Who put the Devil in Deviled Eggs by Ann Treistman

Author:Ann Treistman
Language: nld
Format: mobi
Publisher: New York
Published: 2011-08-14T16:00:00+00:00

THE DEVIL'S IN

THE DETAILS

The acid in the lime juice reacts with the milk to thicken the mixture. Much like the citric acid in a seafood seviche, the juice actually warms up and cooks the substance. Many early recipes didn't require any cooking of the pie. But with concerns about consuming raw eggs at a premium, most of the pies served today spend a bit of time in the oven.

In 2006, the key lime became the official pie of Florida, deftly defeating its rival, pecan pie, for the lofty position. It continues to be enjoyed nationwide, although oftentimes regular old limes have to be used. The topping is traditionally a meringue, but whipped cream can also be used. If you want to really raise the bar, try it with vanilla ice cream.

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