Deviled Eggs For Easter: Ryan Scott Demonstrates His Heavenly Recipe

FOOD," EASTER EGGS. WHAT DO YOU DO WITH THE EGGS YOU
BOUGHT TO DYE BUT DIDN'T? YOU EAT THEM, OF COURSE.
RYAN IS THE OWNER OF FIN TOWN IN SAN FRANCISCO.
>> THIS IS WHAT WE'RE USED TO. COOKING SEGMENTS.
LEAVING ME HIGH AND DRY. >> AIRING IT OUT.
WHAT WE HAVE IS MY DEVILED EGG RECIPE.
SHEINELLE-APPROVED. SHE'S ON TO THE SECOND DEMO.
EGGS, PAPRIKA, CHIVES, HOT SAUCE.
SALT, LEMON JUICE, CAPERS AND I'M SORRY, I DID TURKEY BACON
TODAY. WE'RE STILL FRIENDS.
WHAT YOU DO -- READY FOR THIS? THIS IS COOKING 101.
HOW TO GET THE EGGS TO NOT HAVE THAT GREEN RING AROUND THE
OUTSIDE AND WHEN YOU CAN'T PEEL THEM.
THIS, IS BOILING. >> IT'S TEEMING.
>> ONCE IT'S BOILING, YOU PUT YOUR EGGS IN.
DO THEY HAVE TO BE AT ROOM TEMPERATURE.
>> I DID. I ASKED YOU.
DO THEY HAVE TO BE AT ROOM TEMPERATURE?
>> THEY SHOULD. THAT'S GOING TO TAKE THE CHILL
OFF SO THEY CAN COOK. THESE ARE BOILING, RIGHT, GUYS?
ONCE THEY COME TO A BOIL, COOK THEM FOR SIX MINUTES.
>> THAT'S IT? >> THAT'S IT.
TURN THEM OFF AND LET THEM SIT FOR SIX MINUTES IN THE SAME
WATER. THAT'S 12 MINUTES.
THAT'S A 12-PACK FOR SOME PEOPLE.
THEN, THE NEXT THING YOU DO, IS TAKE ICE.
THIS IS ICE, SHEINELLE. >> THAT, I KNOW.
>> YOU PUT ICE OVER THE EGGS. LET THEM SIT FOR ANOTHER SIX
MINUTES. 18 MINUTES, MR. ROKER, WE ARE
DONE. WHEN YOUR EGG IS CHILLED IN THE
ICE, TAKE IT OVER HERE ON THE BOARD.
AND HERE'S THE COOL THING. TAKE IT AND SMASH IT.
DON'T SMASH IT. YOU WANT TO BREAK IT, GOOD, AL.
DON'T SMASH IT. JUST ROLL IT.
AL, HERE'S A COOL THING. A LOT OF PEOPLE HAVE TROUBLE
TAKING THE SHELLS OFF. PUT IT BACK IN THE WATER.
IF YOU CAN SEE, THE WATER GETS IN AROUND THE EGG, WHEN THEY'RE
COOKED PROPERLY. AND IT GRABS THE SHELL AND TAKES
IT OFF TO WHERE YOU HAVE NO SHELL.
>> IT'S NOT WORKING THAT WELL. >> THAT ONE IS NOT GOOD.
>> FOOL-PROOF METHOD. >> THIS FOOL WROTE THAT.
WHAT YOU DO -- IT DOES WORK. YOU TAKE THE EGG OUT -- COME ON,
BE NICE TO ME TODAY. NOW, YOU CUT THE EGG IN HALF.
IF THERE'S TOO MANY, YOU TAKE YOUR NONFLAVORED DENTAL FLOSS.
HOLD THIS -- LET'S BE FRIENDS. AND YOU SLICE ALL THE WAY
THROUGH. AND THAT WAY, YOU CAN GET A
CLEAN CUT. >> VERY NICE.
>> OH, PEOPLE LIKE THAT. >> OKAY.
>> THANK YOU. >> SCOOP OUT THE YOLK, RIGHT?
>> THAT'S NO YOLK. ALL RIGHT?
ARE YOU JOKING? >> YOU HAVE TO COME OUT OF YOUR
SHELL. >> WHAT YOU DO, IS YOU TAKE
MAYONNAISE.
ADD THE OTHER STUFF. THIS IS CAPER JUICE.
THE JUICE OF CAPER BERRIES. >> YOU HAVE TO SQUEEZE THE
LITTLE CAPERS. LEMON JUICE AND HOT SAUCE.
>> AFTER YOU'RE DONE SQUEEZING THE LITTLE CAPERS, YOU PULSE
THIS -- THIS IS THE BEST COOKING SEGMENT, AL -- ROCK 'N' ROLL.
MAKE THIS NICE AND SMOOTH, JUST LIKE THAT.
NOW, YOU PUT THEM INTO A PIPING BAG.
YOU HAVE A STAR TIP. I HAVE A ROUND TIP.
PUT A LITTLE ON THE BOTTOM. YOU CAN SERVE IT.
GO UP AND UP AND UP THE AND YOU'RE DONE.
AND YOU FILL THOSE. YOU TAKE TURKEY BABACON, WHICH
LIKES. I'M GOING TO PUT THE TURKEY
BACON BECAUSE IT'S HIS FAVORITE. CHIVES AND PUT THEM ON TOP.
AND TURKEY BACON. >> THAT'S GOOD.
>> YOU DID NOT JUST -- SO -- >> YOU HAVE TO TALK NOW.
>> I'M NOT USED TO READING THE TELEPROMPTER.
NOW, I TAKE ANOTHER VERSION OF THE EGG.
THAT'S REALLY GOOD. ROLL OUT SOME BISCUITS.
TURKEY BACON, SWISS CHARD. THESE ARE THE BISCUITS THAT YOU
GET IN THE CAN. THEY'RE DONE.
>> LOOK AT THE INSIDE. >> TRY TO EAT THE WHOLE THING OF

Deviled Eggs For Easter: Ryan Scott Demonstrates His Heavenly Recipe | TODAY

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