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Spice up your Easter: 是拉差 Deviled Eggs

 
这些sriracha芥末蛋使我想起了我在纽约州北部的一家法裔美国人餐馆工作时的情景。我曾经是一名前卫厨师，有时会帮忙。这是个很棒的经历;一个告诉我我真的没有’不想涉足餐饮业，但不知何故想以其他方式使烹饪艺术成为我生活的一部分。在餐厅工作时，对我来说最激动人心的时刻是电镀/食物造型以及我们测试新食谱时的星期二和星期三。我特别记得我的厨师长制作了一个令人惊叹的烟熏辣椒粉鸡蛋，上面装饰着橄榄和细香葱。在秋季的几个月里，他担任开胃菜。与其他菜单项相比，我认为它是如此过时，但在那段时间内它是开胃菜菜单中订购次数最多的项。可以证明，您可以在经典作品上融入现代元素，人们注定要像这些sriracha芥末蛋一样尝试一下。他们’就像美味的鸡蛋一样，味道鲜美，辣美。是什么使它们与众不同，是来自主要成分sriracha的浓郁而独特的辛辣风味。 

 
是拉差, also known as rooster sauce, 是一种泰国调味品，似乎已经在美国这里发展了这种崇拜。人们（包括我在内）就把它放在一切上！它具有强烈的浓郁味道，最后留下了很好的辛辣味。它’由红辣椒，大蒜，盐，糖和醋制成，稠度比传统的美国辣酱浓。在美国，这种标志性的塑料瓶最能得到认可，该塑料瓶的前部轮廓是公鸡，而鲜绿色的喷嘴。几年前，我第一次在一家泰国餐厅吃过这种调味酱，并立即成为了粉丝。我喜欢在炒饭上，尤其是在 Vietnamese Pho.  It tastes so good on everything, that there is even a cookbook- The 是拉差 Cookbook. 
 
您可以在任何泰国或越南餐厅找到这种酱料，通常已经和其他一些调味品一起在桌上等待着您。它还在亚洲市场和杂货店出售。我也经常在大型杂货店的种族过道中看到它。 
 
 
 
I’我在我家做了几次sriracha芥末蛋’关于经典的现代诠释一直是热门话题。他们’容易制作。最难的部分将是煮鸡蛋，而不是认真做。煮熟的煮熟的鸡蛋会留下极硬的蛋清和橡胶状的蛋黄。煮熟的蛋黄将很难平滑，并使您的蛋黄填充块状。这是我根据自己的不幸经历和一些研究得出的建议。 
  1. Use old eggs that are at least 4-5 days old. Fresh eggs are extremely hard to peel and will rip and tear while removing the shell. 
  2. Bring eggs to room temperature before boiling, otherwise you risk them cracking. 
  3. A continuous rapid boil is not needed to completely hard-boil an egg- this method can overcook the egg and result in green rubbery yolks
  4. Do not stack eggs on top of each other, the pot must be wide enough to fit all of them.

How to hard-boil:

  1. Place eggs in pot first, fill with water, about 2 inches above eggs.
  2. 快速煮沸。一旦水迅速沸腾，将锅从火上移开并盖紧盖子。让鸡蛋在水中静置17-18分钟。在此期间请勿打开盖子。 
  3. Drain hot water and immediately run cold water on eggs. 
  4. Hit egg slightly against a hard surface, peel and rinse.


While still warm, slice eggs in half, scoop out the yolks and place in a mixing bowl. Mash them up then add 1 tbsp sriracha, 1/4 tsp cayenne pepper, 1/4 tsp black pepper, and 1/4 tsp salt.


很好地混合。加入4汤匙蛋黄酱和1汤匙第戎芥末酱。捣成糊状，直到剩下很少的团块为止。混合物应开始看起来光滑。 


That’s good enough. 


Give the egg whites a gentle rinse, one at a time. Pat dry and place in a platter.

 


用蛋黄混合物填充一个糕点袋，将其放入每个蛋孔中。如果没有糕点袋，则可以使用冰箱的拉链锁袋，将边缘剪断并用作管道袋。 

 


Drop a dot of sriracha on each egg.  If making these ahead of time, wait until ready to serve to garnish with the sriracha. 

 

 

打印
Spice up your Easter: 是拉差 Deviled Eggs

Serving Size: 18

Spice up your Easter: 是拉差 Deviled Eggs

配料

  • 9个鸡蛋
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1 tbsp sriracha sauce
  • 4 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • chives or scallions for garnish (optional)

Instructions

  1. Place eggs in pot first, fill with water, about 2 inches above eggs.
  2. 快速煮沸。一旦水迅速沸腾，将锅从火上移开并盖紧盖子。让鸡蛋在水中静置17-18分钟。在此期间请勿打开盖子。
  3. Drain hot water and immediately run cold water on eggs. Hit egg slightly against a hard surface, peel and rinse.
  4. Slice each egg in half, scoop out the yolk and transfer to a mixing bowl.
  5. Add spices and sriracha sauce to egg yolk mixture, combine thoroughly.
  6. Add mayonnaise and Dijon mustard, mash until mixture is smooth and has very little lumps.
  7. Adjust spices to suit your taste.
  8. Fill egg yolk mixture into a pastry bag and pipe into egg holes. Drop a dot of sriracha sauce on each egg. Garnish with chives or scallions.
//www.playbeta.cn/spice-up-your-easter-sriracha-deviled-eggs/
 
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  1. Nashava Bristol 说

    your blog is amazing! and everything always looks so appetizing and appealing to the eyes. Guyanese food is close to my heart so i'll be following closely.

  2. Alica 说

    嗨Nashava！

    Thanks for your kind words - I'm glad you like the blog! Hope you enjoy the recipes, thanks for stopping by!