Deviled Eggs - Recipe 666!
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- เผยแพร่เมื่อ 25 ก.ค. 2024
- Learn how to make a Deviled Eggs Recipe! - Visit foodwishes.blogspot.com/2012/0... for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy Deviled Eggs - Recipe 666!
- แนวปฏิบัติและการใช้ชีวิต
Check out the recipe: www.allrecipes.com/Recipe/220250/Chef-Johns-Deviled-Eggs/
Dude, I use your steaming method from your Soft Hard-boiled Eggs video from 02 August 2016. About 13 minutes of steaming followed by a cold water soak until able to be handled yields a very nice egg.
Steam the eggs, no pricking needed. Bring covered pot of water to a boil (remembering you're steaming, not boiling) then lower the stream basket with the eggs into the pot, replace cover and steam for 15 mins (for hard boiled). My son uses one of those little expanding baskets. This method will have falling to your knees and weeping. They almost peel themselves and we haven't had a bad "hard boiled" egg yet.
666 has nothing to do with the devil. In Revelation it mentions calculating the number of the beast as 666. This is because back then the Greeks had this fad where each letter of the alphabet was assigned a number and so they would add up the letters in their name, their friends names, etc., and assign that number to them. So this was a way for early Christians to communicate with each other cryptically. Scholars believe 666 most likely refers to Nero who was emperor of Rome at the time the book was written.
Some companies require their employees to back in! lol
@@pianoishit never says 666. It says "six three score and six". Allowing for a couple thousand years of translation errors, who the heck knows what John really meant? Not someone who makes hilarious awesome cooking videos! I think it might be Caligula.
No cayenne? Must be a cold day in hell :P
The siracha disperses into the filling. Cayenne would be visible. Little hell spots.
Evan Adams no it wouldn't. He put black pepper and you don't see little black spotd
fgutz1970 lol i think thats what the pepper rings are for
fgutz1970
Ok..you win lmao
fgutz1970 Duh... Then whats with "Recipe 666"
Ohh.. my.. god..
That feeling when you actually have ALL the ingredients to make something from Foodwishes
I usually do 😀
Deviled eggs are so easy that when I was a kid I'd make them for an after school snack. Not this recipe mind you, but something close to it. So cheap and easy to make but still some how gives the impression of some culinary mastery.
WHAT?! NO CAYENNE???!?!!!?
no he was busy performing at the Brit awards or with his wife Kim.
Dee Brown Took me a minute XD
Musicinaminute1, well it is Hell, after all. =]
“And you don’t have to give me your soul...in your face, Faust!”
This Chef John is the funniest!!
Where's the final dusting of paprika?
samuski36
You must be american, since everything needs to be cut out for you.
Go to 3:48 and apply his "wisdom" to Y O U R final step.
To put it politely: You're a moron :)
Holio Crap
Oh my, don't even bother being polite, Just say how you really feel!
***** so is your face. At least I don't need surgery ;)
+Mike Hawk sure they are ;)
+Jacob Radford and your excuse is?
food wishes is the BEST channel on youtube!!!!
Where's the paprika? I've yet to see deviled eggs without paprika sprinkled on.
Add it to your mix, when you cross the River Styx.
Different strokes for different folks. That's what makes the world go round... individuality 😉
Eggscellent tutorial!!
Brilliant 😂👍
LOL!!! Love the way how John explains his food recipes - very entertaining!
That's how I found this channel recently. I was watching the potato and parsnip gratin. Loved his narration throughout the video. Interesting, entertaining, amusing, and well informative to how to make it. xD
Best Deviled Eggs ever! So so yummy. I couldn't find the red peppers, but I candied regular jalapenos and it was fantastic - added just the right kick! My family raved about them over and over. Thanks Food Wishes
Just discovered your videos. You are very funny. Very enjoyable.
I had a recipe for the best deviled eggs I'd ever tasted....until I made these. This one has totally supplanted my old one as the BEST! I'm making a dozen and a half for an upcoming Christmas party...and plan to eat most of them myself.
+J&J Winans p.s. I do dust with smoked paprika. :D
Thank you for your feedback, how do good deviled eggs taste actually? HEHE it should I find out by myself
My paprika quit smoking. I'm proud of him.
I thought the title said "Defiled eggs".
😂😂😂
I would defile them once they'r done.
If they hatch, ...
@@janmalecek3278 same! Might make some today or something
@@donwald3436 👏👏👏👏! 👍
Chef John, just wanted to tell you I made these for my family. My husband & my sister's husband are now obsessed with these! Thank you for the recipe.
Chef John, you ar just pure entertainment. I saved so many of the vids, but haven’t tried anything yet. I just enjoy watching and listening!
Ultimate feel good cooking show 👌🏼.
LOL. In your face Faust. hahaha:D
Yep, I'm subscribing.
+Olivia Li I have been a fan since 2007. Welcome!
I never had luck getting eggs to consistently peel easily until I found this method: For large eggs, steam for 13 minutes BY THE CLOCK. Rinse in cold water... peel like they have sippers, no gray/green. Adjust time + or - for egg size. No thermometer needed! Love your channel, Chef John... I send the link to not only my foodie friends, but to those who don’t know how to cook.... you’re a great teacher! ❤️
"you know who you are"
Love this recipe!! But instead of using the jalapenos as "halos", I'd cut little the jalapenos and decorate as little horns !! :P
Hey chef John if I have one word to describe u then it Will be amazing ur food never fails to bring water on my mouth
I made a video of me making these the other day and this recipe has to be my favorite Deviled Egg recipe by far! Thank your Chef John!
I FUCKING LOVE THE BACKING INTO PARKING SPOT COMMENT
This video is funny as hell.
BohistaNordica good one
Chef John, I always enjoy your videos! Delicious recipes and amazing mood! Thank you.
These came out simply delicious- thanks chef John!!!
Wrong! The temperature in Hell rarely reaches 30C. It's actually really cold most of the year, and in summer it MIGHT reach 30C, but that doesn't happen very often. I should probably mention that Hell is a city in Norway while I'm at it :)
It's also a city in the U.S.
It's really amusing, in norwegian a train that transports goods and.. well.. everything but people is called "godstog" (tog=train) so there's a sign on the trainstation saying "Hell. Gods expedition" Just search "Hell Norway" on google images :D
CrimsonFantasy I think he meant 30F, as in freezing (though that's 32F) :P
Cat Tobin I don't think he was serious at all, I just wanted to point it out :3 Hell is frozen over most of the year..
"It's also a city in the U.S."
At least two of them, that I know of; one in Michigan and one in Wisconsin.
wait.. cold water or cold cold water..
Cold cold, obviously.
Organic water
Yes, and yes yes!
Or colder coldest water.
What's the temp of the cold cold water?!
I watch this video over and over. I always get a little evil chuckle out of it. This time I love the line about tasting food even with a forked tongue, and no need to leave my soul in the top jar. Thank you, John-you’re a damn fine Chef and a Hell of a mentor. Signed Faithful minion. 😈
Love your videos! So much fun while learning.
What is so wrong about backing in to parking? It's awesome for quick getaways.
The people who back into parking spaces are the forward thinking ANGELS of the earth. When we go past the space, we can see that it's clear and safe to back into. The people that back out can't see where they're going or what their hitting.
I hate it when my husband backs up into parking. It comes off as him showing off cause he does it well.
if you're batman
@@thandie67 learn to drive , hint - use both of your front door mirrors
i would put the sliced pepper inside the egg, then add the filling.
Sneaky! I like it.
Me Likey. I did that with a small bit of bacon in my stuffed jalapeños. Mmm!
It’s for decoration.
Looks delicious and easy. Will be making it for Christmas. Thanks for sharing your recipe!!
These videos are so much fun to watch, and they are not intimidating. I love watching them, and Chef John's jokes are great. My only concern is that some of the ingredients are hard to find in the midwest.
"you know who you are"
I laughed so hard at that!
He was talking STRAIGHT AT ME, and I feel attacked. Hahahahaha
Picklejuice for acidity works perfectly!
I love your videos because you make delicious food and it's easy to follow along - but mostly because you make me laugh while you're teaching us. Thanks!
These were brilliant and so well done,thanks for sharing :)
"In your face Faust..!" -classic XD
what about relish?
You have an amazing, sympathetic voice, a great sense of humour and a lot of expertise when it comes to cooking. Love all of your vids, and this one is another recipe that is just so easy to make yet so supertasty. I like to add a dash of chipotle and ancho powder to the yoke-based filling, the hint of smokiness goes too well with the creamy texture and the eggy flavour. Top stuff!
One hell of a good recipe! Thanks, chef John, you always brighten my day. Lotsa love from Taiwan!
I will not see you in Hell. I'll look down at you from above I reckon... lol
I always back when parking. I guess I'll be welcomed by rational people!
No. That's a douche move. Just park like a fucking person.
Me too.
I like to park like an amoeba.
@@Bonzulac Stop complaining and learn to drive
@@Bonzulac, backing in, so that you're pulling out, and not backing out blind is much safer, douche.
And as always, they came out great. Thanks John!
Thanks for making cooking a simple task! I love how you make something that looks so complicated to prepare so easy! I'm going to prepare this for our Game Night this Friday! WoOt!
u sound like morton from "horton hears a who!" :D
In your face, Faust.
Chef John I am a big fan of your recipes especially your breakfast and dinners recipes but especially the hardboiled eggs.
Love deviled eggs...the best thing about them is the endless variations: mustard eggs, mayo eggs, vinegar eggs, vinegar & mustard, heat it up with cayenne or jalepeno, or my newer favorite put some horseradish in them...dill, no dill, relish no relish...throw some caviar on top or no caviar...feeling like a sammy? chop a few up and put on toastettes...so cheap easy and versatile and packed full of yummy nutrition!
"The first thing you see when you get to hell...all the people that back into parking places"
LMAO!!!
So true!!!!
PhancyPants99 backing into parking spots is statistically safer.
@@gcolovich3393 Statistically more douchey.
Easier when you're in a high school parking lot at 3 though.....
@@Wafflinson only shitty drivers refuse to back into parking spaces lmao
@@Malchior_Rises, fact.
When I make hard boiled eggs I do a similar method. I bring just to a boil (210) then turn to low and simmer (covered) for 10 mins. Same idea but slightly different. Same result anyway. It's amazing how so many people overboil then until the yolks turn green and smell weird. People are blown away when they see bright, sunshine yellow yolks.
look amazing! I always had those with tuna fish or anchovies filling, but this way look terrific! Congratulations
These look amazing! You are so awesome!
They really must taste "really EGGcellent"
no paprika? or cayenne? hell just froze .... everyone hide the eggs Jesus is coming! xD
Those of whom back into parking spaces (you know who you are)! Made my night! Thanks, Chef John!
Thanks, Chef John! I made this recipe for our game night on Saturday and it was a huge hit! It was the first food item in the potluck to disappear! It was delicious and the jalapeño came out not too hot and spicy at all! You were right, the glazed sugar cut the heat!
whats so bad about backing into a parking space?
XSuperNinjaExtremeX Every cop everywhere on the job or off backs into a car space.
Gay joke.
Michael Persico
If it takes that long then you need practice.
Michael Persico
Which part of your prior statement was remotely funny? But I can tel that you're a leftist from your insults and poor communication skills...sad.
That extra 10 seconds of waiting makes all the difference.
i like relish in mine
Thanks Chef John! Your method for boiling the eggs worked perfect!
Great serving plate! This recipe sounds really really good.
What's wrong with backing into a parking space?
Nothing. It's the safer course of action.
I back into spaces almost all the time when possible. I'm disabled and it makes it easier to put stuff in and out of the van.
Just beautiful. I will be making these soon!
Been doing that method of coking eggs for 30 years now and YES it works! Ur vids are priceless. Full of of info priceless, classic, full of humor. I'd watch even if I didn't cook!
you basically just said everyone in japan who drives goes to hell >w
People have fetishes, did not know that they had one for countries c:
Pretty much accurate.
I back into parking places and I also don't believe in God, definitely going to hell.
This is your funniest, silliest video ever. Loved it!
i was in north carolina and i had some then i wanted to learn how to make it. When i returned back home I saw you had this posted and I got really excited!! Thanks John
Backing into parking spaces should be the norm. In an emergency you want to be able to pull away quickly, which is only going to happen if you can look in front of you. So use the time when you've got it, i.e. when parking your vehicle.
Noy yo mention that it gives you better control of your parking
Jan Verschueren. People have been killed in parking lots by people backing up into spaces. Just saying....it's stupid and lazy.
How in the world is it stupid or lazy? I'm gonna have to back up either going in or going out, I choose to do it going in because it's safer and more efficient. When you back in you have excellent visibility. When you back out you can't see jack because you have two hunks of metal on each side of you, and you're moving INTO TRAFFIC rather than out of it. I'd like you to maybe think about how many accidents happened from people reversing into traffic instead of the other way around like you said, I'm betting that one of them is probably a lot higher than the other.
+Cara B. That's a pretty silly argument unless you can prove that more people have been killed by people backing in than people backing out.
In Norway we're taught during driving lessons to always back into parking spaces. It's nice to just get in and drive.
Bullshit! It takes most people ten times longer to park and they end up taking up 2 parking spaces! And how often is it going to an 'emergency' to get out of the Aldi parking lot!!
I back into parking spaces :(
Haha. I do too sometimes. But maybe he refers to those slanted parking spaces where you should park front in.
NoNameC68 Probably. lol
+NoNameC68 Because George was doing it right.
Thank you for the very very very easy recipes
John, you missed the opportunity to call those pepper rings "fallen angel halos".
whats wrong with backing into parking spaces? makes leaving easier. i don't get it
The issue is in crowded spaces. Backing into parking spaces frequently takes up quite a lot of space and time for anyone waiting for someone to slowly back into them. Considering the accuracy it requires, it is often more time consuming than backing out of the spaces, which requires considerably less accuracy. However, this is usually only an issue in crowded areas, where doing so is somewhat rude to the other people in the parking lot.
It makes arriving harder. It's a douche move. Stop it.
As always... Enjoying your videos 🤘
Made these on Thanksgiving but substituted crystal for Siracha since I was out! Delicous, thx for sharing
As a San Franciscan, you missed the opportunity to say that these were "hella good".
There are people out there that don't know how to boil eggs?
+zhaneranger Some people are just starting to cook. Some people like to try different ways to see what works with their stoves. I have a gas stove and it's different. Stop being a jerk.
yeah, and chef john is one of them.
There are people who don't know how to spell eggs, much less boil them.
@Ben Robbins ...or where eggs even come from.
Hi John, I can't wait to make my deviled eggs this way, thanks for sharing your recipe!
An Italian friend of mine says this is the Italian way of hard boiling eggs. It does work every time !
Little bit of adobo sauce in them is amazing, I recently learned.
Good Day Chef,
My mom taught me how to boil eggs the exact exact same way (except I was taught the second it starts to hard boil turn it off and wait 15 minutes - tomaytoe / tomahhto). Anyway, not sure why, but every now and then, no matter what, I'll end up with a batch where you practically have to use tweezers to remove the bits of egg shell. I hate to admit it, but I've been known to go into a cooking rage and squish every egg and start over when that happens. Mother used to tell me "The fresher the eggs the harder they are to peel."... but I don't know about that... sounds like an old wives tale from a wife that didn't know how to cook.
I love the simple, straightforwardness of your videos. You remind me of Chef Gusteau (from the movie Ratatouille) when he says "Anyone Can Cook"....I say that's true, just don't forget an important ingredient, the "love" that goes into creating the meal and then seeing your family and friends devouring it. My best friend can't fathom why I love to cook at all, he says it's a waste of time "Cooking for hours to just eat it..... then you gotta clean up the mess".
Anyway, thank you for your videos.
simple instruction on all your vids with pleasant demeanor! you're awesome!
This was sooo good. I will never make it any other way again. ty for share
I'm watching your videis at 1 in the morning. I starving!!!
Chef John, you are an AWESOME chef.
You are such great chef!
This is FUN :)
I love all egg recipes. Please make a egg playlist
adding some curry to deviled eggs is also pretty yummy...just go easy. I like the pepper idea...visually appealing
I really love the way you present and tell! Your voice is very nice
3:44 Here I switched to a fork -- it broke up the remaining yolk chunks much better than the spatula. Great recipe.
Loved your reverse parking comment. Just moved to Sydney from Melbourne, and they’ll take every opportunity to reverse park. Can even be on an angle, if there’s a space, they’ll reverse park! In some places, you’re even required to! Hey at least my driving has improved I suppose!
Great recipe by the way!
I live how Chef John uploaded this in January. Right after Christmas.
I love your channel.Thanks
You have a great sense of humor....love your vid
Here we either do this with curry powder and no mustard and another way is with condensed milk dressing. Both ways really good. Great to have another version to try.
For years I also looked down my nose at those who backed in, then last summer I bought a new car. (I live in an apt complex w/ several hundred units, a 10mph speed limit and tenants who ignore it). Just last week, I was parked next to an SUV which I couldn't see past, as I was easing forward into the lot, a car going about 25 blew past, missing me by just a foot or so. That's why I now back in. If I had been backing out I would not ever have seen it in time. Don't care what you think.