Deviled Eggs
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- butter
- vinegar
Instructions
- Heat butter until very hot in a skillet.
- Crack the eggs into the hot butter.
- Flip them carefully without breaking the yolks.
- Slide the eggs onto a serving plate.
- Drizzle with beurre noisette (brown butter) and a small amount of vinegar that has been reduced in the pan.