Hard boiled eggs are boring. Devilled eggs are fabulous!! They are the devil indeed because you will eat more than your fair share without realising it, then everybody at the party will resent you for years to come!

The way I like my devilled eggs

Devilled eggs are easy and delicious when made well. But all too often, they suffer from overcooked yolks, too much mayo, and lumpy fillings!

This version, inspired by a Julia Child recipe, swaps most of the usual mayo for butter, creating a softer, creamier texture with better flavour (butter always wins!). A touch of mustard and hot sauce adds tang and a hum of warmth without overpowering the egg, with just a smidge of mayo.

This is the way I love my devilled eggs. Rich enough for party canapés yet light enough for a meal on the side of a salad.

See FAQ below for chatter about why butter over oil, and recipe references, including April Bloomfield’s Spotted Pig, Cafe Paci, Julia Child and Serious Eats.

Proof of filling creaminess:

What you need to make devilled eggs

Firstly…. eggs! The secret ingredient in today’s recipe. 😂

the Eggs

We need 12 eggs which will make 18 to 20 pieces (ie egg halves) filled generously with the filling. 12 yolks doesn’t make enough to fill 24 pieces – unless you bulk out the filling with mayonnaise or other flavourings that overwhelm the egg flavour which then kind of defeats the purpose.

Egg size – The recipe calls for “large eggs” which are eggs sold in cartons labelled as such, 600 – 660g / 24 oz for a dozen. It will work fine with extra large eggs too (700g/25oz) but if you start getting into jumbo egg territory, use the recipe scaler to dial up the filling ingredients a bit so you get the right flavour.

TIP: Boil them from fridge-cold. This keeps the yolks a little creamier as it takes a little longer to come to temperature and cook.

FOR THE FILLING AND GARNISH

And here’s what you need for the filling and garnish. Despite the hot sauce in this (I use Tabasco), they are not spicy. It’s just enough for a faint background hum. The Tabasco provides far more flavour and tang than spiciness.

• Mayonnaise – Just a touch to loosen the filling a little. Whole egg mayonnaise is recommended as it has a smoother, more rounded flavour than regular mayo (which is sweeter and sharper), though it’s not a deal killer. Kewpie will also work.

• Tabasco or other hot sauce – This mainly adds tang and flavour, I wouldn’t call these eggs spicy at all. In fact, it is surprising how much tabasco flavour comes through without the spiciness! Feel free to use another hot sauce of choice (Franks, sriracha etc). If you are unsure of quantity because of different spiciness levels, start with less and add more at the end, to taste.

• Cold butter – Some recipes use olive oil rather than butter. But honestly, butter gives a better flavour (of course!) and the texture is nicer too – soft and creamy like buttercream frosting. Also, oil makes the filling a little pastier than using butter, because I think the oil emulsifies more strongly with the yolks.

• White wine vinegar – For extra brightness. Egg yolks with butter is so rich and creamy, you need vinegar to cut through it. Substitutes: red wine vinegar (it won’t colour the filling red), champagne or sherry vinegar, or apple cider vinegar. As a last resort: Regular white vinegar but use half the amount.

• Salt – The recipe calls for a modestly heaped 1/4 teaspoon of cooking salt / kosher salt. I know that’s a weird amount, but we’re working with on a small scale with the filling so it is what it is! Other salts – If you only have table salt which is much finer, use a heaped 1/8 teaspoon. For sea salt flakes, use a level 1/2 teaspoon.

• Dijon mustard – For extra punch and flavour. Substitute with yellow mustard (American mustard) though use a little less.

• Chives and paprika – Classic garnishes for devilled eggs. I use regular paprika (aka sweet paprika) though smoked paprika is also nice.

How to make devilled eggs

My rules are simple – don’t overcook the eggs. And don’t use too much mayo!

Oh, also, a nifty trick for how to boil eggs with nicely centred yolks for the smartest looking devilled eggs on the block!

1. centred egg yolks

For devilled eggs, you want a boiled egg with a yolk that is centred within the egg white as much as possible. This not only looks attractive but if the yolk is too off-centre, the egg white wall on one or more sides can be thin and break.

The trick for centred egg yolks is to stir the water regularly as the eggs are boiling. The centrifugal force when the eggs roll and spin helps keep the yolks centre as the whites set. We tested it and it works consistently 95% of the time, whereas without it’s kind of pot-luck where the yolks end up!

How to boil eggs with centred yolks for devilled eggs

If you read the steps and wonder – why fridge cold eggs, why boil water first? Answers are over here -> How to boil eggs.

1. Boil 10 minutes – Bring 12 cm / 5″ water to a boil in a large pot. Once it comes to a full boil, lower fridge cold eggs in gently using a spider or slotted spoon. Start the timer and boil for 10 minutes.

   ⚠️ Lower heat a touch, if needed, so the eggs are not being jostled around so much they crack (but not too much, else they won’t cook!). Make sure the pot is roomy – you need the space for the swirling step.
   💡We need hard boiled eggs for devilled eggs. If they are soft boiled, the whites are a little too fragile to pick up. 
   

2. STIR every minute – Using the handle of a wooden spoon, stir the eggs every minute 5 or 6 times. Stir around the edge of the pot at a decent pace to get the water moving, then retract and watch the eggs swirl around in the water. This is what makes the yolks cook so they are centred.

3. Sink of water – Transfer the eggs into a sink filled with cold tap water using a spider or slotted spoon. Leave for 5 minutes until cool enough to handle, then peel.

4. Peeling eggs – Crack the base of the egg (weakest point) then peel under water (it’s easier).

A note on fresh eggs

Fresh eggs (ie within 2 days of being laid, which is not any store bought egg!) will not require swirling as the whites are tight enough that the yolks stay nicely centred when boiled. Ironically though, fresh eggs are harder to peel neatly. 🙂

2. Making the devilled eggs

While some recipes will just call for mashing the filling, is so much nicer if it’s fully smooth and fluffy – easy to achieve with a quick blitz.

1. Remove yolks – Cut the eggs in half, marvel at how the yolk is centred (for most of them!). Scoop the yolks out with a teaspoon.

2. Creamy devilled eggs filling – Put the yolks and all filling ingredients EXCEPT the butter into a small food processor. Blitz until the yolks are broken up. Add the butter then blitz until there are no butter lumps remaining, scraping down the sides as needed. The filling should be smooth (smear with back of spoon to check).

   💡Blitzing tool – I use a mini food processor that came with my stick blender. Handheld electric beater works too, like making frosting! Stick blender doesn’t work (gets stuck in blades). For a regular food processor or stand mixer, either use a small bowl insert or expect to scrape down the sides a fair few times. Hand method – Use softened butter, smear/mash until smooth, push through a fine sieve.

3. Fill – Choose the best 18 to 20 egg white halves. Transfer the filling to a piping bag fitted with a nozzle of your choice (I use a star tip), though even no nozzle is fine too. Pipe the filling in generously in whatever pattern you choose, mounding it to around the same size of a whole yolk.

   💡As noted above in the ingredients sections, 12 eggs will make 18 – 20 filled halves. Eat the spare egg white halves (so healthy!), or chop them up and throw into a salad.

4. Garnish – Sprinkle with paprika and chives. Then serve!

Even better the next day!

And my last pitch for devilled eggs is sheer convenience for make ahead and storage purposes. They are great today, but even better tomorrow once the filling flavours have had a chance to meld. They keep perfectly for 3 to 4 days in the fridge – possibly even 5 days (though I feel like 4 days is my limit for peeled eggs).

Make them today and take them to a party this weekend. Or think, meal prep! Make a batch and enjoy it with a big leafy salad on the side. This is what I’ve been doing all week, having made two batches in the last 48 hours alone, plus the multiple batches my brother made (who did the leg work creating this recipe). There have been a LOT of devilled eggs in my vicinity over the past week! – Nagi x

Watch how to make it

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Devilled eggs

Recipe video above. Arguably everybody's favourite egg recipe! Easy, affordable party food that's excellent for making ahead.

Making a great one is easy – just don't overcook the eggs, don't use too much mayo and make the filling smooth rather than lumpy. Oh, and use butter rather than oil (creamier, tastier – thank you Julia Child!) and enjoy the nifty trick for boiled eggs with a neatly centred yolk.

Don't worry, they're not spicy. And PS, you don't need to wait until your next party. They make a great meal with a big Garden Salad on the side!

Course Party Food

Cuisine Western

Keyword devilled eggs, egg recipes

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Boiled eggs cooling 5 minutes minutes

Total Time 43 minutes minutes

Servings 18 – 20 pieces

Calories 59cal

Author Nagi

Ingredients

• 12 large eggs (50-55g / 2 oz each in shell, fridge cold (Note 1)

Devilled eggs filling (Note 2 for subs):

• 2 tsp Dijon mustard
• 2 tsp Tabasco or other hot sauce
• 1 tsp white wine vinegar
• 2 tsp mayonnaise , whole egg mayo preferred, or kewpie
• 1/4 heaped teaspoon cooking salt / kosher sale (Note 3)
• 50 g/ 3 tbsp cold unsalted butter , cut into 1 cm / 0.2″ cubes

Garnish:

• Paprika , regular/sweet, or smoked
• 1 tbsp chives , finely chopped

Instructions

(ABBREVIATED RECIPE)

• Hard boil eggs, halve, blitz yolks with Filling ingredients except butter, then blitz in butter. Pipe (18 – 20 pieces), garnish, serve!

(FULL RECIPE)

Hard boil eggs with centred yolks:

• Large pot – Bring a large pot with 15cm / 6 water to the boil. Lower eggs in gently using a spider or slotted spoon. Lower heat a tiny bit if needed to stop the eggs from jostling around so much they crack.
• Boil and swirl – Boil eggs for 10 minutes. Swirl the water every minute for the first 6 minutes, using the handle of a wooden spoon. Give the water 4 or 5 fast stirs in one direction to make the water and eggs swirl in the water. The centrifugal force will make the yolks cook centred in the egg white (ie no thin broken egg white walls) (Note 4).
• Peel – Fill a sink with cold tap water. Remove eggs from the boiling water using a slotted spoon or spider. Leave for 5 minutes until cool enough to handle. Tap the base then peel under water (it's easier).

Fill devilled eggs:

• Remove yolks – Cut eggs in half and remove the yolks using a teaspoon.
• Filling – Place the yolks and all filling ingredients EXCEPT butter in a small food processor (Note 5). Blitz until yolks are broken up. Add butter and blitz, scraping down the sides as needed, until the butter is blended through. The filling should be creamy (smear with back of spoon to check).
• Choose the best 18 to 20 egg white halves. (Note 6) Brush yolk crumbs off the cut surface.
• Pipe – Transfer filling into a piping bag fitted with a nozzle of your choice (I use a star). Fill so it's mounded – I do about the same amount as a whole yolk.
• Sprinkle with paprika and chives. Serve! (Best enjoyed at room temperature rather than fridge cold as the filling is creamier.)

Notes

1. “Large eggs” are an industry standard size, sold in cartons labelled “large eggs”, 600-660g / 24 oz for a dozen. “Extra large eggs” also ok, but if using jumbo, scale up the filling a touch (move servings slider until mustard increases to 2.5 teaspoons).

2. Filling subs and notes:

• Dijon mustard – American mustard but reduce to 1.5 tsp
• Tabasco – adds faint background spiciness, but mostly flavour and tang. Can use other hot sauces – Franks hot sauce, sriracha, Mexican hot sauces. Start with less, add more at the end to taste.
• Vinegar – sub with red wine vinegar, champagne or sherry vinegar, apple cider vinegar. Last resort – regular white vinegar (halve amount).
• Mayonnaise – Whole egg mayo is smoother, less tangy and less sweet. But not a huge deal if it’s regular mayo.

3. Salt – For table salt which is much finer, use a heaped 1/8 teaspoon. For sea salt flakes, use a level 1/2 teaspoon.

4. Centred yolks – For devilled eggs, we want the yolks centred as much as possible so we don’t end up with thin egg white walls that break when picked up. The swirling technique works about 90/95% – see in post for photo of eggs compared with and without the swirling.

5. Blitzing – I use the small food processor that came with my stick blender. You can also use a handheld electric beater. For hand – use softened butter, mash/stir, then pass through a sieve to make the filling smooth.

6. Quantity – 12 eggs does not make 24 pieces, it makes 20 pieces. Because I don’t like to bulk out the filling with excessive amounts of mayo to fill 24. Eat leftover whites or chop up and put in a salad!

Leftovers and make ahead – Excellent for making ahead! Perfect for 2 days, still 95% as good for 3 to 5 days (though garnish fresh, if serving to company). Best to de-chill for creamiest filling, just take out of fridge 30 minutes prior. See FAQ section for more info, including tips on transporting your eggs safely!

Nutrition per piece, assuming 20 pieces.

Nutrition

Calories: 59cal | Carbohydrates: 0.2g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 75mg | Potassium: 38mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 212IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.5mg

Life of Dozer

We had the fundraiser for Sophie’s Legacy at the Small Animal Specialist Hospital near my home on the weekend! Raising awareness for veterinarian mental health. I really want to show you a video but I won’t manage to finish it today, so it will have to wait until Friday. It’s special!

So for now, some phone snaps – before:

During:

After:

He did so good. It was a hot day, there were hundreds of people and we were there for most of the day.

I love this damn dog so damn much. 🥰

The post Devilled eggs appeared first on RecipeTin Eats.

I’ve updated the way I make omelettes. This “scrambled egg” approach is easier and yields a better result without having to worry about raw egg in the middle. Today’s omelette recipe is filled with ham and cheese. Sauté your ham first!

Ham and cheese omelette

I used to cook omelettes using the technique whereby you lift the edge then tilt the pan to allow the raw egg to run underneath. While that method works fine, it does have a tendency for the risk of raw egg in the middle unless you take the omelette to slightly golden on the surface. While perfectly acceptable to me and in every day diners, this is a no-go zone in the high-end culinary world. The surface of omelettes should not even have a hint of golden colour and the surface should be swirl-free. Like this:

That’s a French omelette, by the way. It’s usually folded in 3, like above, or shaped like an almond rather than half moon. The inside is a little more fluffy than creamy like mine, and there is a little more technique behind it. If you want it, ask me for it! Maybe I should get our French Chef JB to teach you how to make it – would you like that? 🙂

As for today’s omelette, it’s a homestyle one and much more rustic looking. But nevertheless as good as you’ll get at any respectable breakfast bistro around town!

What you need to make an omelette

All you need to make the omelette itself is eggs, a pinch of salt and butter or oil for cooking. On the matter of cream or milk – see below!

Do you add cream, milk or water to omelettes? A splash of cream (or milk) is said to make omelettes a little creamier. But in all honesty, the cooking technique makes much more of a difference. No one will ever know if you do or do not include cream. Whereas everybody will know if your omelette is dry and rubbery!!

For me personally, I can’t break the habit so I add cream if I have it, and milk if I don’t.

A note on salt – Eggs, bizarrely, can only take the smallest amount of salt. Even 1/8 teaspoon of salt for 3 eggs makes it too salty – even without ham and cheese. For my egg sandwiches filling, I only use 1/8 teaspoon salt across 6 whole eggs! So for a 3 egg omelette, you only need a pinch of salt.

Butter vs oil – Butter wins every time for flavour! Oil works fine and you can get away with using less. But it doesn’t add to flavour unless you use a really good extra virgin olive oil.

Ham and cheese for omelette

Today’s omelette is stuffed with ham and cheese. For convenience, I used pre-chopped ham (I like that they are a bit meatier than using sliced ham). If you use sliced ham, just chop it into batons or tear into strips.

As for the cheese, I always shred my own because it melts easier than store-bought shredded which is coated with anti-caking agents. Store-bought is also cut thicker which means it takes longer to melt in omelettes.

Use a flavoured melting cheese, like colby (I use this), gruyere, tasty, cheddar, Monterey Jack. Mozzarella melts great but doesn’t have as much flavour so you might want to add a sprinkle of parmesan or pinch of salt on the cheese itself.

Other things to put in omelettes

I’m shameless – I’ll put virtually anything in an omelette. Here are some suggestions – obvious and less obvious!

• Garlic mushrooms – see Mushroom Omelette recipe

• Prosciutto asparagus (in the egg white omelette) – excellent low calorie filling option

• Grilled marinated vegetables or antipasto type things (leftovers from Wednesday’s Antipasto Chickpea Salad!) – chopped

• Pizza toppings – pepperoni/salami, capsicum/bell peppers, onion, cheese

• Leftover quesadilla fillings

• Dinner leftovers – like spaghetti bolognese (I’d add cheese), meatballs (chop them). Good enough for jaffles, good enough for omelettes! Even stir fries will work – Chinese omelettes are a real thing!

It’s gotta be non-stick!

Whatever size pan you use, be sure it has a good non-stick coating. Eggs are the world’s best natural food glue!

Pan size – The thickness of your omelette will be determined by the size of your omelette pan. I use a 24cm / 9 1/2″ Tefal non-stick pan measured from rim to rim, and this is the size measure the pan is sold as. It has a curved edge, so the flat base of this pan measures 18cm / 7 1/4″ in diameter. This is the size the omelette comes out.

A smaller omelette pan will make a thicker omelette that will take a little longer to cook through. A larger pan will make a thinner omelette. The other thing with a larger omelette is that it can be a little trickier to fold in half, but nothing a little confidence and quick flick of the wrist can manage!

How to make a ham and cheese omelette

I always sauté the ham first, not only to give it a little flavour but also because the warm ham helps the cheese melt faster so you don’t have to worry about over-cooking the omelette to get oozy cheese. Nobody wants to cut into an omelette only to find the cheese inside is not melted!!

1. Whisk the eggs with a pinch of salt and cream or milk (if using). Whisk well until fully combined and a bit foamy – takes me about 10 seconds with a mini whisk.

2. Tools – Use a non stick 24cm/9.5″ wide pan, or thereabouts (18cm/7 1/4″ flat base). You will need at least 1 rubber spatula for cooking, though 2 will make your omelette folding life a whole lot easier!

3. Sauté ham – Melt a tiny dab of butter in the pan over medium heat. Once foaming, swirl/spread then, using a rubber spatula (which we need for the omelette), cook the ham just for a minute or two until it is warmed through. Transfer to a bowl and set aside.

4. Medium low to medium heat – Return the pan to the stove and melt the remaining butter until foaming. We want the stove on moderate heat – which might be medium low or low for you, depending on the strength of your stove and the size of the stove ring you are using. We don’t want it too high else you’ll have to deal with the surface burning before the inside cooks through. Too low, and the omelette takes so long to cook it kind of turns rubbery. We need to find the happy medium!

5. Semi-scrambled your eggs! Give the eggs a quick whisk then pour into the pan. Leave it for 15 seconds or until you see the edges just start to set. Then, using the rubber spatula, start making long, leisurely strokes, scraping the cooked eggs off the base to allow the uncooked egg to run, until the eggs are partially cooked.

   GOAL – The eggs should be still raw enough to spread like jam across the base of the skillet, but not raw enough that the eggs run when you tilt the pan.

   TIP – If at any point you feel like the eggs are cooking too fast, just remove the skillet off the stove!

6. Spread the custardy semi-scrambled eggs across the base of the skillet and roughly smooth the surface. Tidy the edges, if you you feel so inclined. (I feel inclined).

7. Top – Sprinkle half the omelette with the cheese, then the warmed ham (this helps melt the cheese).

8. Fold – Ensure the naked side of the omelette is not stuck by running the rubber spatula around the edge (it won’t be, because you are using a good non-stick pan!). Then using 2 rubber spatulas, fold the omelette over.

9. Optional tidy – At this point, sometimes I may push the edges in to make them nice and tidy. Other times, I see the ooze of cheese and think that’s the prettiest sight in the world, why on earth would anyone push that inside to hide it??!

10. Slide (or flip) out – Checking again to ensure the omelette is not stuck to the pan. Then either slide the omelette out like a normal person or be a bit cheffy and flip it out onto the plate. I show both in the video. Then EAT!

I cannot believe I wrote so much about the humble omelette. Sometimes I even amaze myself at how much I have to say about any type of food!

I’m sorry if I overwhelmed you. And feel free to keep making omelettes as you have been all your life. I get it. If you’re happy with your omelette game, don’t change it! In fact, share your tips!! Bring on the Omelette Debate! – Nagi x

Watch how to make it

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Ham and cheese omelette

Recipe video above. This "scrambled egg" method is a great, easy way to make omelettes that are soft and custardy inside without worries about raw egg in the middle. Essentially, you make soft scrambled eggs, then spread (like jam) across the pan so it sets into an omelette. Fill, fold, serve!

Makes 1 omelette, a filling meal for one.

Course Breakfast

Cuisine Western

Keyword ham and cheese omelette, How to make an omelette, Omelette

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 1

Calories 595cal

Author Nagi

Ingredients

• 3 large eggs , ~55g/2oz each (fridge cold fine)
• Pinch of salt (that's all you need)
• 1 tbsp cream (or milk), optional (Note 1)

Cooking / add-ins

• 1 tbsp/ 15 g unsalted butter (or 2 tsp extra virgin olive oil)
• 1/3 cup chopped ham (I use store bought, Note 2)
• 1/3 – 1/2 cup shredded colby cheese , use box grater (or cheddar, tasty, gruyere, Monterey Jack – Note 3)

Serving (optional, pictured)

• 1 stem chive , finely chopped
• Garlic butter roasted mushrooms
• Roasted cherry tomatoes (on vine, Note 4)
• Toast

Cups – Metric

Instructions

• Heat control – If at any stage your omelette is cooking too fast, remove the pan off the stove to let it cool down and lower the heat.
• Whisk the eggs, salt and cream in a bowl for 10 seconds until slightly foamy.
• Warm ham – Melt 1/3 of the butter in a 24cm/9.5" non-stick pan (or thereabouts, Note 5) over medium heat until foamy. Swirl/spread to coat the base, then cook ham using a rubber spatula for 90 seconds until warmed through. Remove into bowl.
• Semi-scramble eggs – Melt and swirl remaining butter in the pan. Give the eggs a quick whisk then pour into the pan. Leave for 15 seconds or until the very edges set, then do long leisurely strokes around and across the pan to scrape up cooked egg and let the raw egg run onto the base. Continue for 30 seconds or so until the egg is partially cooked. GOAL: wet enough to spread like jam, but not so wet that the egg runs when you tilt the pan.
• Spread the egg evenly across the pan (no need to be meticulous). Top half with cheese, then ham. (By this time, the omelette should be almost cooked through but still shiny/custardy on the surface).
• Loosen the naked side then fold over using 2 rubber spatulas. Leave in the pan for another 30 seconds to melt the cheese and finish cooking inside.
• Serve – Slide or flip onto a plate and serve! Sprinkle with chives if desired.

Notes

1. Cream or milk is said to make omelettes more creamy (as well as adding a bit of extra bulk). But honestly, the right cooking method makes much more of a difference. Cook an omelette well, and no one can tell if you’ve included cream or not – I’ve done a blind test. However, I still add it out of habit!

2. Ham – I like the ham bits to have a bit of chunk to them. If using thin slices, chop into small strips or tear with hands.

3. Cheese – Any melting cheese works fine here, I like Colby as a great all-rounder I use for many things. Mozzarella melts great but doesn’t have flavour like other cheeses so either add a sprinkle of parmesan or pinch of salt on the cheese.

Shred your own cheese to be sure it melts. Store bought pre-shredded is thicker cut and has anti-caking agent on it so it doesn’t melt as well. It has a place in life for convenience, but omelettes is not one of them!

4. Roasted cherry tomatoes – Drizzle with oil, sprinkle with salt and pepper. Roast 15 minutes at 200°C/400°F (180°C fan) until a bit wrinkly (I do this for the last 15 minutes with mushrooms).

5. Skillet size –

6. Leftovers will keep for 3 days in the fridge or freezer for 3 months.

Nutrition per omelette. This is filling, even without toast!

Nutrition

Calories: 595cal | Carbohydrates: 2g | Protein: 35g | Fat: 49g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 601mg | Sodium: 907mg | Potassium: 365mg | Sugar: 1g | Vitamin A: 1682IU | Vitamin C: 0.1mg | Calcium: 361mg | Iron: 3mg

More egg life essentials

How to boil eggs

Scrambled Eggs

Poached Eggs

Egg sandwich

Eggs Benedict

Shirred Eggs (Baked Eggs with Spinach & Mushrooms)

Egg Recipes

Life of Dozer

Dozer’s favourite spot is under the dining table (no prizes for guessing why). So sometimes, if I want a cuddle, that’s where I’ve gotta go!

The post Ham and cheese omelette appeared first on RecipeTin Eats.

At the heart of a great egg sandwich is a creamy egg filling and essential to this are soft boiled, not hard boiled eggs! The creamy yolks practically makes its own mayonnaise sauce and the soft-set egg whites almost melt in your mouth.

Egg sandwich thoughts

You wouldn’t think that someone would have so many opinions about a simple egg sandwich, but as I sat down to write this recipe, it turns out I do! Here’s my egg sandwich thought-dump, roughly in care-factor order:

1. No rubbery bits of whites – I don’t like little firm bits of egg whites in what should be a creamy egg filling. So I use soft boiled eggs with soft just-set egg whites, rather than hard boiled eggs which is more common in standard egg sandwiches.

2. Semi homemade mayo – Soft boiled eggs = creamy yolk = practically makes its own semi-homemade mayonnaise. It’s so good! Better flavour and more luxurious with less mayonnaise required.

3. No celery. I know that might be an unpopular opinion but crunchy bits in a creamy egg filling, no matter how small or finely sliced, just don’t appeal to me. Goes in the same bucket as #1.

4. Soft bread is best. Too much filling oozes out when you bite the sandwich if you use chewy, crusty artisan bread like sourdough.

So, if all that sounds good to you, then let me introduce to the egg sandwich of your dreams!

Creamy egg sandwich filling

Here’s an up-close-and-personal look at the filling. The left photo is just soft boiled eggs mashed up. You can see that it’s already pretty creamy, even before adding the mayonnaise! Then the photo on the right is the finished filling after adding the mayonnaise and mustard.

What you need for my egg sandwich

As already emphasised a number of times (reeks of passion, right??!), the key ingredient here is soft boiled rather than hard boiled eggs! With creamy yolks, you only need a mere dab of mayonnaise and smidge of mustard for a creamy, luxurious filling.

If you don’t have chives, substitute with finely minced green onion.

• Soft boiled eggs – The creamy yolk gives you a head start on the creamy sauce so we only need 1 tablespoon of mayonnaise for 6 eggs (4 sandwiches). So we’re sort of making a semi-homemade mayonnaise here!

• Mayonnaise – Whole egg mayo is creamier and less tangy than normal mayo. My favourite brand is S&W (Australia), followed by Hellman’s and Kewpie (equal second).

• Dijon mustard – For flavour and a touch of tang.

• Chives – For freshness and nice green bits in our filling.

• Salt – Just 1/8 teaspoon! Trust me on this. Egg is weirdly salt adverse. The opposite of potatoes which can take loads of salt!

Best bread for egg sandwiches

As for the bread, you can really use anything you want though for traditional tea-type sandwiches (like pictured), soft white sandwich bread is the go. My only tip is to avoid crusty, chewy artisan bread (like sourdough). Filling ooze issues. Stick with soft bread!

How to make egg sandwiches

And the making part:

1. Cook soft boiled eggs and peel (8 minutes in boiling water). For full directions see my boiled eggs recipe, but I’ve included abbreviated directions in the recipe card below.

2. Mash the eggs using a fork to get it started, then a potato masher. The finer you mash, the creamier your filling! Once well mashed, you’ll see your filling is already semi-creamy.

3. Filling – Stir in the mayo, mustard, chives, salt and pepper.

4. Spread butter on the bread.

5. Spread filling on bread, from edge to edge!

6. Crusts – If you’re going for quaint English tea sandwiches, trim the crusts off then cut to your desired shape. The sandwiches pictured in post have been cut into 3 rectangles (4 sandwiches cut into a total of 12 finger sandwiches).

   TIP: For extra neat edges, refrigerate the sandwiches for 1 hour before cutting. This will set the filling so you can cut more neatly. But be sure to serve at room temperature!

And there you have it! My egg sandwich. I know there are recipes out there with more bells and whistles, using fancier ingredients like creme fraiche, perhaps a smidge of curry powder, and other add-ins.

But to me, all that is unnecessary if you use soft boiled eggs. This is one of those recipes where the end result is so much more than the sum of its parts. I hope you give it a go! Let me know what you think if you do. And also, you know I always love hearing your thoughts on my thoughts on matters of food. Do you disagree with my position on soft boiled eggs? Do you think celery is mandatory? Fancier bread? Bring on the egg sandwich debate! 😂 – Nagi x

Watch how to make it

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Egg sandwich

Recipe video above. At the heart of a great egg sandwich is a creamy egg filling and essential to this are soft boiled, not hard boiled eggs! The creamy yolks practically makes its own mayonnaise sauce and the soft-set egg whites almost dissolve in your mouth.

If you're making to impress, refrigerate to firm the filling so you can cut neat edges.

Course Lunch, Sandwich

Cuisine Universal, Western

Keyword egg salad, egg sandwich

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Egg cooling time 10 minutes minutes

Servings 4 full sandwiches

Calories 376cal

Author Nagi

Ingredients

Egg sandwich filling:

• 6 soft boiled eggs , at room temperature (Note 1)
• 1 tbsp whole egg mayonnaise (S&W brand best, Note 2)
• 2 tsp dijon mustard
• 2 tsp finely chopped chives (sub green onion)
• 1/2 tsp black pepper
• 1/8 tsp cooking/kosher salt (yes really, that's all!)

Sandwich:

• 8 slices soft white sandwich bread (Note 3)
• Soft salted butter , for spreading on bread

Instructions

• Mash egg: Place the eggs in a bowl and crush with a fork. Once mostly broken up, use a potato masher to mash them up really well. Smaller egg white bits = creamier filling.
• Filling: Add remaining filling ingredients and gently stir to combine. Taste and add more salt if desired, but add with caution because it's bizarre how little salt eggs can take!
• Make sandwich: Butter the bread. Divide filling between 4 pieces of bread, spread evenly edge to edge. Trim crusts (optional), then cut as you wish. (Note 4 tips)
• Serve: Always serve at room temperature, for best flavour!

Notes

1. Soft boiled eggs – Boil 10cm/4″ water, gently place eggs in, set timer for 8 minutes. Cool 10 minutes in sink or large bowl of cold water. Peel from base in water. (See boil eggs recipe for full directions & the why)

2. Mayonnaise – Whole egg mayo is creamier and less tangy than normal mayo. My recommended is S&W (Australia), followed by Hellman’s and Kewpie (equal second).

3. Bread – My preferred is Baker’s Delight standard white sandwich bread (thick cut which is thicker than standard slices) but any sandwich bread with work. (Australian chain bakery brand). Though if you use very chewy artisan bread with thick crusts, you may experience filling ooze issues when eating. The filling is creamy!!

4.Cutting – For extra neat cuts, refrigerate for 1 hour before cutting (this firms the filling). Pictured in post – each sandwich cut into 3 rectangle fingers. Other options diagonal (2 or 4 per sandwich) or squares.

5. Storage – 2 days in the fridge, but please eat at room temperature! You can’t taste the filling as much when fridge cold.

Nutrition per sandwich assuming 1 tbsp table butter spread per sandwich.

Nutrition

Calories: 376cal | Carbohydrates: 27g | Protein: 15g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 278mg | Sodium: 572mg | Potassium: 181mg | Fiber: 2g | Sugar: 4g | Vitamin A: 718IU | Vitamin C: 0.1mg | Calcium: 113mg | Iron: 3mg

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Life of Dozer

No egg sandwiches for Dozer! 💨💨

The post Egg sandwich appeared first on RecipeTin Eats.

How to boil eggs – Bring water to a boil first, add eggs, start the timer. 6 minutes for runny yolks, 8 minutes for soft boiled (my go-to!), 10 minutes for hard boiled. Peel under water to make life easier.

After cramming directions for how to boil eggs in the notes of more recipes than I can count, I figured it was high time to share a proper recipe. So here is how I boil eggs!

How to boil eggs

This method will produce consistent results to the level of doneness you desire no matter what pot you use and how weak or strong your stove is.

1. Boil water first.

2. Gently lower in fridge-cold eggs.

3. Lower the heat slightly – so the eggs don’t crack due to being bashed around but water is still at a gentle boil.

4. Start the timer – 6 minutes for runny yolks, 8 minutes for soft boiled, 10 minutes for classic hard boiled, 15 minutes for unpleasant rubbery whites and powdery dry yolks.

5. Transfer into a large bowl or sink of cold water.

6. Peel under water starting from the base (it’s easier).

And that’s all you need to know. But if you’re wondering about the why, read on!

My egg boiling rules & the why

1. Boil water before adding eggs – Your water boils faster than mine, because you have a better pot and stronger stove. So if we both start with eggs in cold water then bring it to a boil, our egg cook times will be different.

   Plus, at what point really do you consider the water to be boiling so at what point do you start the timer? And who wants to stand over a pot, waiting for that exact moment it comes to a boil so you can start the timer? Remove that variable! Always start your eggs in boiling water.

2. Lower heat slightly once eggs are added – So the eggs aren’t bashed around so they crack. But keep the water at a gentle boil / rapid simmer else you will lose heat. Goal: maximum water bubbling without eggs cracking.

3. Fridge-cold eggs – Insurance policy for creamy / runny yolks, eggs are consistently easier to peel, pls there’s a consistent baseline for everyone boiling eggs. 8 minutes for a room temperature egg = hard boiled, fridge cold egg = soft boiled!

4. Egg size – The egg cook times provided above are for “large eggs” which are sold in cartons labelled as such. “Large eggs” are ~50 – 55g / 2 oz each, a size prescribed by industry regulations. For other egg sizes:

   – Extra-large eggs (60g/2.2 oz): add 30 seconds
   – Jumbo eggs (65g /2.5 oz): add an extra 1 minute
   – Emu eggs: separate recipe coming one day….. (maybe!😂)

5. Don’t crowd the pan – Small saucepan and too many eggs = not enough heat in the water per egg = slower cook time.

6. Saucepan size – A 18 cm / 7″ saucepan is suitable for 6 eggs, a 16cm / 6″ pan for 4 eggs.

7. Save ice for cocktails – Ice is precious around these parts. There’s no need to waste them on your morning eggs! A bowl of cold tap water is enough to stop the cooking process.

8. Peel from the base – It’s easier. Try it.

9. Peel under water – Also easier. Try it!

What type of boiled eggs I use for what

1. Dippy eggs for soldiers (3 minutes) – Made for dipping in toast sticks (pictured above), these cannot be peeled as only the outer rim of the whites are set. The yolks are runny as is the inner layer of egg whites, so you can mix it up and dip the bread sticks in.

2. Runny yolks (6 minutes) – I don’t use these very often because they are a bit of a pain to peel because the egg whites are just barely set so they are rather delicate! Usually if I’m after a runny yolk I’ll do poached eggs (such as for Eggs Benedict) or fried eggs sunny-side up (for burgers). Just easier to handle and cook, I find.

   What I use them for – Caesar salad and on toast with avocado in some form (smashed/smeared, guacamole or avocado sauce).

3. Soft boiled eggs ⭐️ (8 minutes) – My favourite and default boiled egg because it is at its best! Cooked so the yolk is just set which means it is at its optimal creaminess. But the yolk is cooked enough so it doesn’t run when you cut it.

   What I use them for – salads (Nicoise, chicken pasta salad, Gado Gado), studded throughout fish pie and for my favourite egg sandwiches.

4. Hard boiled eggs (10 minutes) – The other alternative level of doneness for the above listed salads. I prefer soft boiled rather than hard boiled simply because the yolks are creamier and the whites are softer. For some specific recipes like Devilled eggs however, you need hard boiled.

5. Overcooked eggs (12 minutes+) – Powdery yolks and rubbery whites are not to my taste, but do your eggs as you wish! I just hope nobody is aiming for the dreaded grey ring around the yolk. That’s as overcooked as you can get, and good for not much at all!

Egg cracking problems?

To prevent eggs cracking:

1. Lower the eggs in gently using a slotted spoon or similar – don’t drop them in from a height!

2. Reduce the heat slightly as soon as the eggs are added so the water isn’t bubbling so furiously that the eggs are thrown around so violently that they crack.

The other thing that can cause egg cracking is thin shells. The thickness of shells varies which can come down to the chicken breed and the quality of the chickens – and therefore the eggs. Do you use free range eggs?

Crater eggs

As for the burning question about why some eggs peel neatly and others end up cratered like the moon? Ahh, so much information out there! The only thing I know for sure is that older eggs peel more neatly than fresh eggs. This is simply because the membrane of freshly laid eggs is adhered more firmly to the shell so it’s harder to peel off. The older the egg, the more that membrane degrades = easier to peel.

I find eggs purchased from the store that I’ve had for a week+ in the fridge almost always peel neatly.

And onwards!

And that, my friends, is all the pertinent information I have to impart on the matter of boiling eggs. Go forth and enjoy your new egg boiling life, with guaranteed perfectly boiled eggs every single time!

And for egg boiling experts – share your tips. I love learning new things! – Nagi x

Watch how to make it

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How to boil eggs

Recipe video above. This method of boiling eggs will produce consistent results to your desired level of doneness, every time!

Top tips: fridge cold eggs (creamy yolks insurance), bring water to boil first, then add eggs and start the timer. Starting from cold water causes too many variables and inconsistent results, plus eggs put into boiling water are easier to peel. Use a saucepan large enough so the eggs are in a single layer with space in between (Note 1).

Course Sides

Cuisine Universal

Keyword hard boiled eggs, how to boil eggs, soft boiled eggs

Eggs cooling 10 minutes minutes

Calories 63cal

Author Nagi

Ingredients

• Large eggs , fridge cold (55g/2oz each, Note 2)

Instructions

• Water level 3cm/1" – Fill the saucepan with enough water so it will cover the eggs by 3cm / 1" or more.
• Boil first then add eggs – Bring to a rapid boil over high heat. Using a slotted spoon, gently lower fridge-cold eggs into the water.
• Lower heat – Reduce the heat slightly to medium high – water should still be bubbling but not so much the eggs are being bashed around so roughly they crack. (Note 3)
• Start the timer once all the eggs are in.

  – Dippy solders: 3 minutes (can't peel)

  – Runny yolks: 6 minutes

  – Soft boiled: 8 minutes

  – Hard boiled: 10 minutes
• Cool 10 minutes – Remove eggs using a slotted spoon into a large bowl or sink filled with plenty of cold tap water to cool the eggs. (Ice – Note 4) Cool 10 minutes.
• Peel from base in water – Crack the base of the shell by tapping it on the counter, then peel under water from the base (it's easier).
• Storing – Hard boiled eggs can be stored in the fridge for up to 7 days (peeled or unpeeled). Freezing not recommended (whites go weird).

Notes

Egg doneness

Start timer once eggs put into boiling water:

• Dippy soldiers (3 min) – Made for dipping toast stick in (see photo in post). Only outer rim of whites set. Can’t be peeled.
• Runny yolks (6 min) – Barely set whites, runny yolk. Delicate to peel. For runny yolks I usually do poached eggs or sunny-side up.
• Soft boiled (8 min) my favourite – Soft set but fully cooked whites, fully set yolks but a bit jammy. My favourite / most used.
• Hard boiled (10 min) – Firmer whites and fully cooked yolks but not dried out.
• Overcooked (15 min) – No! Unpleasantly firm rubbery whites and powdery dry yolks.

---

1. Don’t crowd the eggs, they will take longer to cook! Saucepan size for number of eggs: 16cm/6″ – up to 4 eggs 18cm/7″ – 6 eggs More eggs = larger pot

2. Egg size – Eggs are sold in different sizes. The cook times provided in the recipe are for large eggs (55g/2oz each in the shell), sold in cartons labelled as such. For extra-large eggs (60g/2.2oz) add 30 seconds, for jumbo eggs (65g/2.5oz) add 1 minute.

3. Egg cracking – Lower heat as needed to prevent eggs from cracking but goal is to keep it at a gentle boil / rapid simmer. If the water is still, there is not enough heat and your eggs are not cooking fast enough! Still got cracking issues? Thin shells is a problem (are you using free range?) and sometimes eggs already have a hairline fracture (can be invisible).

4. Ice water – there’s no need to waste precious ice for the water though if you have an abundance of ice, feel free to go ahead as it will speed up the cooling time. Just be sure to use enough tap water to cool the eggs.

Nutrition per egg.

Nutrition

Calories: 63cal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg

Life of Dozer

Size context: large eggs and jumbo paws.

The post How to boil eggs appeared first on RecipeTin Eats.