3250 degrees F? Wow! That must be some oven you got, Carlo. :) OK cooking fans. Here is a recipe for making stuffed eggs. It is not BAD for you. It has been noted that eggs are effective in reducing macular degeneration!
This is a treat for all of you! Stolen Stuffed Eggs My grandpa was an immigrant who succeeded in America. As part of his plan, he purchased a ranch in CA to extend his love to his children. Part of our experience, as grandchildren, was to go to the ranch every Easter to hunt for eggs, but the best part was to learn from my older male cousins how to steal those delicious stuffed eggs Grandma made. She turned her back with a smile. In her memory, I made these eggs this Thanksgiving...out of sync, but maybe perfect sync.
For this recipe, one must know some cooking experience:
Hard boiled eggs--Tip let them cool before refrigeration
Remove yolks, and smash in a bowl with a fork
Add mayo to taste, along with salt and pepper. Use a fork to crumble the yolks, and to blend ingredients.
Use a grinder, or a fork, if that is all that is handy, and moosh the shrimp. Stir into the yolks.
Grate some green bell pepper finely grated and toss in, along with some finely chopped green onions.
Add a fine touch of curry, and Dijon mustard.
I swear these eggs are to die for! Of course, if you steal them, you may suffer the rath of my grandma....who is still smiling!
We have always referred to those eggs as Deviled Eggs. Have you heard them called that? Wife just informed me she sometimes puts a little Deviled Ham in the mix. Maybe that is why we called them Deviled Eggs.LOL
Stolen Stuffed Eggs sound wonderful, and the story behind them is even better, leading me to do a bit of research.
This could be a recipe from
"Gourmet For Dummies"If you don't mind my 2 cents, IMHO,
deviled eggs are akin to "being full of the devil", in other words, because these egg recipes are full of surprises, and there are countless methods of preparing these honeys. Many are spicy hot, and some are down right puckering, and still others are almost sweet!!
MY DEVILED EGG STUFFING
Per Egg (Per Dozen)
- 2 teaspoons homemade mayonnaise***, using lemon instead of vinegar (1/2 cup per dozen)
- 1/4 teaspoon sweet pickle juice (1 tablespoon per dozen)
- 1/8 teaspoon prepared mustard (1/2 tablespoon per dozen)
- Salt to taste
Place yolks in a bowl, mash fine with a fork; add remaining ingredients and
stir until thoroughly incorporated. Fill eggs and garnish.
Variations:
- Add curry powder to taste.
- Include a teaspoon of sweet or dill relish,
- Season with hot pepper sauce to taste.
- Season to taste with a few drops of soy sauce and ground ginger,
- or Try a bit horseradish!
Notice; I've called them “hard cooked” eggs instead of hard boiled. There is a good reason for this terminology. A hard boiled egg can be someone that is very stubborn or bull headed. An egg that has been cooked to the solid stage inside its shell is a hard cooked egg.
As common as we think hard cooked eggs are, there are lots of good cooks who have trouble making eggs turn into good eggs, hard cooked that is.
One of the common complaints is that unsightly green rim that sometimes appears between the white and the yolk of a hard cooked egg. This is caused by overcooking the eggs.
Over the years we have learned that the successful way to prepare hard cooked eggs has a number of important steps. You will find that extremely fresh eggs will not peel as well. It is a good idea to buy eggs, say a week ahead of cooking time, if possible.
Here are steps to remember when preparing them:*First, it is best, when possible, to allow uncooked eggs to come to room temperature before boiling. If you are in a hurry, place eggs in a bowl of warm, not hot, water to take the refrigerator chill off them.
Place eggs in a saucepan in a SINGLE LAYER ONLY and cover with about 1-inch of water above eggs.
Cover saucepan and turn burner off. (If using electric burner, coil or glass top, remove pan from burner)
Allow eggs to stand 18 to 20 minutes ** and drain.
Immediately cover eggs with cold water or ice water to stop cooking.
As soon as you can handle them, take each egg, tap it gently against counter top or cutting board to fracture the shell but not hard enough to break the congealed (cooked) egg white. Holding eggs under a slow stream of running cool water, remove peel, starting at the big end of the egg.
There is usually a bubble at that end of the egg that gives you a good place to start peeling.
* “To a boil” is sometime a subject of debate. I prefer to have the water just barely reach a rolling motion, then I cover the pan and turn of the heat.
** Although the American Egg Board recommends a standing time of 15 minutes, I find I get better results following the 18 to 20 minute timing but NO LONGER PLEASE. This timing is for large eggs. If you are using jumbo size eggs let them stand longer, perhaps 22 minutes. Since I use only large eggs, I can’t give you an exact time for jumbo.
*** homemade mayonnaise
Blender Mayonnaise
(1 1/2 cups)
- 1 whole egg
- 1/2 tsps dry mustard
- 1 cup olive oil
- 1 1/2 tbls lemon juice
- 1 tbls boiling water*
Place the egg, mustard and 1/4 cup of the oil in an electric blender. Turn
on the motor and add the remaining 3/4 cup oil in a slow, thin stream. Add
the lemon juice and water. Refrigerate.
*Note: if using a food processor,
add an extra egg yolk, omit the water, use up to 1/2 cup more oil, and
adjust lemon juice to taste.