Thoughts about eggs-Deviled Egg Recipe

While cracking eggs into the frying pan the weak shells reminded me of a few facts about eggs.

Brown eggs have stronger shells than white eggs, but every other quality is the same. So, why brown eggs are discriminated against is a mystery to me. Plus they make for really pretty Easter eggs.

X-large eggs have quality issues.

  • Most importantly in my book, they are seriously painful for the chicken to lay. X-large eggs is a human manipulation of nature. Poor chickens.
  • The shells are weaker and break easier.
  • The x-large egg tastes less.

So the conclusion is use eggs that are of a natural size. They aren’t exactly expensive so who cares if you need to use two instead of one. And whenever possible try and buy eggs from happy chickens i.e. free range chickens with outdoor access.

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Deviled Eggs with mixed salad topped with bacon, parmesan and crouton with lemon olive oil drizzled over.

Recipe

Deviled eggs date way back. A 70’s classic at any and all food gatherings. They are simple to make and yum of course.

Deviled Eggs serves 4, one egg per person

Ingredients

4 Eggs hard boiled

1 TBS Mayo

Pinch of dry mustard

Pinch of curry (optional)

Directions

Simply hard boil your eggs. To keep the yolk in the middle stir the eggs a few times at the start of the boiling process. Always start with cold water to prevent the eggs from cracking.

Then rinse the boiled eggs in cold water. If they are very fresh eggs, peeling the shell off can be difficult. Crack the shells and let them soak in cold water to help loosen the shell from the egg.

Cut the eggs in half and carefully scoop out the egg yolk into a bowl. Save the egg whites of course. Then add the mayo, mustard and curry. When I say a pinch I mean a very, very small pinch. Mix the egg, mayo and spices smooth. Then spoon it back into the egg whites. Garnish with something pretty or a sprinkle of powdered paprika.




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