Tag Archives: eggs

Chive Blosson Omelette

7 Jun

I made the happy discovery recently that chive blossoms are edible – they taste like chives! They are very pretty, and my chive plant is a hardy soul. It is always one of the first plants to start growing every spring.


There are a few suggestions for using chive blossoms on the About Food website, and I decided to make Chive Blossom Omelettes for me and my younger sister, who was visiting me for the weekend.


I used eggs from the heritage chicken program at the University of Alberta Farm, and I purchased the goat cheese at the Italian Centre Shop . I knew it was goat cheese because of the helpful image of a goat on the package.


I sautéed the chives and chive blossoms in butter…


…added the goat cheese, folded the omelette over, and let the cheesy goodness melt into the eggs.

It was a gorgeous morning, so we ate outside on our (brand-new-thank-you-to-The-Man-With-Whom-I-Keep-Company) deck.


We also enjoyed fresh strawberries along with delicious danishes from our local organic bakery, Buns and Roses (complete with roses from my garden).


I made iced tea with a fragrant and beautiful tea that I bought when I attended a recent art retreat. It was blended especially for the Harvest Moon Cafe in Val Marie, Saskatchewan, by the Banff Tea Co.  The blend is named “Dark Skies” after the dark sky preserve at Grasslands National Park beside Val Marie. The tea is a delightful combination of lavender, rose, and bluepea flowers, lemongrass, horsetail and nettles. It brews up a gorgeous blue-green colour.


A happy chive blossom breakfast to you!


All photographs by Marlena Wyman

Chive Blossom Omelette

Ingredients for each omelette:

2 eggs

2 Tbsps. milk

2 Tbsps. butter (divided)

Salt and pepper

2 Tbsps. chopped chives

1 Tbsps. chive blossoms, removed from stems

1 Tbsps. uncooked chive blossoms for garnish

2 Tbsps. goat cheese, crumbled


  1. Sauté a handful of chopped fresh chives and chive blossoms in 1 Tbsp. butter over medium-low heat in a non-stick sauté pan. Remove chives and set aside.
  2. Crack the eggs into a glass mixing bowl and beat them with a whisk until they turn a pale yellow color.
  1. Add the milk to the eggs and season to taste with salt and pepper. Whisk mixture well, beating as much air as possible into the eggs.
  2. Reheat the pan over medium-low heat. Melt 1 Tbsp. butter in pan.
  3. When the butter in the pan is hot enough to make a drop of water hiss, pour in the egg mixture. Cook for up to a minute without stirring or until the bottom starts to set.
  4. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left and the bottom is a light golden brown.
  5. Add the goat cheese and the cooked chives & blossoms cheese in a line across the center of the eggs.
  6. With your spatula, lift one edge of the egg and fold it across and over. Turn off the heat and let the cheese melt.
  7. Plate and garnish with additional chive blossoms.

Posted by Marlena Wyman



Stinging Nettle Omelette

16 Aug


Photo by Marlena Wyman

Along with an abundance of wildflowers on our property at Bacon Cove, Newfoundland this year has come an abundance of Stinging Nettle. In particular, it has been seeking out the bare legs of The-Man-With-Whom-I-Keep-Company.


Photo by Marlena Wyman

Stinging Nettle lives up to it’s adjective, but it can also be a healthy and delicious dining delight once the leaves has been picked (wearing rubber gloves!) and steamed for 20 munutes. The Globe & Mail talks about Stinging Nettle’s culinary delights here, including a menu item at the Fogo Island Inn in Newfoundland. There are cautions for some medical conditions, so make sure you check those out first.

A friend suggested an omelette, which he had eaten at The Sooke Harbour House. So I cooked up a bit of a gourmet breakfast-for-supper, including:

  • omelette made with local free-range eggs, sharp cheddar and steamed Stinging Nettles.
  • Jamie Oliver Humanely-Raised Smoked Bacon
  • french toast made with bread from the Georgestown Bakery in St. John’s, Newfoundland, served with local Purity Blueberry Jam.

2015-08-16 10.14.06_resized

Photo by Marlena Wyman

A good bacon-pairing wine is one of my favourites: Organic Cono Sur Pinot Noir.

Embrace the Stinging Nettle (with caution).

2015-08-16 11.47.54_resized

Sketch by Marlena Wyman

Posted by Truly Scrumptious

Bryce’s Egg-in-a-Hole

16 Mar

My nephew Bryce is staying with us this weekend and we decided to do some cooking. He is an up and coming Foodie, which I would like to encourage!  (He is also an author for this blog but we couldn’t figure out how to sign him in. Another day, maybe).

I decided that Egg-in-a-Hole would be a good breakfast dish that Bryce could make at home, and it’s a good one to take camping too.


First, cut a hole in the middle of a slice of bread. (The “Hole” part of Egg-in-a-Hole). You can use a glass or cookie cutter. Then butter the bread on both sides (including the Bread-Bit. Waste not want not).


Put the bread in a heated pan and crack an egg into the hole. (The “Egg-in-a” part of Egg-in-a-Hole).


When the bread starts to get brown underneath, flip it. (Nice flipping technique, Bryce).


Cook the egg to whatever softness/hardness you like, and enjoy! We enjoyed it with bacon, oranges, cherry tomatoes and jam.

Thanks for breakfast, Bryce!

Posted by “Truly Scrumptious” for “Baker Bryce”

Giving Thanks to Gertie: Part I

23 Oct

We gave additional and rather unusual thanks at Thanksgiving this year. There were numerous contributors to our feast and many of the connections were up close and personal. As reported in previous posts, The-Man-With-Whom-I-Keep-Company and I have been enjoying a dozen heritage chicken eggs every two weeks from our adopted heritage chicken Gertie (a Light Sussex hen) at the Poultry Research Centre at the University of Alberta Farm.

00 Agri-Food Discovery Place

Agri-Food Discovery Place at the U of A Farm where we pick up our eggs. This photo was taken looking across a recently harvested field of grain – right in the middle of Edmonton!

Our main contact for the program is the tireless and brilliant heritage-chicken-devotee, Agnes Kulinski, Business Director for the program. Thanks to Agnes and the team for our excellent heritage chicken experience!

The U of A website points out that …

The free run chickens are raised using strict bio-security farming practices and fed an all-natural diet.  “The benefits of the natural environment in which we raise our chickens are passed on to the eggs, which are of high quality and very nutritious,” said Agnes Kulinski, business director of the Poultry Research Centre. 

01 Agnes Kulinski

Agnes Kulinski, Business Director for the Poultry Research Centre

Agnes greets us when we come to pick up our eggs (along with Laurie who you will meet later in this post), keeps us regularly informed about “The Girls”, and even helped The Girls to send us Mother’s Day and Father’s Day cards. All of which made the program more fun for the adopters, but also made it a bit harder when it all ended!

02 Happy Mothers Day from Gertie

My Mother’s Day card from Gertie

Now, having used the word “ended”, I don’t know how else to say this, but Gertie was at the Thanksgiving dinner table. Yes, what you are thinking, yes. Specifically Heritage Chicken Pot Pie. A lot of people to whom I have mentioned this have expressed shock. I know it does seem rather harsh at first glance, but I think that the Heritage Chicken blog post The History of a Chicken Pot Pies, says it best, and succinctly…

…We have been working with local chefs to create the best way to honor the heritage hens and celebrate the end of the program…The heritage chicken pot pies will be prepared with great love and care.

I do believe that this is a respectful decision. The Life of a Laying Hen post on the Heritage Chicken blog explains how long the heritage chickens live and at what point they stop laying eggs (what Agnes calls “henopause”). The research project can’t keep several hundred non-laying hens, chicken sanctuaries are few and far between, and chickens are eaten pretty regularly so it is really not so shocking when you think about it. The program participants just ended up being involved in more than one aspect of their chickens’ lives.

03 Light Sussex Hen portrait by Marlena

Light Sussex Heritage Hen portrait – ink & watercolour sketch by Marlena Wyman

We never met Gertie because of strict bio-security regulations with the research project, but I made a few sketches based on photographs of the Light Sussex Hen breed, beautiful white chickens with black patterned feathers around their necks and tails, who lay lovely light brown eggs.

I grew up on a farm and I helped my Mom with the chickens, so this program actually brought back memories for me. We gathered the eggs and we butchered the chickens. That was part of farm life. Most of us are so far removed from how our food reaches our tables that we don’t even think of what we eat as having once been a living being. We pick up tidy packages in supermarkets and generally only think about the price. In particular, those of us who are omnivores have a responsibility toward the animals that provide us with our food, and we should ensure that they are treated well during their lives. Free range, humane, organic, local…all good words to remember. They cost more, yes, but we can simply eat meat less often. Gratitude for our food is something to be mindful of every day, not only at Thanksgiving.

04 Ryan & Mark in front of their food truck

Ryan and Mark in front of their Local Omnivore food truck

When Agnes told me that the chefs from The Local Omnivore were going to be cooking the chicken pot pies, I contacted them and asked if I could come and chat with them and take a few photos for my food blog post. They enthusiastically agreed and I spent a delightful and enlightening morning with them as they welcomed me into their food truck. They are both great young guys – lots of fun and very dedicated to their art. In fact, they are both artists as well. Mark is a sculptor and Ryan is a musician.

05a Ryan & Mark

Ryan (l) and Mark (r) getting serious about cooking

Mark and Ryan talked to me about their passion for creating good fresh food, and I asked each of them how long they had been cooking. Mark told me that he remembered that as a 4-year-old, he was cooking bacon for his Dad. His Mom was furious that his Dad…

…thought it was appropriate that a 4-year-old would cook his bacon for him, standing on top of a stool, in front of a pot of boiling oil. He was like “He’ll be fine.” My Dad, as usual, was correct. I was fine.

It would seem that the memory of cooking bacon remained because The Local Omnivore is famous for their Super Smoked Bacon, which is included in the Heritage Chicken Pot Pies – lucky us!

05b Mark & Ryan

Mark & Ryan in their food truck kitchen

Ryan told me that he really got into cooking when he was a teenager and both of his parents worked…

…so when I’d come home I was just the one that was cooking after school for everybody. Always full stocked groceries, I’d come home after school, I had a couple of hours and I just spent my time cooking. I gained a lot of weight.

They are both in fine form now. Mark and Ryan buy organic and local whenever possible. Here are a few photos of the Heritage Chicken Pot Pie Process with Mark and Ryan:

06a simmering heritage chicken

A simmering pot of heritage chicken on its way to becoming gravy for the pot pies – smells delicious!

06b  hot stuff

Hot stuff! They have a great gas range in their food truck.

06c Mark cooking the ingredients

A quick sauté of the roasted organic vegetables

07 Mark making the roux

Making the roux to thicken the gravy

08 team work

Seasoning the gravy takes teamwork!

09 filling the pie pan

Filling the deep dish pie pan. Ingredients are:

Filling: Heritage Chickens, Super Smoked Bacon, Carrots, Celery, Leeks, Flour, Butter, Onions, Parsley, Thyme, Rosemary, Salt, Pepper
Pastry: All Purpose Flour, Salt, Lard, Butter

10 topping with crust

Adding the pastry top

11 fresh veggies

Beautiful organic produce on the counter awaiting the creation of another delicious meal.

Thanks for the excellent morning in The Local Omnivore truck, Mark & Ryan! I headed home feeling inspired to cook and even more inspired to eat.

12 TMWWIKC & Laurie

The-Man-With-Whom-I-Keep-Company accepting two fabulous Heritage Chicken Pot Pies from Laurie at the Agri-Food Discovery Place, U of A Farm

Whenever Agnes couldn’t be there to hand out our eggs, we would be greeted by the smiling Laurie Heidebrecht, Administrative Support for the Poultry Research Centre.

We picked up the pot pies from the Agri-Food Discovery Place once The Local Omnivore had completed the hefty order for all of the program participants.

13 chicken pot pies

Here are our packaged Heritage Chicken Pot Pies ready to be cooked.  It was a lovely fall day so I took the photo on the deck with a garnish of fall leaves.

The Heritage Chicken Pot Pies were the centrepiece of our Thanksgiving dinner. They were all we had hoped for; a flaky buttery crust with perfectly seasoned ingredients that allowed the heritage chicken to be the star of the pot pie show. Absolutely delicious!

14 chicken pot pie

Heritage Chicken Pot Pie Nirvana

Gertie is an inspiring chicken. I was delighted when my friend, poet and historian Patricia Myers, told me that Gertie had inspired her to write this poem. It speaks so eloquently of the season and the entirety of the heritage chicken experience. Thank you Patricia!

University Farm, Edmonton                                                                                         

In the middle of the city manure steams the morning awake

mists hot from cows’ daily gleanings into late August air.

The sun yawns at morning now, climbs slow over earth’s edge

late as a tousle-haired sleepyhead still agroan with night.

On the other side of the road Canada geese fleck a harvested field

to search for gold, kernelled nuggets they’ll trade

for days on autumn’s long journey,

their outstretched wings the beat of ancient threshers

rhythm of flail and winnow building a shield

against the thickening heart of winter.


Chickadees and sparrows flower

summer’s broken stalks,

a grasshopper clicks its heels and flies

its wings dark open almost like a muddy butterfly

and for a moment I am fooled.

Further in, crops still standing in neat squares

dust the air with knowledge, waiting

for the knife, the scale, the hand of a student

to measure this one for that, that one for this,

all a mystery to us

in the middle of the city.


Last spring when the Farm advertised for people to adopt a heritage chicken

my friend got Gertie.

A dozen eggs pale as weak tea every fourteen days. Until now.

She’ll next see Gertie or some of her friends,

Barred Plymouth Rocks, Brown or White Leghorns,

maybe a Light Sussex or a New Hampshire

hot and stewed between two pastry crusts

the genes of the youngest and healthiest saved from the fire

for the sake of next year’s flock.


My friend is a country girl, a farm girl schooled

in the lessons of barn and farmyard, her eyes wide open

to the butchering of chickens with the leaving of the light.

I’m just a city girl holding on to summer, not wanting

to see fall’s feathers plump the air

in the middle of the city. 

Patricia Myers

Thanks to Gertie and her sisters and to all of the research team, farmers, chefs, and many food workers along the way  – we are grateful.

For a post of our complete Thanksgiving dinner feast, see Giving Thanks to Gertie: Part II

Posted by Truly Scrumptious


Eating dandelions

20 May

1 dandelion

It’s dandelion season! Once I discovered how healthy dandelions are and how many ways they can be eaten, I started harvesting them from pretty much everywhere in my yard, because that’s where they are. What the heck, if you can’t beat them, eat them!

I don’t use any chemicals in my yard, so just a quick wash to get the soil off, a trim to remove the longer leaf-stalks and roots,  and they are ready for eating. Don’t throw away the roots. Dry them on a sunny windowsill and once they are dried, crumble them and use them to make fortifying dandelion tea.


Dandelion greens are tangy and bitter – the good kind of bitter like arugula. You can throw them into a salad but the tender spring dandelion leaves are best for salads. They become tough and more bitter as they get bigger, but you can still use them in some recipes.

My sister Janice showed me how to cook greens as a nest for poached eggs, and dandelion greens work very nicely for that. Just cook them until tender with a couple of tablespoons of water in a covered pan. They take about the same amount of time to cook as kale does.


When they are done, lift the leaves out and drain them, leaving most of the healthy dandelion water in the pan. To poach the eggs, add some water to the pan and a Tbsp of vinegar to keep the eggs nice and compact. Simmer, don’t boil. Our adopted heritage chicken Gertie and her sisters provided the lovely eggs.


Form a circle on your plate with the dandelion greens, and place the eggs in the centre. The bitterness of the dandelion greens is a lovely counterpoint to the rich butteriness of the egg yolks.  Take your plate and tea outside to enjoy the beautiful spring weather.

4 outdoors

There are lots of recipes for dandelions. Twin Eagles Wilderness School in Sandpoint, Idaho has some great recipes on their website (along with a lot of nature and wilderness  info). I want to try dandelion blossom fritters. I’ll let you know how that goes.

Apparently a lot of people today, especially electronically-connected youth, suffer from “Nature Deficit Disorder”. Maybe learning to love dandelions is a way to start reconnecting with nature. There must be an app for that 🙂

Dig for dandelions and you’ll Dig for Victory!


Posted by Marlena

Rockin’ Retro Pineapple Upside-Down Cake

10 Feb

I’m writing a regular food post this week instead of one from the Cabinets of Curiosities. Now that my kitchen has its fabulous mid-century appliances in place, it only seemed right to cook something from that era. Pineapple Upside-Down Cake is something that I remember my Mom making, and it was sooo good (as is everything that she makes.)

I got the recipe very appropriately from my 1950 Culinary Arts Institute Encyclopedic Cookbook. I had to substitute a couple of things but the 1950s vibe definitely remained intact. Note the usual unappetizing B&W photo.


I gathered all of the ingredients around my beautiful vintage Sunbeam Mixmaster:

½ c butter

1 c brown sugar

1 No. 2 can sliced pineapple

2 Tbsp large whole pecans

1 cup sifted cake flour

1 tsp baking powder

1/8 tsp salt

3 eggs, separated

1 c granulated sugar

5 Tbsp pineapple juice


I didn’t have a No. 2 can of sliced pineapple (or any other No. of canned sliced pineapple for that matter) so I used the real thing, which meant the slices weren’t perfectly round.


Melt butter in a large baking pan (I used two small ones). Spread brown sugar evenly in pan and arrange pineapple slices on sugar, filling in spaces with pecans.

Pecans would have been fantastic, but none in the house. I noticed that some other Pineapple Upside-Down Cake recipes call for maraschino cherries. I didn’t have any of those either, which is not exactly a surprise. So I substituted some of my dear friend Mojo Jojo’s Pickles & Preserves Sour (Pie) Cherries.   No artificial colours and they are so darn good they almost make me cry.


Sift flour, baking powder and salt together.  Beat egg yolks until light, adding sugar gradually.


Add pineapple juice and sifted flour.

Since I didn’t use canned pineapple, I didn’t have the canned pineapple juice either. So I substituted orange juice, which gives me an opportunity to show you my beautiful vintage Juice-O-Mat juicer! It looks like it is about to do severe damage to that poor unsuspecting orange.


Fold in stiffly beaten egg whites.

I used my beautiful vintage pink Sunbeam handheld Mixmaster that used to be my Mom’s.  (Yes, there is a sub-theme or two going on here.)


Pour batter over pineapple. Bake in moderate oven (375 degrees) 30 to 35 minutes. Turn upside down on cake plate. Serve with whipped cream if desired. (Ice cream is good too!)


Retro yummy!

pineapple Feb 2013

Pineapple Upside-Down Sketch.

Posted by Truly Scrumptious

Southern Hoecakes

27 Jan

Mmm mmm mmm, everything is better when you add bacon grease!

This is a recipe I make maybe 1 – 2 times a year (usually for dinner) because it’s heart-attack worthy.

Hoecakes are a famous southern recipe. They are basically pancakes made of cornmeal that is fried in bacon grease. They are also known as Johnnycakes. I read that their origin dates back to the 1700s when Native American’s would cook them on hot rocks. The method was later adapted by field hands who often cooked them on a shovel or hoe held to an open flame. Hoes designed for cotton fields were large and flat with a hole for the long handle to slide through; the blade would be removed and placed over a fire much like a griddle. This is how they got their name, hoecakes.

I was first introduced to hoecakes by one of my favourite television shows, True Blood. There is a scene when one of the main characters, Tara, wakes up and her mom, Lettie Mae, has prepared some hoecakes. She is pleasantly surprised because this is one of the first scenes where her Mom is on the mend (after her exorcism) from her crazy “I was possessed by the demon” state. Her Mom even goes as far as saying “she always knew how to make hoecakes, but the demon wouldn’t let her”. Tara makes a comment “you made these in bacon grease” while you can see her clearly eating one of the hoecakes. The 10 second video below is Tara trying one of her Mom’s hoecakes.


After seeing this scene I was very intrigued with what hoecakes were, so I did some research on them. After reading a recipe on how to make them I thought they sounded absolutely scrumptious and deadly! I’m not a big fan of cornmeal, so I decided to make a Canadianized version of hoecakes. I made traditional Canadian pancakes and fried them in bacon grease on a skillet. OMG, it’s like heaven in your  mouth! I get my bacon from my local butcher and he has some of the BEST bacon around. His bacon truly makes this recipe to-die-for. I have provided my recipe below.

1 lb bacon

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

1/4 teaspoon vanilla extract

  1. Fry the bacon to your liking (alternatively you can bake your bacon in the oven too)
  2. Pour the excess bacon grease into a bowl with a pour spout
  3. In a large bowl, mix together the flour, baking powder, salt and sugar
  4. In a small bowl, mix together the milk, egg, melted butter and vanilla extract
  5. Make a well in the center of the flour mixture and pour in the wet ingredients; mix until the mixture has small lumps in it, but do not mix too much
  6. Heat a griddle over medium heat
  7. Pour some excess bacon grease onto griddle
  8. Scoop pancake mixture onto griddle; about 1/4 cup for each pancake
  9. Once mixture starts to bubble check underside to see if golden brown and flip over
  10. Serve with maple syrup





I have provided a picture of Lettie Mae’s Holy Hoecakes (it might be hard to see, so I’ve provided a link to a bigger version) from the the True Blood recipe book. I have to get my hands on this recipe book. I love me some Southern Cooking.

True Blood Recipe Book (go to page. 86)

True Blood Recipe Book

Lettie Mae's Holy Hoecakes

I have also heard that the famous Southern cook, Paula Deen, also has a terrific hoecakes recipe.

Paula Deen’s Hoecakes

BFF Birthday Cheesecake

13 Jan

BFF Birthday Cheesecake
Sandy and I have been friends for 28 years! Over the years I would try to make her this cheesecake for her birthday, I missed a few, but managed to get back on track this year. Today is her birthday Happy Birthday my dear friend!

This is a no bake cheesecake and it is lighter than the baked versions, so even if you are not a cheesecake fan you might like this one. This recipe makes one large cheesecake or two smaller ones like I did here – my springform pan broke so…I improvised, I used a pie plate for the almond crust and a small 6 x 10 rectangular glass pan for the chocolate crust.

No Bake Cheesecake – BFF Birthday Cheesecake
The crust:

I will give you three to choose from.

1. Graham cracker crust:
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup – (more or less) melted butter
Combine and press crust on bottom of pan

2. Almond meal/flour crust – gluten free:

1 ½ cups almond meal/flour – ground almonds
2 tablespoons sugar
¼ cup – (more or less) melted butter
Combine and press into pan – bake at 350 for 15 minutes or until starting to brown – watch it closely
Cool before pouring cheesecake filling.

3. Chocolate crumb crust:

1 1/2 cups chocolate crumbs – oreo cookie crumbs
2 tablespoons sugar
1/3 cup – (more or less) melted butter
Combine and press crust on bottom of pan

The Filling:

2 envelopes unflavored gelatin
½ cup sugar
¼ teaspoon salt
Combine gelatin, sugar and salt in a saucepan
3 egg yolks
1 cup milk
Whisk together egg yolks and milk.
Gradually stir into gelatin mixture and cook over medium heat until sugar and gelatin is dissolved and custard is slightly thickened – approx 5 minutes.
Remove from heat and cool while you do next step.

3 packages of cream cheese at room temperature– 8 ounce size – light or full fat is fine
Zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon vanilla extract
Beat the cream cheese lemon zest and juice and vanilla until smooth in a large bowl with mixer on medium speed. Slowly add cooled custard beat on low speed just to blend.
Set this mixture in a bowl of ice water – until partially set.
I used snow (it is the middle of January after all!)

3 egg whites at room temperature
¼ cup sugar
Using clean beaters and bowl, beat egg whites to soft peaks, gradually add sugar and beat to stiff peaks.

1 cup sour cream – light or full fat is fine
Add egg white mixture and sour cream to cheese mixture, beat at low speed until smooth.
Pour onto crust spreading evenly. Refrigerate until well set – 4 hours to overnight.

Cut up fresh berries or thaw frozen berry mixture to scoop on top to serve.

Sandy did – she was so anxious to dig in we didn’t get a before picture. 🙂

Wine choice:
Perhaps something sparkling, to toast the birthday girl.

My Music picks:

I found a few cheesecake songs, I am sure there are more if I looked.
Here they are and a couple of them aren’t bad:

Cheesecake by Louie Armstrong
Cheesecake Pan by BoDeans
Cheesecake Truck by King Missle
All-American Cheesecake by Super
Cheesecake by The Devil Dogs

My Music Mans picks:
into the wild – LP

Carly’s Wicked Deviled Eggs

19 Nov

Well, I’m quite late on this post for our Canadian Thanksgiving and Halloween, but our American friends could use this for their Thanksgiving.

My deviled eggs are something to rave about (yes, I am tooting my own horn). When family gatherings occur at season holidays or just for a regular ol’ gathering, I’m always asked to bring deviled eggs. I think it’s because of my “special” ingredient, or maybe it’s because I whip-the-shit out of my egg mixture. No one likes lumpy egg mixture.

I’m a bit of an egg connoisseur and have perfected my craft over the years. With that being said, for my deviled egg recipe you are more than welcome to use whatever way you have perfected to make hard boiled eggs because I realize there are many ways to make them.

Now, there are a few tips I should mention beforehand:

– It’s ok if your boiled egg yolks are a little on the gray-ish side. No one is going to notice that you didn’t make the “perfect” hard boiled egg (except for me because I’m a perfectionist and yes I will judge you) because you will mix it into some other ingredients. Plus, we don’t want the yolks to be marigold-yellow or too yolkie because it makes them harder to peel.

– Make sure to take your time when peeling. By that I mean, make sure the eggs are cooled down enough to peel. When they are still hot or warm it’s harder to separate the membrane from the shell; not to mention, you will burn your fingers.

– Make it fun! I love to make my eggs to suite whatever occasion we are celebrating. If you have any ideas for Christmas please submit them! So far, I think I can pull off making holly deviled eggs.

Hard Boiled Eggs

12 eggs, large

1. Bring eggs to room temperature

2. Boil a large pot (a pot big enough to hold 12 eggs) of water

3. Reduce heat to medium-low, so that the water is slightly (and I mean slightly) bubbling

4.  Place eggs gently into water

5. Cook for 3 minutes per egg; 12 eggs x 3 minutes/egg = 36 minutes

6. Remove eggs into a bowl of cold water

Now the key to peeling boiled eggs is to peel them when they are slightly cold; hence, putting them in cold water after boiled. For the best peeling results, I usually boil my eggs the day before and leave them in a bowl of cold water in the fridge.

Peeling Boiled Eggs

I once Googled different ways to peel hard boiled eggs and came upon a site, which I now cannot find to share with you, on a variety of different ways to peel hard boiled eggs. I thought the most unique way was to blow the egg out.  Yes, blow the egg out of the shell. This is hard to explain, so you will have to Google it yourself. It takes a few tries to perfect this technique, but once you have it, it takes no time to peel hard boiled eggs; however, I find this way a little unsanitary considering you have to use your mouth against the egg. Not sure if your guests would appreciate that. I guess what they don’t know won’t hurt them, right?

1. Fill another bowl with warm water

2. Grab an egg from the bowl of cold water, tap all sides of egg onto a hard surface to crack shell, take the cracked egg and gently roll it between your hands to separate the membrane from the egg, peel a small opening at the bottom of the egg, and place cracked egg into bowl of warm water for 1+ minutes. The water helps remove the shell.

3. Grab the cracked egg from the bowl of warm water and start to peel. The shell should unravel as one piece.

Deviled Egg Mixture

1/2 cup Miracle Whip

1/4 cup French’s Bold N’ Spicy Deli mustard **the secret ingredient, shhhh**

Note: Add more/less as needed

1. Cut egg lengthwise

2. Gut the yolk out using a small spoon

3. Place the yolk into a small bowl

4. Mix Miracle Whip and mustard into the bowl of egg yolks

5. Beat the mixture with electric beaters until smooth

6. Spoon mixture into a small Ziploc bag (or a piping bag)

Note: Picture above contains food colouring in egg mixture

7. Cut a small opening at the bottom corner of the Ziploc bag

8. Squeeze mixture into empty eggs

Halloween/Thanksgiving Deviled Eggs

To make the Halloween/Thanksgiving deviled eggs, in addition to this recipe, you will need:

1 can whole black olives (for spiders)

Orange food colouring (for pumpkins)

Green onions, chopped (for pumpkins)

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