(Sept. 2, 2022) What is the actual reality when a chef presents his creation?

Are the flavor profiles developed to the point of perfection? Is the presentation a work of art? How does it compare to other similar dishes and is the dish memorable?

A successful chef must surpass the boundaries of mediocrity. The kitchen is a sanctuary of culinary lore and scientific phenomena.

It is the act of exploring the reasons behind the logic that will produce new insight, and it is this detailed scrutiny that distinguishes brilliance.

Eggs are one of the most versatile and popular ingredients.

M.F.K. Fisher cleverly described an egg as “probably one of the most private things in the world until the shell is broken.” With that thought in mind, deviled eggs are the topic for the day.

Before we continue, have you ever wondered how deviled eggs got their name? Deviled eggs can be traced back to ancient Rome, where boiled eggs were seasoned with a spicy sauce.

The term “deviled” comes from an 18th century culinary term that the Oxford English Dictionary originally used to describe a fried or highly seasoned dish.

Fascination comes in many flavors.

Believe it or not but fresh farm eggs are not good not boiling. The inner membrane of the egg sticks to the white, making them difficult to boil accurately.

However, this adherence breaks down after a few days and then the recently hatched eggs are acceptable for cooking in hot water.

Choosing the right size pot to cook your eggs is probably the most overlooked step in boiling eggs.

The eggs must not be stacked but placed in one layer. Placing the eggs on top of each other can result in uneven cooking.

Add enough cold water to cover the eggs by 1 inch.

Too much water will take too long to come to a boil, which can result in overcooked eggs. Overcooked yolks turn a grayish color and emit a slight sulfurous odor, making them unappealing and unpleasant to smell.

When peeling eggs, gently crack the egg and roll it on a hard surface to break the membrane between the egg and shell.

By doing so, the egg should peel easily. If the shell sticks to the egg, run it over a stream of cold water.

Mustard is a key ingredient in deviled eggs: dry mustard, yellow mustard, and Dijon are the accepted choices.

Dijon has a light, sophisticated flavor that blends beautifully with the yolk filling and is highly recommended.

The rich egg yolk filling needs acid. Apple cider vinegar, white vinegar, and rice vinegar are possible choices.

Rice vinegar has the necessary pungency but does not over power the filling.

Piping the yolk filling is more attractive than spooning the filling onto the whites.

It is also a fun activity for the kids. Piping kits are inexpensive and a must in one’s kitchen.

If you are going to pipe the yolk filling, a hand-held blender will produce a smooth, velvety consistency. If there are lumps in the filling, they will clog the tip.

A dusting of sweet paprika, smoked paprika, or Old Bay is the final touch to delicious deviled eggs.

Homemade deviled eggs can be served year-round. A piece of shrimp or crab meat can be placed under the yolk filling for a surprise.

Deviled eggs can be topped with caviar for special occasions. Quail and duck deviled eggs are another innovative twist.

If you decide to devil quail eggs, the yolk is tiny and you will have to use chicken yolks to get enough filling.

Superlative results equate supreme efforts. Fried deviled eggs are the new trend and a sure way to surprise your guests.

A silky deviled egg filling encased in a crispy crust makes for the perfect bite. Enjoy!

kosher salt and black pepper to taste

sweet paprika as a garnish

1. Bring a large pot of water to a gentle boil and carefully lower 12 eggs one at a time. Allow water to return to a hard simmer.

Once the water is simmering, cook the eggs for 13 minutes. Remove the pot from stove, place in the sink, and allow running cold water to fill the pot. This stops the cooking process.

2. Peel the eggs. Using a sharp knife, cut the eggs lengthwise and separate the yolks from the whites.

3. Transfer the yolks to a small bowl. Add mayonnaise, vinegar, and mustard.

Using a hand-held blender, blend the ingredients until the filling is smooth and does not have any lumps. Place the yolk filling in an airtight container and refrigerate 30 minutes.

4. Fill a large heavy-bottomed pot with 2 inches of oil and heat over medium-high heat until the oil reaches a temperature of 350 degrees.

5. Place 1 cup of flour on a plate. Crack the remaining 2 eggs into a small dish and whisk in the water. Place the remaining flour, cornmeal, and panko in a pie plate, mix well.

6. Cover the egg white with flour, then dip it into the egg wash, and fully coat it in the panko mixture.

7. Carefully lower the coated egg whites and fry until both sides are golden brown, about 3 minutes per side.

8. Place cooked eggs on a cooling rack and add a dusting of salt and pepper. Allow to cool for 2 minutes.

9. Using a piping bag and favorite tip, pipe in the filling, add a garnish of sweet paprika and serve immediately.

* Fried deviled eggs are meant to be eaten as soon as they are cooked. They make great passed hors d’oeuvres or appetizers.

If they are going to sit for a while, the outer coating will become soggy and chewy. It is best then to prepare traditional deviled eggs.

Secret ingredient – Choices. “Life is a matter of choices, and every choice you make makes you.”

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Some clouds. Low 68F. Winds ENE at 10 to 15 mph.

Partly cloudy. High 79F. Winds ENE at 5 to 10 mph.

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