The Genius Deviled Egg Topping Alex Guarnaschelli Adds For A Salty Crunch

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Chef Alex Guarnaschelli revealed to Food & Wine that she dips the whites of her hard boiled eggs into crushed up potato chips. “Think about when you put an egg in your mouth. The first thing that hits your tongue is the white, not the yolk, right? The yolk is on the roof of your mouth. So if there’s crunchy chips on the underside, that’s almost more dramatic than a tasty topping that’s actually on top,” said Guarnaschelli.

This technique is the celebrity chef’s attempt to bring the egg white into the spotlight, since the creamy filling is often the center of attention. In order to switch it up, Guarnaschelli also dusts her egg whites with spices and salt before adding in the creamy filling, which adds dimension and hits of new flavors.

Lastly, the “Supermarket Stakeout” star explains that the foundation to a perfect deviled egg is cooking it just right. First, add large-sized eggs to a pot with cold water, and bring the water to a boil. Once boiling, turn the heat off, cover the pot, and let them sit in the residual heat for 10 minutes before draining. From there, simply rinse and peel the eggs. Voila! No signs of under or over cooking.



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