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Turkey day in Canada: deviled eggs
(lemmy.nz)
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this post was submitted on 12 Oct 2026
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Cooking
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The white will absolutely get the flavoring of your brine solution, and the white and yolk both get to a nice firmness from the osmosis. The white and yolk still have distinct consistency, but I feel the textures are more nicely balanced. I vacuum seal my jars to try and get deeper penetration, but it still doesn't make it through the whole egg, it's more like the smoke ring on smoked meats.
It can't hurt to try one, and you can probably get a single egg from a deli or salad bar so it's not like you need to be stuck with a hole pile of them. Usually the ones I see are the ones with beat juice, which I'm also eh about, hence why I just tried making my own from that guy's recipe. Garlic and pepper flake sounded better to me. Wifey gets packs of the red eggs from the store and is just as happy with those.
oh I really appreciated the nuance. extra firmness is a plus to me and since its the white that is bland it having flavor alone I think would balance it out better. I generally only eat eggs scrambled and tend to like them dry or just barely moist. Im hoping to do just what you said and get one at like a deli.
Well, I hope it goes egg-cellent for you! 😜
Do let me know your thoughts afterwards!
no promises. I don't go out to shop a lot and not every place has them. then you have my poor memory. I will try though.