Deviled eggs, with a twist

August 29, 2008 3:46:07 PM PDT
In this edition of Neighborhood Eats, we have a new twist on an summer classic.There are some interesting twists on some American classics at the Montville Inn, located at 167 Route 202 in Morris County, New Jersey. The building it's located in was built sometime in the 1770s, and the surrounding area feels like a trip back in time.

Randy Frankle bought the Montville Inn four years ago. It has been around for more than 200 years, but it hadn't been well-preserved. He shaped it up and turned it into a restaurant.

Behind the scenes, chef John Livera brings flair to the food, even with something as basic as deviled eggs. He starts with hard boiled eggs. He removes the yolks and presses them through what's called a tami, which creates a fine powder.

He mixes that mixture with mayonnaise, mustard, curry, cayenne, paprika, salt, pepper and lemon juice.

But here's where it gets interesting. He then dips the egg whites in the corn starch, whipped egg whites and then into panko crumbs. The egg whites are then deep fried. Only then does he pipe in the yolk mixture.

It's the kind of item customers come to expect, and it's satisfying for those looking for lunch, dinner or just a reason to get together.

The Montville Inn was once a hotel. Now, it's a community hub that still has that old time, Americana charm.

Recipe for fried deviled eggs:

Ingredients:

  • 12 large eggs
  • 1 cup mayonnaise
  • 1/3 cup Dijon mustard
  • 1 Tablespoon paprika
  • 1/2 Tablespoon cayenne
  • 1-1/2 Tablespoons curry powder
  • Juice of 2 lemons
  • Kosher salt
  • Ground Black pepper
  • 3 egg whites lightly whipped
  • 1 cup corn starch
  • 2 cups panko bread crumbs

    Preparation:

  • Place eggs in a medium size pot and cover with water. Bring to a boil for nine minutes, strain and place eggs in ice water to cool.

  • Peel and slice eggs from top to bottom in half. Remove yolk and place whites to the side. Rub yolks through a tami into a bowl. Add the mayo, mustard, paprika, cayenne and curry powder. Season with salt, pepper and lemon juice to taste. Place filling into pastry bag using a small hole tip.

  • Dip cooked egg whites in the corn starch and shake off any excess. Place in whipped egg whites. Gently pick the cooked egg whites out of the whipped whites and roll in the panko bread crumbs.

  • Fry at 375 until the panko is golden brown. Place the cooked egg whites on a plate and fill with yolk filling.

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    STORY BY: Eyewitness News reporter Lauren Glassberg

    WEB PRODUCED BY: Bill King

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