Monday, February 13, 2012

Eggs Pickled, Devilled, Garnished, etc.




I was flying home last night after a fabulous cookbook conference in NY, reading a cooking magazine that shall remain nameless. Perhaps I was in a critical mood from the surfeit of discourse, or maybe it was just clarity only afforded to the hung over, bloated and exhausted on multi-stage cross continental flights. There were a few devilled egg recipes in the magazine, SO very lacking in inspiration that it afforded me a few hours of private amusement thinking of better things to do with an egg. This is only the nicest looking. I usually don't fuss with food, but this cut of a pickled chicken egg holding a pickled quail egg, holding an edamame puree, with random pink pickled radish and chive, I think looked too nice to pass up. Equally fetching was the same red egg (for Valentines!) with it's yolk devilled, restuffed, spiked, similarly stuffed with another egg and various garnitures from jars on the shelf - corn relish, sage leaf, pimento. They got too noisy and crowded to show, but they sure tasted fabulous. NEXT step, add a smoke element. I'm thinking of pickling, then lightly smoking, then stuffing. With pancetta garnish instead of soy. Send some ideas. Share your pictures too, I'll post them. It has GOT to be better than the dumbed down drivel that's out there now folks.


Ah, Here's another idea I woke up with today. Boiled, Pickled, Devilled, then Scotched!

6 comments:

Malelu Malula said...

hello, ken! my name is mariel and i'm from argentina. i loved the lost art of real cooking and i'm dying to know when THE LOST ARTS OF HEARTH AND HOME is gonna be available. i keep checking your blog for news, but finally i thought i'd just ask, so: any news about the book?

Glenn said...

Here's a possibility--use your 6-hour boiled eggs for the base, before coloring, smoking, or whatever. The flavor on those is great!

Ken Albala said...

Hey Mariel, Thanks so much. The Lost Arts is done and I should get copyedits back today. I think it should be in print this summer. Would you like a sneak preview? Just email me directly. Penguin is putting together a little minibooklet which they're letting me distribute however I like. It should be done very soon. Best, Ken

Ken Albala said...

And YES, Glenn, I did think of that. I'm thinking of how many varied processes I could apply: long slow cooking, smoking, pickling, devilling and stuffing in tandem should work fine. THANKS

lostpastremembered said...

sorry I missed your NY visit... although i am sure you were booked like mad... great little eggs. See them on a few bars these days... in jars or on antique egg stands (want one of those!). Just joined an Amish CSA... love my blue eggs!

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