Once a cocktail party and potluck staple in the U.S., deviled eggs are getting the celebrity treatment, being paired with everything from caviar and white truffles to uni and smoked salmon, reports Eater.
The new wave of deviled eggs began about 10 years ago, with Aspen Social Club selling yellowfin tuna deviled eggs to New York City diners. Anne Burrell launched the truffle deviled egg at her Manhattan restaurant around that time, as well, and by 2012, the dish had moved to the West Coast. Deviled eggs remain popular in restaurants across the country, and has remained a trend in New York. Chef Alvin Cailan of Egg Slut recently unveiled an egg stuffed with crab louie, fried shallots, and chili threads at the Usual.
Chefs note the food is endlessly adaptable, with various versions of the product readily available. Chef Gabriel Rucker believes Americans' love of and familiarity with deviled eggs is what continues to fuel the trend, according to the report. Full Story
Related: New York Restaurants Elevate Eggs to Gourmet Status; Producer Profile: Chitra Agrawal, Brooklyn Delhi.
from Industry Operations https://ift.tt/2Mp7lto
No comments: