Thank gods there's no such thing as the devil because Kay's eggs were just fine even though lacking in the spicy shit that would make it deviled, and I'll fucking fight you like an Australian on that bro! I always fight for Kay cuz she's such a sweetie and tries so hard
I've been struggling with deviled eggs for years ... and it doesn't help that posh hoity-toity chefs don't condescend to show us folk how to make the blummin' things! Then, out o' North comes a lass called Kay to rescue me. Wish me luck!!
hi Kay, just a helpful tip from a farmer! The best tasting eggs come from freerange chickens because they can go chase after bugs and eat grass not just grain! happier the hen the better the eggs! Quality ingredients makes for quality food! also for bigger eggs duck eggs but the shells are way harder to peel... Also for a nice treat a Cookie mug recipie (no egg needed for this one) is easy and can be done in a few minutes! Its simple too! I always get confused by recipes when they list things then its never in order so i put them in proper order for you! what you need is a mug which you both mix the ingrediants in and microwave it (saves on dishes) A butter knife that can act as a mixing spoon without you loosing any batter 2 tablespoons of butter 2 Tablespoons of milk **for chocolate cookies heat the milk and butter for 30 seconds in the mirowave if not skip this! 4 Tablespoons of flour 3 to 4 Tablespoons of brown sugar (i like them sweet so i do the 4 tablespoons) 2 Tablespoons of chocolate chips (though heath bar toffee chips are really good too) 1/2 teaspoon of vinilla extract a pinch of salt (i have forgotten this step and it still turns out great) Mix till nice and smooth no chunks at the bottom then microwave for 1-2 minutes depending on how firm you like (if you like gooey 1 if you like very firm 2 if you like in between a minute 30 seconds) add icecream (cookie dough icecream is my favorite to mix with it) and enjoy!
@@KickAssCountryGirl sorry about that, on the plus side the recipe is great for after a stressful day! it takes only like 7 minutes and very little clean up after!
Hey Kay i have a recipe for you Cabbage rolls. For the stuffing you need 2 big diced onions, one big shredded carrot. Sauté them together in a half cup of oil. When all of that is soft add one cup of Italian rice and half cup of tomato sauce and cook for just one minute. Set aside and let cool off. While waiting for the stuffing to cool off, in a big bowl mix half lbs ground pork and half lbs ground beef. When the stuffing is cool and in the bowl together with the meet and mix it very well. Spices: add to the mixture, salt to taste, black pepper, fresh parsley, fresh dill, sweet paprika and vegeta. For the cabbage you will need pickled cabbage. Now you take a spoon and one leaf at a time and roll it with the stuffing. Place them in a pot and when you’re done you cover the rolls with a mixture of tomato sauce, water, salt, black pepper and 2 bay leaves. boil it for about 1 and a half hour. you can serve it with polenta and sour cream. Enjoy
Pointing out that she isn't a good cook isn't being a hater lmao. Hell, if you make content online then you can't be surprised if you get "haters". It's literally part of the job, unfortunately
Hi Kay, love the videos. You should make a jelly salad. They were always a classic at my family Christmas dinners and it would warm my heart if you made one!
@@nancycurtis7315very true, the whites change consistency and become thinner as the eggs get older. The proteins start to break down, and the yolks also start to lose their buoyancy within the egg itself, thus the yolk can sink in the egg. You’re right and fair to say that this isn’t necessarily anything Kay has done wrong or that she’s deliberately using old eggs, it could well be a delay from farm to the supermarket that could cause this
I like seeing your improvements on your channel. I wouldn’t mind giving you recommendations on new recipes to try or I wouldn’t mind collaborating with you?
Such tiny yolks! I use large eggs myself. Most of my recipes call for dry mustard, not prepared mustard so I'm curious if that makes a difference. But there are endless variations for devilled eggs, so I hope you try some others. If you like paprika (I can't remember if that was on your "No Way" list), it finishes these perfectly.
Made two dozen today. For 4th of July. Made them a little different, but yours looks good, too It's very difficult to just make two. Love your channel! Love you too. You are so funny!😊
Hi Kay! I just made devilled eggs last week and think that yours looked great. A tip for peeling them easier. Let the eggs (or heggs) come to room temperature and place in boiling water for 10 minutes. Drain and rinse with cold water and then fill the pan with ice. The rapid change in temperature makes the peel come off so much better. Thanks for the video and have a great day!
I once ate 12 deviled eggs standing around bored (and stoned) at a family Christmas gathering. Turns out my uncle was taking a video. Somewhere on youtube there is a video of me eating six whole eggs in about 2 minutes. I only realized I was being watched because my mom said "don't just eat it in one bite!" I admire your restraint.
Kay, A tip for peeling eggs is peel them under some cold water. The cold water so that the egg stops cooking when you take it out, and also so that you can get all of the shell off. Hope that helps!
HI KAY I LOVE WATCHING UR VIDEOS CAN U PLEASE MAKE MY RECIPE MEXICAN CHICKEN WITH RICE AND SAUSAGES -500 GRAMS OF CHICKEN BREAST -3 EGGS -1KG RICE -4 SAUSAGES - Heat butter in a pan and sauté the sausages till they are golden brown and crispy. Add onions and garlic and sauté for a few minutes. Add tomato paste oregano, paprika, chipotle pepper, cumin and salt and cook this for two more minutes. Add soaked, drained rice along with water, mix and cover and cook for 15-20 minutes till the rice is 90% cooked through. Top with bell peppers and cover again. This will help steam the bell peppers. Mix it all up and serve hot topped with sour cream.
Hello Kay!! Can you please please please make a BIFANA!! It is Portuguese! You Boil bacon in Stella and then put it into a bread roll with cheese and ketchup!
Once again a great recipe!!!!! Definitely will try this tomorrow, looks super yummy!!! You should maybe try a recipe from the TH-camr Cooking With Jack Show!!!! He is my second favourite youtuber!!!!! Me and my dad love you both :) ❤❤❤❤❤❤😅😅😅
Mayo, mustard, dill relish, egg yolks. Then sprinkle paprika on top and garnish with a small chunck of crispy bacon 💥 I love that you post videos with this format. Im gonna be watching all of them!
I don’t care if they cooking videos are good or bad, it’s nice just having someone to listen to.. kind of like they’re talking to you. Also I too am terrible at shelling at egg, I saw a trick that said to shell them in cold water.
If the eggs are very very fresh, no cold water will help peeling them. But yes, let them 4-5 days sitting in the fridge and then not just peel them in cold water- after boiling them let them rest in cold water for 10 minutes and then crack a bit of shell and roll the egg between the palms to “ let loose” the shell. It works any time
I only use homemade mayonnaise for deviled eggs that’s why I make them mostly in the cold season but , for not being so boring add in the mix of egg yolk and Mayo some smoked ham ( cut in small pieces) or some tuna ( from the can) , or chicken breast ( you can almost add anything that tastes good with eggs and isn’t too runny), even some chopped pickles, decorate with black olives, pickled red peppers or herbs. And in the mix don’t forget to add some drops of lemon juice. Salt and black pepper aside,....
I love deviled eggs. Not sure I've had them with mustard, though, although I've heard of it. My mom (and some other people) made them with pickles chopped up into tiny bits mixed into the yolk-mayo mixture. Not everybody likes pickles in it, but I do. 😊 Gherkins, or sweet pickles, are best, in my opinion. Looking forward to your next video, lovely Kay! ❤
What happened to the other hegg? You started out with two heggs and ended with one hegg cut in half lol. Looked good though. What helps me with the shells is, I put a little baking soda in the water when you boil them and then when they are done put the heggs in ice water. Shells slide right off. Love your vids. Keep up the good work Kay.
Kay, maybe you'd like to make something I call Stuey Bread. (My husband calls me Stuey.) Take Bridgford Frozen Bread Dough, or whatever brand is available. Let it thaw and roll it out into a rectangle. Let it sit to rise for a little bit. Cut up some garlic and brown it in olive oil. Remove from stove and drain oil, so the oil is flavored. On top of dough, brush with garlic oil, place cooked chicken, cheddar cheese and broccoli. Roll up and seal. Brush top with oil, add sesame seeds to top, bake at 350 til dough is nice and brown. You can put anything in this dough. Hamburger with cheese, taco meat, rice and cheese, etc. It's adjustable to your liking. Hope you find a Stuey Bread that suits you! ❤ from California
This recipe looked delicious. I love eggs, eggs of any sort. Hen eggs, chicken eggs, devils eggs, crow eggs or just normal eggs. I'll eat them all. I remember a time I was in a canteen somewhere that I worked and got involved in an egg eating contest after getting in to a furious argument with one of my colleagues about who could eat the most eggs. I bet him one pound that I could eat fifty eggs in one hour. My colleague laughed at me and said that he would be a fool to turn down such an offer and that the bet was on. Needless to say had the last laugh. My colleague gave up after twelve eggs and I managed fifty two in exactly one hour before passing out. I came too surrounded with egg peelings and a spoon next to my head. I spent on my winnings on my favourite snack. Eggs. Fumbs up.
heya Kay, hoe you are doing ok, thanks for the vid. a tip for the egg shells; if you take them out of the pot after the time is up ( i do mine for fifteen mins after it reaches boiling and cover ) and put them straight into a big bowl of ice water for ten minutes. to peel, crack the top and bottom ends to find the air bubble. then either under gently running water or in a howl of fresh water if you are concerned about wasting water, use the pad of your thumb to gently work under the edges of the shell and sort of lift it away from the egg. the water from the tap or bowl will help loosen under and wash away the messy bits. they will still, sometimes stick but i've found this to be pretty realiable. you can also use an instant pot if you have one and then put in ice bath. oh and maybe fry up some bacon and put in the yolk mixture have a great weekend
Almost got it right. You're supposed to put like a half squirt of mustard in a lot of egg yolk, like 12-18 cooked eggs. Not supposed to taste the mustard. Mayo, salt, pepper, paprika and sweet relish to taste and mix it all up and put on the egg holes.
Hi Kay, would love to see how to make a Lemon Drizzle Cake! Here's a recipe for it Ingredients: 225g unsalted butter, softened 225g caster sugar 4 eggs 225g self-raising flour 1 lemon, zested For the drizzle topping: 1½ lemons, juiced 85g caster sugar Method STEP 1 Heat the oven to 180C/160C fan/gas 4. STEP 2 Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. STEP 3 Sift in the self-raising flour, then add the lemon zest and mix until well combined. STEP 4 Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon. STEP 5 Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. STEP 6 While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle. STEP 7 Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. STEP 8 Leave in the tin until completely cool, then remove and serve.
The devil did possess those eggs.
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Needed a quick bite, apparently.
Last I heard he was heading back to Georgia.
Thank gods there's no such thing as the devil because Kay's eggs were just fine even though lacking in the spicy shit that would make it deviled, and I'll fucking fight you like an Australian on that bro! I always fight for Kay cuz she's such a sweetie and tries so hard
They changed all them eggs around
Better call Sam and Dean
Nothing more American than Kay and her famous orange bowl making the fanciest version of deviled eggs in a bottomless tart pan on 4th of July.
I've been struggling with deviled eggs for years ... and it doesn't help that posh hoity-toity chefs don't condescend to show us folk how to make the blummin' things! Then, out o' North comes a lass called Kay to rescue me. Wish me luck!!
Checkout 2 fat ladies devilled eggs 👌
Everybody needs a Kay in their life 🎉❤
So kind thanks
hi Kay, just a helpful tip from a farmer! The best tasting eggs come from freerange chickens because they can go chase after bugs and eat grass not just grain! happier the hen the better the eggs! Quality ingredients makes for quality food! also for bigger eggs duck eggs but the shells are way harder to peel...
Also for a nice treat a Cookie mug recipie (no egg needed for this one) is easy and can be done in a few minutes! Its simple too! I always get confused by recipes when they list things then its never in order so i put them in proper order for you!
what you need is
a mug which you both mix the ingrediants in and microwave it (saves on dishes)
A butter knife that can act as a mixing spoon without you loosing any batter
2 tablespoons of butter
2 Tablespoons of milk
**for chocolate cookies heat the milk and butter for 30 seconds in the mirowave if not skip this!
4 Tablespoons of flour
3 to 4 Tablespoons of brown sugar (i like them sweet so i do the 4 tablespoons)
2 Tablespoons of chocolate chips (though heath bar toffee chips are really good too)
1/2 teaspoon of vinilla extract
a pinch of salt (i have forgotten this step and it still turns out great)
Mix till nice and smooth no chunks at the bottom
then microwave for 1-2 minutes depending on how firm you like (if you like gooey 1 if you like very firm 2 if you like in between a minute 30 seconds)
add icecream (cookie dough icecream is my favorite to mix with it) and enjoy!
you made me hungry
@@KickAssCountryGirl sorry about that, on the plus side the recipe is great for after a stressful day! it takes only like 7 minutes and very little clean up after!
lovely hegg yokes!! did u use any honeyions xxxx
Hey Kay i have a recipe for you Cabbage rolls. For the stuffing you need 2 big diced onions, one big shredded carrot. Sauté them together in a half cup of oil. When all of that is soft add one cup of Italian rice and half cup of tomato sauce and cook for just one minute. Set aside and let cool off. While waiting for the stuffing to cool off, in a big bowl mix half lbs ground pork and half lbs ground beef. When the stuffing is cool and in the bowl together with the meet and mix it very well. Spices: add to the mixture, salt to taste, black pepper, fresh parsley, fresh dill, sweet paprika and vegeta. For the cabbage you will need pickled cabbage. Now you take a spoon and one leaf at a time and roll it with the stuffing. Place them in a pot and when you’re done you cover the rolls with a mixture of tomato sauce, water, salt, black pepper and 2 bay leaves. boil it for about 1 and a half hour. you can serve it with polenta and sour cream. Enjoy
i love watching you cook lol your voice calms me down so much
😊 thank you
I love your videos Kay, please never stop cooking
I wont thanks
Ignore the haters....we just love seeing you have so much fun cooking food
This!!! This is what we're here for!
Pointing out that she isn't a good cook isn't being a hater lmao.
Hell, if you make content online then you can't be surprised if you get "haters". It's literally part of the job, unfortunately
I would use a smaller bowl for mixing small quantities. It makes the mixing easier.
Hi Kay, love the videos. You should make a jelly salad. They were always a classic at my family Christmas dinners and it would warm my heart if you made one!
"So, obviously, they've changed them.." You can't 'change' eggs Kay lol xxx
Possibly a lesser quality from battery farm hens?
@@nancycurtis7315very true, the whites change consistency and become thinner as the eggs get older. The proteins start to break down, and the yolks also start to lose their buoyancy within the egg itself, thus the yolk can sink in the egg. You’re right and fair to say that this isn’t necessarily anything Kay has done wrong or that she’s deliberately using old eggs, it could well be a delay from farm to the supermarket that could cause this
eggs may never be created nor destroyed
@@thedancingwolfs Deeeeeepppppp
Can we have the link to where you got this recipe from please.
You should do that with every video
I don,t keep them
I wonder who changed the shape of all the eggs??
My absolute favorite party snack! Yum! Kay, try mixing in a little bit of sweet pickle relish and a dash of paprika on top! It’s soooooo good!
Yes. They're lovely. A sprinkling of paprika on top makes it look better and adds a bit of an extra flavour layer.
I put paprika on mine lol glad I’m not the only one xxx
I always add abit of garlic powder too love love love deviled eggs xxxx
I put hot paprika on my two eggs, but all the girls in town said it burnt their mouths!
Crumbled up potato chips add a nice CRUNCH to any dish! Just so you know.💖💯🤤
I recommend adding lemon juice to the boiling water. It actually helps soften the shell and makes it easier to get off.
A pinch of Bicarbonate of Soda is good as well
Love you, Kay! Ordered a sports bra from your merch shop a few weeks ago and excited to wear!😊
Bruh you're gonna look even more like the queen you are! ☺️
Lol she sells her merch @ gucci prices tho
@@SharpAssKnittingNeedles that's so sweet tysm!!
@@IAmRitmo it's worth it 👏
I would love a Kay’s cooking g-string.
I like seeing your improvements on your channel. I wouldn’t mind giving you recommendations on new recipes to try or I wouldn’t mind collaborating with you?
Only got a small kitchen
@@KaysCooking that’s fine 😊
Is that ring hot? Touches it😂 yeah 🤣
Such tiny yolks! I use large eggs myself. Most of my recipes call for dry mustard, not prepared mustard so I'm curious if that makes a difference. But there are endless variations for devilled eggs, so I hope you try some others. If you like paprika (I can't remember if that was on your "No Way" list), it finishes these perfectly.
Yes it is on my no way list
@@KaysCooking Fair enough!
You can use salad cream if your not a mayo fan
Kay you have probably answered this question before but why don’t you use actual measuring spoons? Love your videos!
No, you need to do it with feeling 😁
Do you actually use measuring spoons just to make Deviled Heggs, 😂😂😂 I have never, in fact only use them in baking
you too wont have to use actual measuring spoons if you have the experience kay has
She does it "her way", so no measuring spoons are ever required
She cooks aga-aga style, same as me!
I love deviled eggs! I always make them at family gatherings 😄 I hope you have a great day, Kay 😊
It is just deviled egg.
Amazing job Kay! love what you're doing
Put baking soda on the water when you boil um Kay, it works a treat for peeling them… I’m terrible too and somebody gave me that advice xxxx
Next time add sugar, and miracle whip with mustard, and mix well til its like a cream. And then add it to your eggs, you wont regret it
You're getting better and better at cooking every day. Keep it up :)
Made two dozen today. For 4th of July. Made them a little different, but yours looks good, too
It's very difficult to just make two.
Love your channel! Love you too. You are so funny!😊
Sending best wishes from America, Kay! 🙂
Hi Kay! I just made devilled eggs last week and think that yours looked great. A tip for peeling them easier. Let the eggs (or heggs) come to room temperature and place in boiling water for 10 minutes. Drain and rinse with cold water and then fill the pan with ice. The rapid change in temperature makes the peel come off so much better. Thanks for the video and have a great day!
Kay, do you have a P.O. box? I will literally send you a set of measuring spoons.
No I dont
i love Kay's progress dude, shes been trying out new recipes and i love seeing her videos
Progress??! 😐 seriously?
Hope you're well Kay, thoroughly enjoy your content. Please continue to make entertaining, lighthearted videos.
Hello, love the cooking
Will try these tomorrow, they look great! Would love to see your take on a classic chilli hot dog :)
Not allowed chilli
@@KaysCooking My mistake! Even better, you could add bacon or pizza toppings. It sounds odd, but it's bloody lovely!
@@MickOnYourFace might do
@@billybunter3753 We can't be having that! Maybe a mild one insetad!
What hapenend to the other egg ?
Glad to see you still rocking the iron maiden shirt
Yes thanks
so ive been listening to some iron maiden and i live in ironlung and i was wondering what is your favorite song mine is "hallowed by thy name"
I don't like iron maiden
@@KaysCooking ROFL
Brilliant cooking
I come from Sweden and have never heard of deviled heggs! Must try this tomorrow! Thank you Kay!
Hope you enjoy
Hi Kay for your next video could you do one of my favourite childhood meals my mums bbq chicken raps, also me and my family loves your cooking ❤
Do you mean wrap instead of rap
@@KaysCookingyeah my keyboard didn’t register
Colman's mustard is lovely and it's great you gave it a try in a recipe.
I once ate 12 deviled eggs standing around bored (and stoned) at a family Christmas gathering. Turns out my uncle was taking a video. Somewhere on youtube there is a video of me eating six whole eggs in about 2 minutes. I only realized I was being watched because my mom said "don't just eat it in one bite!"
I admire your restraint.
We need a link
Please add a link, I've searched and can't find anything
Good job Kay😁
Kay, A tip for peeling eggs is peel them under some cold water. The cold water so that the egg stops cooking when you take it out, and also so that you can get all of the shell off. Hope that helps!
No, just lower the eggs into boiling water on a spoon. You'll never have trouble peeling them again!
What is the point of the tart pan thing on the plate?
To hold them
To hold them
Oh ok.. thank you for clarifying Kay, I was very confused. I love your videos! It’s awesome to have you respond to my comment.. thank you 😊
Thanks for the recipe Kay 👍
They haven't changed the shape of eggs. The eggs you used were a bit old.
HI KAY I LOVE WATCHING UR VIDEOS CAN U PLEASE MAKE MY RECIPE MEXICAN CHICKEN WITH RICE AND SAUSAGES
-500 GRAMS OF CHICKEN BREAST
-3 EGGS
-1KG RICE
-4 SAUSAGES
-
Heat butter in a pan and sauté the sausages till they are golden brown and crispy.
Add onions and garlic and sauté for a few minutes.
Add tomato paste oregano, paprika, chipotle pepper, cumin and salt and cook this for two more minutes.
Add soaked, drained rice along with water, mix and cover and cook for 15-20 minutes till the rice is 90% cooked through.
Top with bell peppers and cover again. This will help steam the bell peppers.
Mix it all up and serve hot topped with sour cream.
Hello Kay!! Can you please please please make a BIFANA!!
It is Portuguese!
You Boil bacon in Stella and then put it into a bread roll with cheese and ketchup!
Stella as in the beer?
Once again a great recipe!!!!! Definitely will try this tomorrow, looks super yummy!!! You should maybe try a recipe from the TH-camr Cooking With Jack Show!!!! He is my second favourite youtuber!!!!! Me and my dad love you both :) ❤❤❤❤❤❤😅😅😅
Hi Kay, did you go and see Iron Maiden on their Future Past tour?
Dont like iron maiden
Your a great cook kay, everything looks tasty
it looks brilliant was you at the iron maiden concert on monday in nottingham
I don't like iron maiden
I love them but they gimme a terrible case of the winds.
Lovely ❤
A mi me encantan tus recetas!!❤️❤️❤️Saludos desde Mexico!
Thanks Kay!
gillat och delat, hoppas jag vinner!
kay, its been a good 5 years now, please for the love of god, learn your outro. im begging
Mayo, mustard, dill relish, egg yolks. Then sprinkle paprika on top and garnish with a small chunck of crispy bacon 💥
I love that you post videos with this format. Im gonna be watching all of them!
what the actual devil
OMG i have been asking for this for forever!!! THANK YOU KAY!!!!!
i love watching your cooking kay keep it up!
We missed you Kay! 💕
Almost no mustard. No pickle juice. No dusting of cayenne. What is this? It's just boiled eggs and mayo with more steps.
Kay, you are a treasure. You remind me so much of my Lancastrian mum. Love you. Keep being you.
I don’t care if they cooking videos are good or bad, it’s nice just having someone to listen to.. kind of like they’re talking to you.
Also I too am terrible at shelling at egg, I saw a trick that said to shell them in cold water.
If the eggs are very very fresh, no cold water will help peeling them. But yes, let them 4-5 days sitting in the fridge and then not just peel them in cold water- after boiling them let them rest in cold water for 10 minutes and then crack a bit of shell and roll the egg between the palms to “ let loose” the shell. It works any time
Lower the eggs straight from the fridge gently into boiling water on a spoon, then once cooked let cool and they are very easy to peel.
Yay! Chef Kay is back! Keep it going! ❤ 👍🏼
I only use homemade mayonnaise for deviled eggs that’s why I make them mostly in the cold season but , for not being so boring add in the mix of egg yolk and Mayo some smoked ham ( cut in small pieces) or some tuna ( from the can) , or chicken breast ( you can almost add anything that tastes good with eggs and isn’t too runny), even some chopped pickles, decorate with black olives, pickled red peppers or herbs. And in the mix don’t forget to add some drops of lemon juice. Salt and black pepper aside,....
Looks magic Kay, as always ❤
Great video
I love deviled eggs. Not sure I've had them with mustard, though, although I've heard of it. My mom (and some other people) made them with pickles chopped up into tiny bits mixed into the yolk-mayo mixture. Not everybody likes pickles in it, but I do. 😊 Gherkins, or sweet pickles, are best, in my opinion.
Looking forward to your next video, lovely Kay! ❤
I thought everyone used mustard lol. Wow, I’ll have to try them without and see how they taste.
@@Mani-periodthat’s what I was abt to say mustard a lil mayo
What happened to the other hegg? You started out with two heggs and ended with one hegg cut in half lol. Looked good though. What helps me with the shells is, I put a little baking soda in the water when you boil them and then when they are done put the heggs in ice water. Shells slide right off. Love your vids. Keep up the good work Kay.
Kay looks tired or under the weather. I hope she's getting adequate rest and staying hydrated.
You cooked 2 eggs! What happened to the other one??
It got used
Devilled eggs normally have curry powder not mustard.
Google said mustard
@@KaysCooking righto. Yes I've just seen a lot of recipes that say mustard. Maybe it's an Australian thing to use curry powder. :=)
Kay, you can add a cap full of vinegar to your boiling water when you are cooking the eggs and then your eggshell won't stick when you go to peel it!
No, you lower eggs cold from the fridge gently into boiling water on a spoon. Then just do the usual. You'll never have trouble peeling them again!
low fat mayonnaise😿
Yeahhhh. If your going, go allll the way.
Kay, maybe you'd like to make something I call Stuey Bread. (My husband calls me Stuey.) Take Bridgford Frozen Bread Dough, or whatever brand is available. Let it thaw and roll it out into a rectangle. Let it sit to rise for a little bit. Cut up some garlic and brown it in olive oil. Remove from stove and drain oil, so the oil is flavored. On top of dough, brush with garlic oil, place cooked chicken, cheddar cheese and broccoli. Roll up and seal. Brush top with oil, add sesame seeds to top, bake at 350 til dough is nice and brown. You can put anything in this dough. Hamburger with cheese, taco meat, rice and cheese, etc. It's adjustable to your liking. Hope you find a Stuey Bread that suits you! ❤ from California
Can you do sushi now please Kay?
Dont like it
Kay, gently lower eggs into boiling water on a spoon. You'll never have trouble peeling them again! 👍
recipe
This recipe looked delicious. I love eggs, eggs of any sort. Hen eggs, chicken eggs, devils eggs, crow eggs or just normal eggs. I'll eat them all.
I remember a time I was in a canteen somewhere that I worked and got involved in an egg eating contest after getting in to a furious argument with one of my colleagues about who could eat the most eggs. I bet him one pound that I could eat fifty eggs in one hour. My colleague laughed at me and said that he would be a fool to turn down such an offer and that the bet was on. Needless to say had the last laugh. My colleague gave up after twelve eggs and I managed fifty two in exactly one hour before passing out. I came too surrounded with egg peelings and a spoon next to my head. I spent on my winnings on my favourite snack. Eggs.
Fumbs up.
do you love eggs
Devilled Hegg.
Pretty good heggs Kay!!! Might make some egg salad sandwiches....
:D From now on I'm going to call them heggs!
Hi Kay! Hope all is well with you. Always love to watch your videos. Makes my day!
Are you alright Kay? You seem down lately. :( (not referring to the cooking)
This was a devilishly good dish Kay, I'm loving it.
Kay, we love you always. :) Your videos are the light of my life.
heya Kay, hoe you are doing ok, thanks for the vid. a tip for the egg shells; if you take them out of the pot after the time is up ( i do mine for fifteen mins after it reaches boiling and cover ) and put them straight into a big bowl of ice water for ten minutes. to peel, crack the top and bottom ends to find the air bubble. then either under gently running water or in a howl of fresh water if you are concerned about wasting water, use the pad of your thumb to gently work under the edges of the shell and sort of lift it away from the egg. the water from the tap or bowl will help loosen under and wash away the messy bits. they will still, sometimes stick but i've found this to be pretty realiable. you can also use an instant pot if you have one and then put in ice bath. oh and maybe fry up some bacon and put in the yolk mixture have a great weekend
Do you sell much merchandise.?
Yes a good bit
Love ut vids
Kay! You have a lovely glow in this video. Those dimples are to die for. Great work
Demon eggs
Almost got it right. You're supposed to put like a half squirt of mustard in a lot of egg yolk, like 12-18 cooked eggs. Not supposed to taste the mustard. Mayo, salt, pepper, paprika and sweet relish to taste and mix it all up and put on the egg holes.
Hi Kay, would love to see how to make a Lemon Drizzle Cake! Here's a recipe for it
Ingredients:
225g unsalted butter, softened
225g caster sugar
4 eggs
225g self-raising flour
1 lemon, zested
For the drizzle topping:
1½ lemons, juiced
85g caster sugar
Method
STEP 1
Heat the oven to 180C/160C fan/gas 4.
STEP 2
Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
STEP 3
Sift in the self-raising flour, then add the lemon zest and mix until well combined.
STEP 4
Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
STEP 5
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
STEP 6
While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.
STEP 7
Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
STEP 8
Leave in the tin until completely cool, then remove and serve.
I’m making this