Glad Midsommar!
Today, we celebrate one of Sweden’s most beloved and joyful holidays: Midsommar! This festive occasion is all about welcoming the summer with open arms, embracing the long days of sunshine, and partaking in cherished traditions that have been passed down through generations.
🌼 Raising the Maypole (Midsommarstången): One of the core tasks in Midsommar is raising the maypole. Decorated with…
View On WordPress
2 notes
·
View notes
Pink Deviled Eggs
by Ruth Reichl
They’re so beautiful, and you get a lot of bang for very few bucks.
(Incidentally, I usually use Sriracha in the recipe, but like many people, I am suffering from Sriracha deprivation due to the shortage of Huy Tung Sriracha, which is currently selling for a staggery $75 on Amazon. According to the "Los Angeles Times," the company goes through 50,000 tons of Mexican chiles a year, and the drought south of the border has created a chile shortage. I haven’t found another brand I like, so I used Tabasco in its place.)
1 dozen hard-boiled eggs
1 jar pickled beets
Tabasco
mustard
mayonnaise
salt and pepper
Once your eggs are cooked and peeled, put the whole eggs into a bowl with the juice from a can of pickled beets; add a bit of water if the eggs aren’t completely covered.
Before long the eggs will begin to turn a vibrant shade of pink. Leave them in the refrigerator overnight, and the whites will be the most beautiful color, a dazzling contrast to the marigold color of the yolks. (Leave them in the beet juice for more than 18 hours, however, and the yolks will turn pink as well.)
Cut the eggs in half lengthwise, then slice a bit off the bottom of the white of each half so they won’t wobble on the plate. It makes them considerably easier to fill. Remove the yolks and mash with mayonnaise, a bit of mustard, and salt and pepper. Add a splash of Tabasco for heat.
If you want truly etherial tenderness, whip the filling in a food processor; it will make it smoother. Then pile the deviled yolks back into the pink shells. (A pastry tube makes this easier.)
At the end, just for color, top each one with a little leaf of herb.
A small digression on the science of hardboiled eggs….
When eggs are new, the membrane beneath the shell sticks tightly to its shell, making peeling them a serious challenge. As eggs age, the protective coating on the shell becomes porous and begins to absorb air making the whites less acetic. (This is why the whites of freshly laid eggs are cloudy; as they absorb air they lose some of the carbon dioxide in the albumen, the ph rises, and the whites become clearer.)
But while the egg whites are losing their acidity, they are also getting thinner, meaning that the yolk is moving farther from the center. So if you’re intent on perfect deviled eggs, begin with organic, new-laid eggs but put them in the refrigerator for a week and store them on their sides.
When you’re ready to hard-boil them, bring the eggs to room temperature (which will keep them from cracking). Put your eggs in a pot that will hold them in a single layer, so that they cook evenly. Cover them with cold water and raise it quickly just to a boil. Cover the pot, turn off the heat and let the eggs sit for 12 minutes.
Chill the eggs, immediately, in a bowl of ice water. This will prevent the dread green circle around the outside of the yolk. (That occurs because the iron in the yolk reacts with the sulfur in the white when the temperature of the egg reaches 158° F. Although perfectly harmless, it lends your deviled eggs a slightly ghoulish air. )
If you don't want to wait a week, steam your eggs. It's easy. Put them in a steamer (or a colander over a big pot), cover them and steam for twenty minutes. Plunk them into an ice water bath until they’re cool enough to handle. Roll on the counter. The shells of even new-laid eggs will peel right off.
7 notes
·
View notes
For the first time in like my entire life I forgot my grocery list at home but still remembered every single item on my list, time to celebrate this stunning feat of memory 🎉
6 notes
·
View notes