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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Individual cups for perfectly shaped poached eggs
Italian pasta organized by shape — which sauce belongs with which pasta
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Individual cups for perfectly shaped poached eggs
Italian pasta organized by shape — which sauce belongs with which pasta
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place eggs in a saucepan; cover with water. bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. remove eggs from hot water, cool under cold running water, and peel. cut eggs in half lengthwise; place yolks in a small bowl. mash egg yolks with a fork; stir in tuna, pickle relish, mustard, sugar, and onion powder. stir mayonnaise into tuna mixture until mixture is creamy but remains firm; season with salt and pepper. place egg whites cut-side-up on a serving platter. spoon tuna mixture into egg white halves; sprinkle with paprika.