Thursday, December 14, 2017
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]

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