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Cook the Book: Spicy Egg Shooters

Cook the Book: Spicy Egg Shooters
Need a gluten free, dairy free, fodmap friendly, and whole 30 beverage? Cook the Book: Spicy Egg Shooters could be an excellent recipe to try. This recipe makes 2 servings with 1422 calories, 16g of protein, and 151g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up egg yolk, eggs, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Place the eggs in a saucepan; fill with cold water to cover. Bring to a boil over high heat.
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WaterWater
EggEgg
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Sauce PanSauce Pan
2
Remove the pan from the heat, cover and let stand for 10 minutes.
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Frying PanFrying Pan
3
Drain the eggs, then plunge in ice water to cool. Peel and halve lengthwise.
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WaterWater
EggEgg
4
Arrange the egg halves yolk side up on a platter. Top each half generously with mayonnaise.
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MayonnaiseMayonnaise
Egg YolkEgg Yolk
EggEgg
5
Sprinkle the eggs with peppers and seasoning and serve.
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SeasoningSeasoning
PeppersPeppers
EggEgg
6
Variation: Egg Shooters with Smoked Trout and Trout Roe: Substitute crème fraiche for the mayonnaise and omit the peppers and seasoning. Top with 1 ounce flaked smoked trout, 2 tablespoons trout or salmon caviar, and chopped fresh chives.
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Creme FraicheCreme Fraiche
Salmon CaviarSalmon Caviar
Fresh ChivesFresh Chives
Smoked TroutSmoked Trout
MayonnaiseMayonnaise
SeasoningSeasoning
PeppersPeppers
TroutTrout
EggEgg
7
Olive Oil Mayonnaise (makes 1 3/4 cups): In a large bowl, whisk together the vinegar and salt until the salt dissolves.
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MayonnaiseMayonnaise
Olive OilOlive Oil
VinegarVinegar
SaltSalt
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WhiskWhisk
BowlBowl
8
Whisk in the egg, egg yolk, and mustard until fully combined.
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Egg YolkEgg Yolk
MustardMustard
EggEgg
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WhiskWhisk
9
Whisking constantly and vigorously, very slowly drizzle in the oils until the mixture is fully emulsified and thickened. Season with pepper to taste.
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PepperPepper
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WhiskWhisk
10
Pickled Red Peppers (makes about 1 pint): Bring a small saucepan of water to a boil.
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Red PepperRed Pepper
WaterWater
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Sauce PanSauce Pan
11
Add the whole jalapeños, serranos, and red chile pepper; cook for 1 minute.
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Red Chili PepperRed Chili Pepper
12
Drain.
13
Place the peppers in a small airtight container.
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PeppersPeppers
14
Pour vinegar over the peppers to cover. Seal the container tightly and refrigerate for 3 days before slicing and using. The peppers will keep in the refrigerator for at least 1 month.
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PeppersPeppers
VinegarVinegar
1
Combine the salt and pepper and store in a covered container.
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Salt And PepperSalt And Pepper
DifficultyHard
Ready In45 m.
Servings2
Health Score21
Dairy FreeGluten FreeLow FodmapVegetarian
DietsGluten FreeDairy FreeLacto Ovo VegetarianFodmap Friendly
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