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http://www.latimes.com/features/food/la-fo-easter-recipes-pg,0,7027630.photogallery
When I was an intern at the L.A. Times Test Kitchen, I was asked to develop several recipes for the Easter Brunch cover story.
Check out this link to the Times Food Section…the first two recipes, Sun-dried Tomato Stuffed Eggs and Vegetable Tart were part of that story. The Egg recipe won as one of the “Top Ten Recipes of 2001.” At first I was disappointed to learn that the egg recipe was chosen, in as much as I had developed several delicious pastries to go with a cover story I wrote on cardamom. But quickly realized that this recipe was picked out of the pool of hundreds of recipes tested each year. Quite an honor! When I left the paper and started Personal Touch Gourmet, I added the Stuffed Eggs to my catering menu. Clients that choose this item, end up requesting it each time they have a party.
I have learned a few tricks since writing this recipe. Once you pull the eggs out of the simmering water, place on a tray and cool slightly. As soon as you can handle them, crack gently on the counter and peel. Shocking them in ice water like most recipes tell you do do, hardens the membrane between the shell and egg and makes it difficult to remove the shell without tearing the tender egg.
