Diva Tastings- Summer Menu Delight


Our summer menu this week  begins with Angel-ed Eggs!  The Devil has no place on this blog menu! Read our blog all week for the rest of the menu……

Start with the boil.  To make easier peel eggs, lower them into boiling water (they peel much better than those placed in cold water). The difference between Heaven and hell.  Boil 12 minutes and place the eggs in an ice bath.  Let them sit for half an hour. This guards against the often green ring seen in some yolks.   I usually run some cold water, crack the ends gently and let water run through for a second or two.  They won’t actually jump our of their shells but it will feel like it.  

Filling is to be prepared like an emulsion.  Place the yolks in a bowl. Place your dozen yolks and 1 Tbsp of Dijon mustard, 2 tsp of vinegar, 4 tbsp of Mayonnaise and mix with on medium until well blended. Drizzle in 1/4 Cup extra-virgin olive oil mixing on low speed.  This part can also be done in a food processor if you choose.  

The result creamy smooth eggs as light as angel wings!

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