I’ve written about pressure cooked eggs before… Here is a new variation. This is an Asian spin on deviled eggs inspired by a $2 appetizer a David Chang’s Noodle Bar in the east village of Manhattan. A simple recipe that you can make for any event that requires, or would be enhanced with, deviled eggs. Recipe after the jump!
It’s not secret that I’m a big fan of pressure cookers. I will let out a confession that I have the hardest time boiling eggs though. Very rarely do I achieve a perfectly boiled egg without destroying the white in the process of peeling the shell.
Tonight I perfectly peeled over two dozen eggs. The eggs were cooked in a pressure cooker. Four minutes at low pressure yielded perfect medium boiled eggs. (three minutes gets you liquid center, 5 minutes for hard boiled)
Read more about the technique here.
I will pressure cook all my boiled eggs from now on!
Deviled Eggs Recipe:
2 Dozen Eggs, Soft cooked in pressure cooker- sliced in half, yolks separated.
150g Kewpie Mayonnaise
Mix egg yolks, mayo, siracha, and salt. pipe into egg whites. top with garnishes of your choice. I used sweet fish roe and squid ink pickled purple cauliflower.
I went shopping for prepared mustards with a friend of mine and was AMAZED at the cost: between $3-$13 for a 2oz jar. This recipe makes almost a quart of “caviar” for about $3. The seeds pop in your mouth not-unlike caviar which is a very interesting textural element as well.
This could be the easiest recipe I’ve ever posted at Eat.Drink.EXPERIENCE! So dead simple, and it lasts forever in your fridge… there’s no reason not to have this tasty condiment on hand at all times.
Disclaimer: I did NOT discover this technique… I’m simply quantifying it and posting it because I could not find proportions on line. I learned it by listening to the Cooking Issues Podcast where Dave Arnold mentions it frequently.
On to the recipe…
How happy would I have been with today’s episode of MasterChef? One of my signature dishes submitted to the show was scallops and pork belly!
I love Chicken and Waffles… I also LOVE duck confit. When I was trapped in a hotel room at MasterChef, I dreamed up the combination of the two… Duck Confit and Waffles. I thought an orange maple butter would go nice on a wild rice waffle and a cherry chipotle sauce would accent everything nicely.
For the next couple of weeks I worked on a way to make duck confit in less than two hours. If I could pull it off this would be a course in my menu of the MasterChef Finals. I took two techniques into consideration: Sous Vide and Pressure cooking.
Look at the title of this post… I couldn’t bring myself to put all three of those words into one sentence. Actually, thinking about it now conjures up some Soylent Green images… pretty disturbing, even for me.
You know what Wylie Dufresne says about vegetarians? “Everyone’s allowed to make really bad mistakes now and then…”