Deviled Eggs, anyone?
>>21695309he died trying to boil eggs, have some respect
op was... .deviled
I'm using the Egg Pod (as seen on TV)
It holds four at a time but they come out perfect and faster than boiling on the stovetop. I've made thousands of deviled eggs over the course of my career and these are simple homestyle ones. No fancy piping bag tonight. No 80% yield because of ugliness.
Here are the instructions if you want to check them out. Of all the cheapo late-night-television-ad kitchen gadgets I've bought over the years, this one actually gets yearly use.
About 7 minutes is the sweet spot I think. Directions say 9 but it's too much.
And already we have a dud. This would have happened to that egg in simmering water or a steamer. Nothing to do with cooking method.
But within it is perfect. This is exactly the doneness I'm striving for.
Always be mindful of mustard crust. Carefully remove that scabby crescent, lest it come back to haunt you later in a bite.
Mayonnaise, mustard, garlic-herb seasoning, onion powder, and fresh ground black pepper.Do NOT add salt to your sauce mixture. The mayonnaise has more than enough for this. Even as is it will be on the salty side. You really would do better to make your own aioli for this.
I always add something extra. Whether it's bleu cheese, olives of some sort, capers, or in this case bacon, I find plain deviled eggs to be unexciting.
This is the beginning of the end of my spotless range.
Tilt the pan to get that 'deep-fried' action where the bacon is completely submerged in its own rendered fat.It's the only way to achieve 100% crispy bacon. Now I normally like some chewy fat left on, but not for what we're doing tonight.
Perfection.
Keeping these coming in batches.
Citrus wedges for my drinks.
So many of these would not have made the cut if this were a catering job. There are always plenty of samples for the rest of the staff to snack on when these are being made in a professional kitchen. Really no way around the loss if you're going for looks. It's not Alice Waters with the perfect green bean, but it's along those lines.
>>21695408You have brutalized those poor eggs
>>21695408I just noticed that the steak knives I use for paring duties leave a distinct pattern from the serration. Another thing that wouldn't be overlooked were this for a job.
>>21695412"Y'all are brutalizin' me!"
>>21695408dude what the fuck
>>21695412>>21695421I already explained. You would not have done any better. There isn't any avoiding this.
Anyway, these are the photogenic ones. Always some retards here nitpicking something as if they could even come close.
I'm not going to eat more than I've already assembled. Honestly I'm not too jazzed about eating what I've made. By the time I finish a project like this I rarely have an appetite for whatever it is. I'm already sick of it just from being around it. So with the 'scraps' we're going to make a rough egg salad.
>>21695431yea i wouldn't be jazzed about eating that ugly mess either
This on some nearly-burned multigrain toast is my idea of a good time.
>>21695275I love deviled eggs i dunno why but i can eat like half a dozen and still want more. Which is weird cause 2 is fine for breakfast
>>21695426boiling and peeling eggs is pretty basic and you fucked it up. dont get me wrong I'm sure it tasted fine but saying no one can do better is pretty ridiculous.
>>21695434I'm sure this is why people don't make this type of appetizer at home very often. You'd be disappointed at how much work it is to make them look presentable. If this were for a client I'd run the yolks through a sieve and pipe the mixture nice like cake frosting. These taste fine.
>>21695441I didn't fuck anything up. There's an expected yield to boiled eggs and this is within the expectation. There's no way to know which eggs will not stick to the shells. There's no foolproof method of boiling 12 eggs and coming out with 12 perfectly peeled eggs. I don't know what to tell you except I'm the one with the culinary degree and the 25 years of professional experience, so if there were a way to pull it off I'd have found it. You absolutely could not have done better, and until you make a thread proving you can this conversation is over.
That's all, folks. Looking forward to a challenger. Put your money where your mouth is and make a better deviled egg thread. I'll wait.
>>21695275Thanks OP, you've inspired me to make an egg-salad sandwich
>>21695445ive flawlessly boiled and peeled thousands of hard boiled eggs in my life. if you can't do that, well maybe that's the reason you work in food service in your 40s
>>21695445
>>21695452Same, craving one rn
>>21695699I was going to go with a curried egg-salad but ended up with gerkins, chopped onions, parsley and whole egg mayo. It was delicious.
>>21695460I'm a personal chef/caterer. Am I supposed to take "work in food service" as an insult?It's the career I went to school for. I set my own hours, cook from home for most jobs, and name my price.I explicitly told the thread most of these eggs would not make the cut for clients. Duh.Everything is edible and delicious. Some even looked good.This was an exceptionally rough batch that I didn't hand peel. It's not like I'm catering your wedding using the fucking Egg Pod.Make your thread now. Make some deviled eggs. I sincerely hope yours turn out better. We need more cooking threads. I'll be nice if you make a quality thread.
>>21695399generally the bacon we have here isn't super fatty so I'll keep that trick up my sleeve, thanks anon
>>21695804>40 y/o personal chef/caterer that can't cook/peal eggsrough
>>21695805That's fattier than usual. I cut the 3 lb. pack in half crosswise so the meatier section is still in my freezer. Ideally I'd take half of the strips out and cut those in half for storage, but I'm lazy with those kinds of details when cooking for myself.Hell, a lot of working cooks and chefs out there don't care about those kinds of details.
>>21695809That's me! Also I'm poor and just can't cook in general.
>>21695812It's alright, as long as you enjoy what you're doing and enjoy your own cooking that's what's important.
>>21695408Only four of those are really mangled.
Man I love deviled eggs. I used to work near Heritage Tavern in Madison which had an amazing deviled egg plate.
>>21695437Everyone loves them. They're light yet kind of dense. And remember that a half dozen deviled eggs is really just 3 eggs cut in half. And the two with breakfast are probably cooked in butter and served with other stuff. We think of each one as a whole egg I guess because the filling is about the size of a yolk. But there's air whipped in besides that sauce to give it volume.
>>21695819That looks really good. And with the array of toppings they can get away with the "plop" method of filling. I know I'd want to if I worked the station that has to send those out all night. What do they charge for that?
>>21695815Well it's also pretty important that my clients are satisfied. And it does keep the lights on.
>>21695827My company always paid for it but I’m sure it wasn’t cheap, this was an upscale place.
>>21695408noticing the serration marks you'd probably get a cleaner cut if you cut them from the side and used a straight edged blade. less egg to go through so less friction that mangles the eggs
quite devilish thread
>>21695445I shudder
And some chili
I think I'll make liver and onions tomorrow in this grease.
>>21695385I just do homemade mayo with chicken pate
>>21695408The raped
>I've made thousands of devilled eggs>and they all look like shitstagnation is death.
(As Seen on T.V)
Deviled Egg salad with flaming hot pork rinds.
18-packs of eggs were $2.50 this week so I loaded up.We can make lots of egg dishes.
Make a pavlova I fucking dare you.
>ctrl+f>no mention of horseradishDie
>>21697660I have maybe a 1/2 cup of fresh blueberries and 1/3 cup of frozen strawberries on hand. I could make a small one I guess. I don't do a lot of baking but I have all the equipment and supplies for most things. I don't really eat desserts often. Fuck it, I'll make this 'pavlova'.
>>21697670Clean everything twice- any fat/oil in the meringue will make it flat like a pancake. Add a little crème of tartar to reduce the egg residuals.Best of Luck.
>>21697642damn that looks great if i was fucking drunk
>>21697708Guess I'll make Caesar dressing with the yolks. I don't have anchovies though. I'm going to have to go to the store.
>>21695377good job
Chorizo and eggs.
Nothing fancy today.
>>21699298>>21699300puke
Maybe I'll do that pavlova tomorrow.
>>21699306Yeah? You wouldn't have a bite?
>>21699305Some good eating right there
