Comments on: Deviled Eggs http://leitesculinaria.com/18443/recipes-deviled-eggs.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: marcella http://leitesculinaria.com/18443/recipes-deviled-eggs.html#comment-33511 marcella Fri, 22 Apr 2011 11:23:29 +0000 http://leitesculinaria.com/?p=18443#comment-33511 You can use leftover hardboiled yolks to bake some delectable French cookies called <em>Ovis Molis</em>. Indeed there is a whole branch of sweet nibbles from Europe that calls for them, they make for an incredibly soft shortbread-like pastry that can become addictive. 5 harboiled yolks 200 g butter 200 g flour 100 g cornstarch 100 g icing sugar Vanilla extract Peach or apricot jam. 1. Preheat oven at 350°F. 2. Pass the yolks through a sieve and mix them together with the other ingredients (except the jam) to a soft dough. Mold the dough in small balls, flatten them slightly on your cookie sheet then indent them with your thumb and fill the indentation with a little jam. 3. Bake for 15 minutes and remove from the oven while they are still soft – they don’t have to brown too much. Of course you can use whatever jam you have on hand, but a yellow one makes the cookies look just like half eggs – and the name “Ovis” is just a reference to that in some undefined language of Latin origins ;) <a href="http://www.ricetteecooking.com/picture_library/ovis_molis.jpg" rel="nofollow">Have a look at them here</a>. Don’t they look adorable? You can use leftover hardboiled yolks to bake some delectable French cookies called Ovis Molis. Indeed there is a whole branch of sweet nibbles from Europe that calls for them, they make for an incredibly soft shortbread-like pastry that can become addictive.

5 harboiled yolks
200 g butter
200 g flour
100 g cornstarch
100 g icing sugar
Vanilla extract
Peach or apricot jam.

1. Preheat oven at 350°F.

2. Pass the yolks through a sieve and mix them together with the other ingredients (except the jam) to a soft dough. Mold the dough in small balls, flatten them slightly on your cookie sheet then indent them with your thumb and fill the indentation with a little jam.

3. Bake for 15 minutes and remove from the oven while they are still soft – they don’t have to brown too much.

Of course you can use whatever jam you have on hand, but a yellow one makes the cookies look just like half eggs – and the name “Ovis” is just a reference to that in some undefined language of Latin origins ;)

Have a look at them here. Don’t they look adorable?

]]> By: Kit Foulds http://leitesculinaria.com/18443/recipes-deviled-eggs.html#comment-845 Kit Foulds Wed, 12 Aug 2009 15:03:26 +0000 http://leitesculinaria.com/?p=18443#comment-845 Why waste the yolks? Mix with the remaining tofu and use as a sandwich spread. The star rating should be 4 not one—I guess I'm challenged! Why waste the yolks? Mix with the remaining tofu and use as a sandwich spread. The star rating should be 4 not one—I guess I’m challenged!

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