Jellied Eggs With Tarragon Food

TARRAGON-HONEY MUSTARD DEVILED EGGS

Steps:

• Peel hard-boiled eggs, cut in half lengthwise, and spoon out the yolks. Place the whites cut-side up on a plate, and place the yolks in a small bowl.
• Mash yolks with a fork. Add mayonnaise, honey mustard, and lemon juice; beat until smooth and fluffy. Using a mini food blender or processor works great for this step, making the filling smooth, creamy, and lump free. Mix in minced tarragon, onion, salt, and pepper.
• Evenly spoon the filling into the egg whites with a teaspoon. Use a piping bag or a small plastic sandwich bag with a corner snipped off if you prefer a more decorative look.
• Garnish deviled eggs with tarragon leaves, and chill in the refrigerator until ready to serve.

CREAMY TARRAGON EGGS

Steps:

• Whisk together eggs, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then stir in cream cheese, separating bits if necessary.
• Melt butter in a 10-inch nonstick skillet over medium heat until foam subsides. Pour egg mixture into skillet and cook, stirring gently, until eggs are creamy and softly set, about 5 minutes. Season with salt.

TARRAGON EGG SALAD

Steps:

• Make Hard-Cooked Eggs: Place 4 to 6 eggs in a large saucepan, cover with cold water by 1 inch and bring to a simmer. Cover, remove from the heat and set aside, 8 to 10 minutes. Drain, then peel in a bowl of cold water. Chop the hard-cooked eggs. Mix with 3 tablespoons mayonnaise, 1 chopped shallot, 1 teaspoon white wine vinegar, 1 tablespoon chopped tarragon, and salt and pepper. Serve on pumpernickel bread with sliced cucumbers.

TARRAGON DEVILED EGGS

Steps:

• Put the eggs in a small saucepot. Add cold water to cover by about 1-inch. Bring the water to a boil over medium-low heat, then turn off the heat, cover and let sit for about 12 minutes.
• Cool the eggs down in cold water, then peel and split lengthwise. Remove the yolks to a bowl and reserve the whites. Using a fork, mash the yolks with salt, pepper, to taste, and Dijon until smooth. Add the shallot, gherkins, brine and tarragon and stir to combine. If too thick, add a teaspoon more of gherkin brine liquid. Spoon into a resealable plastic bag and cut off a corner. Pipe the yolk mixture into the egg white halves. Top each half with a tarragon leaf. Arrange on a serving platter and serve.

JELLIED EGGS WITH TARRAGON

Steps:

• Put the stock in a saucepan and sprinkle over the gelatin. Let sit 5 minutes to soften. Gently heat, stirring to dissolve. Remove from the heat and stir in the Cognac. Add salt and pepper, to taste. Cool. Pour the thinnest layer in the bottom of each of 4 ramekins. Refrigerate until sticky, but not completely set. Keep the remaining consomme mixture out.
• While you wait for the ramekins to set, put the eggs in a pot and pour in cold water to cover. Bring to a boil, uncovered. Turn off the heat, cover and set aside 8 minutes. Drain and rinse under cold water until cool. Peel and halve lengthwise.
• When the stock in the ramekins is more or less set, decoratively lay the tarragon leaves on top with their best side facing down. Set an egg half, yolk-side against the tarragon, on top in each. Pour over the remaining stock. Refrigerate until fully set.
• Turn the jelled eggs out onto plates and serve with a bit of rocket and buttered toast triangles.
• Stir together the beef, celery, carrot, leek, tomatoes, parsley, and egg whites in a large bowl. Pour the beef stock into a pot, season with salt and pepper, and whisk in the vegetable mixture. Heat, whisking slowly, until frothy, about 10 minutes. As soon as the stock reaches a simmer, stop stirring. In a few minutes, the white mixture will have formed a firm, nasty-looking "raft" on the surface. Make a vent in the raft large enough to get a small ladle through, and continue simmering 30 minutes.
• Line a strainer with cheesecloth and set over a bowl. Leaving the raft behind, ladle in the clarified consomme through the hole in the raft and let it strain through. Serve piping hot, with or without garnish.

BAKED EGGS WITH BEANS, MUSHROOMS, TARRAGON & CRèME FRAîCHE

Steps:

• Heat half the olive oil in a large frying pan and fry the shallot for 5 mins until softened. Tip in the mushrooms, turn up the heat, and fry for 5-10 mins until all the liquid released from the mushrooms has evaporated and they're turning golden around the edges.
• Add the crushed garlic and fry for another 30 seconds, then stir in most of the tarragon, the beans, crème fraîche, 1 tbsp water and some seasoning.
• Use a spoon to make two dips in the mushroom and bean mix, and crack the eggs into them. Turn the heat to low and cover with a lid or a large baking sheet. Cook for about 6-8 mins until the egg whites are cooked and the yolks are still runny.
• Meanwhile, toast the bread and rub lightly with the halved garlic clove. Brush or drizzle with the remaining oil. Top the mushrooms and beans with teaspoonfuls of the yogurt, then sprinkle over the reserved tarragon. Serve with the garlic bread.

TARRAGON AND SPICE DEVILED EGGS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Cut each egg in half lengthwise. Place yolks in a bowl; mash with a fork. Stir mayonnaise, horseradish, Dijon mustard, garlic, pickle juice, and vinegar into egg yolks until smooth; season with salt and pepper. Spoon the yolk filling into a resealable plastic bag; snip off one corner of the bag.
• Place egg whites cut-side up on a serving platter; distribute minced green onion and tarragon evenly over the cavities. Pipe filling into egg white halves, sprinkle with paprika, and garnish with whole tarragon leaves. Cover deviled eggs with plastic wrap; refrigerate until ready to serve.