Purple deviled eggs - from Lazy Susan Tapas Bar
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- Опубліковано 27 сер 2024
- Recipe courtesy of Lazy Susan Tapas Bar in Macon, Georgia: www.lazysusant...
**RECIPE, MAKES 30 DEVILED EGGS**
For the pickled mustard seeds:
1 cup whole dried mustard seeds
3/4 cup (180 ml) apple cider vinegar
1/4 cup (50g) brown sugar
Cover the mustard seeds in cold water, bring them to a boil, then drain them. Mix together the vinegar, sugar, and a quarter cup of warm water. Mix in the drained seeds, cover, and refrigerate overnight.
For the prosciutto salt (optional, could substitute with paprika):
12 thin slices prosciutto
Lay the slices on a rack and bake them at 250ºF (120ºC) for two hours. Cool, then grind to a fine powder in a spice grinder. Blot the powder dry on paper towels.
For the eggs:
30 eggs
salt
white vinegar
1/2 cup (120 ml) mustard
1.5 cups (350 ml) mayonnaise
salt
pepper
1 head red cabbage
1/4 cup (60 ml) apple cider vinegar
1/4 cup (50g) white granulated sugar
red-veined sorrel (or other pretty leaf) to garnish each egg
arugula (or other salad greens) to lay the finished eggs on
Bring six quarts of heavily salted water to a boil with 1/4 cup (60 ml) of vinegar. Using a spider, carefully add eggs to boiling water and cook for 14 minutes exactly. Remove eggs and place directly into an ice bath to stop cooking process.
De-shell eggs, split in half and separate yolks from white. Rinse off egg whites to remove any residual yolk.
Cut cabbage into two-inch chunks, blanch for five minutes in salted boiling water. Cool in an ice bath, reserving one quart of blanching liquid. Puree cabbage with apple cider vinegar, sugar and 1/4 cup (70g) of salt, adding reserved liquid, small amounts at a time until desired consistency is reached.
Layer egg whites with stain so that eggs are evenly covered. Refrigerate overnight.
Run three cups firmly packed cooked egg yolks through a mesh sieve. In a large bowl, mix yolks, mayonnaise, mustard, 1+ tbsp salt, 2 tsp black pepper. Load in a piping bag with a star tip.
Remove stained eggs and rinse, saving as much of the staining puree as possible. The stain can be re-used up to three times.
To serve, pipe filling into eggs, place atop a bed of arugula. Garnish with pickled mustard seeds, prosciutto salt, and one sorrel leaf.
**OTHER LINKS***
Atlantic article about the safety of restaurant food during COVID-19: www.theatlanti...
Serious Eats article covering similar territory: www.seriouseat...
Liz Fabian article about Macon-Bibb County Commission meeting with tapas/topless mix-up: ccjreports.com/...
Adam never struck me as a deviled eggs kinda guy. They're really rich, too much for me, and he likes acidity. Then I watched the video and saw two different pickling steps going on and yup, that sounds about right!
In a million years I would never eat deviled eggs. Or egg salad or hard boiled, fried, poached...
@Henlo Yup. It was sure fun to watch.
@@mariarohmer2374 You are really missing out. A good deviled egg is like heaven.
@@velocibadgery Haha they must be bc so many people like them!
i had the same thought lmfao.
"Yes, can you tell me more about this topless bar? Like where it is? What are it's hours? Is it close to my gym and does it have discrete parking?"
Lol that's what I was thinking to
Discrete parking means individually separate parking. Discreet parking means out of sight.
@@peter_smyth But you understood what he meant, and everyone else was fine with it, making it by definition correctly spelled English.
Sadly we are in quarantine
@@mr_biscuit dont speak for everyone else bitch
“anytime food can be purple it shall be”
Not carrots
What did it cost?
Wesley Buck I am a purple lover and I approve
@@just_adhenz1284 everything
the meal behind the slaughter
“I am not poor” biggest flex Adam has ever flexed.
maarten herrmann at least he’s honest
lmao
Besides having a wife, of course./s
also he has good grip strength
@@Zhaxxy 😳
The restaurant biz is hard enough without a pandemic. I have friends in it, fortunately they can still do takeout. Best wishes to everyone in the food industry during these trying times.
It's heartbreaking how many places are closing.
The food workers are facing layoffs and won't be in the game for much longer. The *real* heroes are (ironically) our grocery store workers ... the very people that, a few months ago, many of us dismissed as being too stupid to do anything else, now they're our lifelines. I don't believe in karma, per se, but *WOW.*
@@SuzanneBaruch re. being dismissive of grocery store workers, I've always thought there's no shame in honest work, and never look down on someone for doing a job that maybe isn't as glamorous as some others. It's important to respect those who handle your food and provide your basic necessities. You need them more than they need you. They were our lifeline before the pandemic albeit taken for granted (along with farmers, shipping, warehouses, etc.), and you're right, even more so now.
@@SuzanneBaruch not really but to each their own.
can i offer you a deviled egg in this trying time?
The “topless” part really made me laugh. So cute.
I love it that they were all laughing at themselves. It's just so good-natured.
Agreed with both of you
I'm starting to think this guy lives in Macon, Georgia...
🤔
🤔
Really makes you think.....
🤔
🤔
White wine report:
Unfortunately, white wine was not mentioned throughout this video.
In deep mourn,
this has been your white wine report.
my disappointment is immeasurable and my day is ruined
😔
Doing the lord's work my friend
@@Kuroshuro_w not much a chain to begin with now isnt it?
I unsubscribed and reported the page.
The ode to Duke's Mayonnaise made me terribly homesick. Living in Europe provides many wonderful food adventures, but sometimes you just want a tomato sandwich with Duke's.
But.... Winiary Mayonnaise
bruh hellmans > dukes
Do you miss BBC there?
but.. American mayo is soooo bad...
@@TheMastermilch not Duke's
“These are called poor mans caviar, and I am not a poor man and I prefer these to caviar”
Adam was this a humble brag?
Flex
I mean, he owns his house and had the financial security to quit his day job and become a full-time UA-camr. He's categorically not poor.
AirLancer he’s a full time youtuber?
don't think he was poor before his youtube gig.
Genuinely wonder what his income is now that’s he doing UA-cam full-time
Thanos Eggs
Thanos Eggs
Thanos Eggs
Thanos Eggs
How do i delete somebody elses comment?
i yeet my meat Thanos Eggs
Thanos Eggs
@@purpledefaultpfp6233 flag it and call it hate speech
Thanos Eggs
Thanos Eggs
Thanos Eggs
Thanos Eggs
Thanos Eggs
0:01 HOLY CRAP THE REFLECTIONS ARE SO GOOD IVE NEVER SEEN THIS QUALITY WITH AN EGG
Adam:"Im not poor"
Adam lowkey flexing for all these memes
You heard the man. Support your local topless bar.
I would - humbly - like to make my house available to the waitresses, completely free of charge!
@@RedMasterJV hah!
Lmao but why was that topless vs tapas convo so funny😂
"It's a topless bar"
Committee: *So you have chosen death*
No
No
No
what? lol
No
As an Atlanta resident, love that you're highlighting Macon restaurants!
nice
The tapas incident did brighten my day up, thank you!
Also, purple foods are really good.
Notice how the red cabbage changes colour from purple to red when it's blended with the vinegar. It's a great pH indicator
UPDATE:
Lazy Susan survived the pandemic but permanently CLOSED in the Spring of 2022 (per Google maps).
“Pickled mustard seeds are my new favorite thing in life”
His wife and kids:
His wife and kids are people, not things 😌
Love that you incorporate local restaurants into your videos, very respectable.
I'm glad other people are finally catching on to how great the pickled mustard seeds in the pickle jars taste. The only place I like mustard seeds more is in smoked sausages.
This sounds really interesting. I only like deviled eggs with lots of cayenne and paprika but I'm an acidic food lover, so this is a great idea to try.
I like a few capers on top. Delicious!
I actually prefer to season the chicken instead of the egg for the best results.
I've tried the technique with seasoning the cutting board and hot plate, really does taist superior imo
@@numonefranbegbiefan taist
@@numonefranbegbiefan casual, I've seasoned my kitchen
@@rossanderson4156 I forgot that typos are illegal on the Internet, silly me
@@numonefranbegbiefan bro that wasn't a typo, have a look at your keyboard lmao... Your ass just didn't know how to spell the word taste and I chuckled :)
Adam: _"I love _*_deviled_*_ eggs."_
Me: *Holy music stops*
Radian The Devil went down to Macon
@@-im-conifium662 he was looking for som eggs to steal
I decided to make these this weekend. Because I'm feeding a crowd I followed the instructions and qty exactly, then tasted things along the way and adjusted as needed. Here are some findings:
For 30 eggs you need a container that is a bit bigger than what I had, 2qt. I'd aim for 1qt per dozen whole eggs(24 halves). 1 head of cabbage puree with liquid just covered 30 eggs, there was no extra. I had hoped to make 36 eggs, 72 halves but the puree wasn't enough.
The type of salt you add to the cabbage puree is important. Use kosher NOT iodized, it will be too salty. I used iodized because it was handy but cut back the amount, made the puree, and tasted and it was still a bit too salty. If you are subbing out salts use weight not volume and even then I think this recipe uses a bit too much.
For the mustard seeds I didnt add any warm water, and i ended up adding more brown sugar and more vinegar than the recipe as they tasted kinda blah after a few hrs of sitting in the liquid. This makes a lifetime supply of pickled mustard seeds, which are kinda spendy. You won't use them all. I'd aim for half the volume of seeds and use the specified volume of brown sugar and vinegar and you will still have left overs for sandwiches.
Finally, don't waste money on prushito. After drying in the oven it tasted exactly like bacon. It's almost difficult to tell the flavor difference between it and premade bacon bits from a jar. If you want to use prushito then leave it as is, don't dry it. And I now have a lot, 12 slices of prushito is a ton once you grind it up. It is a garnish, so I'd estimate about 1 strip of bacon per 6 whole eggs (12 halves) would sub out fine here. And honestly I think I'd leave it off and use paprika instead, which is what I have always used.
This was a lot of fun, a bit messy, and a lot of work.
Everytime the mayor says "can i get a?" The voice in my head follows up with "HELL YEAH?"
Hail yeah
Your videos are so relaxing I watch them when I’m sleeping, then I wake up to you making lentil tacos or tandoori chicken
same!
This has happened to me numerous times
I have also always done this until one day auto play landed me on his macaroon video and I awoke at 3am to Adam shouting “NO !” In my face 😂☠️
I was put on deviled egg duty for my sister-in-law’s baby shower tomorrow. She and my brother met as cheerleaders at LSU, so the color scheme of these eggs are perfect.
Can’t wait to see how it works out.
3:43 *shows a pic of picle rick*
Edward Blom and it was hilarious
Gunilla, hörde du om den här festliga trevliga vetenskapsmannen Rickard? Snubben förvandlade sig till en saltgurka och ropade in Mårten. Lustigaste jag någonsin har sett.
@@vogel6554 det var verkligen lustigt
@@vogel6554 fuck du själv
@@danu4763 kan du svenska
Dang it he can't keep his journalism to himself. It leaks out everywhere!
I'm not complaining though.... It's bloody wholesome content
Speaking of purple food, you might want to look into ube as an ingredient! It had a phase where I thought it would be the next big thing to come out of here in the Philippines as a sort of sweet root vegetable (think: pastries with red bean in Japan) but it did not soar as much as I hoped it would. Great video Adam much love from Manila
I actually think that fresh ube is hard to get in the US (maybe because of its status as an invasive species). Often, US recipes with "ube" will actually use Okinawa purple yams instead. I think we can still get ube as a powder though.
@@ginan8568 ahh yeah I didn't consider that it would be an invasive species actually
Ube has grown much in popularity recently, so you weren’t too off
The cabbage looks beautiful
They look pleasing because yellow and purple are complimentary colors
“When food can be purple in my house it shall be!”
This is just a reference back to the target sponsored video, I see what you did there Adam.....Props
I hope this place is going strong. I love deviled eggs so much.
It closed sadly
OMG just finished a batch of these and WOW the variable textures combined is absolutely amazing. I mean you go in thinking it’s just a deviled egg but holy smokes this is so damn good what a flavor journey in such a small bite
I am so proud that you are taking more field trips like you said you would in the last Q and A. I don't live in your part of the world, but I am going to support my local restaurants here in Dubai, because they have good to me for years now. They need all the help that we can give them, and truthfully, I need all the help they can give me too :). Thank you so much for this recipe and I await to hear about the new kitchen from you, especially in these trying times.
“Beets turn my stomach” like mechanically or your just find them nasty?
hellfish2309
Let’s say mechanically
I guess you could say they *beet* his stomach.
Beets me.
thegreenhairedboy q
This entire comment thread is *beeting* my brain. I really have to go to my mystery nerd *roots* but I’m *red-y*
Beets are so good
“Beets make my stomach turn.”
*Dwight Schrute did not like that*
I agree this is the time to support your local restaurants and all small businesses. If you can afford it don't stop spending money during these times.
I appreciate the mayor having a sense of humor about the "topless" bar. I wasn't really sure how he'd handle that.
That is the coolest idea ever! Also, I need to make those pickled mustard seeds.
And omfg top less bar 😂😂😂
Aw man... Lazy Susan is closed permamently...
The commissioner thing cracked me up, it was so funny and lighthearted
Really appreciate showing your local hunts. This feels like a feature article and I like it.
Last time I was this early to a Ragusea video I started seasoning my cutting board and NOT my steak.
Wow bro you got the whole squqg laughing...
Wow. So original.
@@SarimFaruque neither are does "why I season my _____ and my _______"
Edit: those
THE EGGS BEHIND THE SLAUGHTER
FC Mania Darn, beat me to it
Love you Adam. Thanks for supporting small business!
Those look delicious. Lots of work but the reward is worth it.
I LOVE LEAN💜
I could NEVER in my life get myself to eat deviled eggs, but I still watched the entire video.🥰
Wie heißen die überhaupt auf Deutch? 😂
@@liriosogno6762 Haha gute Frage! Ist glaub ich auch nicht so ne große Sache in Deutschland.🤔
Good luck to Brian, and restaurateurs/chefs everywhere! I'm in San Francisco, and I can't wait to support our local restaurants.
That prosciutto salt is absolutely brilliant! I bet that would be amazing in salads and spaghetti and eggs and everything else LOL
You don't need a notification if your always on UA-cam. 😉
These look like they’d be really fun for Easter!
Macon, GA on the map!! I love it. These beautiful eggs will be on my Easter table. Thank you Lazy Susan with the top on!
I love your audio quality in this one, the volume was spot on, I didn't have to adjust it at all. Thank you.
I make something similar, but I call them “Dickled eggs” you pickle them and then devil them.
Dude that name
Adam: *mentions COVID 19
UA-cam: *DEMONETIZED*
Kung Flu*
@@fakehombre Beverage Bug (like the beer)
This man is a genius, and a true artisan chef!
Lot of good ideas from the chef at lazy Susan!
“Come eat these in the summer when it’s safe” Little did he know 😔
Isn't pickled mustard seeds just mustard?
It's so awesome that you go around and talk to local people and give them exposure. This channel is awesome for so many reasons.
Sad the restaurant closed, but I still want to try to make these someday.
Last time I was this early the crusades were happening
Adam: Makes pickles with onions, purple cabbage, and carrots.
The entire comment section: ThOsE aReN't PiCkLeS
I havent seen anyone say it
No one said that
i love adam's out and about type videos our guy should have fun
I’m from Warner Robins and I’m glad I found your channel, because I’ve been looking for new places to try and you mention tons of them. Great content and thanks for sharing.
Aah finally a chance to use my ninja 1:45
I know this is a joke but you know Ninja is a brand of blenders right?
@@jonatanluna1061 yep
@@PhoneyFoxy cool
So when this is over folks hit that tapas bar (with every pocket stuffed with huge wads of one dollar bills)
🤣🤣🤣🤣
Best cooking channel ever.
Most complex deviled egg recipe on planet E-Arth. I must try, thanks for sharing Adam.
I think it would be hilarious if Brian trolled the County Commission by removing his shirt during service hours.
no white wine spotted anywhere, im crying and shaking rn
I have never eaten deviled eggs and this is the craziest recipe I have ever seen, I want to make them
If I'm ever in Macon I gotta check out this Topless Bar.
I now have a strange desire to open a Topless Tapas bar...
*Good food and a good show no?*
So Lazy Susan isn't just the lazy eyed lady from Gravity Falls?
Cool.
I LOVE pickled mustard seeds
A Excellent Video.. Highly Recommended... Thank You Very Much For Sharing..
Man's gonna nut if someone mentions mustard seeds again
I've been meaning to make these but you know what they say... Devil is in the details!
Watching this video in February 2021, still waiting for the all-clear so I can visit my favorite restaurants....
I learn so much about my own home town from this guy, def gonna visit that place
I wish we people who are allergic to eggs could, you know, _eat eggs._
Try duck eggs if you are specifically allergic to chicken eggs. Tastes just like chicken eggs but "eggier". If you are allergic to eggs in general R.I.P
When you're so early there's no pinned comment
There's a local coffee joint that I absolutely adore and also a carry out pizza place who does authentic New York pizza. Fingers crossed for the little guys, because they bring heart and soul to food.
Adam always being really wholesome out here
come eat them in summer, when its safe.
yeah.....
no white wine.
no white wine.
IM SHAKING AND DYING WHERES THE WHITE WINE ADAM
Man this is such a simple but delicious looking dish!
It's always so cool to see you sharing recipes from other people and places.
I hope Lazy Susan are able to cope with this whole crisis.
2:02
Adam meant to say it needed white whine
1. Adam not home quarantining during the coronavirus crisis.
2. Adam teaching us a recipe with brown sugar that doesn’t include a white sugar and molasses substitute.
3. No white wine
Conclusion: this is not Adam
4:01 I had the same misunderstanding. A woman asked me out, and I thought she was inviting me to a topless bar.
I attend Mercer University down in Macon, if you’ve ever been down here you’d know just how crazy it is to see local restaurants from this small town being showcased on videos with hundreds of thousands of views. Thanks for the recommendations Adam, keep them coming!
Lemme guess: cabbage and beets.
Edit: I guess it was right