Beet pickled deviled eggs with goat cheese
Binging with Babish · ♥ 19K likes · 582.3K views · 12 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 jars pickled beets
- 2 cup pickling liquid
- ¼ cup apple cider vinegar
- ¼ cup plain white sugar
- 2 tbsp pickling spices
Combine the beet pickling liquid with apple cider vinegar, sugar, pickling spices and kosher salt in a small saucepan.
Dilute and cool with a cup of ice water, then pour over the hard boiled eggs in a zip top bag.
- 1 cup ice water
- hard boiled eggs
Pickle in the fridge from three days up to two weeks; over a week and a half gives deep penetration of the dye.
Cut the eggs open, dig out the yolks and cut a very small slice off the bottom of each cup so it stands up.
- 10 whole egg yolks
- 4 oz goat cheese
- 1 whole lemon
- 1 tsp champagne vinegar
- 1 tsp Dijon mustard
- kosher salt
- freshly ground black pepper
Process the ten yolks with goat cheese, lemon zest, champagne vinegar, Dijon, salt and pepper until smooth.
- olive oil
- heavy cream
- dried dill
Add a drizzle of olive oil, thin with a little heavy cream and add dried dill.
- tarragon
Pipe a generous swirl into each hollowed egg with a star tip and garnish with a tarragon leaf.
Crisp brown-butter waffles