Archive for February, 2012

Mrs. C’s baby shower Green Eggs

February 25, 2012

Green Eggs and Ham

Mrs. C has a fun Dr. Seuss themed Baby Shower. Which she bravely invited all the Jr. High kids to attend. I was in charge of Green Eggs. I made my Angelic Deviled Eggs with the added twist of mixing in store bought pest sauce and pureed fresh spinach leaves. The pesto gives it a nice new flavor and the spinach makes it a vibrant green w/o the use of food coloring. You’ll want to add the green items into the egg yolk mixture after following all the usual steps.

Usually deviled eggs are made with all the egg yolks and mayo. These are angelic because we swap out some of the yolks and all of the mayo. You want some yolks because egg yolks not only give your deviled eggs the yellow coloring but they also help to prevent Macular degeneration in the eyes.

Hardware- small pot with lid, bowl of ice water, egg slicer, tablespoon, teaspoon, mixing bowl, slotted spoon,

Software- number of eggs that will fit into your pot (for me it is 6), 2-3 teaspoons of greek nonfat plain yogurt, 2 pinch kosher salt, 1/2-1 teaspoon sweet pickles chopped or sweet relish without the juice, fresh cracked black pepper, paprika, 1/4 teaspoon yellow mustard, small drizzle milk, rinse and pureed fresh spinach leaves, 1 Tablespoon of store bought/homemade pesto.

Normally you want really fresh eggs for cooking but this is an instance where an older but not expired egg is best. Reason being that eggshells are porous. They let air and moisture in and out of the egg. Eggs have an inner membrane just beneath the shell. As the egg gets older and it is hard boiled the air between the shell and that membrane expands and you will notice that the shell won’t stick to the hardboiled white part of the egg. So you won’t be pulling the white off along with the shell when you peel it.

Steps:

  • Boil the eggs in the pot. Remember start with cold water on med low for 5 minutes to bring the water and eggs up in temperature. Then turn up the heat to med. Once the water starts to boil set your timer for 1 minute or count for 60 seconds.
  • After the timer goes off, turn off the heat and let the eggs sit in the water for 12 minutes.
  • As soon as the timer goes off, carefully scoop out the eggs with the slotted spoon and put them in the cold ice water to stop the cooking process. Using this method prevents the darkness that often is on hard boiled egg’s yolk.
  • Take your eggs out of the water and peel them. Put them back in the bowl of water just to wash off any tiny eggshells that you might have missed.
  • Cut the eggs in half lengthwise.
  • Pull out the yolks of 4 eggs and put them in a mixing bowl. Give the other 2 yolks to your dog or throw them away.
  • Chop up 2 of the egg halves using your egg slicer or a fork and add it to the bowl. This adds more protein to each egg halve and bulks up the mixture.
  • Add the greek yogurt, relish/pickles, mustard,salt and a couple of turns of fresh cracked pepper
  • Mix well
  • This is when you can add the pesto to the mixture. Puree the fresh spinach into a liquid (It will be a vibrant green) Add it to the mixture.
  • Using a teaspoon scoop the mixture into the egg whites so it makes a gentle mound. Or you can get fancy and put the mixture into a piping bag and squeeze it in the whites.
  • Place them on your serving plate
  • Either sprinkle the tops of the yellow mixture with paprika or cracked black pepper or chopped fresh italian flat leaf parsley for more green coloring
  • If you aren’t going to eat them right away, put them in a tupperware and stick them in the fridge. If you are taking them to a pot luck, then put the yolk mixture in a piping bag, secure the top so it doesn’t leak. put the egg whites halves in a tupperware and take everything to the party. Don’t forget scissors to cut the piping bag tip.
  • At the party, cut the tip of the piping bag. arrange the egg whites on a plate and squirt in the yolk mixture. Sprinkle the parsley leaves over the whole plate as garnish.

Enjoy.

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