Devilled gull’s eggs

Devilled gull’s eggs

By
From
Deep South
Serves
12 as a canapé
Photographer
Andy Sewell

Each year we anticipate winter’s passing, waiting patiently for signs from nature to let us know of the coming months of warmth and bounty in the fields and streams surrounding us. None is more welcome than the arrival of the first gull’s eggs. Regardless of the weather, the second half of April marks the opening of the season for wild black-headed gull’s eggs in the UK. It runs until 1 June, during which time you will need to obtain a licence if you want to forage for them. They are also available from specialist shops and online suppliers. The flavour is incomparable – they almost taste of the ocean.

Ingredients

Quantity Ingredient
12 gull’s eggs, or hen or pheasant eggs, or 24 quail's eggs
1 1/2 tablespoons Mayo
1 1/2 tablespoons soured cream
1/4 teaspoon cayenne pepper
1/2 teaspoon english mustard powder
4-5 dashes worcestershire sauce
4-5 dashes lemon juice
sea salt

To garnish:

Quantity Ingredient
a little smoked paprika
a few chopped chives

Method

  1. Bring a pan of water to the boil, add the eggs and hard-boil for 6½ minutes (or 3 minutes for quail’s eggs, 7 minutes for pheasant eggs, 10 minutes for hen’s eggs). Remove from the heat and cool in iced water immediately. When cold, peel, halve, and carefully remove the yolks into the bowl of a food processor. Set aside.
  2. Add all the remaining ingredients to the egg yolks, and blend in the food processor until smooth. Spoon into a piping bag fitted with a star nozzle, then chill thoroughly (around 1 hour). Then pipe the yolk mixture back into the cavity of the whites to serve. Garnish with a dusting of paprika and a scattering of chives.
Tags:
American
Southern cooking
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