Youngest Hawthorne loves stuffed hard-cooked aigs, so Rosie made him a batch the other day. With a bit of a twist.
As Aunt Sandy would say, I dolled them up.
The light colored sauce on this aig is my Mustard Emulsion-
4 TB Dijon mustart, 4 TB vegetable broth, then whisk in about 6 TB of a light flavored oil. Salt and pepper to taste.
These were gone within minutes.
As Aunt Sandy would say, I dolled them up.
Aren't these pretty?
Now, a lot of people don't know how to hard boil an aig. "Hard boil" itself is a misnomer since you don't boil an aig. You bring it to a boil but that's it.
I started off with my aigs in a pan of cold water to cover.
Bring the water to a boil. Cover. And turn off heat. Let set for maybe twenty minutes. And that's all.
I tap the large end with the air pocket, roll the aig around to crackle it, and start peeling under cold running water. Now, if the shell ever sticks, it's because your aigs are too fresh.
Difficult peeling is characteristic of fresh aigs which have a relatively low albumen PH which causes the albumen to adhere to the inner shell membrane rather than to itself.
Well, enough science lesson. On to the aig.
I pop out the yolk into a small bowl, and slice a sliver of white off the bottom so the aig sits steady and doesn't roll.
Add mayo, sweet relish, mustard, and salt and pepper to taste, then fill the stuffing back in the aigs.
Oh damn! Why didn't I fill a baggie with the aig-mixture and pipe it INto my aigs?
This is why I could never by a Fandra.
Too little too late.
Now, a lot of people don't know how to hard boil an aig. "Hard boil" itself is a misnomer since you don't boil an aig. You bring it to a boil but that's it.
I started off with my aigs in a pan of cold water to cover.
Bring the water to a boil. Cover. And turn off heat. Let set for maybe twenty minutes. And that's all.
I tap the large end with the air pocket, roll the aig around to crackle it, and start peeling under cold running water. Now, if the shell ever sticks, it's because your aigs are too fresh.
Difficult peeling is characteristic of fresh aigs which have a relatively low albumen PH which causes the albumen to adhere to the inner shell membrane rather than to itself.
Well, enough science lesson. On to the aig.
I pop out the yolk into a small bowl, and slice a sliver of white off the bottom so the aig sits steady and doesn't roll.
Add mayo, sweet relish, mustard, and salt and pepper to taste, then fill the stuffing back in the aigs.
Oh damn! Why didn't I fill a baggie with the aig-mixture and pipe it INto my aigs?
This is why I could never by a Fandra.
Too little too late.
Here, I've sliced some scallions on top of the aigs.
And I added some of my infused oils. The red is my pappereeka oil, the green is celery oil. The greenish blob is Wasabi Sauce.
And I added some of my infused oils. The red is my pappereeka oil, the green is celery oil. The greenish blob is Wasabi Sauce.
The light colored sauce on this aig is my Mustard Emulsion-
4 TB Dijon mustart, 4 TB vegetable broth, then whisk in about 6 TB of a light flavored oil. Salt and pepper to taste.
These were gone within minutes.
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