To say I love eggs would be an understatement. I think they are the single most versatile ingredients in a chefs repertoire (and I think the French would agree) so I wanted to share some naturally gluten-free recipes using eggs:
- My lighter than air mayonnaise
- How to poach an egg properly
- How to medium boil an egg (I like my yolks to still be warm and gooey)
- How to make a mean deviled egg (The ones below are with salsa verde, keep reading for the recipe)
I’m a firm believer in controlling the quality (and quantity) of my ingredients so I like to make my own condiments. It’s not as hard as you think trust me and you can feel a whole lot better when you smother your food in ketchup and mayo that is free of high fructose corn syrup and canola oil ewww. I have posted a recipe before for my homemade ketchup here so whip some up and let me know what you think.
On with the mayonnaise! I know what you are thinking mayonnaise? That’s a big no no right? So fatty and rich…..and I say yeah babe that’s the point! Its fatty, rich, delicious, and oh so versatile. I have a trick though to making lighter than air mayonnaise, instead of just using egg yolks I poach whole eggs and use the white and the yolk which creates a fluffy and light mayonnaise. You have to try it. Let me tell you how to poach and egg first:
Properly Poached Egg
Use fresh eggs to poach because older eggs have thinner whites and are more likely to break apart in the pan.
Using a non stick skillet, fill with water so it comes up to 1 inch on the sides.
Add in 1 tablespoon of either vinegar or lemon juice to promote the egg whites to stay together. Heat the pan over medium high heat until it comes to a simmer.
Crack the eggs into custard cups or a large spoon and gently place the eggs one at a time into the water. Drop the heat to low and simmer for about 2-3 minutes (for 2-3 eggs) and 6-7 minutes (for 4-6 eggs). This will yield a runny center. Use a slotted spoon and remove the eggs and place on a paper towel to remove the extra liquid.
If using later they can be kept in a bowl of ice water in the fridge and when ready to use reheat in simmering water for one minute.
- 2 soft poached eggs with yolk still runny (see method here)
- 1 tsp white wine vinegar
- 1 tsp lemon juice
- 2 tsp Dijon Mustard
- 3/4 light olive oil, or grapeseed oil
- pinch of salt
- pinch of freshly ground pepper
In a blender or food processor place the drained and poached eggs along with the vinegar, lemon juice, mustard, salt and pepper. Start the motor running to combine the ingredients and very slowly through the feed tube, begin to drizzle the oil for about 5 seconds just to get the emulsification started. When you see the oil has incorporated drizzle in the oil in a slow and steady stream until it has formed a light and fluffy but somewhat firm mayonnaise. Taste for seasoning and spoon into a jar and keep in the fridge.
Medium Boiled Eggs (for a gooey yolk)
Place 8 eggs snugly in a medium-sized high sided sauce pan. Pour just enough cold water to cover the eggs and place on high heat and add a pinch of salt. Bring the water to a soft boil and turn off the heat and set a timer for 5 minutes (if you are using less eggs set the timer for 6 minutes). When the timer goes off drain the eggs and place back in the pan and start running cold water over the eggs and let them sit for 2 minutes.
Using the back of a spoon tap every side, top and bottom to create as many cracks as possible. Roll it between your hands and under running water peel the eggs. They should have set up whites with a warm yolk and a somewhat gooey center.
Deviled Eggs with a Salsa Verde
- 8 medium boiled eggs (you can use hard boiled if you prefer just cook for 5-6 minutes longer)
- 1/3 cup mayonnaise (homemade preferably)
- One large handful of parsley
- 1 clove of garlic minced
- zest of 1 lemon
- 1 tsp fresh lemon juice
- 1 TBL Olive Oil
- 1 TBL Capers
- Salt and Pepper to taste
Split the eggs down the center the long way and remove the yolks and place in a bowl. Mash them with the back of a spoon, set aside.
In a food processor ( I used a hand blender with the small food processor attachment) add in the mayonnaise, parsley, garlic, lemon zest and juice, olive oil, and capers. Grind 5 turns of pepper or one small pinch. Pulse until everything is well incorporated and then add the mashed eggs yolks. Pulse a few more times until you have a well incorporated mixture. Taste for salt and season accordingly.
You can either spoon this mixture back into the egg whites by hand or place the mixture inside a piping back or a ziploc bag with a tip snipped off. Pipe each egg with enough filling so it fills the hole and forms a high peak on the egg.
Sprinkle with salt and pepper and some freshly grated lemon zest.