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Wire egg slicer — uniform slices for salads, sandwiches, garnish
Wide egg noodles — stroganoff, chicken paprikash, kugel
Electric noodle maker — extrude fresh ramen, udon, pasta
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
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Wire egg slicer — uniform slices for salads, sandwiches, garnish
Wide egg noodles — stroganoff, chicken paprikash, kugel
Electric noodle maker — extrude fresh ramen, udon, pasta
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
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Place eggs in a medium saucepan and cover with water. Bring to a boil. Remove pan from heat. Let stand 12 mins; drain. Refresh eggs under cold water. Peel then quarter eggs. Meanwhile, soak noodles in a large bowl of boiling water for 3 mins; stir to separate strands. Drain; refresh under cold water. Drain; transfer to a large bowl. Heat coconut milk in a small saucepan on medium heat. Whisk in curry powder; cook and whisk for 1 min or until fragrant. Pour sauce over noodles. Add lemon juice; toss to coat. Season. Add pepper, cucumber, tomato and cilantro; gently toss to combine. Top with eggs.