TRUF­FLE CAVIAR DEVILED EGGS

Bonita & Estero Magazine - - RECIPES -

Serves 10-20

2 ta­ble­spoons white vine­gar 2 ta­ble­spoons kosher salt 20 fresh eggs ¾ cup may­on­naise 1 ta­ble­spoon cream 1 ta­ble­spoon fresh-squeezed lemon juice ¼ ta­ble­spoon truf­fle oil ½ ta­ble­spoon dry mus­tard ¼ ta­ble­spoon kosher salt ¼ tea­spoon white pep­per 1 slice black truf­fle per egg ½ tea­spoon caviar per egg ½ tea­spoon minced chives per egg

Fill a pot with 1 gal­lon of cold wa­ter. Add 2 ta­ble­spoons of kosher salt and vine­gar. Add the eggs and set flame to high. Bring to a boil and end heat im­me­di­ately once boil­ing has started. Cover for 14 min­utes. Af­ter 14 min­utes cut one egg in half to con­firm that they are cooked prop­erly. Pour out hot wa­ter and run un­der cool wa­ter. Tap the bot­toms and tops of the eggs against a cut­ting board to crack and place in an ice bath to chill. Af­ter chill­ing, the eggs can eas­ily be peeled. Peel and rinse.

Cut eggs in half length­wise and re­move the yoke. Rinse the whites and lay them flat be­tween lay­ers of parch­ment. Push egg yolks through a strainer/grater and, us­ing a rub­ber spat­ula, com­bine with may­on­naise, cream, lemon juice, truf­fle oil, dry mus­tard, salt and pep­per. Taste and re-sea­son if nec­es­sary. Pour mix­ture into pas­try bag with a ½-inch tip.

Fill each egg white half with 1 tea­spoon of mix­ture, ar­range on egg dish and top each with ½ slice black truf­fle and ¼ tea­spoon caviar, then top with ¼ tea­spoon minced chives and serve. OCEAN PRIME 699 5th Av­enue South, Naples. 239-430-0404, ocean-prime.com

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