Hookabelly
Well-Known Member
Do they give you the eggfarts?I'd eat deviled eggs. I love deviled eggs. Where's @Metasynth that bitch owes me a steak
What did you accomplish today?
- Thread starter 420God
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Yeah I'm human, but good deviled eggs are so worth it
Singlemalt
Well-Known Member
My ex makes DE to die for:stone ground mustard, mayo and mild curry powder. Too awesome!
Wasabi, that's all I gotta say........
Hookabelly
Well-Known Member
OH!!! Can you give me the recipe??
tangerinegreen555
Well-Known Member
decorated with hot paprika I hope...my Hungarian Gypsy half demands it!
Hookabelly
Well-Known Member
You're Romani?
Singlemalt
Well-Known Member
That's pretty much it; proportions to taste. She got it from her mom thru her granny. She just whips it out without measuring. She'll ask me or the kids if it tastes right and its always right on bead.
Yeah and hot paprika sprinkle, although myself and one of the kids will do cayenne too
tangerinegreen555
Well-Known Member
my dad once told me his grandfather was a horse thief...
the subsequent generations have gone straight though.
You know I read DE as diatomaceous earth LOL (@neosapien and his snitching princess will get a good laugh over that, ha ha). PS Neo you owe me pics of her like yesterday!!
Hookabelly
Well-Known Member
i study gypsy romani dance style too. It's absolutely gorgeous!
Ok I'll try it. But IMO D. eggs are a skill: you ca either make 'em or ya can't. I lean towards can't. They never turn out right.
tangerinegreen555
Well-Known Member
My dad was big on his heritage...used to take us to NYC Hungarian dinner nightclubs to watch gypsy bands with violins and cymbaloms. It was great music, melodic rhythm...but as a little kid I always wanted a hamburger and those places didn't even know what they were. Lol.
Singlemalt
Well-Known Member
check out some recipes on the web to get an idea of the amounts per egg. Its really just a combo of the texture(more or less mayo/wet mustard) and taste that you prefer. She tastes as she whips the yolks and stuff together, adjusts on the fly
tangerinegreen555
Well-Known Member
My mom always squeezed those yolks through a potato ricer...that's a pro tip from one of the greatest cooks ever...excuse my bias.
Ricers are pretty frou frou chi chi LOL forks is where it lives ha ha
neosapien
Well-Known Member
I thought the same thing too even just looking at your quote. "Wow does she pulverize it herself too!?" Lol.
