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Preparing for a Tardis wedding. Hard boiled eggs are bluer on the inside...

post #1 of 14
Thread Starter 

I am a groomsman in a friend’s wedding but also cook professionally. I came up with a concept for deviled eggs that I haven’t personally seen before. They are going to be made with a pretty standard recipe but they will have blue food coloring. The part that makes this difficult is that I want to keep the hard boiled eggs solid. As in not halved. I have a theory about how to do this but wanted to bring this to the community to see if anyone here has done something similar and what advice they may have.

 

My theoretical approach is to cook the eggs to soft boiled and use a type of syringe with a wide enough needle that will keep stuff from getting stuck in. I don’t know if there is a point in going with the soft boiled approach or if I will get similar or better results with taking the yolk out before boiling. My only concern is that the albumen will fill the yolk cavity.

 

The other problem is how to approach the fact that if I were to break open a hardboiled egg and was faced with a blue mushy yolk I wouldn't eat it. The easy solution is to simply put a sign up that says what they are. I was also wondering if anyone has ever experimented with injecting food coloring directly into egg whites before cooking... just some thoughts

post #2 of 14
Are you serving the eggs whole? You said deviled eggs which is usually not that?
post #3 of 14
Whole eggs right?
post #4 of 14
Thread Starter 
Yes. They want deviled eggs, but they want the filling to be inside of a whole egg.
post #5 of 14
How are you going to get the filling back in?
post #6 of 14
Have you ever heard of the 'arzak egg'? What you do is crack open a raw egg, seperate the yolk and white. Then you take plastic wrap and basically reassemble the raw egg in the plastic and tie it off. Then you boil just like a hard boiled egg. The shape is obviously more round but it sounds like it would work well for what you're trying. Once you have the separated yolk you could alter it however you wanted before reinserting into the white. I've never done more then the basic egg but if wanted to play around with it for awhile like adding chives to the whites or something. If you have trouble with rupturing the yolk you could go extreme with sodium alginate or something.
post #7 of 14
Thread Starter 
That sounds much easier than my approach or at least involves tools I already have lol. I am gong to try this on Friday. I'll post proof of concept pics.
post #8 of 14

Could you use transglutamanese to cut the eggs in half, make the filling, fill them back up and glue them together? 

post #9 of 14

I actually got curious and tried that general idea a few days ago. I didn't have any transglutamanese, but I tried it using zucchini sweat. It worked to a degree but the seam showed no matter how carefully and cleanly I cut the egg. I would love to try it with the transglutamanese to see if it works any better. Maybe I will get time this week. Also I would like to try using a razor blade to make the cut to see if it gives a cleaner cut.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #10 of 14

There may also be a way to cut, mix, fill, put back together, then dip in an aspic type mixture in order to hold the egg together. Obviously some sort of flavored aspic would be desirable, but that could work too. 

post #11 of 14

Araucanas/Ameraucanas Chickens lay blue eggs  (Google blue eggs  ) maybe you can use them but  in revers  Naturally  blue outside    some people say they are the best eggs.

post #12 of 14
I like the aspic idea a lot, there's a lot of different potentials there like foregoing the white altogether, using en egg shaped mold and just floating the filling in aspic eggs , cool, then flip and put back into refilled mold. Great idea for 'the chx & egg'. I agree that splitting and reforming a cooked egg will be easier than altering/ reinserting raw yolk arzak style.
post #13 of 14
Thread Starter 

Well I tried several methods but nothing that could satisfy the bride and groom. I did however come up with a good alternative.

I really like the ideas posted so far and it gives me a lot to think about.

if anyone does the transglutamanese show a pic because I am really interested in that. I live in Kearney Nebraska so the items I have access to is limited and usually involves having to ship things that aren't carried at my local stores. (I can't even find Pectin for jelly production)

post #14 of 14
What was your final method??
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