The first step to adding butter to your deviled eggs is to make sure you're actually using butter. Because the whole point of the addition is to maximize the structural integrity of the egg mixture, margarine or other plant-based butter alternatives don't substitute well for the real thing. According to Eat This, Not That, the water content in margarine is a lot higher than that of butter, and that means the consistency is literally watered down. Vegan butter isn't much different. As My Recipes explains, vegan butter is simply a type of margarine made only with plant-based ingredients, but both are still majority oil and water.
Provided that you're using actual butter, Taste of Home recommends a ratio of two tablespoons per batch of deviled eggs. Softened butter is best because it blends better with the rest of the ingredients without the risk of any curdling. Per Taste of Home's instructions, simply combine the egg yolks, mayonnaise, and mustard as you normally would in a standard recipe, then add the softened butter. Since there's just a couple tablespoons of it, the butter only serves to amplify the original flavors of the deviled eggs instead of overpowering them, and, of course, they'll also hold up much better when you're ready to serve them.
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