Voorgerecht
Escoffier-Style Deviled Eggs
20 minVoor 4Nutri-Score B€
B
20 min
20 minEscoffier-Style Deviled Eggs
wat je nodig hebt
Ingrediënten
eggs (boiled until the white is just set and the yolk creamy)Overig6 stukken
butter (browned)Zuivel40 g
red wine vinegarVoorraadkast20 ml
mustardVoorraadkast10 g
black pepper (freshly ground)Kruiden en specerijen1 g
saltKruiden en specerijen3 g
green salad (to serve)Groente en fruit100 g
per portie
Voedingswaarden
146kcal
- Koolhydraten
- 2 g
- Eiwitten
- 10 g
- Vetten
- 11 g
wat je gebruikt
Keukengerei
Koekenpan
Steelpan
Schuimspaan
stap voor stap
Bereiding
- Stap 1
Boil the eggs
- Boil the eggs until the white has just set and the yolk is creamy.
- Cool, peel and halve them.
- Stap 2
Fry the eggs yolk-side down
- Flip the egg halves with the yolk side down in the pan.
- Lightly fry them.
- Stap 3
Baste with brown butter
- Add the butter and let it brown.
- Baste the eggs with the brown butter to season them.
- Stap 4
Deglaze and season
- Deglaze with the red wine vinegar.
- Add a turn of the pepper mill and the mustard.
- Stap 5
Plate and serve
- Season the eggs right before plating.
- Serve with a green salad.