Arts and Witchcraft
Hi everyone! This is Zuzy Holmaker. I’m originally from America and spent the first few years of my life there. Up until I was six years old and Dad got the big promotion to come over here. [editor’s note: all americanised spellings have been altered]
Anyways, the reason why this is relevant is because for Arts and Witchcraft I decided to submit a favourite recipe of mine. Deviled Eggs. We ALWAYS have it at this time of year because that’s when Thanksgiving happens, granted at my house deviled eggs are a year long thing. Anyways since getting my letter and finding out I was a witch I’ve noticed so many differences. But I found a recipe while browsing a cookbook for Homemaking Magic class that is strikingly similar. Who knew there was a wizarding equivalent to everything? So… without further ado, here’s the recipe.
Deviled Eggs the Wizarding Way
Shallow Bowl filled with ice water.
Wooden Spoon or ladle
One dozen Eggs (Your choice of type)
Mayonnaise, 1 cup
Sugar (optional), to taste
First, fill your cauldron with water and bring it to a boil with a well placed incendio. You can coax it to a faster boil by adding a couple pinches of salt to the water.
Once you’ve got your cauldron boiling go ahead and gently place your eggs into the water. I like to use a wooden spoon or a careful locomotor, to gently add the eggs into the water instead of just dropping them in. You risk the eggs breaking when you just plop them in there then you end up with the beginnings of egg drop soup.
Lower the incendio so that the eggs are left simmering. Depending on the size of your eggs this can take anywhere from 15 minutes to 30 minutes. You want to make sure they are boiled completely and that the yolk inside is fully cooked. Over time you can check this by using the wooden spoon/ladle to scoop one of the eggs out and placing it into the ice water bowl. Use a regular spoon to take it out of the bowl and tap the shell all over the surface. carefully remove the egg shell and cut the egg in half. You’ll be able to tell if the egg is fully cooked or not by how fluffy/flaky the yolk in the middle is. If the yolk is only partially fluffy/flaky you may wish to cook the rest of the eggs for an additional 5 to 10 minutes longer.
Separate the yolks into the medium bowl. Add the sugar and the Mayonnaise and mix well with Mobillarbus Circumage.
Carefully refill each of the egg halves with the new mixture.
Take the Paprika and sprinkle it lightly over the mixture.
Now arrange onto a platter. And there we go, a party favourite ready to serve.