Bewitched, Bothered, & Bewildered
Anyone who comes here regularly knows what is coming next.
So I have eggs in my fridge. My brother has threatened to come over some time this next week and snag them. We shall see. In a nutshell: the smaller container, which now contains 3 eggs, was full, containing six eggs when we got home. That was a half hour ago.
But the real purpose to this blog entry is to share the formula of this batch. The standard formula for devilled eggs is about 3 tablespoons of mayo for every 6 whole eggs, with a tablespoon of sugar, mustard, and a teaspoon of vinegar to the same number of eggs, and salt and pepper to taste. For this batch, I used no sugar at all, about a tablespoon and a half of dijon mustard per half dozen eggs (so about 3 tablespoons of mustard), then sea salt and black pepper. And rather than starting with a predetermined mass of mayo, started with enough to start mixing, then added mayo until the texture was perfect. (I am convinced this is the correct method.) Right before that step I added the dill relish, and, for a last, tart finishing note, malt vinegar.
The result is an object of unrefined beauty, tart and salty and eggy and slightly custardy in the filling, just wonderful. I have decided to christen them . . . Any guesses? Bewitched, Bothered, & Bewildered. I was going to tyack "Eggs" onto the end of the sobrioquet, but that would have just been unweildy. Of course, assuming that I get asked to bring eggs again, and assuming the platter gets there (and no, I have not ruled out some sort of gastronomic Freudian slip as the cause of this oversight), I am anticipating the following exchange:
'imself: "Bewitched, Bothered, & Bewildered!"
Party-Goer: "Which ones are bewitched, which are bothered, and which are bewildered?"
'imself: "Yes!"
It's at moments like this when I suspect my wife bought a digital camera as much to take pictures as to provide a method by which she can be conveniently absent during such exchanges.
Labels: Acrimony, Gastronomy, Ptolemy