Deviled Eggs
Started by
Tabbooma
, Feb 23 2012 05:07 PM
29 replies to this topic
#7
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- VibeTribe
- 4,808 posts
Posted 23 February 2012 - 05:17 PM
Ooooh, pickle juice! That's an idea.
Methinks some deviled egg-sperimentation is in order!
Wow, did that egg pun ever make me happy just then. Let me just enjoy that egg-ain...eggsperimentation.
Yeah, that's the stuff. As Mr. Burns woudl say...eggcellent.
Methinks some deviled egg-sperimentation is in order!
Wow, did that egg pun ever make me happy just then. Let me just enjoy that egg-ain...eggsperimentation.
Yeah, that's the stuff. As Mr. Burns woudl say...eggcellent.
#13
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- VibeTribe
- 5,302 posts
Posted 23 February 2012 - 05:27 PM
Technically it is the mustard that makes something "deviled", but my recipe has no mustardi'm so sorry diddy. mustard is food of the gods. I could put it on just about everything. I too like Yellow the least and ONLY use it for pre cooking prep, like BBQ.
I didn't taste the mustard in Carla's Deviled Eggs, but that's cause the Siracha's gonna getcha.
and look Carla's a pun-pal: http://carlastastytr...viled-eggs.html
#14
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- VibeTribe
- 8,116 posts
Posted 23 February 2012 - 05:32 PM
I do not enjoy any mustard. I like the yellow the least. I can deal with dijon better, but in no way would I choose to put this stuff in my body in any form.
This is not true. You liked the tuna I made w/horseradish mustard and cajun spices
#24
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- VibeTribe
- 12,961 posts
Posted 23 February 2012 - 07:23 PM
No-yolkers are called "dwarf", "wind" [or, more commonly, "fart"] eggs. Such an egg is most often a pullet's first effort, produced before her laying mechanism is fully geared up. In a mature hen, a wind egg is unlikely, but can occur if a bit of reproductive tissue breaks away, stimulating the egg producing glands to treat it like a yolk and wrap it in albumen, membranes and a shell as it travels through the egg tube. You can tell this has occurred if, instead of a yolk, the egg contains a small particle of grayish tissue. In the old days, no yolkers were called "cock" eggs. Since they contained no yolk and therefore can't hatch, our forebears believed they were laid by roosters. This type of egg occurs in many varieties of fowl. We've found them in chickens, both standard and bantams, guineas and Coturnix Quail (about the size of a small marble).
#28
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- VibeTribe
- 811 posts
Posted 23 February 2012 - 08:35 PM
Had some this afternoon for lunch.
I made homemade mayo (which makes the deviled egg, IMO). Here's a link the recipe I used (came out great): http://www.theclothe...-mayo-patience/
I then hard boil the eggs, cut them in half, separate the yolks.
I combine the yolks with the mayo and mash until smooth (that's how I likes it!). I then add (for 6 eggs) a half a teaspoon of DRY mustard, a pinch of salt and a pinch of pepper.
I then put the mixture on the eggs and sprinkle with paprika.
YUM!
I made homemade mayo (which makes the deviled egg, IMO). Here's a link the recipe I used (came out great): http://www.theclothe...-mayo-patience/
I then hard boil the eggs, cut them in half, separate the yolks.
I combine the yolks with the mayo and mash until smooth (that's how I likes it!). I then add (for 6 eggs) a half a teaspoon of DRY mustard, a pinch of salt and a pinch of pepper.
I then put the mixture on the eggs and sprinkle with paprika.
YUM!
