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“Deviled” Eggs

I forgot that I had the day off today, so after driving all the way to work and back, I needed something to do. After talking to Alien J about the eggs we had at Ad Hoc’s Easter Brunch yesterday, I thought that I would do an egg experiment and use the results to top the Chicken Adobo Fried Rice I planned on making for lunch.


ad hoc egg porn
Ad Hoc egg porn

My wise idea? Cook the eggs in a 66.6/C water bath to make…Deviled Eggs! 66.6…devil…get it? :-)

The final results were interesting. Normally I like runny eggs on my fried rice, but these eggs were much different. The whites were very delicate since they hadn’t set up yet, but they weren’t too runny. The yolks were set enough that they maintained their shape, but when you put them in your mouth, they were creamy and delicious. Here’s some pictures.


[pictobrowser type=”flickr” userID=”arndog” albumID=”72157604238100513″]

I don’t know if I’d do this every time I make fried rice, but next time I’ll probably lower the temperature so the yolks are runny.

I’ll write more about the chicken adobo in the next couple days. :-)

4 replies on ““Deviled” Eggs”

Hmm…seems like eggs still hold tons of mystery. Even just cooking a simple egg can be cause for a ton of exploration….we’ll just have to keep digging until we figure the little buggers out!

Hi Arnold,

My name is Shannon and I’m the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I?d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.

I have been dying to get up to Ad Hoc. Looks good, maybe I will motivate one of these weekends!

Cheers!

Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com

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