Friday, April 27, 2012

Deviled Eggs


1 dozen large farm fresh eggs
1 cup of peanut oil (or canola oil)
1 egg yolk
2 teaspoons Dijon mustard
1 teaspoon yellow mustard
3 dashes of Worcestershire sauce
1 teaspoon red wine vinegar
Salt & Pepper
Optional Garnishes:  Chopped chives, parsley, fresh dill, fresh basil, paprika, and/or caviar, chopped smoked salmon, chopped baby shrimp etc.
In a medium saucepan, cover the eggs with cold water and bring to a rolling boil. Cover, remove from the heat and let stand for 12 minutes.
Immediately drain the eggs and gently shake the pan to lightly crack the shells. Fill the pan with cold water and shake lightly to loosen the eggshells. Let stand until the eggs are cool.
While eggs are cooling, place mustards and egg yolk in the bottom of a small bowl.  Whisk. Add salt & pepper. Slowly drizzle a little oil into egg yolk mixture whisking briskly. As the sauce thickens and lightens it is emulsifying. Continue to whisk as you slowly drizzle the rest of peanut oil into the mixture. It should become thick and fluffy holding its own shape. Whisk in vinegar. Congratulations! You just made your own mayonnaise, and I am willing to bet that it is better than anything you can find in a jar!

Drain and peel the eggs; pat dry. Cut the eggs in half lengthwise. Carefully transfer the yolks to a mini processor. Add half of the mayonnaise, Worcestershire sauce and pulse until smooth and creamy.

Fill the cooked egg whites with the yolk mixture. Arrange the eggs on a platter, be creative with the toppings and garnish with any of the above garnishes or try some of your own.  serve.
MAKE AHEAD The recipe can be prepared in advance and refrigerated without the garnishes. Serve chilled or at room temperature. You may use the rest of the mayonnaise during the next 24 hours.

.� � a e �M �bN over the saucepan of simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble, or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly.
Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper, to taste. (If the sauce is very thick, add a few drops of warm water to adjust the consistency so it is creamy and light.) Keep the hollandaise sauce in a small bowl set over warm, but not hot water, for the time it takes you to make the eggs and muffins.
Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat.
Place the English muffin halves on a cookie sheet. On each half spread one teaspoon of ham spread and a slice of pancetta. Put into the oven to toast.
Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
To serve, divide the toasted English muffin halves with ham and pancetta on to 6 warmed plates. Set an egg on top of each. Spoon the hollandaise sauce over the eggs and garnish with the chives, cayenne pepper or chopped parsley.  Serve immediately.

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