Deviled eggs

[DT0Xx]

With some of the steamed eggs I made deviled eggs.
I love that they peel so easily, I'll be making more deviled eggs for
sure.

http://www.kokoscornerblog.com/mycor...led-eggs-.html

or
http://tinyurl.com/3e2uboe

The plated photo made it on Foodgawker.com Yippiee skippieee


koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

[x-CuteBub-x]

On 4/9/2011 3:06 PM, [email protected] wrote:

One thing I learned from watching Alton Brown several years ago was to
put a rubber band or two around the egg carton and stand it on its side
in the fridge for a couple of days prior to making deviled eggs. Gets
the yolks exactly centered in the white and makes for a better display.
Worked for me and now the grown kids are doing it too.

[iamon69]

"George Shirley" wrote in message
news:[email protected] .com...

Interesting, George! Thanks for that tip

--
--

https://www.shop.helpforheroes.org.uk/

[Anna. Baby due 1/8/10]

On Sat, 09 Apr 2011 13:06:26 -0700, [email protected] wrote:


'Very, very pretty.'
Janet

[aesc4]

In article ,
George Shirley wrote:


I've never worried that much about them being centered. Perhaps it's
because I'm not that big on deviled eggs, but I figure people know where
the egg yolks normally are in boiled eggs. Is the difference that great?

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

[Hello Kitty!!]

On Sat, 09 Apr 2011 15:17:59 -0500, George Shirley
wrote:


One thing I noticed was that all the yolks were centered with the
steaming method, don't know why or how. In my first experiment I cut a
couple of the egg cups out of the carton and set the eggs in them. All
I got were egg yolks at the bottom of the egg with very little white
around the bottom. All the rest were centered just fine.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

[Couture x]

On Sat, 09 Apr 2011 15:17:26 -0600, Janet Bostwick
wrote:


Thank you Janet.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

[Ryan Ahern]

On Sat, 09 Apr 2011 13:06:26 -0700, [email protected] arranged random
neurons and opined:


My son goes mad for my deviled eggs. Now that I'm visiting for a
couple of days, I've made a couple of his favorites, including deviled
eggs. Vegetable Beef Soup is simmering as I keyboard.

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as warm as the wine,if the wine had been as old
as the turkey,and if the turkey had had a breast like the maid,it
would have been a swell dinner." Duncan Hines

To reply, remove "spambot" and replace it with "cox"

[cingos]

really! i would think any boiling in the pan would obviate any result
from letting an egg rest in any position.
--
JL

[ZoRd]

Terry Pulliam Burd wrote:


I occasionally make barrel eggs where the top and bottom of the eggs
pointy ends are snipped off, the yolk pushed out and then mixed with the
chopped egg white pieces & other seasonings then piped into the egg
white barrels what will hold a nicely cooked large shrimp or prawn with
a bit of the tail sticking out.
--
JL