Deviled Eggs tips.
Dec 3, 2009 21:20:00 GMT
Post by LouisXIV on Dec 3, 2009 21:20:00 GMT
This week we had our office Christmas party for our customers and for the past 5 years or so I have been making the deviled eggs, 180 deviled eggs. The first year I did this I learned a lot of things the hard way.
When I first did this I boiled 90 eggs and spent 4 or 5 hours pealing the eggs. After doing research on the Internet and talking to a number of people I learned a little secret. When you want the eggs to peal easily, DO NOT use new eggs. I now purchase the eggs about two weeks before I make them.
This is the method I use to boil the eggs: I get a large pot and put a couple dozen eggs in the pot, cover with cold water, add some salt, put on the stove, bring to a rapid boil, when the water is boiling, cover the pot and turn off the heat. I then wait about 15 minutes and turn on the heat to bring the water back up to a boil, turn off the heat and keep covered for another 15 or 30 minutes. I then drain the hot water, run cold water in the pot and keep the cold water running for a few minutes to cool the eggs. When the eggs are cooled, I take one egg at a time, hold it in my hand and hit it on the counter top and then roll the egg on the counter with the palm of my hand and break the shell in many small pieces. I then return the egg to the cold water and do the same to the other eggs. I then take one egg at a time out of the water and peal the egg, many times the shell comes off in one or two pieces.
After the eggs all have been pealed I cut them in half length wise and remove the yolks to one pan and put the egg whites in a large gallon zip lock bag.
To make the filling for the eggs I take some of the eggs yolks on a plate a with the back of a fork I mash the egg yolks and put them in a large bowl. I then take a large sweet onion, mince the onion very fine and add to the egg yolks. Add salt and pepper to taste and mix. I then add some prepared mustard and dijon mustard for color and flavor and enough mayonnaise to archive the correct consistency. Sorry I can not give you the amount of these ingredients because it varies with the number of eggs you make. I store the egg filling in the refrigerator until I am ready to fill the egg whites.
When I am ready to fill the egg whites I take the egg whites out of the refrigerator and arrange them on a large sheet pan and then take some of the filling and put it in a Zip Lock plastic freezer bag, seal the bag closed and with a scissors I cut a small triangular piece out of one of the bottom corners of the bag. I then use it like a pastry bag and squeeze out the filling into the egg whites.
I did this the other night a lot faster than I did the first year. REMEMBER to have eggs that are two weeks old.
When I first did this I boiled 90 eggs and spent 4 or 5 hours pealing the eggs. After doing research on the Internet and talking to a number of people I learned a little secret. When you want the eggs to peal easily, DO NOT use new eggs. I now purchase the eggs about two weeks before I make them.
This is the method I use to boil the eggs: I get a large pot and put a couple dozen eggs in the pot, cover with cold water, add some salt, put on the stove, bring to a rapid boil, when the water is boiling, cover the pot and turn off the heat. I then wait about 15 minutes and turn on the heat to bring the water back up to a boil, turn off the heat and keep covered for another 15 or 30 minutes. I then drain the hot water, run cold water in the pot and keep the cold water running for a few minutes to cool the eggs. When the eggs are cooled, I take one egg at a time, hold it in my hand and hit it on the counter top and then roll the egg on the counter with the palm of my hand and break the shell in many small pieces. I then return the egg to the cold water and do the same to the other eggs. I then take one egg at a time out of the water and peal the egg, many times the shell comes off in one or two pieces.
After the eggs all have been pealed I cut them in half length wise and remove the yolks to one pan and put the egg whites in a large gallon zip lock bag.
To make the filling for the eggs I take some of the eggs yolks on a plate a with the back of a fork I mash the egg yolks and put them in a large bowl. I then take a large sweet onion, mince the onion very fine and add to the egg yolks. Add salt and pepper to taste and mix. I then add some prepared mustard and dijon mustard for color and flavor and enough mayonnaise to archive the correct consistency. Sorry I can not give you the amount of these ingredients because it varies with the number of eggs you make. I store the egg filling in the refrigerator until I am ready to fill the egg whites.
When I am ready to fill the egg whites I take the egg whites out of the refrigerator and arrange them on a large sheet pan and then take some of the filling and put it in a Zip Lock plastic freezer bag, seal the bag closed and with a scissors I cut a small triangular piece out of one of the bottom corners of the bag. I then use it like a pastry bag and squeeze out the filling into the egg whites.
I did this the other night a lot faster than I did the first year. REMEMBER to have eggs that are two weeks old.