Egg Bar Social

From the Severance TV show....

 

Welcome to your first Egg Bar Social perk! You’ve put in the hours, kept your head down, and definitely haven’t questioned the nature of your reality... So go ahead, put on some Defiant Jazz and treat yourself.

 

 The Egg Bar is coveted AF. 

 

 

Valued Lumon employee, you have demonstrated remarkable compliance and unwavering commitment to Kier's vision. To acknowledge your efforts, you are now eligible for the Egg Bar Social. Much like you, these eggs have undergone a transformative process. Submerged in pickled beet brine, they’ve taken on a striking magenta hue that pleasing to both the eye and the mouth. Inside, a creamy goat cheese filling provides a rich and velvety contrast, scientifically optimized for workplace satisfaction. Please consume them promptly and experience an appropriate amount of joy.

Ingredients

 

For the eggs:

• 10 Hard-Boiled Eggs*
• 1 or 2 Jars Pickled Beets*
• 2 to 3 ounces Soft Goat Cheese (Chevre)
• 1 teaspoon Dijon Mustard 
• 1 teaspoon Ground Turmeric
  
• 1 teaspoon Lemon Juice 
• 3 tablespoons Mayonnaise 
• 1/2 teaspoon Garlic Salt (or to taste)
• 1/2 teaspoon Onion Powder (or to taste)

 

For the toppings:

• Chopped Chives 
• Smoked Paprika 
• 6 or 7 small Fresh Sage Leaves or Tarragon Leaves
• 1 tablespoon Unsalted Butter (optional)

Directions:

 

1. Peel 6 or 7 of the hardboiled eggs and place them in a large sealable container. Add pickled beets and their brine (1 or more jars, depending on the size of your container) until the eggs are fully submerged in the brine.  
2. Let the eggs marinate in the pickled beet brine for at least 6 hours or overnight, shaking or rotating the eggs occasionally for even color. Keep the unpeeled eggs in the fridge until the next step.
3. Peel the 3 or 4 non-marinated eggs and cut them in half lengthwise with a sharp knife. Remove the yolks and place them in a small mixing bowl.
4. This is the tricky part! Remove the marinated eggs from the brine. Slice off a small portion of the egg's bottoms so the bottom is flat and the eggs can easily stand upright.  Cut off the top quarter (¼) of each marinated egg. If the yolk isn’t exposed after cutting off the top, carefully carve out a hole on top with a paring knife. Scoop out the yolks with a small spoon and add them to the mixing bowl with the other yolks. Repeat for all the marinated eggs.
5. Return the marinated eggs (now hollow) to the brine while you prepare the filling, so they can get some color on top.
6. Prepare the filling: Use a fork to mash the egg yolks with the goat cheese, mustard, turmeric, lemon juice, mayonnaise, garlic salt, and onion powder until smooth and creamy. Taste and adjust seasonings.
7. Transfer the filling to a piping bag fitted with a large star tip. If you don’t have piping equipment, use a ziplock bag with a small corner cut off.
8. Pat the eggs dry. Pipe the filling into the hollows of the eggs, rotating the bag slightly at the end for a nice swirled finish on top.
9. Optional: Heat the butter in a small pan until bubbling, then fry sage leaves for about 1 minute until crisp. Remove the leaves with tongs and set on a paper towel to drain.  Skip this step if garnishing with fresh tarragon.
10. Garnish the traditional non-marinated eggs with chopped chives and smoked paprika.
11. Garnish the beet-marinated eggs with the fried sage leaves or fresh tarragon leaves on top.
12. Serve with a side of red punch, and prepare for your upcoming Waffle Party. Praise Kier!

 

 

 

Serves 4 Macrodata Refiners

*Foolproof Hard-Boiled Egg Method:

1. Fill a medium or large pot with enough water to cover the eggs by about 1 inch
2. Bring to a boil over medium high heat.
   
3. Carefully lower the eggs into the boiling water using a spoon.
4. Boil for 9-12 minutes (adjust for desired firmness).
5. Meanwhile, prepare an ice bath in a large bowl with ice and water.
6. Transfer the eggs to the ice bath immediately after boiling and let them cool for at least 5 minutes.

 

*Beet-Pickled Egg Brine (Alternative): 

1. Combine 1 1/2 cups of beet juice, 2/3 cup of apple cider vinegar, 1 1/2 tablespoons of granulated sugar, 1 teaspoon of salt, and pickling spices (to taste) in a small saucepan.
2. Bring the mixture to a simmer, stirring until the sugar and salt dissolve.
3. Let it cool to room temperature before using, or chill it in the fridge for faster cooling.
4. Pour over peeled hard-boiled eggs in Step 1.

 
 
 

Scroll down for a recipe card

------------------------------------------------------------

 

 

 

 

 

*The text in this post is for parody purposes only. This "Egg Bar Social" recipe is inspired by the show Severance, but it is not an official recipe. The Geeky Chef is not affiliated with the Severance TV show or its creators (Yet).