Pretty, Nasty Eggs

So, I get a handful of pheasant eggs for my birthday from my friend’s farm (maybe it was just a hostess gift; they were just thrust at me near the time of my birthday), and aren’t they pretty! Martha Stewart should create a collection of paints based on the colors of egg shells, but she’s already done that.

Oh, what to do with special eggs? I don’t use a lot of eggs, but when I do I either (1) make them disappear in desserts; (2) make deviled eggs; (3) make egg salad, or (4) make scrambled eggs (occasionally a frittata). That’s about it!

For a little comparison, that big one is a large chicken egg.

I detest runny yolks, so soft boiled eggs, poached eggs, and sunny-side-up eggs are all out. No fried egg on top of my bibimbap, no eggs benedict for breakfast, and never will you see me dipping toast in egg yolk. Blech, blech, puke! Even hard, fully-cooked egg yolk by itself gets the cold shoulder (gotta mix it with mayo and throw it back in the egg).

But I should do something with these pheasant eggs other than just make them disappear into ice cream. How about I quit being a baby and try eating an egg sunny side up, you know, just to test myself and see if I’m a bigger person than I used to be?

How about on a pizza? I know, how gross does that look! But people swear by these egg-topped pizzas (they probably like dipping toast in egg yolk, too).

I was a big girl and tried it. Blech! I found that cooked eggs can be easily peeled off pizza and thrown in the trash.

Should have made pheasant egg salad...but aren’t those eggs pretty!

Deviled Eggs

My last dining experience reminded me of my love for deviled eggs. I tried a few recipes this week and now I’m deviled egg-ed out.

I tried the standard mayo, mustard, vinegar recipe. This is the base to any variation you want to make, and there are lots. I made one with garam masala and one with bits of pickled mushrooms. They were both good.

I also tried one recipe with no mayo, but olive oil and vinegar. The flavor was good, but I found the filling to be too dense. I prefer the fluffiness that mayo gives the yolks.

There are some tricks to know, though. Don’t boil the eggs too long or the whites turn rubbery. Ten minutes of gently boiling water always works for me. Also, cool the eggs off after cooking by setting the eggs in cold water to avoid a green yolk.

Some people do all sorts or crazy steps to center the yolk or avoid air bubbles and cracking, but it’s just not that hard. Follow those steps if you have lots of time and are a control freak.

Bring a tray of these retro hors d’oervres to the next party and make Brini proud!

Deviled Eggs
adapted from Better Homes and Gardens New Cook Book
serves 12

6 hard-cooked eggs
¼ cup mayonnaise
1 teaspoon prepared mustard
1 teaspoon vinegar
paprika or parsley sprigs (optional)

• Halve hard-cooked eggs lengthwise and remove yolks.
• Place yolks in a bowl; mash with a fork.
• Add mayonnaise, mustard, and vinegar to yolks; mix well. If desired, season with salt and pepper.
• Stuff egg-white halves with yolk mixture.
• If desired, garnish with paprika or parsley.

Deviled Eggs sans Mayo
serves 12

12 hard-cooked eggs
1/2 cup olive oil
1/8 cup vinegar
1 Tablespoon lemon juice
paprika
salt and pepper

• Halve hard-cooked eggs lengthwise and remove yolks.
• Place yolks in a bowl; mash with a fork.
  
• In a cup to the side mix olive oil, vinegar, and lemon juice.
  
• By tablespoons full, add the liquid mixture to egg yokes and mix. If you do it by tablespoons full you can control the consistency of the yokes. You may use just a little less, or add a little more. Add salt and pepper.
  
• Stuff egg-white halves with yolk mixture and garnish with paprika.