Skip to main content

Pickled Deviled Eggs

INGREDIENTS:

  1.  Eggs 6 hard-boiled
  2. Water 1 cup
  3. White Vinegar 1 cup
  4. Sugar 2 tbsp
  5. Salt 2 tsp
  6. Peppercorns 1/2 tsp
  7. Bay leaf 1
  8. Garlic Cloves 2-3 crushed
  9. Beet 2 peeled and sliced into thin rounds
  10. Egg Yolks (from pickled eggs)
  11. Mayonnaise/Hung Curd/Cream/Butter 3 tbsp
  12. Salt and Pepper to taste
  13. Paprika, a small pinch

METHOD:


In a saucepan, combine water, vinegar, sugar, salt, bay leaf, peppercorns, garlic and beet. Bring to a boil, then reduce the heat and simmer for 15–20 minutes until the beets are tender and the liquid is a deep, dark ruby. Let the liquid cool to room temperature.

Place the peeled eggs and cooked beet slices in a wide-mouth glass jar, then pour the pickling liquid over them until they are submerged. Refrigerate for at least 4-6 hours.

Once pickled, remove the eggs and pat them dry carefully with a paper towel. Slice the eggs lengthwise.

Scoop out the yolks into a bowl. Mash the yolks and mix with mayonnaise, hung curd, cream, or butter, then add salt, pepper, and paprika until smooth.

Spoon the yolk mixture back into the egg whites. The spooning technique creates a beautiful, crumbled texture that looks more like a Mimosa flower than structured piping.

Finish with half-moon slices of red radish on the yolk and place them on a bed of shredded (ribbon-cut) lettuce leaves. Serve as an appetizer or snack.

NOTE:

To achieve a smooth, bright yellow yolk without a grey-green ring, avoid overcooking.  Submerge eggs in 1 inch of cold water. Bring the eggs to a full boil, then turn off the heat and let them sit in the hot water, covered, for 10–12 minutes. Transfer to an ice bath for 10 minutes. 




Labels:

Comments

Post a Comment

Popular posts from this blog

Lyonnaise Potato

  INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped  Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10   minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...
Post a Comment
Read more

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...
Post a Comment
Read more

Hashbrowns

  INGREDIENTS: Potatoes 2 large size Onion 1 large sliced Garlic Powder 1 tsp Corn flour 1 tbsp Rice flour 1 tbsp Eggs 2 large (Optional) Oil 3 tbsp Butter 3 tbsp Salt as per taste Black pepper powder 1/2 tsp METHOD: Serving Size: 3-4 In a fry pan heat 1 tbsp butter and sauté the onion until golden brown and reserve.  Peel and grate the potatoes on a large-holed box grater. Rinse the grated potatoes well until the water runs clear.  Drain the potatoes and place them on a clean towel. Twist the towel to remove as much moisture as possible. Transfer the grated potatoes to a bowl. Add caramelized onion, garlic powder, salt, black pepper powder and garlic powder. Break the eggs (if using) and add corn flour and rice flour. Mix well and add to the potatoes. Take small handfuls of the mixture and form into thin patties to ensure even cooking and browning.  Heat a skillet over medium heat. Once it's hot add the hashbrowns. Fry for 6-8 minutes turning once halfway through co...
Post a Comment
Read more