Sunday, March 31, 2013

Eén ei is geen ei.....Vrolijk Pasen!

"Een ei is geen ei, twee ei is een half ei, drie ei is een Paasei!" goes a famous Dutch children's verse. We're celebrating Pasen, Easter, this weekend with plenty of deviled eggs, Paasbrood, Paashaasjes or even a beautiful Paastaart, an Easter cake, complete with advocaat

Not to be outdone by anyone, we celebrate Easter for two days. Today is Easter Sunday, or First Easter Day, Eerste Paasdag. Families get together for breakfast or brunch, complete with wonderful bread selections, omelets, smoked salmon and watercress, or get together later today for an Easter dinner, although that is usually not as common. Lamb, although appreciated, still does not have a prominent place on the table as it does in other countries during this time of year.

And as the world gets back to work and resumes normal life tomorrow, The Netherlands celebrates Second Easter Day, or Tweede Paasdag. Where most stores and businesses remain closed, Second Easter Day is seemingly THE day to go furniture shopping. The large furniture stores, meubelboulevards, are open today to the shopping public. Some of these are all set up for today: playgrounds for the kids and a tearoom or lunchroom for mom, to make it gezellig

In the meantime, prepare some Dutch-style deviled eggs with all those colored eggs you made earlier today. We've ventured away from the standard yolk-mustard-mayo filling and created some new, but familiar, flavors. 



                    Vrolijk Pasen!!




Gevulde eieren
4 eggs
Water

Place eggs in a saucepan and cover with cold water, so that the eggs are covered by an inch. Bring to a boil, boil for two minutes. Cover and turn off the stove. Leave for 15 minutes. Uncover, pour off the hot water and "scare" the eggs by running cold water over them. Let the eggs sit in cold water for ten minutes, then peel. 

Fresh eggs are hardest to peel, so use the older eggs in your fridge for boiling! 

When the eggs are peeled and cooled, cut them in half lengthwise and remove the yolk. Mix up your favorite spices with the yolks, add some cream or mayonnaise to make it dollop-able and fill the eggs. Chill and present on a pretty plate. Following are some favorites that may please the Dutch palate:

Saté Deviled Eggs: mix 2 teaspoons of regular or salty creamy peanut butter for every four yolks and 1 1/2 teaspoons of sweet chili sauce. Mix well, fill the eggs and top with a drizzle of chili sauce.

Sweet Curry Eggs:  add ½ a teaspoon of hot curry to four yolks, a tablespoon of coconut milk and minced yellow raisins.

Seafood Eggs: chop eight small salad shrimp with four yolks, mince a little piece of celery fine and mix it in with a teaspoon of mayonnaise and freshly ground black pepper. Top with a dollop of caviar or a whole shrimp. 



*These recipes were first published online for IWJ here

1 comment:

  1. I really want to make a lot of your recipes, but I'm finding it very frustrating that you don't allow copying and pasting so that I can print the recipe. You should really offer a printer friendly version if you're not going to let people copy and paste.

    ReplyDelete

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