Eliminating Liquid Stuffed Eggs With Instant Mashed Potatoes

Even the most experienced developer makes mistakes. Combined with a stubborn refusal to measure anything, an unbridled enthusiasm for mayonnaise or a broken mustard bottle can make the seasoned egg filling too heavy for the seasoning. Instead of being creamy – but fluffy – too much mayonnaise or mustard makes the insides of your eggs runny and unpleasant. Luckily, all is not lost, you just need some instant mashed potatoes.

Instant mashed potatoes are an unfairly maligned product (due to classism, I suppose). They not only make a great pot of dumplings , but starchy flakes are a great thickener. They are commonly used to thicken soups and stews, but you can also use them to save a lot of liquid spiced eggs (or just stuff the filling to make it stretch a little).

How much potato flakes you use will depend on how thin your filling is, so add them slowly – a few teaspoons at a time – and mix well between each addition. The flakes will be a little crispy at first, but they will become soft as they absorb moisture from the filling. If you’re concerned about texture, you can always throw the filling into a food processor or blender to make it smoother.

Does this make your spiced eggs look like potatoes? Only if you add a lot, but then the result will not be unpleasant. I took this tip quite a bit by adding two tablespoons of instant mashed potatoes to just four egg yolks – and I (obviously) could taste the tates, but loved it . It may not be the most traditional spiced egg, but with crispy bacon lard and a little garlic it will do.


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