The Yokes On Me
by Kym Backland
Title
The Yokes On Me
Artist
Kym Backland
Medium
Photograph
Description
Oh how I love Deviled Eggs, but the time and effort it takes to make them! I started taking a few pictures, just to see why it takes so long. Obviously, I am a little over half way to getting these Deviled Eggs finished in this photo. I've included the history of the "DEVILED EGG"
The deviled egg originated in ancient Rome according to the show The Secret Life Of....[citation needed] It is still popular across the continent of Europe. In France it is called uf mimosa; in Hungary, töltött tojás ("stuffed egg") or kaszinótojás ("casino egg"); in Romania, ouă umplute; in the Netherlands gevuld ei ("stuffed egg"); in Sweden fyllda ägg ("stuffed eggs"). In many European countries, especially Belgium, France, the Netherlands and Germany, a variation is served known as "Russian eggs". This consists of eggs cut in half, served with vegetable macédoine and garnished with mayonnaise, parsley and tomato.[2] Contrary to what the name might suggest, the dish does not originate in Russia: its name derives from the fact that the eggs are served on a bed of macédoine, which is sometimes called Russian salad. In the Black Forest region of Germany, Russian eggs may be garnished with caviar.[3] In Sweden, the deviled egg is a traditional dish on the Easter Smörgĺsbord, where the yolk is mixed with caviar, cream or sour cream, optionally chopped red onion, and decorated with chopped chives or dill, perhaps with a piece of anchovy or pickled herring. Deviled eggs are a common dish in the United States. In the Midwestern and Southern U.S., they are commonly served as hors d'oeuvres before a full meal is served, often during the summer months. Deviled eggs are so popular in the United States that special carrying trays are sold for them. Prepared and packaged deviled eggs are now available in some U.S. supermarkets.
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December 2nd, 2012
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