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Deviled Egg Recipes? - Page 2

post #31 of 43
Quote:
Originally Posted by teamfat View Post

Times for room temp aggs and those straight out of the fridge differ.

 

mjb.

Absoltively and posilutely! Generally, for normal residential refrigerators, anywhere from a 3 to 5 minute difference, in my book.

 

K-girl, it happens to be both crazy.gif, the eggs were cooked sous vide at the water temperature indicated until the egg temperature stabilized.

 

One of these days I'm going to play with a circulator to cook and hold poached eggs for service, I figure 146°F will be just about right for Eggs Benedict/Florentine/Etc.

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Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #32 of 43

I love a good poached egg, just so long as it's not snotty! 

I like the yolks still liquidy but the whites just firm...

oh and a good basted egg, nobody does basted anymore,

but this small joint in Prescott Arizona serves what they call a Cowboy benedict: basted egg on a bisquit with thick cut ham and sausage gravy, YUM!

Did someone say, ROAD TRIP!

post #33 of 43

Wow...eggs in pot of cold water...bring to boil..put a lid on it and turn off heat...12-15 minutes run under cold water....this will also prevent the yolks from "greening up" on you.

post #34 of 43
What's a basted egg?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #35 of 43

See: http://www.cheftalk.com/t/40749/the-perfectly-basted-egg

Quote:
Originally Posted by Koukouvagia View Post

What's a basted egg?
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post #36 of 43

I don't know how this one joint bastes their eggs but I do it with melted butter or leftover bacon grease, either way is delicious

post #37 of 43

A friend and I once soaked hard boiled eggs in Frank's Red Hot for three days. We pulled them out, cut in half and emptied yolks  into a bowl. We added a Sriacha aioli, fresh ginger, grilled garlic scapes minced and s and p. Try it, It is great! Hope this helps!

post #38 of 43
Quote:
Originally Posted by Koukouvagia View Post

What's a basted egg?

... maybe she's too young?  basted eggs are very old school, yes?

post #39 of 43

Maybe so....guess they can try ideas then find their own path from there.

post #40 of 43
Quote:
Originally Posted by kaneohegirlinaz View Post

... maybe she's too young?  basted eggs are very old school, yes?

I might be, I've never had one based in broth.  But my mother always basted my fried egg with olive oil.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #41 of 43

Since it's the start of Summer party season and no get together is complete without deviled eggs I resurrected this one.  I had one leftover lobster, some leftover steak and half a dozen hard boiled eggs.  I did the only sane that made sense - I made "surf and turf" deviled eggs.  I mixed the lobster meat with the yolks, mustard, smoked paprika, salt, black pepper and enough mayo to bind.  To serve I draped a thin slice of tender sirloin over and washed it down with a Mexican coke over chopped ice - it was nice.  

 

 

post #42 of 43

I make pickled eggs first with lots of hot sauce added to the pickling juice and after having them pickled for 4 day I use the now spicy eggs to make deviled eggs 

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #43 of 43

 

My girl friend made Hummus Deviled Eggs for

Memorial Day Weekend spread... instead of

Mayo she used hummus, dried mustard, S&P

and a garnish of paprika ...

they were delicious!

 

 

Made even that much better that she raises 

organic chickens who lay wonderful eggs!

 

 

.. and I finally tried wasabi in my deviled

egg @petalsandcoco

very tasty! (also smoked paprika, mmm)

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