To enjoy the bright yellow-orange egg yolk instead of the normal yellow green, try cooking the eggs the waterless way. Protein begins to toughen at 170°F (75°C), and water boils at 212°F (100°C). Therefore, it is important not to boil the eggs. This recipe will teach you how to make soft-cooked and hard-cooked eggs the angelic way.
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EQUIPMENT: 1.7 quarts sauté saucepan with vented lid, mixing bowl, measuring cups and spoons, French Chef’s Knife, cutting board.
The following pans will hold.
- 1-Qt. Saucepan 6 eggs 12 servings (cut recipe in half)
- Small Skillet 1.7-Qt. 12 eggs 24 servings
PREPARATION TIME: 40 minutes – Makes 24 appetizers.
INGREDIENTS:
- 12 eggs
- ½ cup sour cream or mayonnaise or a combination of
- ½ teaspoon Dijon mustard
- 6 green olives, minced (optional)
- ¼ teaspoon freshly ground black pepper.
- ¼ teaspoon Crystal hot pepper sauce
- 1 tablespoon chopped fresh parsley.
- ½ stalk celery, finely minced
- ¼ teaspoon sweet paprika
- Halloween - top with BLACK OLIVES trimmed like spiders.
DIRECTIONS:
Place uncooked eggs in the pan. Add 1 teaspoon of filtered water* per egg. Cover the pan, open the Ultra-Temp Control and Whistle Vent, and begin cooking over medium heat 275°F (135°C).
SOFT COOKED EGGS. When the WHISTLE SOUNDS close the vent, reduce the heat to LOW 175°F (80°C). and cook for exactly 7 minutes. Serve immediately.
HARD COOKED EGGS for this recipe. When the WHISTLE SOUNDS close the vent, reduce the heat to LOW 175°F (80°C). and cook for exactly about 15 minutes.
To cool the hard-cooked eggs before peeling, fill the pan with water and add ice cubes. Let the hard-cooked eggs sit in the icy water for 10 to 15 minutes.
To peel the eggs. Crack the egg on a flat surface at the un-pointed end and begin peeling it down.
Cut the peeled eggs in half lengthwise. Place the yokes in a mixing bowl and the egg white halves on a serving platter. To the mixing bowl, add sour cream and/or mayonnaise, mustard, chopped green olives, pepper, hot pepper sauce, parsley, and celery, and mix well.
Spoon the egg yolk mixture into the egg white halves and sprinkle with paprika. Cover and chill before serving.
To serve. Top with paprika and olives trimmed like spiders.
PER APPETIZER WITH SOUR CREAM: 51 Calories, 3.8g Fat (68% calories from fat), 3.3g Protein, 0.6 Carbohydrates, 108mg Cholesterol, 45mg Sodium
PER APPETIZER WITH MAYONNAISE: 73 Calories, 6.4g Fat (79% calories from fat), 3.2g Protein, 0.5 Carbohydrates, 109mg Cholesterol, 69mg Sodium.