Deviled Eggs

Yesterday I watched Julie & Julia. I. LOVED. IT! It’s an amazing movie and I found it inspiring – although I couldn’t stand Meryl Streep’s annoying high pitched voice. But it does add to her character. I was inspired to cook yesterday but I didn’t think a drippy nose belonged in the kitchen, so I stayed out. But here’s a recipe I tweaked Friday night.  I only used one egg and I didn’t measure anything. I think something like this should be made for your own taste.

Deviled Eggs

• 1 hard boiled egg
• Mayo
• Shredded Cheese (I used Kraft Mexican something or other)
• Cajun Seasoning

1. Cut your previously hard boiled egg length wise.
2. Scoop out the yolk and place in a bowl
3. Add mayo and cheese to the yolk and mash together
4. Divide the yolk between the two egg halves and sprinkle with Cajun seasoning.

Poached Eggs

I made poached eggs for the first time last night. I also ate them for the first time last night. They are super easy to make and I think I will experiment with them in the future.

You need:

• As many eggs as you will eat (keep them cold)
• 3 inches boiling water (I didn't really measure)
• 2 Chicken or Beef Stock cubes

1. Bring the water to a boil and stir in the flavor cubes
2. Reduce the water to a simmer
3. Doing one egg at a time crack into a bowl and pour into simmering water. I was able to cook 4 eggs at a time in the pot I used.
4. Cook for about 5 minutes or until the yolk is as soft or hard as you want it. I found that a little hard to figure out and just stuck to the 5 minutes.
5. Using a slotted spoon scoop the eggs out of the water and drain on the spoon or place on paper towel. 

I've read that you can use tomato juice, wine, plain water, milk, broth, or other liquids to poach the eggs. I may try it in tomato juice one day but that just seems like a waste of tomato juice!