I love eggs! As a child my dad used to make me eggs in a myriad of ways; poached, hard boiled, soft boiled, sunny side up, over easy, scrambled, omelet etc. One time he tried to send me to school with a fried egg sandwich. When I got older and wanted a quick meal I would pop a waffle in the toaster, cook a sunny side up egg, put the egg on the waffle with a little maple syrup, and call it a meal.
Sadly, these past few years when I eat eggs I sometimes get sick. What I mean by sick is that I get a stomach ache that puts me in bed for a good four hours. I haven’t been able to identify the exact cause, but I know I am not allergic to eggs. I’ve asked myself if it’s organic versus non-organic, the feed the chicken eats, the age of the egg, how far it’s travels and so on. None of the questions were yielding answers and I was sick of spending hours in bed. I had resigned myself to an egg free life.
My husband being a scientist looks at things in a different way than I do. D noticed that I didn’t always get sick when I ate eggs. It seemed that I could eat a fritatta and a deviled egg without incident, but anything cooked for under ten minutes made me sick. With that in mind D suggested that perhaps it was the protein in the egg making me sick. If the egg cooked for an extended period of time I could eat it, because at that point the protein had been denatured. According to D, “Some raw proteins have a stable 3-dimensional structure that can cause an immune-like reaction. When you cook it, the heat irreversibly destroys that 3D structure or breaks up the protein entirely so that there’s nothing left to cause the reaction.” Oh happy days ahead, I had a clear understanding of how to cook eggs so I could eat them.
With D’s findings I set out to make deviled eggs in as many ways as possible. The recipe below is one of my favorite ways to prepare deviled eggs. Obviously the bacon, the brand of the pickled jalapenos, and the sharpness of the cheddar make a difference. Choose your favorites and this recipe is sure to be a hit.
The Incredible Edible Deviled Egg
3 Lg. eggs
1 Tbsp. Mayonnaise
2 Tbsp. Pickled Jalapenos- diced
2 Tbsp. Bacon-diced
1 Tbsp. Finely shredded cheddar
1 Tbsp. Vinegar
Salt & pepper to season
Place eggs in a pot and cover with cold water and vinegar. Bring water to a boil and allow eggs to boil for 10 minutes. Remove pot from heat and allow to cool in water for additional 10 minutes. Cool eggs by running cold water in to the pot. While water is boiling, cook bacon until crisp and dice.
Once eggs are peeled slice in half lengthwise. Scoop yolks on to plate and mash with fork. Add mayonnaise, season with salt & pepper, and mix until smooth. Once yolks are smooth mix in jalapenos and bacon. Scoop yolk mixture in to whites and sprinkle eggs with cheddar. Place oven rack on top wrung. Arrange eggs on baking sheet and place under broiler for 30 seconds or until cheese melts.
Serve warm or at room temperature