Shimmer, regal crowns of black and red caviar nestled atop mildly deviled eggs make this hors d’oeuvre platter an aristocratic sight to behold. From the 2-in-1 International Recipe Card Collection, the card has two drinks and one recipe.
About the hard-boiled egg instructions
Let’s talk about the recommendation on this card for hard-boiling eggs:
“Supermarket eggs may be super-fresh, and super-fresh eggs do not peel easily when hard-cooked. For ease in peeling, plan ahead: let fresh eggs stand at room temperature 2-3 days. Place in saucepan and cover with cold water. Bring to gentle boil and continue to boil gently for 15-20 minutes. Drain and rinse under cold running water. Chill completely before peeling.”
There are two questionable recommendations in this ‘recipe.’ First, stand at room temperature for 2-3 days?
That might frighten an American who’s used to keeping eggs in the fridge. We’ve been conditioned to think that an egg is terribly, terribly dangerous. They’re not. If you leave fresh eggs, straight from the chicken for 2-3 days on your counter top, they’ll be fine.
But most of us don’t have chickens in our yard laying eggs. We go to the supermarket and get refrigerated eggs and store those in the fridge. Once an egg is chilled, it should stay chilled. Personally, I’ve kept eggs in the fridge for a month or two, and they’re still ‘good’ eggs. Even for hard-boiling.
Second, the whole recommendation to boil an egg for 15-20 minutes is wacky. It would make the eggs rock hard and just plain icky. Even Simply Recipes and Incredible Egg agree, 20 minutes for boiling is not called for.
Instead, friends, bring to a gentle boil. Remove from heat. Let stand 12-15 minutes. Then drain and rinse under cold running water.
You might need a drink after all of that egg controversy. Apertifs card 30 recommends a Coronation or Slow Vermouth.
2/3 jigger sweet sherry
2/3 jigger dry white vermouth
1 dash maraschino liqueur
1 dash orange bitters
Stir well with ice and strain into cocktail glass.
2/3 jigger sloe gin
2/3 jigger dry vermouth
1/3 jigger lemon juice
Shake well with ice and strain into prechilled cocktail glass.
Crown Jewel Eggs
- 6 hard-cooked eggs
- 1/4 cup dairy sour cream
- 2 tablespoons onion minced
- 1/4 teaspoon paprika
- 1 teaspoon lemon juice
- 1 2- ounce jar whitefish or lumpfish caviar
- 1 2- ounce jar salmon roe
Peel hard-cooked eggs and slice in half lengthwise. Remove yolks and place in mixing bowl. Add sour cream, onion, paprika, and lemon juice. Blend thoroughly with fork or blend to puree.
Spoon mixture into egg white halves. Top 6 halves with black caviar and 6 halves with red caviar. Arrange on plate and garnish with parsley sprigs and lemon slices.