'Devil's-in-the-Detail' Eggs (LCHF)
I have been a bit specific about ingredients, hence the name of the recipe, but if you do use these ingredients, you will get that marvellous 'French' flavour from these eggs. I have these for lunch, serving three whole eggs per person.
'Devil's-in-the-Detail' Eggs (LCHF)
I have been a bit specific about ingredients, hence the name of the recipe, but if you do use these ingredients, you will get that marvellous 'French' flavour from these eggs. I have these for lunch, serving three whole eggs per person.
Cooking Instructions
- 1
Put eggs into cold water in a pot, bring to boil.
- 2
Gently boil eggs for 7 minutes.
- 3
Run eggs under cold water for 1 minute, then refrigerate for 1 hour.
- 4
Peel eggs then use a sharp serrated knife to half them.
- 5
Pop out yolks into a bowl.
- 6
Add other ingredients and use the back of a spoon to mash down the yolks. When almost lump free give it a brisk mix.
- 7
If you want to pipe the yolk mixture, put it into your piping container and refrigerate for 10-15 minutes.
- 8
Pipe/spoon the yolk mixture into the whites.
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