Stuffed eggs
Stuffed eggs are a cold starter made from hard-boiled, halved and garnished eggs, which are served individually or in combination with other dishes. They are also suitable as a garnish on cold buffets . Formerly traditionally served on a mayonnaise sauce or tartar sauce, now filled eggs are served on vegetable bases (tomato, cucumber, artichoke), on tartlets or on vegetable salads. The so-called Russian eggs (œufs russe) are known: hard-boiled eggs that are served on a Russian or French vegetable salad.
In English and American parlance, the term deviled eggs is used for all types of preparation of filled eggs, regardless of their sharpness ( deviled from English devil for devil , generally stands for sharp preparations in kitchen language ). The English term dressed eggs is used in some regions of the United States .
The idea of the stuffed eggs had spread in the Middle Ages from Spanish cuisine with traveling chefs to Italy, France, Belgium, England and their colonies. Their appearance in a country's kitchen reflected the abundance of domesticated poultry and eggs, as well as an evolved cuisine.
story
In the days of the Roman gourmet Marcus Gavius Apicius , boiled, peeled eggs were quartered and served with a spicy dressing for the first course. Stuffed eggs then appear for the first time in an Andalusian cookbook by an anonymous author in the 13th century. The egg yolks are whipped with coriander leaves, onion juice, pepper, coriander, murri seasoning, oil and salt. After filling, the egg whites are held together with a small skewer and sprinkled with pepper.
From here the preparation of filled eggs came into Italian cuisine, possibly through the Spanish Borgia and their ubiquitous influence on the states that would later form Italy. Other cookbooks of the 14th and 15th centuries, such as the Venetian Libro di Cucina / Libro per Cuoco , offered recipes with very similar fillings.
The stuffed eggs probably got to France when Catherine de Medicis was married to the future King Henri II in 1533 . In addition to other arts, culinary art was under Italian influence during Catherine's 56-year reign. The role of eggs during meat, fish and Lent is reflected in François-Pierre de La Varenne 's 1651 work, Le Cuisinier François (The French Chef) , where hard-boiled eggs, cut in half either crosswise or lengthwise, butter the yolks and herbs mixed and served with the egg whites after sautéing them in butter.
Early German recipes for stuffed eggs can be found in Marx Rumpolt's cookbook from 1583, where the yolk from raw eggs was left out, mixed with various ingredients, and then the egg was boiled and peeled. A recipe for “Filled Eyer with Spennad” (filled eggs with spinach) is recorded in a handwritten cookbook from around 1780.
The stuffed eggs found their way into American cookbooks around 1857 with Eliza Leslie's recipe for "Columbus eggs". American recipes of the late 19th and early 20th centuries often copy French recipes like Eggs à l'Aurore . The term deviled eggs was applied to any spicy egg preparation at the end of the 19th century, whether filled or not; today we only mean the filled eggs.
variants
The Australians have a unique basis for stuffed eggs: the emu egg, the size of a grapefruit. The weighty, greenish-black eggs take 70 minutes to cook, and their strong shell requires a crab hammer or a heavy kitchen knife to crack. The huge boiled egg white is then portioned into small pieces and dressed with a classic egg cream made from the egg yolk .
Thailand's filled egg variant is called Kai Kwam : the egg white cups are filled with a filling of seafood and minced pork with coconut milk, soy sauce and coriander leaves and then fried in batter.
Stuffed eggs can be coated with jelly for a better look , which also protects them from oxidation. For whole filled eggs, two halves are first filled and then put back together to form a whole egg so that a thick cream edge remains visible.
preparation
The boiled eggs are chilled and peeled, the supporting surfaces trimmed (so that the eggs can lie flat), then divided crosswise or lengthways. Most of the time, the filling is made using egg yolks , which are removed from the egg halves and made into an egg cream with butter or mayonnaise . It is seasoned with salt, pepper and condiments depending on the taste (e.g. truffle oil, Worcestershire sauce, mustard, sour cream and oil). In addition, other flavor-determining raw materials such as puree from ham, fish, all kinds of leftovers or finely chopped herbs can be added as an insert. Egg yolk cream can be transformed into tomato cream, lemon cream, beetroot cream, etc. by adding other ingredients. For a better look, the egg white halves are first rinsed off the egg yolk remnants and placed on a grid to drain. Then, with one being pastry bag filling aufdressiert the egg halves. Depending on the recipe, sprigs of herbs, caviar, matjes fillets, chopped aspic, capers, anchovy rings, vegetables, etc. are suitable as a garnish. a. m.
Individual evidence
- ^ A b c F. Jürgen Herrmann, Thea and Dieter Nothnagel: Textbook for cooks . Hamburg, ISBN 978-3-582-40055-0 , pp. 275 .
- ^ Philip Pauli: Classical cooking the modern way: methods and techniques . 3rd ed. John Wiley, New York 1999, ISBN 0-471-29187-0 , pp. 286-287 .
- ↑ a b c d Franz Maier-Bruck : The great Sacher cookbook . Wiener, 1975, p. 135-136 .
- ↑ a b c d e f g Richard Hosking: Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006 . Oxford Symposium, 2007, ISBN 978-1-903018-54-5 , pp. 126–130 ( google.de [accessed December 21, 2020]).
- ^ Marx Rumpolt: A new cookbook . Published by M. Marx Rumpolts, Churf. Meintz. Mundtkochs, vnd Sigmundt Feyerabendts, 1581, p. 56 ( google.de [accessed December 19, 2020]).
- ↑ German Text Archive - Lindnerin, Theresa: Cookbook for use of Wohlgebohrenen woman. At 1780. Retrieved December 19, 2020 .