Spicy Spring Lunch
As the days lengthen and the desert starts to bloom, what better time for gathering a group of friends for a casual lunch to celebrate new life and the days of darkness coming to an end? McKittrick ha...
Many cultures across time and space celebrate the egg. One Chinese creation myth says the Universe began as an egg, and a god (Pangu) born inside the egg broke it into two halves, the upper becoming the sky and the lower half the earth. In Sanskrit, the term for the egg-shaped cosmos is Brahmanda. In one version of the Vedic creation myth, the Golden Womb of the universe floated around in emptiness for a time and then broke into two halves, forming heaven and earth.
Whether you believe myths to be literal or metaphorical, an explanation of mystery or a reflection of the human psyche, is up to you. Regardless, we can act as creators within our own pots and kitchens and enjoy where the cracks take us. With this recipe we can actively crack some shells to let in flavor and color and create some beauty, all while being nourished.
The chiltepin, the mother chile, with her resilience and perennial importance to the ecosystem, also plays an important role in the web of life. In this recipe, she brings flavor and a fleeting touch of warmth.
Ingredients
SERVINGS: 6 Serving(s)
To cook the eggs
- 1 dozen eggs
- 5 tea bags or 5 tablespoons loose tea (see note 1)
- 3 tablespoons Chinese five spice powder
To devil the eggs
- 2 tablespoons minced I’itoi (or spring) onions (see note 2)
- ½ cup mayonnaise
- 5 crushed chiltepins
- 2 tablespoons ume plum vinegar
Preparation
Place the eggs in a heavy pan and cover with cold water. Bring to a full boil over medium heat. When the water comes to a boil, cover the pan and remove from heat. Let sit for 7 minutes. Drain the water and plunge the eggs into a bowl of ice water to cool. When the eggs have cooled, gently roll them on the counter under your hand to crack the shells all over. Don’t peel them yet.
In another large pot, combine the tea and spice powder with enough water to cover the eggs. Add the eggs and bring the water to a simmer over high heat. Reduce the heat to low and keep it at a gentle simmer for 30 minutes. Remove from heat and allow the eggs to steep for another hour. This is important in order for the color and flavor to fully develop. At this point, you can cool the eggs and liquid and store them together in the refrigerator for up to 3 days.
Remove the eggs from the liquid and peel. Cut the eggs in half lengthwise and scrape the yolks into a bowl, reserving the whites. Add the onions, mayonnaise, chiltepins and vinegar to the yolks and mash together. Add a little more mayonnaise, if needed. Pipe the yolk mixture into the whites, arrange on a plate and serve.
About this recipe
Note 1: Use whatever tea you have on hand or like. It could be black, oolong or green. Play with it to find your favorite. Tinker with the spices by adding chopped fresh ginger or a crushed chiltepin to the steeping liquid. Experimentation is the key, and you, being the creator, can shift and change the recipe as you like.
Note 2: I’itoi onions are a wild bunching onion growing on I’itoi Mountain (Baboquivari) on the Tohono O’odham nation in Southern Arizona. The flavor resembles shallots with a slightly peppery note. Many home gardeners grow them because they’re easy to cultivate. You can find them at Native Seeds/SEARCH.
Related Stories & Recipes
Lessons from the Way of the Wild Chile
“It’s a great teacher for where we are on the planet right now,” Linda McKittrick says, referring to the wild chile (the chiltepin).
In 22 years of ranching, she’s come to intimately know the wild ...
Deviled Eggs - Classic and Flavoring Options
Deviled eggs are my favorite party food and the perfect recipe to dedicate to my friend Camilla. At parties, I often eat too much random junk food and end up feeling gross. These eggs are a great anti...
