00:00All right, here is part two of the boiled emu egg that weighs almost a pound and a half on
00:04its own, but I'm going to turn this into one massive deviled egg.
00:08So this is the next day. I know everybody wanted to look what was in the middle, how it turned
00:13out, and well, here we go.
00:16A perfectly boiled emu egg. These are interesting inside. Why? Because it's the protection between the egg white and the
00:26yolk itself.
00:26It's like a very thick rubber of some sort. Look at that. You can make a poncho out of that
00:35and protect yourself with rain.
00:36I'll show you when I break it apart. It's almost like the membrane off of pork ribs when you pull
00:42that off.
00:43I mean, it's extremely thick. So look at this. Pulling the rest of that yolk off so I can salvage
00:48it all.
00:48But look at this. Yeah, crazy. Anyways, I'm going to get these smoked on the Traeger at 185 degrees for
00:55about an hour.
00:56It's creating a little bit more flavor, but I don't want to alter the flavor too much.
01:00That's why I'm going to keep this deviled egg as traditional as possible.
01:05Mayonnaise, mustard, Redmond kosher salt, and pepper. That is it.
01:09I know the comment section I'll pop in and say, oh, you should add bacon, you should add this, you
01:13should add that.
01:14Well, you do you. I just wanted to try and make this as simple as possible so I can really
01:20taste that yolk.
01:21I'd never tried this before. So now that I want to mix this all up and get it as creamy
01:26as possible,
01:27because I'm going to put it in a piping bag and make a massive deviled egg.
01:31So these egg whites were so floppy that I had to get them in a bowl with some tinfoil so
01:35they can lay out so I can pipe this stuff inside there.
01:41And here we go. So this first piping job looked like a certain emoji.
01:47So I'm like, you know what, I'm going to flatten that out so it doesn't look so, you know, I
01:52don't want to say the word, but it just, it just didn't look right.
01:55So there we go. So this actually worked. Pulled the foil out.
01:58Now it's like looking like a deviled egg without being so floppy. Add some of that paprika and that is
02:04it.
02:05As traditional as possible. And you guys know what's next.
02:09It just goes down the hatch into the belly. Let's go.
02:18Oh.
02:24That is insane.
02:28It's insane.
02:28Let's go.
02:28I know.
02:28I know.
02:28I know.
02:29C'est parti !
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