VEGETARIAN EPICURE by Anna Thomas

Author:Anna Thomas [Thomas, Anna]
Language: eng
Format: epub, mobi
ISBN: 978-0-8041-5100-9
Publisher: Knopf Doubleday Publishing Group
Published: 2013-11-11T16:00:00+00:00

parsleyed eggs on the half-shell

6 eggs

1 bunch fresh parsley

7 Tbs. butter

salt and pepper

I have known this elegant and simple dish ever since early childhood and, as a consequence, when I first was exposed to American-style deviled eggs, I found them painfully plebeian by comparison.

For 6 eggs you will need a good-sized bunch of fresh parsley, a little less than 1 stick of butter, and salt and pepper to your taste.

Cook the eggs in water until they are hard, at least 10 to 15 minutes, but do it ever so slowly and gently—the better to protect their shells. When they are cool enough to handle, take a very sharp knife, preferably one with a serrated edge and, cupping an egg carefully in one hand, chip around it lengthwise, and then slice through the egg. Remove any little loose pieces of shell, scoop out the egg—white and yolk both—and dump it in a bowl.

Proceed in this fashion until all the eggs are in the bowl, and you have 12 perfect half-shells before you (maybe 10 or 11, because it is hard). Now the real work is finished and the fun begins.

Wash and chop the parsley. Chop up the eggs with a pastry cutter and mash them with about 3 or 4 tablespoons of softened butter, the chopped parsley, and salt and pepper according to your discretion. Mix this all up well into a manageable paste and stuff the eggshells with it, smoothing down the tops so they are nearly flat. This much can be done ahead if you wish. When you want to serve them, melt some butter in a large pan and turn the eggs upside-down in it. Leave them over a low flame for about 10 minutes, or until they are light brown and crisp on top and heated through. Then turn them back over on a platter and serve. If your guests seem at a loss for proper eating etiquette, guide them thusly: pick one up with your fingers and gently lift a portion of the stuffing out of the shell with your fork.

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