Deviled eggs

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Joined Jul 21, 2017
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
 
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Joined May 5, 2010
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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Joined Sep 28, 2016
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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Joined Feb 28, 2013
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

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!
 
2,463
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Joined Oct 9, 2008
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!
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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Joined Nov 5, 2007
" 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.
 
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Joined Feb 28, 2013
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.
Do you think using a torch might work to crisp the eggs?
 
2,424
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Joined Jan 8, 2010
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
 
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Joined Apr 25, 2017
Do you think using a torch might work to crisp the eggs?

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:
 
382
202
Joined Apr 25, 2017
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
Cold smoked may work, we've tried them "warmer than we meant to" smoked, and the whites were quite rubbery.
 
2,463
480
Joined Oct 9, 2008
" 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.
Good idea!

(Holy Grail quote:
"Good idea, O Lord!"
"Course it's a good idea!")
 
2,463
480
Joined Oct 9, 2008
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:
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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Joined Sep 19, 2017
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...

I can't even imagine but I will be trying tomorrow! :)
 
4,474
421
Joined Jun 27, 2012
What do you think about colored deviled eggs?
oua-umplute-colorate-natural

Funny you should ask...
Attended a baby shower a couple of weeks ago and the egg yolk was colored green.
Disturbing IMO.

mimi
 

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