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Hed Chef
Take a crack at egg dish
By Hedy Khoo
April 05, 2010
BETTER to be a bunny than an egg, I say. The sparkly foil of chocolate eggs on supermarket shelves can add some shine amid the April rains, but all that glitters is not gold.
Too many chocolate eggs and you may end up looking like one.
Traditionally, Easter eggs are meant to symbolise rebirth and celebrate spring.
Share
But do be careful how much celebrating you plan to do with them. You don't really want to begin life afresh with a weekend transformation into Humpty Dumpty.
This is where reinforcements are necessary. Share the love (handles). Invite your friends over for a quick Easter Sunday get-together.
Dress: Marciano Location: kitchen culture at Leng Kee Road Hair and make-up: Helen Wong from Make Up For Ever Academy (Tel: 6333 0678) TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
Hop to it with this luscious starter of devilled eggs with smoked salmon and caviar fit for a king, his horses and men.
DEVILLED EGGS WITH SMOKED SALMON & CAVIAR
INGREDIENTS
8 eggs (Cook a few more to make sure you have enough left as a few may break while boiling.)
50g smoked salmon, finely chopped
1 tbsp lemon juice
1/4 tsp dill
8g chopped chives
1/4 tsp sweet paprika
1 tsp whole grain mustard
1 tsp mayonnaise
1 tsp sour cream
Black pepper to taste
Caviar for garnishing
1 tsp salt
METHOD
Eggs should be at room temperature before cooking, Place them in a pot. Fill with enough water to cover the eggs by 2.5cm. Add the salt and turn on the heat. Stir constantly to centre the yolks. Once the water starts to boil with big bubbles, cover, take the pot off the burner and set aside for 15 minutes.
Immerse eggs in chilled water for half an hour, then refrigerate for at least an hour before peeling.
After peeling, halve the eggs cleanly. Pop out the yolks. Set aside the egg white halves.
In a bowl, mash yolks with mayonnaise, sour cream and whole grain mustard.
Add lemon juice to the smoked salmon, then add this into the yolk mixture.
Add the dill, chives, paprika and season with black pepper.
Spoon filling into the egg white halves.
Garnish with caviar before serving.
Hed Chef
Take a crack at egg dish
By Hedy Khoo
April 05, 2010
BETTER to be a bunny than an egg, I say. The sparkly foil of chocolate eggs on supermarket shelves can add some shine amid the April rains, but all that glitters is not gold.
Too many chocolate eggs and you may end up looking like one.
Traditionally, Easter eggs are meant to symbolise rebirth and celebrate spring.
Share
But do be careful how much celebrating you plan to do with them. You don't really want to begin life afresh with a weekend transformation into Humpty Dumpty.
This is where reinforcements are necessary. Share the love (handles). Invite your friends over for a quick Easter Sunday get-together.
Dress: Marciano Location: kitchen culture at Leng Kee Road Hair and make-up: Helen Wong from Make Up For Ever Academy (Tel: 6333 0678) TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
Hop to it with this luscious starter of devilled eggs with smoked salmon and caviar fit for a king, his horses and men.
DEVILLED EGGS WITH SMOKED SALMON & CAVIAR
INGREDIENTS
8 eggs (Cook a few more to make sure you have enough left as a few may break while boiling.)
50g smoked salmon, finely chopped
1 tbsp lemon juice
1/4 tsp dill
8g chopped chives
1/4 tsp sweet paprika
1 tsp whole grain mustard
1 tsp mayonnaise
1 tsp sour cream
Black pepper to taste
Caviar for garnishing
1 tsp salt
METHOD
Eggs should be at room temperature before cooking, Place them in a pot. Fill with enough water to cover the eggs by 2.5cm. Add the salt and turn on the heat. Stir constantly to centre the yolks. Once the water starts to boil with big bubbles, cover, take the pot off the burner and set aside for 15 minutes.
Immerse eggs in chilled water for half an hour, then refrigerate for at least an hour before peeling.
After peeling, halve the eggs cleanly. Pop out the yolks. Set aside the egg white halves.
In a bowl, mash yolks with mayonnaise, sour cream and whole grain mustard.
Add lemon juice to the smoked salmon, then add this into the yolk mixture.
Add the dill, chives, paprika and season with black pepper.
Spoon filling into the egg white halves.
Garnish with caviar before serving.
