Monday, 26 October 2015

Perfect Deviled Eggs Every Time [The Achewood Cookbook]

Spoiler: "perfect"

First up from the Achewood Cookbook is "Perfect Deviled Eggs Every Time" by the Roast Beef, a depressive cat. This recipe looks pretty straightforward, like a basic solid deviled eggs recipe - there's nothing fancy here, and this is emphasized by the dialogue between the character and the editor. The ingredients list has commentary like: "Paprika (this is a fancy ingredient that you could sprinkle on top for color. You definitely don't gotta use it or anything)".

Cookbook Recipe:

  • 6 eggs
  • water
  • 3 tbsp mayonnaise (the cookbook specifically says "real" mayo instead of low fat. It also warns against using the term "mayo")
  • 1 tbsp + 1 tsp yellow mustard
  • 3 tbsp white vinegar
  • paprika
Following the cookbook recipe exactly:

1. The recipe starts with their particular method of hard-boiling the eggs. Cover the eggs with water, bring the pot to a boil, and then remove the pot from heat, cover it, and let it sit for 15 minutes. Run the eggs under cold water for 1 minutes. Peel the eggs. This method isn't the best method for the few reasons - a few of the yolks were a little of the soft side, but more importantly, this method makes it hard to peel off the inner membrane and take all the pieces with it, so after mangling one egg, I made a necessary change of shocking the eggs under cold water a bit longer. Next time I'll stick to my little egg steamer.

Poor mutilated egg.
2. Cut the eggs in half lengthwise. Pop the yolks out into a bowl and set the whites aside. Again, the softer yolks made it a bit trickier to pop them out smoothly, but I got a few clean drops.

3. Mix the yolks with the mustard, mayo, and vinegar until smooth. Another problem here - the recipe calls just to use a spoon, but it proved difficult enough to combine that I had to use a whisk and a lot more elbow grease to get it even moderately smooth.

I don't think it's supposed to be goopy AND chunky.
4. The recipe calls for you to use two spoons to scoop the mixture up and work it into a ball into the whites. However, this yolk mixture turned out almost liquid - way too goopy to form into balls. I did get it into the egg white halves, but it wasn't pretty. I topped the eggs with paprika.

The Outcome:

These....are not perfect. These are actually pretty shitty deviled eggs. The yolk mixture was liquid, and biting into one basically felt like getting kicked in the throat by a bottle of vinegar. I would suggest using only 2 tbsp vinegar, or putting the yolk mix in the fridge before putting it into the whites, or hard-boiling the eggs the way you find best, or just using a different recipe for deviled eggs. Sorry, Beef.

I've placed them in the fridge and hope they firm up and gel the flavours more. I'll report back on how they are after a few hours.

Addendum: Nope, they firmed up a bit but are still massively vinegary. I gotta find a way to salvage these because that's an awful lot of eggs to waste.

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