We paint their shells for Easter, scramble, fry, boil, coddle, and poach them… Eggs provide us with endless ways of enjoying them throughout the year. Filled eggs make great party food and allow us to experiment with flavour. But first, you have to cook them just right. Here’s how.
To ensure that the yolk separates easily, it is best to steam cook the eggs for twelve to fourteen minutes, rather than boiling them. After this time, place them in a very cold water bath to stop the cooking process and prevent a grey-green ring from forming around the yolks. Peel them, cut them in half lengthwise and separate the yolks in a bowl. Now they’re ready to be mashed and mixed with the ingredients of your choice.
Go traditional with mayonnaise, salt and black pepper. Mix together, put it in a piping bag with a star tip, fill the egg white halves and garnish with a pinch of paprika, ground curry, ketchup, fresh chives or capers, olives, and so on. For devilled eggs add a generous spoonful of English mustard.
Alternatively, ditch the mayo and mix the cooked yolks with avocado, Greek yoghurt, guacamole, hummus etc. Use your imagination but make sure that the flavours will work in harmony together. Bon appétit!
