The Egg...
truly a culinary staple, but only the Star once a year!
The egg is a key part of so many dishes. In some ways I see the egg like the mini skirt…it is in, it is out, it is in! Today it is most definitely “IN’’. Okay, let’s put the egg in perspective:
The egg is a key part of so many dishes. In some ways I see the egg like the mini skirt…it is in, it is out, it is in! Today it is most definitely “IN’’. Okay, let’s put the egg in perspective:
1)
THE STAR; Easter is coming and the egg is always
the fashionable “Star” of this holiday.
2)
THE CONTROVERSY; It is a protein star one day
and the wrath of Doctor’s the next, its friend coffee shares the same
fate!
3)
THE DILEMMA; Should it be boiled, scrambled,
fried (so vogue today on everything from salad to pizza!) poached or …wait for
it..”Deviled”. Now I admit, just the word deviled conjures
up the forbidden apple..But pluck that tree and let’s share a little of the
forbidden fruit!
4)
BEDEVILED; we are currently “hooked” on deviled
eggs, all sorts! With Avocado (so Easter
Green), with Lobster and Caviar (always vogue) and admittedly – Straight up! Yes, a little Mayo, a little mustard… get
wicked and throw in a dash of horseradish!
5)
SHARING THE EGG… Below find our quick guide to “How to make a Hard (Boiled) Egg and Tips”.
We also share a few recipes below that include Lobster and Caviar Deviled Eggs and our current decadence as shared
in The Heart of Ohio Magazine, The
Scottish Egg http://heartofohiomagazine.com/view.htm - Page 12 tells it all!
Here’s
wishing you great egging however you dish it up!
With
Joy!
Terri
Hard Cooked (boiled) eggs – Quick Notes/Tips
A hard cooked egg has a firm white and yolk. Hard cooked eggs should never be boiled (really)
simmer them in water! If boiled too long, proteins toughen and you can get a green or purplish ring around the yolk – let’s leave the color for the shell.
TIPS; Don’t use fresh eggs – but eggs nearing their expiration date are best (Fresh are very hard to peel)
Place the carton of eggs on its side for a day; the yolk will center itself so you have yolk directly in middle of the white…(we want our eggs looking good!)
1) Start with eggs that do not have any visible cracks
2) Do not salt the water (raises boiling point make eggs rubbery)
3) Place eggs in right size pan in one layer only, w/cold water covering by 1”
4)Bring to a rapid boil and immediately reduce to simmer, cover pan with lid
5) Timing for Medium eggs approx 15 minutes
6) Stop the cooking process by draining water and submerge in cold water w/ice for 10 mins
The cold water bath helps a layer of steam develop between the shell and the egg white
This Steam helps the peeling process later!
Terri
Hard Cooked (boiled) eggs – Quick Notes/Tips
A hard cooked egg has a firm white and yolk. Hard cooked eggs should never be boiled (really)
simmer them in water! If boiled too long, proteins toughen and you can get a green or purplish ring around the yolk – let’s leave the color for the shell.
TIPS; Don’t use fresh eggs – but eggs nearing their expiration date are best (Fresh are very hard to peel)
Place the carton of eggs on its side for a day; the yolk will center itself so you have yolk directly in middle of the white…(we want our eggs looking good!)
1) Start with eggs that do not have any visible cracks
2) Do not salt the water (raises boiling point make eggs rubbery)
3) Place eggs in right size pan in one layer only, w/cold water covering by 1”
4)Bring to a rapid boil and immediately reduce to simmer, cover pan with lid
5) Timing for Medium eggs approx 15 minutes
6) Stop the cooking process by draining water and submerge in cold water w/ice for 10 mins
The cold water bath helps a layer of steam develop between the shell and the egg white
This Steam helps the peeling process later!
1 dozen eggs
1 – 1 ½ pound *lobster
(steamed lobster, shelled, minced reserved/fresh is best!)
(steamed lobster, shelled, minced reserved/fresh is best!)
1 tsp of spicy Dijon mustard
Small onion grated
1-2 Tbsp mayonnaise
1 Tbsp capers, minced (but a few reserved for garnish)
1 bunch of chives finely minced (reserved whole pieces for
garnish)
Salt to taste (go light)
Black Pepper to taste
Caviar
Prepare standard boiled eggs,
peel and split eggs lengthwise- remove yolks.
Prepared mashed yolks with mustard, grated
onion, mayonnaise, minced capers, minced chives.
Add steamed lobster pieces, moderate chop, with egg yolk
mixture. Check consistency to see if
perfect for your taste…more mayonnaise or mustard a possibility! Stuff egg whites with this mixture – then
have fun, Garnish with caviar, chives ½ inch length, and a few capers if
desired.
You may accent the plated Lobster stuffed eggs with a touch
of smoked paprika.
Plate stuffed eggs on fresh greens
of your choice; I suggest wild greens with arugula.
Fabulous as starters….wonderful plated with balsamic vinegar
on spicy greens.
