Monday, July 23, 2018
Cooking

In Our Kitchen: recipe for Deviled Eggs Benedict

If I had to choose a favorite food, it'd probably be the egg.

At home, I scramble them gently in butter and fold in soft goat cheese when the eggs are almost set for a quick breakfast, lunch or dinner. My husband is an ace at making omelets. Soft-boiled eggs are a dream on a big salad.

My favorite way to eat my favorite food is fried, with edges that have crisped to brown lace and whites that have fluffed up while the yolk remains warm and runny.

And the most indulgent? A deviled egg. It's also fun to make. That is, if you can get past peeling the boiled eggs.

After many rounds of making deviled eggs with a cold start to the boiled eggs, I turned to Google, searching for a better way. I found a post from the Pioneer Woman blog and later the Food Lab column on Serious Eats, which persuaded me to try starting the eggs in hot water. I cradled the eggs in a slotted spoon and slowly lowered them into a gently boiling pot of water. It worked much better — suddenly, the hardest part of making deviled eggs wasn't so frustrating.

After boiling the eggs for 13 minutes, plunge them into a bowl filled with ice and water to cool them down. Once cooled, gently tap the eggs on your counter to create cracks in the peel and roll to create more. Then, peel. It helps to do this in the bowl with water.

Next, make this recipe for Deviled Eggs Benedict. This is an attention-getting version of the classic. Seasoned bread crumbs turned golden in brown butter add crunch and flavor, offsetting the lemony and fresh-tasting deviled yolk mixture. Shards of crispy prosciutto are delightful. You may want to make extra prosciutto chips since anyone hanging out near your kitchen will want to try some on their own.

Ileana Morales Valentine lives in St. Petersburg with her husband. For more of their kitchen stories, visit her blog, ALittleSaffron.com. Say hello at [email protected]

Comments
Taste test: Sourdough bread

Taste test: Sourdough bread

If I was stranded on a desert island and offered only one food item, I would likely pick sourdough bread. I love a hot, crusty slice slathered in salty butter. Admittedly, itís a diet breaker, so I choose my bread carefully. I prefer freshly baked lo...
Published: 07/23/18
Tampa Bay is a perfect place to make your own food tour. Here are our suggestions.

Tampa Bay is a perfect place to make your own food tour. Here are our suggestions.

There are many good reasons to eat at four or five places in one night. A near overwhelming number of new restaurants in the Tampa Bay area can provoke anxiety in a certain kind of diner, the one who wants to try everything but doesn’t have th...
Published: 07/18/18
Food tours offer an informative, and delicious, look at different areas of Tampa Bay

Food tours offer an informative, and delicious, look at different areas of Tampa Bay

There is a running list on my phone of restaurants to try. A romantic evening at St. Petersburg’s Reading Room. The Safety Harbor double date night, so we can finally take our friends to Pizzeria Gregario. Splurging on the chef’s tasting ...
Published: 07/18/18
This simple shrimp dish lets summer vegetables shine

This simple shrimp dish lets summer vegetables shine

o the Washington PostThis meal of crisp vegetables and plump shrimp is light, fresh, flavorful and fast. It is just the thing to whip up when you need to reset from a weekend of typical summer party fare, heavy on the grilled meats and mayonnaise-y s...
Published: 07/17/18
Taste test: New snacks from Klondike, Quaker, Planters and Layís

Taste test: New snacks from Klondike, Quaker, Planters and Layís

Every parent knows the need to stock up the snack cupboard when their children are around for the summer. I am not sure whether they get hungrier in the hot weather or just bored. But judges said their children always want something to eat when they ...
Published: 07/16/18
Recipe for Roasted Peach and Chicken Salad With Bacon Vinaigrette

Recipe for Roasted Peach and Chicken Salad With Bacon Vinaigrette

I adore a hearty salad for summer, and this one came about as a result of having to use some leftovers in my fridge. Roasted peaches are a staple this time of year: slowly roasted in the oven for about 30 minutes on 350 degrees, drizzled with honey, ...
Published: 07/16/18
Here's what we learned about buying and cooking beef after spending time with Niman Ranch

Here's what we learned about buying and cooking beef after spending time with Niman Ranch

We started off our education at a Niman Ranch family ranch, where the Edelman family raises Angus beef, birth to finish, in the Flint Hills of Sabetha.
Published: 07/09/18
Nine recipes for ice pops you can make at home

Nine recipes for ice pops you can make at home

By Daniel Neman Itís summer, and the sun is relentless, merciless, heartless. The air hangs heavy. Your shirt sticks to your back. Beads of sweat threaten to drip into your eyes.Air conditioning wonít help, and neither will a dip in a pool. Those c...
Published: 07/09/18
Give vegetables a starring role in grilled kebabs

Give vegetables a starring role in grilled kebabs

Americaís Test KitchenWhen it comes to grilled kebabs, vegetables are often an afterthought, typically used as a filler on meat-heavy skewers. But this treatment often leads to mushy, burnt vegetables with no flavor of their own. We wanted to create ...
Updated one month ago
Quench your thirst with a Watermelon Strawberry Smoothie

Quench your thirst with a Watermelon Strawberry Smoothie

By Katie WorkmanHoly mother of summer, itís gotten hot. My dog is sleeping in our shower because the tiles are cool. Iím testing recipes in the morning because I donít want my oven cranking all afternoon. And (this is how I know itís really hot), I m...
Updated one month ago