Cuisinart Egg Cooker CEC-7 Instructions d'exploitation télécharger pdf (Page 8)

7

RECIPES

DEVILED EGGS

Thequintessentialhorsd’oeuvre.

Makes 20 servings

10 large hard-boiled eggs, cooled just

enough to handle*

1

⁄3 cup mayonnaise

1¼ teaspoons Dijon mustard

1¼ teaspoons fresh lemon juice

1¼ teaspoons Worcestershire sauce

2½ tablespoons capers, drained

½ teaspoon kosher salt

2 pinches freshly ground white

or black pepper

1. Peel the cooked eggs and carefully slice in

half lengthwise. Place the egg white halves

on a clean work surface.

2. Put the yolks into the work bowl of a food

processor fitted with the metal chopping

blade; process until no longer grainy, about

45 to 60 seconds.

3. Pulse in the remaining ingredients and

process until smooth, about 45 seconds to

1 minute. Taste and adjust seasoning

accordingly.

4. You may either carefully scoop the filling into

the whites, or for a beautiful presentation, fit

a pastry bag with a small star tip. Fill the

pastry bag with the egg filling and pipe a

large rosette onto each white in place of the

yolk. Sprinkle with paprika before serving.

Nutritional information per serving:

Calories 63 (77% from fat) • carb. 0g

• pro. 3g • fat 5g • sat. fat 1g • chol. 94mg

• sod. 135mg • calc. 14mg • fiber 0g

* see page 5 for tips on cooling eggs.

EGG SALAD

This basic egg salad is great for

sandwiches. It can be “dressed up” by

adding chopped green onion or shallot,

chopped pickles, chopped sun-dried

tomatoes or chopped fresh herbs.

Makes about 3 cups

10 hard cooked eggs,

completely cooled

1 stalk celery, about 4 inches,

cut into 1-inch pieces

½ cup mayonnaise

3 teaspoons Dijon mustard

¼ teaspoon kosher salt

1

⁄8 teaspoon freshly ground white or

black pepper

NOTE: The egg salad can be made two ways,

either pulsed in a food processor for a creami-

er version, or diced as traditionally served in

sandwiches. Both are delicious – you decide

which way you prefer.

FOOD PROCESSOR INSTRUCTIONS

1. Remove shells from eggs and discard. Cut

eggs into quarters and reserve.

2. Place the celery in the work bowl of a food

processor fitted with the metal chopping

blade. Pulse to chop, about 5 to 10 times;

scrape the work bowl. Add the quartered

eggs to the work bowl; pulse 3 to 4 times to

roughly chop.

3. Add mayonnaise, mustard, salt and pepper.

Pulse until mayonnaise and mustard are

completely mixed in and desired texture is

reached, 10 to 20 times.

FOR DICING INSTRUCTIONS

1. Remove shells from eggs and discard.

First halve eggs, and then cut each half into

¼- to ½-inch dice. Reserve in a large

mixing bowl.

2. Cut the celery into the same size as the

diced eggs, ¼ to ½-inch dice. Put in the

bowl with the eggs.

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