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Egg Ball

A great shared starter/entree, or just fab finger food for a gathering. Hard boiled eggs, blitzed gently in a food processor, combined with spring onions, butter, lovingly slathered with sour cream and topped with either caviar or roe... served with water biscuits, rice biscuits (like Sakata), or slices of french bread/crostini

Egg Ball


Don't over process the eggs - the mixture should be light and crumbly. Just a couple of pulses should do the trick. Use a spatula to dislodge slices of egg from side of processor, then pulse.
You can grease the pudding basin rather than use plastic wrap or freezer film but it's much more fiddly getting the Ball out in tact.
Arrange crackers, biscuits or sliced bread around the Egg Ball and provide a broad bladed knife (paté knife would be ideal) for serving.

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Posted by Philippa WightmanReport
Watched Anne Burrell recently and this was her method of boiling perfect eggs:
Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs.
Bring the pot to a boil and COVER!!!! And turn off the heat and let sit for 13 minutes - EXACTLY!!!!!
Uncover and run the eggs under cold water if using right away or refrigerate until ready to use.
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