Monday, 13 February 2012

Eggs Pickled, Devilled, Garnished, etc.

I was flying home last night after a fabulous cookbook conference in NY, reading a cooking magazine that shall remain nameless. Perhaps I was in a critical mood from the surfeit of discourse, or maybe it was just clarity only afforded to the hung over, bloated and exhausted on multi-stage cross continental flights. There were a few devilled egg recipes in the magazine, SO very lacking in inspiration that it afforded me a few hours of private amusement thinking of better things to do with an egg. This is only the nicest looking. I usually don't fuss with food, but this cut of a pickled chicken egg holding a pickled quail egg, holding an edamame puree, with random pink pickled radish and chive, I think looked too nice to pass up. Equally fetching was the same red egg (for Valentines!) with it's yolk devilled, restuffed, spiked, similarly stuffed with another egg and various garnitures from jars on the shelf - corn relish, sage leaf, pimento. They got too noisy and crowded to show, but they sure tasted fabulous. NEXT step, add a smoke element. I'm thinking of pickling, then lightly smoking, then stuffing. With pancetta garnish instead of soy. Send some ideas. Share your pictures too, I'll post them. It has GOT to be better than the dumbed down drivel that's out there now folks.

Ah, Here's another idea I woke up with today. Boiled, Pickled, Devilled, then Scotched!

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