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How to Make Devilled Eggs

In a previous post, I rambled on about Religion. Today I’m going to talk about the Devil. But not very seriously, so be forewarned.

In many religions and cultures, the devil is considered to be a powerful entity – evil, and the enemy of mankind. He shows up in many common phrases:  speak of the devil; the devil made me do it; between the devil and the deep blue sea; devil’s advocate; better the devil you know than the devil you don’t; the devil incarnate; devil of a job; devil may care attitude; full of the devil; give the devil his due, the devil is in the details.

I’ve written this word so many times now, that it doesn’t look like it is spelled right… Do you have any idea where I am going with this discussion?

Deviled Eggs

Or Devilled Eggs – you can spell it either way. Lots of things can be deviled – it simply means it is highly seasoned. I made some eggs yesterday, and they are devilishly easy to  make. Or so I thought. It turns out the devil is in the details when it comes to making this delicious cold comfort food. According to this recipe for Devilled Eggs, there is far more to boiling an egg than I had taken into consideration. And the way I hard boiled my eggs yesterday was all wrong. Which might explain why one of them cracked.

I actually looked up a recipe for Deviled Eggs in the Joy of Cooking. (My edition was the 45th printing, September 1988.) I like this cookbook, but I wish it had pictures. Then I would know how close I had come to what the recipe was supposed to look like. This cookbook, however, is well worth the effort of jumping from page to page (how to cook the eggs is not on the same page as the recipe for Deviled Eggs) because of the way the execution of the recipe is described. The description for making the filling says, “Crush the yolks without packing them and moisten them pleasantly with...” Let me repeat – moisten them pleasantly – have you ever read a recipe before that said that?

There are probably thousands of ways to make the filling for Devilled Eggs. Here is one from The Domestic Goddess who seems to have put considerable effort into deciding how best to make this recipe. Her eggs look much better than mine. She did the piping thing. Which is a good idea if you hope to get all the filling back into the egg carcasses (barrel-shaped container is how the Joy of Cooking describes them.) The filling is going to act just like a can of worms, which, once opened… well, I’ve never opened a can of worms, but you can imagine how hard it would be to put all the worms back into the can. Same with egg filling. I ended up with more filling than I had space to put it, but that was probably partly because I had one very badly distorted egg that really couldn’t be stuffed properly.

So here are my eggs. What I lack in finesse, I make up for in something…

I can’t finish up talking about eggs without sending you off to a recipe for kids called Funny Egg Fish. It also tells you how to hard boil eggs, and their way of doing it just goes to show that there is more than one way to boil an egg. So pick which way works for you best – better the devil you know than the one you don’t…

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My new blog is at https://amusives.wordpress.com/. It will continue to feature my Photos and Stories with a Canadian perspective. My main interests are Amusing Quotations; Birds and Bugs; Plants in my Backyard; Places I visit; and Current Affairs

7 Comments

  1. Since I started following the “Looney Spoons” method of cooking eggs, I’ve not had a failure. They say to pierce the large rounded air pocket end of the egg with a pushpin, ease the egg into boiling water, reduce heat and simmer for 5 minutes soft boiled or 12 minutes hard boiled. Cool in cold water and peel -perfection!

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    • I had to Google the term Looney Spoons to find out that it is the name of a cookbook by Janet & Greta Podleski – Canadians of course!!

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  2. The Funny Egg Fish site is great. I didn’t know cooking eggs can be this serious. Thanks for sharing.

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  3. I have begun steaming my eggs. Put in a vegie steamer and boil / steam for 10 min.; let stand for another 10 for hard-boiled (steamed). Peels wonderfully.

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