HAPPY WORLD EGG MONTH - SUPPORTING THE EGG FARMERS OF ONTARIO
It is that time of the year again as we celebrate World Egg Month and the Egg Farmers of Ontario and we go a bit egg-static about EGGS! ! am extremely honoured to have been asked again to participate in this recipe challenge!
This year’s theme is the Deviled Egg, honestly one of my fave ways to enjoy these wonderful bites of yummy goodness. I think that it’s important to know how lucky we are to have such fine farmers working to provide us with some of the best. Did you know that there are approximately 400 egg farming families in Ontario that provide the fruits of their labour from their farms to our tables? As a Chef, eggs are such a critical ingredient for all aspects of cookery. There are so many different uses and a multitude of ways to cook them up...sunny side up, scrambled, poached etc. it doesn’t matter the result is always fresh, delish and a great source of protein.
Now to make this a bit interesting for those who follow me and to bring out the awareness of the importance of what our Egg Farmers do to provide us all with their lovely produce. I am having a contest. Please visit www.eggfarmersofontario.ca and get informed with an “Egg-ducation” by watching one of their videos and leave a comment on this post with one fact that you learned for a chance to win a $50 gift card to the Egg-citing and ever so delish Chez Cora! I will randomly pick a winner and will announce the winner at the end of this month November 2012.
From all of the proud Egg Farmers in Ontario, wishing you a Happy World Egg Month! They thank you for your support and keep eating fresh and delicious eggs!
For my spin on the traditional deviled egg, I gathered my inspiration from one of my fave type of meals, a lovely Sunday Brunch. I thought to myself how to incorporate my love of all things brunch into one simple dish? This is what I’ve come up with...
Tiger Prawns, Parma-Deviled Eggs
with a Warm Truffled Potato Salad & Bacon Crisp.
I have always loved potato salad and have in my own recipe incorporated eggs as many do. Bacon has also made its home nicely with many of my potato salad recipes in the form of bacon bits…so it made sense to use these as my flavour base for this dish. The spin on the deviled egg is the incorporation of freshly grated parma in the whipped egg yolks, dijion mustard, paprika, mayonnaise and seasoning blended until it is pillow light and fluffy and then piped back into the whites.
The presentation is a bit much but I thought that I would have a bit of fun with it…but you could just as simply plate it homestyle…I guarantee that it will taste just as good.
THE BREAKDOWN - STEP-BY-STEP
|1. Prep your vegetable components for your warm potato salad. Keep in mind uniform cooking time. Season.|
|2. Blanch off your potatoes in salted water until fork tender.|
|3. Combine your veggies and your potato into a medium sized mixing bowl.|
|4. Add mayonaise and combine. Remember to taste as you cook and season accordingly.|
|5. I used these as my flavouring inspirations for the deviled eggs.|
|6. Beautiful eggs ready to be filled with tasty goodness.|
|7. Whipped egg yolk mixture ready to be loaded into a piping bag with the tip of your choice.|
|8. I made bacon rings ahead of time, it's not necessary but it is pretty cool wouldn't you agree?|
|9. The finished product, I added avocado to add more richness and colour. So good!|
I hope that this inspires you to give Deviled Eggs a try. Simple and delish! If you want to learn how to make "BACON RINGS" leave me a comment!