Originally Posted by IndyGal
I intended to buy his book about the cooking of his home growing up. He made a beautiful fulffy egg casserole on Sara Mounton's old show. I looked devine. he also made deviled eggs and then turned them face down in the pan and browned them. I don't even care for deviled eggs, but those looked great.
His recipe for those browned deviled eggs is in that very book, The Apprentice, which is not so much about "the cooking of his home" but about his apprenticeship and his early to middle career as a professional chef. It's an extremely good book.
Although that recipe is in the book, as I say, it's pretty straightforward. Hard-boil your eggs (properly: cold eggs, pierced fat ends, into boiling water and then held at a gentle simmer for 10 minutes, dump the water and cover the eggs with ice water and let cool for at least 15-20 minutes). Peel, cut in half lengthwise, remove yolks to a bowl. Mash with mayonnaise, vinaigrette, minced shallots, fresh herbs, whatever seems appropriate. The mixture should be soft but not runny. Put it back in the whites. Heat a well-seasoned or nonstick pan to medium-high. Add oil. When hot put the eggs in, yolk down, and push down gently to flatten a bit. Remove after a few minutes when the yolks are golden brown, and serve immediately. It's delicious.