This is a variation on Deviled Eggs from my friend, Jan.
6 hard-cooked eggs
5 Tbsp. mayo
1 1/2 tsp vodka
1 1/2 T juice from a jar of green olives
1/4 tsp. cayenne pepper
1 1/2 tsp. finely chopped fresh Italian parsley
salt and black pepper (lots of pepper is good),
slices of green olive for garnish.
Mash the yolks in a bowl with all the ingredients, except s&p. Taste, then season. Fill the whites, top with olive slice.
Sounds like it should be easy, but if you want something in particular, there are things to know.
Put the egg(s) in the pot before you put the water in, otherwise some may crack. Cover with water. If an egg floats, it is bad. Take it out and throw it out.
Put pot on the stove on High. When the water starts to boil, start timing. The length of time you actually boil the egg determines your outcome.
3 minutes = cooked, slightly loose white + liquid yolk
4 = firm white, yolk liquid in the center with firm outside edge
5 = firm white, yolk half solid with a liquid center
6 = firm white, yolk cooked through
>6 = white starts to get rubbery and the yolk begins to green on the outside.
When the pot has boiled for the desired length of time, take it off the stove, pour the water out and replace it with cold water. Add a couple of ice cubes to cool it faster.
If the eggs are very fresh, they need to be cool through to peel cleanly. If they have come from a conventional grocery store rather than your own chickens, a farmers’ market or a co-op, they will peel easily no matter what the temperature. The fresher the egg, the less easily it releases from the shell. Very fresh eggs that are intended for devilling do well to sit in the refrigerator over night.
Again, I cheated on the crust. I used one I bought at my co-op because I still haven’t broken down and learned to make a good one.
1 cup picked crab meat picked up on the way back from the Outer Banks.
@ 2 cups grated Jarlsberg cheese
3 free range eggs beaten into 1.5 cups milk and poured over the crab and cheese.
Light dusting of ground cayenne.
I’m starting to smell it so it’s nearly done.
What I have found is that you put however much stuff you like in the crust, around 2-3 cups of tastiness in small bits. Cover with a cup or 2 of cheese and then put as much eggs and milk mixture as it takes to cover most of the good stuff, 1 egg to every half cup of milk. 3:1.5 for a regular pie crust, 4:2 for deep dish usually does the trick.
Bake it until the crust smells delicious and the top doesn’t look liquid when you shake it. Let it sit a bit to cool and finish setting the eggs after you take it out of the oven.
Also, if you are cooking with crab and all you can get is pasteurized, give it a good rinse, first. This makes a big difference.