Cooking Instructions
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Step 1
Bring a pot of water to boil over high heat, then add
Baking Soda (15 g)
to the water.
Step 2
As soon as the water reaches a rolling boil, gently lower the
Farmhouse Eggs® Large Brown Eggs (6)
using a large spoon or a soup/spider skimmer. Immediately reduce the heat to medium-low to bring the water down to a simmer for about 12 minutes.
Step 3
While the eggs are cooking, prepare an ice bath for the eggs in a large bowl.
Step 4
Once cooked, use a large spoon or soup/spider skimmer to transfer the eggs to the ice bath. Let the eggs sit in the ice bath for about 5 minutes before peeling.
Step 5
Peel all of the eggs. Slice each egg in half (lengthwise), then remove the yolks from the egg whites using a small teaspoon.
Step 6
Place the egg yolks in a medium-sized mixing bowl. Add the
Mayonnaise (30 g)
,
Coconut Oil (15 mL)
,
Thai Red Curry Paste (25 g)
, 2 tsp of
Lime Juice (1)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 7
Use a large spoon to mash the yolks and stir the egg yolk mixture until all of the ingredients are thoroughly combined.
Step 8
Scoop the red curry egg yolk mixture into a piping bag fitted with a large nozzle. Fill each egg white half with approximately 1 Tbsp of red curry egg yolk mixture.
Step 9
Garnish with a light sprinkle of
Paprika (to taste)
, a
Fresh Cilantro Leaves (to taste)
, and a slice of
Red Chili Peppers (to taste)
. Enjoy!
