EGGS!

Take brunch to a whole new level with these Creamy parmesan baked eggs! These baked eggs are easy to prep and ideal for breakfast or brunch! #bakedeggs #creamybakedeggs #breakfast #brunch #recipes

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Creamy Parmesan Baked Eggs

Take brunch to a whole new level with these Creamy parmesan baked eggs! These baked eggs are easy to prep and ideal for breakfast or brunch! #bakedeggs #creamybakedeggs #breakfast #brunch #recipes

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109K views · 2.1K reactions | How to Make Valerie's Fried Deviled Eggs | deviled egg | Crunchy, creamy and irresistible — the only thing better than deviled eggs? FRIED deviled eggs 🤩🥚 Stream more of Valerie's #HomeCooking on Max!... | By Food Network | Fried deviled eggs. I got six hard boiled eggs here. Just need to slice them in half. Slice right down the middle. That is beautiful. And I want to save the yolks for the filling. And then I'm going to put these back in there because we're going to go back in the fridge until we're ready for them. [music playing] Just want to give them a quick mash. Get some mayo in there. That looks like a tablespoon. We're going to do three of those. [music playing] A little bit of mustard and some hot sauce. Just a little teaspoon of the mustard. And did you know that they are not officially deviled eggs unless they have something spicy in there. Mix that all together. OK, one more little addition. Get some chives. I'm going to put half of these chives in a bowl. These are for the garnish later. And then the rest are going to go into the filling. Gives it a pretty color. Let's get all this filling into a piping bag. It's much easier to stuff them if you put them in a piping bag. Now, if you don't have a pastry bag, which I oftentimes do not, I'll just use a plastic bag. It's just as easy. So we're going to do dry, wet, dry. 1/2 a cup of flour, salt, pepper. Eggs are next. Whole egg goes right in. Get these guys mixed up. Now time for the Panko. I love Parmesan cheese and Panko. Adds that extra little salty flavor. And it's cheese. Here is your egg whites. So should I just start? - Go, baby. - All right, here we go. Go. [music playing] Oh, my god. I thought this was going to be a breeze. It's a nightmare. Look at how pretty it looks, though. It does. It really is pretty. Put them there first. It is pretty, isn't it? Wow. Oh, look at how pretty. Isn't that amazing? Wow. We did good. Mm-hmm. I made this earlier. - OK. There's some scissors right there. OK. Now, this is a lot of pressure. Can I hold it for you? Please, thank you. Yeah. Oh, that looks great. Thank you. Well, that one looks like an ear. [chuckles] I'm not trying to, but I'm making rosettes. Yes, there you go. That's so pretty, Andy. Thank you. We still have to put some chives and paprika. Cheers. Mm [music playing] That's really good. Oh, my god. It's really good. And it's like a really good deviled egg. Oh, and we fried it, by the way.