Platter of Eggs, Stuffed & Garnished
(click to enlarge)

Eggs, Stuffed & Garnished


California
Makes:
Effort:
Sched:
DoAhead:  		 24 ea
***
45+ min
Yes		 Delicious Stuffed Eggs by a recipe reflecting the substantial Korean influence here in Southern California. These will go over very well at parties.
For parties, I make them a day ahead and refrigerate them in 7-1/2 x 8 inch plastic clamshells, which hold 12 each securely. I always make plenty of extras to bring out when the first round is gone, which happens quickly.

12
-------
1
5
1-1/2
1-1/2
2
1/2
2
1/3
-------
ar
3
1-1/2
lrg
----
c
cl
T
T
T
t
t
t
----

T

Eggs
-- Stuffing
Mayonnaise (1)
Garlic
Rice Vinegar
Kimchee Juice (2)
Gochujang (3)
Sesame Oil, dark
Salt
Pepper
-- Garnish
Sesame, toasted (4)  
Kimchee (2)
Scallions
Do Ahead
  1. Hard cook EGGS. See our recipe Boiling Eggs for best method. Peel and cool very well.
Make   -   (45 min + chilling)
  1. Slice Eggs in half lengthwise and remove Yolks. Best to use a Wire Egg Cutter.
  2. Crush GARLIC and chop very fine.
  3. Whip together Egg Yolks and all Stuffing items until very even. A food processor or a mixer with a wire whisk will work. Check for seasoning to taste.
  4. Pack Stuffing into a Pastry Bag with a plain round nozzle and pipe it into egg halves (see Comments).
  5. Chop Kimchee and Scallions fine for Garnish. Mix.
  6. Garnish Eggs with a sprinkle of toasted Sesame Seeds and the Kimchee mix.
  7. If you need to hold the finished eggs for awhile before serving, even overnight, see Holding.
  8. Chill in the refrigerator. Serve cold.
NOTES:

  1. Mayonnaise:

      Home made is best, but can be risky, especially in business friendly Red States, due to the raw egg yolks. Second best is Hellmann's Real (east of the Mississippi) or Best Foods Real (west of the Mississippi), as most food writers suggest.

  2. Kimchee:

      There are many kimchees, but the one for this recipe is the common red Napa cabbage one. Please note, supermarket kimchee in small jars is generally awful. Check a Korean market for what they have fresh in half gallon jars. Buy one of those brands in whatever size you prefer. You'll have plenty left over from this recipe, just eat it - it's good for you. For details see our Kimchee page.

  3. Gochujang:

      This is the chili sauce of Korea, made in a paste form. It is not real hot - you can eat it with a spoon. For details see our Gochujang page.

  4. Toasted Sesame Seed:

      This is an essential garnish and ingredient in Korea, Japan and all of Southeast Asia. It is easily made by our recipe Toasted Sesame Seeds.

  5. Comments:

      If your stuffing seems too liquid, boil a few more eggs and add just the yolks to the mix. There will be plenty of stuffing for those too.

  6. Holding Stuffed Eggs:

      Get a stack of 8 x 8 inch clear plastic clamshells with hinged lids from a restaurant supply (see Clamshell). I get them from Smart & Final. These will neatly hold 12 stuffed egg halves per clamshell - but they are so flimsy they invite disaster (trust me). Nest two clamshells. Arrange the eggs, then close and snap the lid of the inner clamshell. use scissors to cut off the lid of the outer clamshell (it won't snap securely). Refrigerate level.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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