Ox is the egg man

There is obsession and there is obsession.  Of course, many of us in the music netherworld understand the sorcery that beguiles a person to spend far too many waking hours searching for that elusive 7" or a mono version of a song that you fear you'll never see, but hoping with every flip of the record pile that you are wrong.  That dedication, some say, fuels economies, creates magazines and sparks many long nights of conversation.  But the kind of obsession that revolves around flavor and food can be a lonely outing.  It is culturally acceptable to wait for hours for a table at Momofuku noodle bar, but am I odd to order deviled truffle eggs for an appetizer and for dessert?

The Easter Bunny visited many a kitchen table this weekend past and left thousands of cartons of hard boiled eggs strewn in his/her hoppity path.  If you need an inspiration for what to do with these sulfured sirens take heed and follow the ancient winds of picnics and family gatherings since time began: the deviled egg.  My favorite Jersey City restaurant, Ox, offered us their fabulous Deviled Egg Tartufato recipe.  They are so very modern and use the flavor that has transformed eggs into an addictive delicacy: truffles.

If the Easter Bunny did not recently pepper your world with colored eggs, or you'd rather leave it to the professionals, stop by Ox and order a couple of rounds for yourself.  You'll soon be searching for words to kindly explain a flavor obsession.

Ox Deviled Eggs Tartufato

1 Dozen   Large Eggs

1/2 Cup    Mayonnaise

1/4 Cup    Dijon Mustard

               White Truffle Oil

                Black Truffle Peelings

                Salt/Pepper

                White Vinegar

1.  Place the eggs in a sauce pot and cover them with water.  Add a table spoon or two of white vinegar.  Bring the water to a boil, cover the eggs and drop the heat to a simmer for 11 minutes.

2.  Strain the water from the pot and shake the eggs vigorously; cracking the shells.  Put cold water in the pot and move to the refrigerator for 20 minutes.  Peel the eggs and cut them in half.  Remove the yolks and transfer to a food processor. 

3.  Add the mayo and mustard and mix until smooth.  If you need more mayo for a smoother texture, feel free- it's all good.  Season to taste with the salt, pepper and truffle oil.

4.  Chop the truffle peelings very fine and mix with drop of olive oil.  Season to taste.

5.  Fill the eggs with the yolk mixture and top with the truffle mix.  If you have one, a pastry bag with a large tip gives a nice shaped look to the yolk. You can top the eggs with chive or parsley if you really want to impress or you can just dig in.

Comments

[holland_oats]

From the picture I thought this was gonna be another Tom Kennedy memorial.

[Denise]

I tend to spit the deviled eggs out politely in my napkin when they are forced upon me at parties, but I'd eat Ox's deviled eggs instead of birthday cake.