Soy Stained Devilled Eggs and Dungeness Crab – Chef Trevor Bird

Chef Trevor Bird Collaborates With Egg Farmers of Canada For Devilled Eggs

Recently we headed to Fable Restaurant for a Canadian Egg Feast with Chef Trevor Bird and wine pairings by Sommelier and co-owner of their sister restaurant, Mission. A most delicious progression of egg dishes were presented including these pretty Soy Stained Eggs. We’ll have a series of egg dishes from Canadian Chef and Egg Ambassadors, first up these eggs.

Chef Trevor Bird

4 eggs
1 cup (250 mL) soy sauce
1 cup (250 mL) rice wine vinegar
2 tbsp (30 mL) Sriracha sauce

Boil water; place eggs in water and cook for 12 minutes. Remove and chill in ice bath.
Place eggs in soy sauce, rice wine vinegar, and Sriracha sauce and let sit in refrigerator for 2 days. Remove and cut in half.

Dungeness Crab Filling:
4 egg yolks (removed from soy stained eggs)
4 green onions, grilled and sliced plus extra for garnish
1 tsp (5 mL) sesame oil
1 tsp (5 mL) rice wine vinegar
4 tsp (20 mL) mayonnaise
1 squeeze lime juice
4 tsp (20mL) crab, picked
1 pinch salt

Mix all ingredients together and fill in the stained egg halves.
Top with a slice of grilled green onion.

soy stained deviled eggs

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