Boiled and Deviled Cucumbers

Ingredients

• 4 medium cucumbers Cucumbers (Peeled; choose firm, fresh cucumbers. For the boiling method, they are boiled whole or halved. For the frying method, they are washed and peeled.)
• 1 large pot Salted boiling water (Used only for the boiling method. Add enough salt to lightly season the water, similar to pasta water.)
• 1 tablespoon Olive oil (Used in the sauce for the boiling method, or as cooking fat for the frying method.)
• 1 teaspoon Vinegar (Used in the sauce for the boiling method. White wine or malt vinegar works well.)
• 1 dash Cayenne pepper (Just a small pinch; adds heat to the sauce.)
• 2 yolks Hard-boiled egg yolks (From 2 hard-boiled eggs. Only the yolks are used in the sauce. To hard-boil: place eggs in cold water, bring to a boil, cook 10 minutes, then cool in cold water before peeling.)

Instructions

1. 1Place 2 eggs in a small saucepan and cover with cold water. Bring to a full boil over medium-high heat, then reduce the heat slightly and cook for 10 minutes. Drain the hot water and transfer the eggs to a bowl of cold water. Allow to cool for at least 5 minutes before peeling. Once peeled, separate the yolks from the whites — you will only need the yolks for this recipe. Set the yolks aside.
2. 2Using a vegetable peeler or a sharp knife, peel all the cucumbers, removing the skin entirely. For even cooking, you may cut very large cucumbers in half lengthwise. Rinse them under cold water.
3. 3METHOD A (Boiling): Bring a large pot of salted water to a rolling boil over high heat. Add the peeled cucumbers to the boiling water. Reduce the heat to medium-low so the water maintains a gentle but steady boil — not a rapid boil. Cook slowly until the cucumbers become translucent (transparent) throughout. This may take approximately 15–25 minutes depending on their size. They are ready when the flesh loses its bright green, opaque appearance and becomes somewhat see-through. Note: Proceed to Step 5 (the sauce) once done, and skip Step 4.
4. 4METHOD B (Frying and Simmering): Place one tablespoon of olive oil in a deep frying pan or skillet over medium-high heat. Once the oil is hot, add the washed and peeled cucumbers. Roll them around in the hot oil, turning them with tongs, and fry for 5 minutes until lightly coloured on all sides. Then reduce the heat to low, cover the pan tightly with a lid, and let the cucumbers simmer in their own released juice over low heat. Cook until the cucumbers become translucent (transparent) throughout, approximately 10–20 additional minutes. Check occasionally and do not remove the lid more than necessary. Note: This method does not use the sauce in Step 5; the cucumbers are served as-is.
5. 5If you used Method A (boiling), once the cucumbers are translucent, carefully drain all of the water from the pot using a colander or by tilting the lid. Allow any excess water to drip off. Transfer the drained cucumbers to a serving dish. Skip this step if you used Method B.
6. 6If you used Method A (boiling), prepare the deviled sauce while the cucumbers are draining. Place the 2 hard-boiled egg yolks in a small bowl and mash them finely with a fork until no large lumps remain. Add 1 tablespoon of olive oil and 1 teaspoon of vinegar to the mashed yolks. Beat the mixture together vigorously with a fork or small whisk until it becomes as smooth and well-combined as possible. Add a dash (a very small pinch) of cayenne pepper and stir it in. The sauce will be thick and slightly grainy from the egg yolks — this is correct. Skip this step if you used Method B.
7. 7If you used Method A (boiling): Pour or spoon the deviled sauce over the drained cucumbers on the serving dish and serve immediately while warm. If you used Method B (frying and simmering): Transfer the cooked cucumbers directly from the pan to a serving dish and serve immediately. No sauce is added for Method B.