Friday, April 14, 2017

Rosie Makes Devilicious Eggs.

Hello and Happy Easter!

Just in time for your Easter Table, I bring you hard cooked eggs.
Really good eggs.

Now, I never say hard boiled eggs, because I never boil my eggs.
I bring a pot of water to a boil and gently drop in the eggs.
Cover the pot.  Turn off the heat.  And let the eggs sit for 10 minutes.
Remove eggs.  Run under cold water.  Peel.

About that peel. 
Some eggs just ain't gonna peel without taking off half the white and some of the yolk.
A very frustrating kitchen experience.
But it happens.

Usually it's because it's a fresh egg.  Or at least that's what I've heard.  Although I don't think I've ever had a "fresh" egg.  I get my eggs from whatever supermarket I'm at and I don't think they could find a fresh egg among them.  It's not like they have a conveyor belt from the chicken to the store. 
  And yet, once in a while, I still get eggs that are pills to peel.

Here's a partial explanation:
In a fresh egg, the whites stick to the inner shell membrane.  As the egg ages, the shell's protective coat wears off, becoming more porous.  It absorbs air and releases carbon dioxide. The environment becomes more acidic, causing the whites to release from the inner membrane.  The albumen (egg white) also shrinks a bit, leaving more air space between the shell and the membrane, and thus you have an easier to peel egg.

I give you Rosie's Special Eggs With Shrimp and Dipping Sauce.
And you're gonna want to write down that dippin' sauce!

Rosie's Eggs
4 hard cooked eggs
4 shrimp, cooked and chopped
2 TB mayonnaise
1 tsp Lea and Perrins Worcestershire sauce
1 tsp minced red onion
1 tsp minced green olives
fresh tarragon, chopped
Plus more shrimp for topping.

Slice cooked eggs in half and remove yolks.  I always slice a bit of the white off the bottoms so the whites will sit evenly and not wobble.  Add the white slices to the yolks.  Combine yolks with mayo, L&P, onion, and olives.  Mash to combine and spoon mixture into whites.  Top with a shrimp and sprinkle with tarragon and paprika.

My deviled egg mixture called for 4 shrimps.
So I cooked a pound of the buggers.
And I made a dipping sauce you will love.

Whenever I have shrimp, I always have my cocktail sauce - ketchup, drained horseradish (drained for more heat), Lea & Perrins, lemon juice. And sometimes I make a remoulade sauce.   Now I have created this New Dipping Sauce.  It's not Tartar.  It's not Remoulade.
It's Rosie's Tarlade Sauce!

Rosie's TarLade Dipping Sauce for Shrimp
1/4 cup mayonnaise
1 large teaspoon Dijon mustard
1/2 tsp minced red onion
1/2 tsp minced green olives
1 tsp minced fennel
1 tsp minced celery
1/2 tsp lemon juice
1 tsp dried dill weed
Mix it up.
And serve.

And Happy Easter!

No comments: