Potato salad with pickled celery and hard-boiled egg

I received a few new cookbooks this holiday season, including Jerusalem, Heart of the Artichoke, Bean by Bean, and Jeni's Splendid Ice Cream at Home. I've already had a chance to try a couple recipes from these books and I can't wait to try more. No matter how many recipes I make, there's always so many more creative ideas out there that I have to try. But before I get to recipes from my new books, I want to share this one from The Smitten Kitchen Cookbook. This potato salad has pickled celery, grated hard-boiled eggs, and a mustardy dressing. If you're a pickle lover like me and prefer your potato salads mayo-free, this is something you should definitely try.

Wishing you all a happy and healthy 2013!

Asparagus, fennel, and potato salad with parmesan-tarragon dressing

One of my favorite days of the year happened last weekend - opening day of our local summer farmers' market! It makes me so happy to see the stalls filled with produce and to know that I can look forward to my Saturday morning market trip each week. At last week's market, I picked up a lovely bunch of asparagus, which is a real treat, since asparagus season here is so short. The inspiration for this salad came from The Accidental Vegetarian, and the dressing was inspired by a recipe in The Gourmet Cookbook, although I ended up making several changes to the recipes and putting my own spin on the final dish. This salad has roasted asparagus, fennel, and potatoes on a bed of arugula and watercress. Roasting the vegetables gives them deep flavor, although I'm sure grilling would be great too if you don't feel like turning on the oven. The dressing is very flavorful, with Parmigiano Reggiano cheese, garlic, and tarragon (the dressing isn't in the picture though - sorry). I think the tarragon works especially nicely with the fennel in the salad. With the addition of the roasted vegetables, this salad is substantial enough to be a meal on it's own, and if you'd like to add more protein, I think some chopped hard-boiled eggs would be a great addition. 

What are your favorite spring and summer salads?

Samosa galette

Samosas. One of the most popular Indian foods out there, yet one of the few things that I've never seen my mother make from scratch. She is an excellent cook, but I guess she always felt that it was easier to buy samosas than make them at home. I decided recently that I wanted to try at least once to make samosas from scratch, and found a recipe in my favorite Indian cookbook. However, as I was reading through the recipe, I started to realize that filling and shaping 20 individual samosas would be lot of work and that maybe store-bought is the way to go with samosas after all. But instead of giving up entirely, I decided to make one big galette with the traditional samosa filling, instead of shaping all of the individual pastries. It came out awesome - all the goodness of traditional samosas, but much easier to make!

Green curry wontons

When I was home visiting my parents, one of our family friends gave me a Thai cookbook as part of a graduation gift. I was pretty excited about this, since I love Thai food but don't know much about Thai cooking. As I was flipping through the book, I found myself especially drawn to the appetizer section, and decided to try a couple of the recipes this week. These green curry wontons were the first thing I made. They have a flavorful potato and vegetable filling, kind of like a Thai twist on samosas. I decided to bake them instead of frying, which ended up being a good decision - the wontons ended up perfectly crispy at the edges but weren't greasy at all. These were pretty easy to make, and I could definitely imagine serving something like this next time I have a party. With the success of this recipe, I think it's safe to say that you'll be seeing more Thai recipes on this blog as I experiment with more recipes from my new book!

Socca with caramelized onions, potatoes, and parmesan

Often when my parents come to visit us in Boston, my mom will cook up some delicious Indian food for us to eat (I'm a good cook, but my skills don't even come close to my mom's when it comes to Indian food!). One of these times, she bought a big bag of chickpea flour to make bondas, which are fried balls of spiced mashed potatoes dipped in chickpea flour batter. Mmmmmm, I'm getting hungry just thinking about them...Anyway, when my mom left, I had no idea what to do with the rather large quantity of chickpea flour that remained. It's been sitting in my pantry ever since. But this past week I came across a couple recipes for socca (also called farinata), which is a pancake made of chickpea flour, often seasoned with rosemary. Even though socca is traditionally eaten without toppings, the recipes I saw added some veggie toppings to make the dish more like a complete meal. I immediately knew that I had to try something similar. Based on the ingredients that I had around, I decided to top my socca with caramelized red onions, thinly sliced roasted potatoes, and Parmigiano Reggiano cheese. Both Andrew and I loved the result - it made a lovely light meal with a green salad on the side, and the toppings worked really well with the rosemary and thyme seasonings that I used. I'm definitely going to be experimenting with more socca toppings in the future!

Do you have any suggestions for how to use chickpea flour?

Moroccan ragout with poached eggs

When I saw this recipe highlighted on Food52, I knew that I had to make it soon and I knew it was going to be amazing. Sausage and tomato sauce with Moroccan spices and poached eggs? Yes please. I changed the recipe a bit, reducing the amount of oil, using Spanish chorizo instead of merguez sausage, and substituting potatoes for half the sausage. It really was fantastic - we gobbled up half of it for dinner on Saturday night and the leftovers were even better for lunch the next day. And I might have eaten the last remaining bit for breakfast today. This is one of those standout dishes that I'd happily eat for every meal of the day - I already can't wait to make it again!

Pasta with cabbage and potatoes

Okay, I hope you're ready for a recipe full of carbs! I normally wouldn't put pasta and potatoes together in the same dish, but the New York marathon is coming up this weekend, so I figured something carb-heavy was appropriate in honor of those running. Personally, I know I'll never reach the level of athleticism of a marathon runner, but the carbo-loading part? That I can handle =).

This recipe is another one from the November issue of Food & Wine which I've been cooking a lot from lately. It's described as "peasant food" - simple, tasty, and filling. The pasta is tossed with steamed cabbage and potatoes, and a sauce that is flavored with garlic, rosemary, thyme, and cheese. It's a nice rustic dish that is perfect comfort food for colder weather.

Cottage pie

I don't usually post meat-based dishes on this blog, but now that fall has arrived and temperatures are starting to drop, a hearty, comforting meat-and-potatoes recipe seemed appropriate. Our freezer is stuffed with meat from our CSA and I've really enjoyed trying out new recipes for the various cuts of meat that we receive. We recently got some lamb sausage, which I decided to use for this cottage pie, adapted from Dorie Greenspan's Hachis Parmentier recipe in Around My French Table. While the original recipe uses beef stew meat and pork sausage, I used ground beef and lamb sausage. This is comfort food at its best - warm, tasty, and filling. I especially enjoyed the thin layer of cheese that topped the mashed potatoes, which formed a nice crust as the pie baked. Cooking and eating this cottage pie today has made me finally accept that fall is here for real, and I'm ready to enjoy the beauty of the season and the foods that go with it!

What is your favorite comfort food for when the weather turns cold?

Maple-soy root vegetable stir fry

This is such a great way to cook root veggies - the sweet/salty glaze complements the starchy vegetables really well. This recipe is by David Chang (of the Momofuku restaurants), and I came across it in this month's awesome issue of Food & Wine. Before seeing this recipe, I had never really considered cooking potatoes with Asian flavors, but it tasted so good that now it seems like a completely obvious pairing. I'm curious about other sauces that would work well with these vegetables - maybe soy with hoisin and ginger, or something with garlic and Sriracha...I'm glad to have some new ideas to help me get through this endless root vegetable season!

Maple-soy root vegetable stir fry
Adapted from the March 2011 issue of Food & Wine
Serves 4

The original recipe uses Jerusalem artichokes and parsnips in addition to potatoes and carrots. Feel free to use whatever mix of starchy root veggies you have on hand.

1 pound small potatoes, cut into 3/4-inch cubes
2 large carrots, cut into 3/4-inch slices (if your carrots are thick, you may want to halve or quarter the slices)
2 tbs canola oil
2 tbs pure maple syrup
2 tbs soy sauce
1/2 tsp toasted sesame oil
1/2 tbs toasted sesame seeds
2 scallions, thinly sliced

Preheat oven to 375 deg F. Heat canola oil in a large ovenproof skillet over medium-high heat. Add vegetables and cook until lightly browned, tossing occasionally, about 8-10 minutes. Transfer skillet to oven and roast until vegetable are tender, about 20 minutes.

Remove skillet from oven and place on stovetop over medium heat. Add maple syrup and soy sauce and cook until sauce is syrupy and vegetables are glazed, stirring often, about 5-8 minutes. Remove skillet from heat, stir in sesame oil, sesame seeds, and scallions, and serve.

German potato salad

I'm not really a fan of American-style potato salad. It tends to be gloppy with too much mayo, which just kind of grosses me out. This German potato salad, though, is another story, totally different than the cold potato salad you might be used to seeing at barbecues. It's served warm, with a tart bacon and vinegar dressing and some fresh parsley. We both really enjoyed it, and I think it would make a nice accompaniment to a number of dishes.

I found this recipe when I was looking for something interesting to do with some Yukon gold potatoes that I got at the farmers' market (farmers' market! in the winter!). The recipe comes from The New Best Recipe by the editors of Cook's Illustrated magazine. It's a great book - I love the descriptions of the extensive testing that goes into each recipe. It really helps me understand how variations in ingredients and cooking techniques can affect the final product. And I can always trust that the recipes will come out good!

Celery root and potato latkes

I tagged this recipe when I bought my first celery root this past fall, and although I didn't make it back then, I'm glad I remembered it when I bought celery root again this week. The celery root makes these latkes really unique and flavorful, and I enjoyed them quite a bit. I suppose it is a bit late in the holiday season to be posting a latke recipe...however, I think these could be a good addition to a New Year's Eve meal.  They'd make great appetizers to go along with some beer, and would also be a nice side dish, if you're looking for something starchy. And you might as well get some fried food in before those resolutions kick in!

While these latkes are delicious on their own, I do think they'd be best with some kind of sauce or chutney as an accompaniment. The recipe suggests applesauce or sour cream, but I didn't have either of those around. I ate mine with ketchup, but that was kind of boring and didn't really complement the celery root that well. I'm thinking that a spicy apple chutney would be great. I'd love to hear any ideas you have!

Slow cooker beef stew

I finally got a chance to use the slow cooker that Andrew and I got as a wedding present. This beef stew simmered in the crockpot for several hours yesterday, and made a nice winter dinner. I hope to use the slow cooker a lot more in the upcoming cold months - I know it's a great way to cook meat, but I'm also interested in using it for vegetarian meals. Let me know if you have any suggestions!

This is a good, basic beef stew recipe, and you can modify it to your liking. Andrew suggested using red wine in place of some of the broth, which I think would add some great flavor - I'll try it next time I make the stew and will update this page when I do. Mushrooms might be another good addition, and I'm sure that there are other herb combinations that would work well here too.

Slow cooker beef stew
Adapted from this recipe
Serves 6

1 1/4 pounds cubed beef stew meat (I cut up a Delmonico and a sirloin steak)
1 tbs olive oil
4 cups beef broth
1 tsp dried rosemary
1 tsp dried parsley
1/2 tsp freshly ground black pepper
3 large carrots (mine were 1 1/4 lb total)
4 stalks celery (I omitted this because I didn't have celery around, but I would definitely add it next time)
4 medium potatoes (mine were 1 lb 5 oz total)
1 large onion
2 tsp cornstarch
2 tsp cold water
Salt
Chopped fresh parsley, to garnish

Special equipment: slow cooker

Heat olive oil over medium-high heat in a large heavy saucepan. Add beef and cook until meat is browned, about 5-7 minutes. Transfer beef and any accumulated juices to crockpot. Add broth, rosemary, dried parsley, and pepper. Cover and cook on high for 2 1/2 hours.

Peel carrots and cut carrots and celery into 1-inch pieces. Cut potatoes into 1-inch cubes, and chop onion. After meat has cooked for 2 1/2 hours, add vegetables to crockpot. Dissolve cornstarch in 2 tsp cold water, and stir mixture into stew. Cover and cook on high for 2 1/2 hours more.

Add salt to taste, and garnish stew with chopped fresh parsley.

Pommes paillasson (grated potato pancake)

Andrew and I had some friends over for brunch last weekend. When I was planning the menu, the idea of making potato pancakes or latkes crossed my mind, but I didn't want to deal with the hassle of cooking individual pancakes and keeping them all warm and crisp. This recipe is the perfect solution - too bad I found it a week late...anyway, this recipe makes one large potato pancake which can be cut into wedges for serving. The outside is golden brown and crisp, and the inside is soft and creamy. The Gourmet Cookbook recommends serving this as a bed for meat, because the tangled potato strands soak up juices nicely, but we ate it with eggs this morning. Whatever you choose to serve it with, it's really good!

Recipe notes: I cut the recipe in half and cooked the pancake in an 8-inch skillet instead of 12-inch. I also used red potatoes instead of russet, since that is what I had in the pantry. I'm sure russet potatoes would give a different texture, but I still enjoyed the result with red potatoes.

Pommes paillasson (grated potato pancake)
Adapted from The Gourmet Cookbook
Serves 6

2 1/4 pounds russet potatoes
5 tbs unsalted butter
1/2 tsp salt
1/2 tsp freshly ground black pepper

Peel potatoes and grate using the large holes on a box grater, or the coarse shredding attachment on a food processor. Working in batches, gather grated potatoes in a clean kitchen towel and wring out as much liquid as possible. Put potatoes in a bowl and toss with salt and pepper.

Heat 3 tbs butter over moderately high heat in a 12-inch nonstick skillet. When foam subsides, reduce heat to moderate, spread potatoes in skillet, and press them down with a spatula. Cook until bottom of cake is golden brown and crisp, about 12 minutes (I cooked my smaller cake for 11).

Slide cake onto a large plate. Invert another plate over it, and flip the cake onto the second plate (with the smaller skillet, I was able to flip the cake directly from the skillet onto a plate). Heat remaining 2 tbs butter in skillet over moderate heat until foam subsides. Slide cake into skillet, browned side up, and cook until bottom is golden brown and crisp, about 12 minutes more (10 minutes for my smaller cake). Slide cake out of skillet and cut into wedges.

Note: according to the cookbook, you should be able to make this up to 30 minutes ahead of time, keep it at room temperature, and then reheat in a 450 deg F oven for about 5 minutes.

Curried lentil soup with tomato and greens

I just watched an episode of Project Runway, and it had me bawling. What's up with that? This never happened when PR was on Bravo. But anyway,  it seemed like a good time to blog about something comforting, namely soup. This one comes together quickly, and makes a satisfying meal, perfect for these autumn days.

The original recipe (from The Gourmet Cookbook) calls for spinach, but I used radish and turnip greens. Next time I would pick one or the other - both was a bit too much. I also added carrots and potatoes to make the soup a bit heartier, and made a few other minor changes. The final product was reminiscent of an Indian dish that my mom makes often, and was nice to have around for weekday lunches. With a hunk of crusty bread, it makes a great dinner as well.

Potato and parmesan gratin

Okay so I don't often make potato recipes that involve lots of cream and cheese. But for this week's Summer Fest, featuring potatoes, I decided to forget about nutrition and make something decadent. I went with a potato gratin from Gourmet Today that they describe as "the ideal marriage of potatoes and cheese" - if Gourmet says it, I believe it! I was lazy with this recipe - I didn't peel the potatoes, and coarsely grated the cheese to avoid giving my arm a workout by finely grating. Maybe that made it a bit less pretty, but it still tasted good!

Potato and parmesan gratin
Adapted from Gourmet Today
Serves 8

4 pounds medium boiling potatoes
1 1/2 tsp fine sea salt or table salt
1 cup heavy cream
1 cup whole milk (I used 1%)
3 tbs softened unsalted butter
7 ounces finely grated Parmigiano-Reggiano cheese (2 1/3 cups)

Put a rack in the middle of the oven and preheat to 350 deg F. Peel potatoes (or not, if you don't mind the peels) and cut into 1/8-inch thick slices - a mandoline is very helpful here. Spread potato slices out on a kitchen towel and sprinkle with salt.

Mix together cream and milk. Dot the bottom of a 9 x 13 inch pan with 1 1/2 tbs butter. Pour in 1/3 cup of the cream mixture. Layer one fifth of the potatoes in the dish (don't rinse or dry them), drizzle with 1/3 cup cream mixture, and top with one quarter of the cheese. Repeat 3 more times (this will use up all the cheese). Top with the last one fifth of the potatoes, and drizzle with the remaining cream mixture. Dot the top layer with the remaining 1 1/2 tbs butter.

Bake gratin uncovered in the preheated oven until potatoes are very tender and the top is browned, about 2 hours. Let sit at room temperature for about 10 minutes before serving.

Baked potato chips

I love potato chips, but we don't often keep them around (I tend to go through them a bit too fast). The other day, I was hungry for an afternoon snack and decided on a whim to try making baked potato chips with a couple of the little purple potatoes that I had bought at the market. They came out really good! I'm looking forward to trying this with sweet potatoes and maybe some other vegetables too.

Baked potato chips

Potatoes (they don't have to be purple): I'd say a medium sized potato would yield enough chips for about 2 people
Spray oil
Salt

Preheat oven to 350 deg F. Cut potatoes into paper-thin slices using a mandoline (a vegetable peeler will work in a pinch if you don't have a mandoline). Lightly coat a cookie sheet with spray oil, and arrange potato slices on sheet. Lightly spray the potatoes with oil and sprinkle with salt. Bake in preheated oven for about 15 minutes, turning cookie sheet once, or until potatoes are golden brown and crunchy.

Hedgehog potatoes with herbed yogurt dip

Have you heard of hedgehog potatoes? I hadn't, until I saw this fun recipe. Basically, they are potatoes that are cut into thin slices, but the cuts don't go all the way through the potato, so the slices end up spreading out a bit. This recipe comes from Super Natural Cooking, and includes thin slivers of harissa-coated garlic tucked in between the potato slices. The potatoes are garlicky and spicy, with a nice cool cilantro-mint yogurt dip to balance out the heat. As you can see, my obsession with purple vegetables continues with these potatoes...

Hedgehog potatoes with herbed yogurt dip
Adapted from Super Natural Cooking 
Serves 2

Note: we had a lot of dip left over when we made this.

8 small purple potatoes (ours were small enough that 4 potatoes was an appropriate side dish serving. You can substitute red or Yukon gold potatoes if you can't get purple)
3 cloves garlic, sliced paper thin
2 tbs extra virgin olive oil
1 tsp harissa (North African chile paste)
Salt

Dip:
1/2 cup plain yogurt (I used sour cream)
1 small clove garlic, chopped
2 tbs chopped fresh mint
2 tbs chopped fresh cilantro
1/4 tsp salt
Freshly ground black pepper

Preheat oven to 375 deg F. Wash and dry the potatoes. Cut each potato into very thin crosswise slices, but only cut about 80% of the way through, so that the potatoes stay intact. Mix the garlic slices, olive oil, harissa, and a couple of pinches of salt together in a small bowl. Tuck the garlic slices in between the potato slices, and rub remaining oil mixture over the outsides of the potatoes. Sprinkle the potatoes with salt, place on a baking dish, and cover with foil. Bake for 30 minutes, and then uncover and bake for 20 more minutes, or until fork tender.

Meanwhile, combine yogurt, chopped garlic, mint, cilantro, salt, and a couple pinches of pepper in a small bowl and stir well. Serve potatoes with dip on the side.

Potatoes with green chile-cilantro salsa

I love potatoes. I always have - when I was a child, my parents would try to get me to eat other starchy vegetables by telling me that they were types of potatoes (plantain potato, etc. - and yes, it worked). This summer, I have been buying potatoes every week at the farmers' market, but I rarely do anything more creative than roast or pan fry them in a little oil. This blog is good motivation for me to find some more interesting potato dishes to try!

This one is another recipe from Gourmet Today. I'm not a big fan of mayo-based potato salads, so it's nice to find an alternative dressing, like this fresh and spicy green salsa. It was good tossed with boiled potatoes, and I bet it would be even better as a topping for potato pancakes. I'll let you know if I get around to trying that. This dish made a nice accompaniment to eggs, and would also work well with a number of other things - in particular, these potatoes could help liven things up if your main dish is on the plainer side.

Thai red curry with tofu

This is a fairly quick, and very adaptable recipe. I made it vegetarian (except for the fish sauce - see substitution below if you want it totally vegetarian), using tofu for the protein, but it would work well with shrimp or chicken. I used green and yellow string beans and potatoes for the vegetables - other good ones would be carrots, bell peppers, peas, maybe eggplant...lots of possible variations. If you make this, let me know what you used!

We used a prepared curry paste that we bought at Whole Foods, (or a similar store - can't quite remember). I would like to make my own at some point, but haven't tried it yet.

Some cooking notes: I like to pan fry the tofu so that it develops a nice crust and retains some texture when it is mixed with the coconut milk. Make sure to pat it dry before this step. For the potatoes, there isn't enough liquid to submerge them to simmer in the coconut milk mixture, so I like to pre-cook them, either by steaming or microwaving.


Thai red curry with tofu
Serves 4

1/2 lb. green and/or yellow string beans, trimmed and cut into 2 inch segments
2/3 lb. (about 2 medium) Yukon gold or red potatoes, cut into 1-inch cubes (or you could use little new potatoes, like I did)
1 14 oz. can coconut milk
1 tbsp Thai red curry paste (I used Thai Kitchen brand)
7 oz. extra-firm tofu (this is half of a standard tofu package), cut into 3/4 inch cubes and patted dry with a paper towel
1 inch-long piece of ginger, peeled
1.5 tbsp Thai fish sauce (or soy sauce)
2 tbsp brown sugar
Vegetable oil
Basil and cilantro, chopped

In a heavy skillet (cast iron works great), heat vegetable oil (enough to coat bottom of skillet) over medium-high heat until very hot but not smoking. Add tofu and cook, tossing frequently, until tofu develops a golden-brown crust.

Meanwhile, steam potatoes until just barely tender. If you are cooking rice, it works nicely to do the steaming at the same time.

In a large saucepan, simmer coconut milk, ginger, and red curry paste over medium heat for 5 minutes. Add fish sauce, brown sugar, and 1/3 cup water and simmer for 5 minutes. Add beans and simmer for 5 more minutes. Add potatoes and tofu and cook until heated through (make sure potatoes are fully tender at this point). Remove ginger, and top with basil and cilantro. Serve hot with rice.

Tuna nicoise salad

(My hand looks freakish in that photo...sorry)

This recipe is perfect for late July, when the market is full of fresh green beans, potatoes, and tomatoes. This version is adapted from The Gourmet Cookbook -- I took out the lettuce because I think the salad is great (maybe even better) without it, and also took out the green pepper. I added the olives, but not capers, because the two of those together is a bit too strongly flavored for my taste. I also changed the cooking process a bit to cut down on the number of dirty dishes, and a number of smaller adaptations are noted in the recipe...this isn't the quickest salad to put together, but it makes a filling, complete meal.

Tuna nicoise salad
Adapted from The Gourmet Cookbook

I don't measure my ingredients for recipes like this -- I just use what we have on hand and estimate the amounts needed to make the dish balanced. Its hard to go wrong with this one.

Dressing:
3 tbs chopped shallots (I used onions instead)
1 1/2 tbs fresh lemon juice
2 tsp Dijon mustard
1/2 tsp salt
1/8 tsp freshly ground black pepper
5 tbs good quality extra-virgin olive oil
2 tbs coarsely chopped flat-leaf parsley

Salad:
1 pound fingerling potatoes or small boiling potatoes
1/2 pound green beans, trimmed (I cut these into approximately 2 inch segments)
Salt
3 hard-boiled large eggs*, cut into wedges
2 (6-ounce) cans tuna in oil, drained and broken into chunks (I only used 1 can, Genova brand)
1/4 cup Nicoise olives (I used Kalamata)
2 tbs chopped flat-leaf parsley

Dressing: Blend shallots with lemon juice, mustard, salt, and pepper in a blender. With motor running, add oil in a slow stream, scraping down sides of blender as necessary, and blend until well combined. Add parsley and blend until finely chopped. (I used my mini chopped for all of this, and added the oil all at once. Everything came out fine)

Salad: Combine potatoes and cold well-salted water to cover by 2 inches in a heavy saucepan and bring to a simmer. Simmer, uncovered, until just tender, 15-20 mins. Remove potatoes with a slotted spoon and drain in a colander.

Add beans to the same saucepan and boil until crisp-tender, about 5 minutes. Drain in a colander, rinse under cold water to stop the cooking, drain and pat dry.

When cool enough to handle, peel potatoes (if you want, I never do) and halve or quarter them, depending on their size. Toss potatoes with beans and 2 tbs dressing in a large bowl, and salt to taste. Top with eggs, tomatoes, and tuna chunks. Drizzle more dressing (as much as you want, you don't necessarily have to use all of it) over salad, and top with olives and parsley.

This is best served immediately, but makes a decent cold lunch the next day.

* To make the perfect hard-boiled egg, according to Gourmet, and tested by me with success, put the eggs in a large heavy pot and cover with 1 1/2 inches of cold tap water. Partially cover the pot and bring water to a rolling boil. Reduce heat to low, cover pot completely, and cook eggs for 30 seconds. Remove from the heat and let eggs stand in the hot water, still covered, for 15 minutes. Then run the eggs under cold water for about 5 minutes to stop cooking and prevent yolk discoloration.