Starter
Escoffier-Style Deviled Eggs
20 minServes 4Nutri-Score B€
B
20 min
20 minEscoffier-Style Deviled Eggs
what you need
Ingredients
eggs (boiled until the white is just set and the yolk creamy)Other6 pieces
butter (browned)Dairy40 g
red wine vinegarPantry20 ml
mustardPantry10 g
black pepper (freshly ground)Spices1 g
saltSpices3 g
green salad (to serve)Produce100 g
per serving
Nutrition
146kcal
- Carbs
- 2 g
- Proteins
- 10 g
- Fat
- 11 g
what you’ll use
Tools
Frying pan
Saucepan
Slotted spoon
step by step
Method
- Step 1
Boil the eggs
- Boil the eggs until the white has just set and the yolk is creamy.
- Cool, peel and halve them.
- Step 2
Fry the eggs yolk-side down
- Flip the egg halves with the yolk side down in the pan.
- Lightly fry them.
- Step 3
Baste with brown butter
- Add the butter and let it brown.
- Baste the eggs with the brown butter to season them.
- Step 4
Deglaze and season
- Deglaze with the red wine vinegar.
- Add a turn of the pepper mill and the mustard.
- Step 5
Plate and serve
- Season the eggs right before plating.
- Serve with a green salad.