridge. Note that cooking time does not include refrigeration time.

1 quart	water
2 large	egg yolks
1/2 cup	reduced-fat mayonnaise
1	rib celery (diced)
1/2 cup	fresh cilantro leaves (coarsely chopped)
1 Tbsp	fresh lime juice
1 Tbsp	shallot (minced)
1/8 tsp	salt
	fresh ground black pepper (to taste)

Place the water in a medium sauce pan over high heat. When it begins to boil, reduce the heat until the water is barely moving and add the unbroken egg yolks one at a time.

Poach the egg yolks for 12 minutes. Remove to a paper towel and let cool.

Combine the mayonnaise, celery, cilantro, lime juice, minced shallot, salt and pepper.

Using a fork, mash the egg yolks into the tartar sauce until well blended.

Refrigerate at least 3 hours.