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Egg Tuesday – Perfect hard-cooked eggs

November 9, 2010

Is it too early to say Happy Holidays? I am feeling it so I guess not. I hope this finds you eating well and enjoying life.

No green in these eggs. Bright yellow, creamy yolk and tender white. Hard-cooked eggs are one of the simplest, tastiest cold pantry items you can have. They are great for a quick snack; breakfast on the go and to use in brunch and appetizers recipes. They are also the perfect holiday savior for last minute entertaining. The key is to first make sure you have tender, flavorful hard-cooked eggs by following these simple steps.

  1. Place an even layer of eggs in the bottom of a pot and cover with cold water an inch above the top of the eggs.
  2. Place the pot on the heat and turn to high. The moment the water comes to a boil shut the heat off.
  3. Cover the pot and set a timer for 15 minutes.
  4. Rinse the eggs under cold water as soon as the timer goes off. This stops the cooking as well as allowing the egg to contract from the shell making it easier to peel.

Store the eggs in a bowl or container in the refrigerator until you are ready to eat them.

To Peel: Roll the egg on the counter while tapping to crack it evenly all around. Hold your thumb sideways and get under the shell AS WELL as the thin film under the shell. Once you get under the film you can slide your thumb across the egg and the shell will come off in large pieces. You can use a little cold running water to assist in the shell coming off.

Quick, easy recipe ideas:

Eat as is or with a touch of salt.

South of the border snack – Squeeze a little lime over the egg and dust with chile powder

Burrito – Break the egg up in a tortilla with hash browns (the freezer ready ones), a touch of cheese and your favorite salsa. Roll it up. Eat as is or place in a grill press to melt cheese and make tortilla golden brown and crisp.

Brunch – Break up over a piece of rustic toast. Take 3 hard-cooked yolks and puree in blender with 2 Tb milk, 1 Tb lemon juice, 1 tsp paprika, 1 Tb fresh chopped parsley and a pinch of salt. Drizzle over the top to create a “hollandaise type sauce”. (Enough sauce for three servings).

SECRET: Eggs that are in the refrigerator for a couple of weeks will be the best for hard-cooking. The egg contracts from the shell making them much easier to peel.

Feed the hungry by making a pledge (no cost) to eat good. Do good every day.  America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!

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