The Egg Bar

Steps

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1. 1
   Prepare the eggs: poach soft-boiled eggs in water at about 190°F for 6 minutes and hard-boiled eggs for 10 minutes. Immediately plunge into an ice bath and cool for 30 minutes.
   ≈1:19
2. 2
   Carefully peel the eggs: make small cracks all over the shell, peel with gloves on, and dip in water to remove any shell fragments. Ensure the whites remain smooth and shiny.
   ≈1:39
3. 3
   Make classic deviled eggs: remove the yolks gently and mix with Dijon mustard, lemon juice, homemade mayonnaise, olive oil, pickle juice, salt and pepper. Pass through a fine sieve, adjust seasoning, pipe into egg white cups, and refrigerate 30 minutes.
   ≈1:59
4. 4
   Make mayonnaise: combine egg, garlic, mustard, salt and lemon juice in a cup and blend with an immersion blender. Slowly pour in oil and blend on high speed from bottom to top until emulsified.
   ≈2:24
5. 5
   Make pickled beet deviled eggs: combine 2 cups of pickled beet liquid, apple cider vinegar, sugar, pickling spices and salt in a saucepan. Simmer 5 minutes until sugar dissolves. Cool to lukewarm, add ice water, pour over hard-boiled eggs in a zip-top bag and refrigerate 3 days to 2 weeks.
   ≈3:40
6. 6
   Prepare pickled eggs: carefully remove yolks and make a small cut on the bottom for stability. Mix egg yolks with goat cheese, lemon zest, champagne vinegar, mustard, salt, pepper, olive oil and dried dill. Pipe into the purple egg white cups using a star tip.
   ≈4:33
7. 7
   Make waffle batter: combine 200g flour, 60g cornstarch, 3/4 tsp salt, 2 tsp sugar, 1 tsp baking powder and 1/2 tsp baking soda. Brown 175g unsalted butter over medium heat while stirring constantly, cool slightly, add to batter along with 475ml buttermilk and 2 eggs, stirring until just combined.
   ≈5:51
8. 8
   Cook waffles: pour 1 cup batter into a preheated waffle iron and cook until deeply browned and crispy. Place on a wire rack and keep warm in a 225°F oven to continue firming up.
   ≈6:30
9. 9
   Make Scotch egg filling: combine 1lb coarsely ground pork with 1 tsp fresh thyme, 1 tbsp fresh sage, 1/2 cup fresh chives, salt, pepper, pinches of allspice, mace, ginger powder, garlic powder, nutmeg and 1 tsp hot mustard. Mix gently without overworking.
   ≈7:44
10. 10
    Wrap the eggs: wrap the sausage mixture around 3 soft-boiled eggs, ensuring fully sealed. Refrigerate 30 minutes, then perform a standard three-stage breading: flour, beaten egg, breadcrumbs. Repeat the egg and breadcrumb steps for extra coating.
    ≈8:08
11. 11
    Deep fry Scotch eggs: fry in 350°F neutral oil until golden brown, stirring occasionally for even cooking. Drain on a wire rack set in a rimmed baking sheet and keep warm in a 225°F oven alongside the waffles.
    ≈8:42
12. 12
    Plate and serve: garnish classic deviled eggs with smoked paprika and fresh chives, and beet deviled eggs with a single tarragon leaf. Soft-boiled eggs simmered for 6 minutes, cooled briefly, topped cut off, and served with waffle soldiers. Scotch eggs served with a 50/50 mix of mayonnaise and grain mustard.
    ≈9:21