Deviled eggs

Discussion in 'Recipes' started by justin richards, Jul 21, 2017.

  1. justin richards

    justin richards

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    I am currently a newly promoted sous chef at my restaurant, we have a delicious kimchi deviled egg dish on our menu. Was interested if any of you chefs had another good recipe to possibly run as a special for deviled eggs
     
  2. chefross

    chefross

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    Welcome to ChefTalk.

    Here's my favorite.......
    Boil the eggs as per usual. Peel, halve, and remove yolks. Make the yolk mixture with Wasabi, mayonnaise, salt, and whatever fresh herb you have around. I love fresh dill.
    Take whites and dredge them in seasoned flour, egg wash, then Panko bread crumbs. Deep fat fry until golden brown.
    Now pipe or scoop the yolk mixture into the freshly fried whites....serve...
     
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  3. cousinsteve

    cousinsteve

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    We served a smoked salmon deviled egg that was very popular. We hot smoked the salmon and reserved the oils that came out during and after smoking. We mixed a little of the oil with the yolks/mayo/diced salmon, piped into the whites and topped with some dill and diced capers. Delicious.
     
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  4. kimmit

    kimmit

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    Something I am going to try this weekend - it's a Jacques Pepin idea - Pan-crisped deviled eggs on french lettuces. Look like usual filling for eggs: musard/garlic/minced onion/flat leaf parsley/milk/mayo/vinegar. When the eggs are stuffed, cook the eggs gently in a hot skillet, stuffed side down, until crisp. Serve them on a bed of greens with a dressing of mustard, oil, milk, vinegar, left over egg stuffing. I love the sound of this!
     
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  5. chrislehrer

    chrislehrer

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    He calls these Oeufs Jeannette, after his mother, who served them often. The recipe should be on line. It's excellent, but two caveats:
    1. The garlic is effectively raw, so a light touch is necessary. It might be interesting with roasted garlic, though.
    2. The things can stick like heck. You'll need your thinnest spatula if you're going to keep the pretty brown crust. I wonder if a quick zap under a salamander might work better, though you'd need to use a cold pan to keep the eggs from getting too warm.
     
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  6. teamfat

    teamfat

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    " The garlic is effectively raw, so a light touch is necessary. It might be interesting with roasted garlic, though."

    Hmm. Could be something worth posting in this month's challenge.

    mjb.
     
  7. kimmit

    kimmit

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    Do you think using a torch might work to crisp the eggs?
     
  8. butzy

    butzy

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    Smoked devilled eggs?
    Boil the eggs, cold smoke them and then continue as usual....

    I haven't tried warm smoking (yet). Maybe a cool experiment when I find some time o_O
     
  9. teamfat

    teamfat

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    Cold smoked hard cooked eggs minced into corned beef hash might be really tasty.

    mjb.
     
  10. fatcook

    fatcook

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    I think they need the fat as well as the heat. He used a generous amount of oil and a non-stick pan in the episode I watched. They are on our to try list as well :smile:
     
  11. fatcook

    fatcook

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    Cold smoked may work, we've tried them "warmer than we meant to" smoked, and the whites were quite rubbery.
     
  12. chrislehrer

    chrislehrer

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    Good idea!

    (Holy Grail quote:
    "Good idea, O Lord!"
    "Course it's a good idea!")
     
  13. chrislehrer

    chrislehrer

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    You could try brushing them with good olive oil and broiling fast. The brown crust really does make the difference between "that's pretty good" and "wow." That and very good eggs and herbs, of course....
     

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