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November 21, 2014

The Farmstead Egg Guide & Cookbook

Celia Sin-Tien Cheng

How do you like your eggs? Scrambled, poached, fried or hard-boiled? As an egg lover, I’d answer, “all of the above.” Alone, eggs offer a world of flavor and texture, but they are also the foundation for a good mayonnaise or a fluffy soufflé. And everything tastes better with a fried egg on top.

It’s no surprise, then, that Terry Golson’s “The Farmstead Egg Guide & Cookbook” has become a staple in my kitchen as much as eggs themselves. From the first section of the book’s explanation of eggs and egg laying, I’ve learned how to discern the nutritional and quality differences between supermarket eggs and the farmstead eggs I buy from the Farmer’s market, how to gauge an egg’s freshness, as well as how to store them. While I do not plan on keeping a chicken coop of my own anytime soon, in this section, Golson also offers detailed portraits of raising chickens and helpful tips for those who may be interested.

In the second section of the book, you’ll find 100 recipes. Egg dishes may seem uncomplicated, but it takes true finesse to master recipes from the simplest scrambled eggs to classics like spaghetti alla carbonara and chocolate cream pie with meringue topping. With Golson’s recipes, you can master essential techniques with ease, allowing the fresh flavor of farmstead eggs to take center stage. I now make my own mayonnaise while the curried shrimp deviled eggs have become a party favorite. To fall in love with eggs all over again, check out the three recipes I chose to showcase: mayonnaise, egg salad with chives and curried shrimp deviled eggs.

Curried Shrimp Deviled Eggs

Curried Shrimp Deviled Eggs

Terry Golson

Makes 12 egg halves

Wild-caught shrimp have better flavor and are a more environmentally sound choice than farm-raised shrimp. Or, use shredded crabmeat as an alternative to the shrimp.

  • 6 large eggs, hard-cooked and peeled
  • 2 tablespoons mayonnaise
  • ½ teaspoon kosher salt
  • ¼ teaspoon Asian chili paste
  • 1½ teaspoons lime juice
  • 2 teaspoons chopped fresh cilantro
  • ½ teaspoon ground cumin
  • ½ teaspoon curry powder
  • 16 small shrimp, cooked and shelled
  • Fresh cilantro leaves, for garnish (optional)
  1. Slice the eggs in half lengthwise. Remove the yolks and put them in a small bowl.
  2. Using a fork, mash the egg yolks with the mayonnaise, salt, chili paste, lime juice, chopped cilantro, cumin, and curry powder until smooth.
  3. Finely mince 4 of the shrimp and stir into the yolk mixture.
  4. Put the filling in a plastic sandwich bag. Cut off a corner and squeeze the mixture into the egg whites. Top each egg with a shrimp. If desired, garnish each with a cilantro leaf.