From Publishers Weekly
Moose is serious about eggs. She knows how to keep the yolks centered (store eggs on their sides) and how to prevent Green Yolk Phenomenon (dont turn up the heat). She knows the best way to peel an egg, based on egg anatomy, and the best plate to use for serving eggs. But the author, a food writer for the Raleigh News and Observer, is also aware that most people make deviled eggs to "use up their kids dyed Easter eggs" and usually just sprinkle some paprika on them. She wants to show readers theres "life beyond paprika." In this cute tome, she explains how to spruce up deviled eggs, drawing on family recipes (such as Cousin Judys Deviled Eggs, which call for Worcestershire Sauce and Old Bay seasoning), seasonal influences (like Springtime Herb Delights) and regional fare (e.g., Bella Tuscany deviled eggs, which include rosemary, capers and sun-dried tomatoes). The recipes are short and easy to follow, and most call for basic ingredients that many cooks will already have in their cupboards.
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Deviled eggs used to be a part of every buffet, and now, thanks to interest in low-carbohydrate cooking, they're reappearing, to much delight. Debbie Moose takes a quick overview of Deviled Eggs
and shows how easy it can be to vary and to dress up what is basically a simple dish. She concocts Jamaican deviled eggs, combining jerk chicken spices with the yolks. Corn, chili powder, and cheese make Tex-Mex eggs. Wasabi makes a sort of Japanese deviled egg. Different species of incendiary peppers produce spicy eggs sure to promote consumption of preprandial cocktails. From a technical standpoint, Moose offers simple advice on those two critical aspects of boiled eggs: keeping yolks centered and avoiding that ugly green line between white and yolk. Mark KnoblauchCopyright © American Library Association. All rights reserved