Traditional Deviled Duck Eggs

(July 23, 2021) Finalization does not necessarily mean conclusion.

For example, how does a chef perceive a particular dish at the moment of completion? Does one wonder if their flavor profiles are developed to the point of perfection? As guests partake of one’s efforts, will the dish be memorable?

Time is of the essence and most of us do not have the time to explore cookery and all of its fascinating possibilities. But a successful cook must surpass the boundaries of conventionalism if distinction is to be achieved.

Something as simple as deviled eggs can be elevated to new heights if one understands the individual components and their effect on the overall structure of the dish.

That being said, let us deconstruct deviled eggs so we can come up with a superlative twist on an American classic.

Believe it or not, but fresh farm eggs are good for frying but not for boiling. The inner membrane of the egg sticks to the white, making them difficult to boil accurately.

However, this adherence breaks down after a few days and then the recently hatched eggs are acceptable for cooking in hot water.

Choosing the right size pot to cook your eggs is probably the most overlooked step in boiling eggs. The eggs must not be stacked but be placed in one layer. Placing the eggs on top of each other can result in uneven cooking.

Add enough cold water to cover the eggs by 1-inch. Too much water will take too long for the water to come to a boil, which will result in overcooked eggs.

Overcooked yolks turn a grayish color and emit a slight sulfurous odor, making them unappealing and unpleasant to smell.

When peeling eggs, gently crack them and roll on a hard surface to break the membrane between the egg and shell. By doing so, the egg should peel easily. If the shell sticks to the egg, it means the eggs are overcooked.

Mustard is a key ingredient in deviled eggs: dry mustard, yellow mustard and Dijon are the accepted choices.

Dijon has a light, sophisticated flavor that blends beautifully with the yolk filling and is highly recommended.

Piping the yolk filling is more attractive than spooning the filling onto the whites. It is also a fun activity for the kids. Piping kits are inexpensive and a must in one’s kitchen.

Homemade deviled eggs are one of the most popular dishes during the summer months. Consider serving deviled duck eggs instead of deviled chicken eggs.

Duck eggs are larger than chicken eggs, the yolk is much richer, and the whites of the egg are higher in protein content. As a result, many bakers prefer duck eggs over chicken eggs.

The whites of duck eggs can get rubbery if overcooked. This is why one should bring the water to a boil, and remove the pan from the heat.

Once the eggs are cooked, one should make the egg yolk filling. It is easier to break down the lumps while the egg yolk mixture is warm or room temperature.

Piping the egg yolk mixture is more pleasing to the eye. This is another reason to make sure the egg yolk mixture is smooth. Otherwise, the tip may get clogged.

If you want to present a more sophisticated deviled duck egg dish, smoked salmon deviled duck eggs are a delicious option. Smoked salmon deviled duck eggs are a great way to incorporate an expensive ingredient into your menu but at a much lower cost.

Following are a traditional deviled duck egg recipe and a smoked salmon deviled duck egg recipe. A modern twist on a classic dish is always a refreshing choice. Enjoy!

Traditional Deviled Duck Eggs

Ingredients

6 duck eggs

¼ cup mayonnaise

1/8 teaspoon Dijon mustard

½ teaspoon rice vinegar

pinch of kosher salt

1. In a saucepan, place eggs in a single layer, add enough water to cover the eggs by 1 inch. Bring water to a boil, remove pan from heat, and let stand covered for 15 minutes. Immediately cool eggs in cold water for about 10 minutes to prevent further cooking.

2. Tap egg to crack the shell. Roll egg on a hard surface; this will break down the shell for easier peeling.

3. Cut eggs lengthwise in half. Using a tiny spoon, scoop out the cooked yolk and place in a medium bowl. Add the remaining ingredients.

Using a hand-held mixer, blend all of the ingredients. Make sure all the lumps are broken down. Refrigerate yolk mixture for 30 minutes.

4. Spoon yolk mixture into a piping bag with favorite tip. Pipe the yolk mixture into the egg white halves. Garnish with Old By, sweet paprika, capers, salmon caviar, or fresh dill.

5. Refrigerate at least 30 minutes before serving.

Smoked Salmon

Deviled

Ingredients

6 duck eggs

¼ teaspoon plus 1 teaspoon mayonnaise

1/8 teaspoon Dijon mustard

¾ teaspoon rice vinegar

pinch of kosher salt

4 ounces Nova smoked salmon, cut into small pieces

1. In a saucepan, place eggs in a single layer, add enough water to cover the eggs by 1 inch. Bring water to a boil, remove pan from heat, and let stand covered for 15 minutes. Immediately cool eggs in cold water for about 10 minutes to prevent further cooking.

2. Tap egg to crack the shell. Roll egg on a hard surface.

3. Cut eggs lengthwise in half. Using a tiny spoon, scoop out the cooked yolk and place in a medium bowl. Add the remaining ingredients.

Using a hand-held immersion blender, blend all of the ingredients. Make sure all the lumps and salmon are broken down. Refrigerate for 30 minutes.

4. Spoon smoked salmon egg mixture into a piping bag with favorite tip. Pipe the yolk mixture into the egg white halves. Garnish with capers, salmon caviar, or fresh dill.

5. Refrigerate for at least 30 minutes before serving.

* Harris Teeter sells smoked salmon bites, duck eggs and salmon caviar. The quality of the smoked salmon bites is far superior to the typical packages of smoked salmon found in supermarkets.

Secret Ingredient – Choices. “Life is a matter of choices, and every choice you make makes you.”

– John C. Maxwell

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