Deviled Eggs - your favorite version, tips, and tricks?

[linguafood (Natascha)]

They’re evidently (and rightfully so) a favorite around these parts. For starters:

Eggs-My Favorite Food!

I love eggs and would eat every meal in this article.

SAVORY EGG DISHES - Spring 2024 (Apr-Jun) Dish of the Quarter

All you chawanmushi fans finally got your wish - SAVORY EGG DISHES came out on top this quarter. Interestingly enough, we did deviled eggs this quarter last year - clearly spring brings eggs to the top of everyone’s mind! Looking forward seeing your eggy creations.

As sure as eggs are eggs - it's World Egg Day today

So, your favourite egg-centric recipes, please. In the meantime, here’s a bit of egg-tastic journalism

DEVILED EGGS - Spring 2023 (Apr-Jun) Dish of the Quarter

We’re ringing in Spring with one of my favorite Easter treats, DEVILED EGGS, as this season’s Dish of the Quarter. Can’t wait to see and read about your creative spins on this classic dish!

Raw Eggs in Sauces & Dressings?

A couple of recent threads here had me re-investigating one of my fav cookbooks. It is full of delightful sauces and dressings, but almost all of them call for raw eggs. I am uncomfortable with this… and while I know you can buy pasteurized eggs, they are unavailable at my local Safeway. What to do here? Just use them and hope they’re ok? What do you do?

What is your favorite way to cook eggs?

Eggs are very versatile in nature, you can bake them, fry them, cook them. what is your favorite way to have eggs?

HELP with soft-boiled eggs, plz!

I’m a fairly good cook, but soft-boiled eggs have recently become my new nemesis (I’ve lamented my bad poaching skillz already, no need to go there ). Maybe it’s the induction fields here in my summer pad, maybe it’s the eggs, but I’m at my wits’ end. What are your fool-proof methods for fully cooked whites & creamy yolks? TIA!

Poached Eggs

I used to have poached egg trauma before watching a guest on Martha Stewart show his method which is essentially this, What is left out here is the simple additional gesture of immediately rolling the egg over itself in the simmering water. This forms it into a ball and the rest is just letting it cook. For immediate service, I use a slotted spoon to remove each egg and blot it on a pad of paper towel. Since learning this hassle free method, poached eggs are a regular part of dinner…

Hard-cooked eggs discussion

Okay, in the last 15 years I’ve rarely if ever been able to get a perfect boiled egg. I’ve used EVERY “guaranteed” method. Either the yolk has a green ring around it or the peel wants to take half the white with it. Most annoying, although the Instant Pot method has come closest, but there was a green ring, guess I’ll cook it for a coupla minutes less next time. Anyway, I was going to have fried eggs for breakfast yesterday but didn’t, and when I remembered them the eggs were room temp so I dec…

The egg , chicken or other chopped sandwich or salad thread

I have been making chopped chicken salad sandwiches for my lunches . I like the ease of the spread. Chicken, mayo, green onion, pickle , celery ,egg , maybe other ingredients I like to incorporate. Any hints . Or the way you make your salads . Thanks

Cooking eggs

Inspired by the freeze fried eggs thread, then the sous vide yolks, and the recipe for Turkish eggs. And finally for sous vide poached eggs Theirs Mine [IMG_20200729_181014] [IMG_20200729_181037] Yum! Now the brown butter with chilli!

Scrambled Eggs

I hate to admit this, but I have the hardest time getting my egg whites to homogenize with the yolks when I make scrambled eggs. I always end up with yellow and white eggs. What is the secret?

Speaking of deviled eggs

Do you know France has the Association to Safeguard the Oeuf Mayonnaise I learned a lot reading this article https://www.theguardian.com/food/2019/jul/16/the-rise-and-fall-of-french-cuisine

Chawanmushi vs Gyeranjjim vs other savory egg custards?

They’re so similar but so different. I love a good Japanese chawanmushi with its delicate dashi broth, smooth, creamy textured custard and hidden treasures of shrimp or chicken, veggies, ginkgo nut, whatever. But i’m also very fond of comforting Korean Gyeranjjim, which is fluffy and heartier. I’ve made both, and while both are basically steamed savory egg custards, they’re so different i have a hard time deciding which i prefer. Chawanmushi is harder to cook (for me at least) without ruining th…

How do you like your eggs cooked ?

I like mine over easy , but tonight I fried them in butter sunny side up . Crispy edges with the white puffing up around the yolk . Finished with a little coarse salt and black pepper . The yolk was soft and runny . Could be a game changer for me . I do love my eggs Benedict . How many ways can you cook eggs . Lot’s .omelettes , hard boiled , soft boiled ,… So cooking at home or out to eat . How do you like your eggs ?

Egg white ideas

I always am left with egg whites . I don’t really care for meringues or angel food cake or egg white omelettes. The extra whites usually go into the freezer, where they age and then get tossed. What are some ways to use those whites? Not only cooking but in the house, in the garden, in the beauty bag (I have tried the egg white facial mask and it is lovely but doesn’t use many whites).