At chef Thomas Chen’s Tuome (pronounced, “Tow-me”) in New York City’s East Village, “the Asian-inspired menu is truly exciting, for Chen is a master at weaving together a surprising roster of delicious ingredients to craft a uniquely layered dish,” state Michelin inspectors.
Indeed, “quack on brioche” is a clever sandwich of braised duck and daikon relish, while noodles get tossed with snow crab and dashi butter. And classic deviled eggs get even more indulgent by deep-frying.
Here’s how to make it at home.
Crispy Deviled Eggs with Chile
Courtesy of Chef/Owner Thomas Chen, Tuome, New York CityYield: 20 pieces
Ingredients
For the Garlic Chile Sauce:
1/4 cup minced shallot
1/2 cup + 1 tablespoon grapeseed or canola oil
1/4 cup finely chopped garlic
1/4 cup chile oil
2 tablespoons sesame seeds, toasted and crushed
salt, to taste
For the Deviled Eggs:
13 whole eggs
5 tablespoons mayonnaise
4 teaspoons pickling liquid
2 teaspoons minced pickles
1 teaspoon Dijon mustard
1/4 teaspoon minced shallot
salt, to taste
3 cups all-purpose flour
3 cups panko
oil, for frying
Method
1. Make the Garlic Chile Sauce: In a small sauté pan over low heat, sweat the shallots with 1 tablespoon grapeseed oil until soft. In another small sauté pan over medium heat, add the garlic and remaining 1/2 cup grapeseed oil. Cook, swirling the pan gently every minute to prevent the garlic from burning, until garlic is crispy and golden brown, about 5 minutes. Strain the crispy garlic and reserve on the side. In a small mixing bowl, combine the chile oil, sesame seeds, shallots, and garlic; season with salt and set aside to top the deviled eggs.
2. Place 10 eggs in a single layer in a large saucepan and add water to cover 2 inches above the eggs. Bring the water to a boil, then cover and remove the pan from heat. Leave eggs covered for 15 minutes.
3. Carefully pour out the hot water from the saucepan and fill the saucepan with cold water and ice to cool the eggs and to prevent the eggs from cooking any further. Peel the eggs under cold running water and place on a paper towel or plate.
4. Slice the eggs in half lengthwise. Carefully separate the yolks and set aside in a mixing bowl.
5. Mash the separated yolks using a fork into a fine crumble. Add the mayonnaise, pickling liquid, pickles, Dijon mustard, and shallot, and mix well using a spatula. Season with salt. Place into a piping bag and reserve.
6. To fry the egg whites, beat the remaining 3 eggs in a medium mixing bowl. Place the flour and panko in two separate bowls. Dip each egg white half in flour, then in egg, and then in panko. Make sure that the egg white are well coated in each process, shaking off any excess.
7. Heat a large pot of oil to 350˚F. Fry the coated eggs in small batches until golden, about 2 minutes 30 seconds. Be careful not to overcrowd the pan. Place the crispy egg white on a paper towel to absorb any excess oil. Pipe approximately 2 teaspoons of yolk mixture on top of each egg. Finish with garlic chile sauce on top.
