Angel (not Deviled) Eggs with Crème fraîche
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Recipe yields 24 egg halves
This is my take on deviled eggs as served in Tyler Forence's Wayfare Tavern in San Francisco. At the restaurant they are named Jidori Eggs (Jidori is the breed of Japanese hens which provide the eggs.) I simply use eggs from our chickens ~ since I've never tasted a Jidori hen egg, I cannot tell you if there is any difference in flavor ~ but I rather doubt it.
At the tavern the egg yolks are whipped and seasoned with mustard and crème fraîche then garnished with radish, celery & bottarga* crumbled over as a garnish. Evidently the Wayfare Tavern deviled eggs have had a bit of an evolution since the opening (perhaps change according to the season) as I've seen different versions served, so I took some liberties when I made them this time; I omitted some of the stronger flavors to make them more 'kid friendly'.
I like anchovies, however they are not popular with everyone at my house, so this time I omitted both the capers and the anchovies, as well as the bacon. (If you omit one or all of the salty ingredients, you'll need to salt the yolk mixture to taste to compensate.)
Cannot find Crème fraîche (or if it is outragously expensive?) See below.
Here's Tyler's recipe:
| 2 strips bacon 12 eggs 2 Tablespoons mayonnaise 2 Tablespoons Crème fraîche 2 Tablespoons Dijon mustard (can use less) Kosher salt to taste (remember, you'll need more than 1 teaspoon if omitting the other salty ingredients.) Optional: 2 teaspoons smoked paprika (pimentón) plus more for sprinkling, or substitute paprika 3 anchovy fillets, minced 4 Tablespoon. well drained capers 1/2 cup vegetable oil (for frying 2 Tablespoons of the capers for garnish) |
Smoked paprika or freshly cracked black pepper
Directions: If using, fry the bacon until crisp, 4 to 5 minutes. Drain on paper towels and, when cool, chop or crumble coarsely.To cook the eggs: I always use Julia Child's simple method to make perfect hard-boiled eggs. With a needle or push-pin, puncture the large end of the eggshell once (to break the air sack.) Place the eggs in a saucepan of cold water (have the water cover the eggs by at least 2 inches) and bring the water to a boil over high heat. I stir with a wooden spoon for the first few minutes to assure the yolk will be centered in the white. Once the water boils, immediately remove pan from the heat, cover pot and let the eggs sit in the water for exactly 14 minutes. Transfer the eggs to a bowl filled with ice and cold water to cool, crack all over gently, and then peel, beginning at the large end of the egg.
Halve the eggs lengthwise and gently remove the the yolks from the egg white into the bowl of a food processor. Set the egg whites aside. Add the mayonnaise, Crème fraîche, the mustard, Pimentón, salt. (And 2 Tablespoons of the capers, and anchovies if using.) Pulse until smooth. Transfer the filling to a pastry bag or a resealable plastic bag with a small of the corner cut off at an angle. Pipe the yolk mixture into the egg white halves. Or if you don't want to pipe the mixture, just scoop it neatly into the egg whites with a teaspoon.
For the caper garnish: In a small saucepan heat the vegetable oil to about 375*, add the remaining 2 Tbsp. of capers and fry until crispy, (it will take about 4 minutes.) Using a slotted spoon, transfer the capers to a paper towel–lined plate. Garnish the eggs with the crispy capers, crumbled bacon, celery leaves and a bit of smoked paprika.
*Silver Mullet roe; bottarga originates around the Mediterranean region
Crème fraîche:
Into a clean glass container pour 1 cup of heavy whipping cream (preferably not 'ultra-pasturized) stir in 1 or 2 Tablespoons of buttermilk. cover loosely and allow to sit at room temperature until mixture thickens to the consistancy you like (usually 24 to 36 hours).
Sprouts: I use this Easy Sprout Sprouter
~ it's so simple to use and if you buy two you get free shipping.
~ it's so simple to use and if you buy two you get free shipping.Click HERE to return to Once Upon a Plate.
