No bowl, no pipeline -bag – this deconstructed egg recipe is the way when you are short

Here's what's great spoiled eggs: Tasty and infinitely changing– Here's what is not: you can't really customize the infinitely changing preferences of the group, unless all your guests are handed over to your own mixing bowl. This is where these deconstructed spoiled eggs (actually only the classic French food iteration Mayonnaise egg) Come in. They are just as delicious, the same luxury – probably even easier to make (which is quite a statement, given how simple the usual devil eggs are). As we enter the picnic and cooking season, it will be for the parties. It will be the self for breakfast, lunch, dinner, in the middle of the morning for snacks, afternoon snacks, midnight snacks, 4 hours drunk for a drunk* and 5:30 alarm snack. ** **

Yes, right. I have a kid.

** Unfortunately this happens … because I have a kid.

The basic eggs have a creamy texture and layered flavor mixed with mayonnaise and other spices from hard cooked egg yolks, which are then retracted to the whites. But this recipe uses a significantly different approach, starting with eggs, which I cook for only seven minutes before I shocked them in ice water. We've been tested The best way to make hard cooked eggs And he found that the beginning of boiling increases the likelihood of eggs easy to disassemble. Meanwhile, this seven -minute cooking time is long enough to turn the egg yolk silky and custard without hardening and drying out. This is a good thing because we will not remove them from our own egg white cup. Instead, all the spices, aroma and mayonnaise go on top.

This is a copy in which I prefer to use Hand -wrapped Mayo through the Machine Breeded Breed– It has a sadder and silky, lighter taste than in a blender or food processor, using exactly the same ingredients. I know that for many people, the idea of ​​making homemade mayonnaise is already awesome and that it is roughly exposed to the hand plane. But I would encourage anyone who can feel that way – much easier than most people, and the results of such simple food are worth it. Besides, there is not much to do for this recipe, so you hardly ask too much to spend a few more minutes on Mayo. When you do, do not forget to add the oil incredibly slowly and whisk it completely into the egg base before adding it. The biggest risk of handmade Mayo is that there is too much base, which usually results in a fracture of sauce.

In these pictures, I made half of each egg with a generous Mayo-dourva, a sardella file, some capers and herbs, such as chives and grinding, and made some good virgin olive oil and fresh black pepper. But you don't have to follow my leadership. You can do them on top: salmon roe, a few diced shrimp, bacon shards, crumb cheese, spicy dusting of the old bay, etc. (If you are using anchles, be sure to use some good salt- or high quality oil pack they are; Will make a big difference.)

If it is fun, everyone can afford to bring a bowl of eggs, a bowl of majo and a wide range of spices. In this way, you get all the benefits of classic fashionable eggs with the bonus of full customization. It's hard to argue with this.

June 2018

Cooking method
(Keep on the screen awake)