Comments on: Such is the power https://orangette.net/2011/06/such-is-the-power/ Fri, 25 Dec 2015 03:44:04 +0000 hourly 1 https://wordpress.org/?v=6.2.2 By: Neel https://orangette.net/2011/06/such-is-the-power/#comment-23783 Mon, 08 Oct 2012 09:51:58 +0000 https://elitemporaryblog.wordpress.com/2011/06/17/such-is-the-power#comment-23783 So many great ideas here for deviled eggs! (And, really, they're always first to do at any party or holiday meal.

]]> By: Neel https://orangette.net/2011/06/such-is-the-power/#comment-23784 Mon, 08 Oct 2012 09:51:58 +0000 https://elitemporaryblog.wordpress.com/2011/06/17/such-is-the-power#comment-23784 So many great ideas here for deviled eggs! (And, really, they're always first to do at any party or holiday meal.

]]> By: Anonymous https://orangette.net/2011/06/such-is-the-power/#comment-23782 Mon, 02 Jan 2012 01:04:20 +0000 https://elitemporaryblog.wordpress.com/2011/06/17/such-is-the-power#comment-23782 Amazing recipe. I have never made Deviled Eggs any other way than the “usual”, these were wonderful! I probably used less of the yolk filling, because of the addition of the basil aioli.. I am a bit weird about texture, it worked very well. Didn't fry the capers (got lazy) but drained and dried them off enough to not add any more moisture. Used more basil than I should have.. Didn't measure correctly.. But it didn't hurt. Hah!! This recipe is so wonderful because it doesn't HAVE to be exact. It's not the portions that make the egg, it's the initial idea to mix these flavors together! Thank you so much for posting!!!

Had some issues with the hard boiled eggs..figured out that adding salt to the water, and using eggs a week or two old, yields the best peeling experience, had to make them twice, oopsy! 😛

Check out the photo, if the link doesn't work, just copy and paste to your search bar … http://www.instagr.am/p/drhKl

-Deanna J Baker

]]> By: Anonymous https://orangette.net/2011/06/such-is-the-power/#comment-23781 Mon, 02 Jan 2012 01:04:20 +0000 https://elitemporaryblog.wordpress.com/2011/06/17/such-is-the-power#comment-23781 Amazing recipe. I have never made Deviled Eggs any other way than the “usual”, these were wonderful! I probably used less of the yolk filling, because of the addition of the basil aioli.. I am a bit weird about texture, it worked very well. Didn't fry the capers (got lazy) but drained and dried them off enough to not add any more moisture. Used more basil than I should have.. Didn't measure correctly.. But it didn't hurt. Hah!! This recipe is so wonderful because it doesn't HAVE to be exact. It's not the portions that make the egg, it's the initial idea to mix these flavors together! Thank you so much for posting!!!

Had some issues with the hard boiled eggs..figured out that adding salt to the water, and using eggs a week or two old, yields the best peeling experience, had to make them twice, oopsy! 😛

Check out the photo, if the link doesn't work, just copy and paste to your search bar … http://www.instagr.am/p/drhKl

-Deanna J Baker

]]> By: ~Leslie https://orangette.net/2011/06/such-is-the-power/#comment-23744 Sun, 21 Aug 2011 00:56:03 +0000 https://elitemporaryblog.wordpress.com/2011/06/17/such-is-the-power#comment-23744 I love all the comments and tips! I use a sieve to press the yolks through- it makes the yolk mixture, when done, perfectly smooth like think whipped cream for a pretty presentation. I have also boiled chopped beets in vinegared water and soaked the peeled hard boiled eggs for a few hours- up to overnight covered in the pink beet juice. When you slice them open, the beet juice stains the egg whites, and depending on how long you soak them- it creeps into the whites. It just takes a little planning ahead, and the outcome is gorgeous, and it does not affect the flavor of the egg whites.

]]> By: ~Leslie https://orangette.net/2011/06/such-is-the-power/#comment-23780 Sun, 21 Aug 2011 00:56:03 +0000 https://elitemporaryblog.wordpress.com/2011/06/17/such-is-the-power#comment-23780 I love all the comments and tips! I use a sieve to press the yolks through- it makes the yolk mixture, when done, perfectly smooth like think whipped cream for a pretty presentation. I have also boiled chopped beets in vinegared water and soaked the peeled hard boiled eggs for a few hours- up to overnight covered in the pink beet juice. When you slice them open, the beet juice stains the egg whites, and depending on how long you soak them- it creeps into the whites. It just takes a little planning ahead, and the outcome is gorgeous, and it does not affect the flavor of the egg whites.

]]> By: heather https://orangette.net/2011/06/such-is-the-power/#comment-23743 Fri, 29 Jul 2011 19:07:57 +0000 https://elitemporaryblog.wordpress.com/2011/06/17/such-is-the-power#comment-23743 i am in love with short cut basil aoili, i have made it at least 5 times and it has yet to survive long enough for use in deviled eggs.

]]> By: heather https://orangette.net/2011/06/such-is-the-power/#comment-23779 Fri, 29 Jul 2011 19:07:57 +0000 https://elitemporaryblog.wordpress.com/2011/06/17/such-is-the-power#comment-23779 i am in love with short cut basil aoili, i have made it at least 5 times and it has yet to survive long enough for use in deviled eggs.

]]> By: fruit.root.leaf. - a blog about living life to the fullest https://orangette.net/2011/06/such-is-the-power/#comment-23742 Thu, 07 Jul 2011 21:42:09 +0000 https://elitemporaryblog.wordpress.com/2011/06/17/such-is-the-power#comment-23742 I read most of the posts, and didn't notice anyone suggesting THIS METHOD OF PEELING EGGS, so thought I'd share. I'm NOT patient enough, and too picky, to appreciate the pock-marked typical outcome of egg peeling. I happened upon this method a while back, and am IN LOOVE!

1. After chilling the eggs enough to handle, tap them lightly, just enough to crack the shell.
2. Crack the shell around the entire egg, in the center – you should have one “line” of cracks around the thickest part of the egg.
3. Insert the tip of a spoon into the crack, so that the shape of the egg nestles into the bowl of the spoon.
4. Use the spoon to lift and remove the shell. It – the shell – should come off in 2-4 pieces.
5. Voila! A sleek quickly peeled egg, begging to be included in all sorts of fabulous dishes.

]]> By: fruit.root.leaf. - a blog about living life to the fullest https://orangette.net/2011/06/such-is-the-power/#comment-23778 Thu, 07 Jul 2011 21:42:09 +0000 https://elitemporaryblog.wordpress.com/2011/06/17/such-is-the-power#comment-23778 I read most of the posts, and didn't notice anyone suggesting THIS METHOD OF PEELING EGGS, so thought I'd share. I'm NOT patient enough, and too picky, to appreciate the pock-marked typical outcome of egg peeling. I happened upon this method a while back, and am IN LOOVE!

1. After chilling the eggs enough to handle, tap them lightly, just enough to crack the shell.
2. Crack the shell around the entire egg, in the center – you should have one “line” of cracks around the thickest part of the egg.
3. Insert the tip of a spoon into the crack, so that the shape of the egg nestles into the bowl of the spoon.
4. Use the spoon to lift and remove the shell. It – the shell – should come off in 2-4 pieces.
5. Voila! A sleek quickly peeled egg, begging to be included in all sorts of fabulous dishes.

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