Did You Know That…..
Most supermarket eggs are already more than a week old before they arrive at the store. Whenever possible,try to buy eggs from a local farmer; the eggs will be just a few days old. If cooked side by side, you’ll see that the fresh eggs have brighter yolks, whiter whites and will taste richer. Adding cream, half-and-half, sour cream, mascarpone or creme fraiche to beaten eggs meant for scrambles or omelets will keep them extra-moist-helpful if reheating later.
Omelet fillings can range from chopped veggies, cheese shreds, chopped fresh herbs, smoked salmon, tomato bits and red onion pieces to chicken sausage (or any kind of sausage) slices, small potato chunks and even olives. Hard-boiled eggs are not only a popular lunchtime treat (or for anytime, actually); they’re also a great base for making pickled eggs. Here’s a simple recipe for that:
Ginger Pickled Eggs
Heat 3 cups organic (or regular) distilled white vinegar in a small saucepan with 2 slices of fresh ginger, a few slivers of orange zest and a few black peppercorns and allspice berries. Simmer about 5 minutes. Then cool completely. Fill a glass jar with 6 or 8 hard-cooked (hard-boiled) eggs (a sprig or two of fresh herbs can be added, such as bay leaves, thyme or tarragon). Strain the cooled vinegar into the jar to completely cover the eggs. Close the jar tightly and refrigerate for a week or two before using the eggs (the eggs will keep for several weeks in they’re kept in the fridge).
And here’s a recipe for:
Perfect Hard-Cooked Eggs (adapted from Julia Child’s method)
12 large eggs
Put the eggs in a large saucepan in a single, uncrowded layer. Add cold water to cover eggs by 1 and one-half inches. Set over high heat. Cook, watching closely, until the water comes to a full boil (large bubbles break on the surface). Set the timer for 1 minute. After the timer, turn off the heat and set the timer for 14 minutes. Let the eggs stand in the hot water.
When the timer rings, carefully tip off the hot water and fill the pan with cold water and several handfuls of ice. Let stand until the eggs are cold, about 10 minutes. Drain. Refrigerate the eggs for up to one week in a plastic container or zippered bag. Prep time: 5 minutes. Cook time: 5 minutes. Makes: 1 dozen (Source: “Never scramble for weekly lunches again” by JeanMarie Brownson, Chicago Tribune-The Vindicator, November 4, 2015).
Additional Hard-boiled Info
Hot water first? Cold water to start? Fresh eggs or fridge ones? Which way is best? According to Kenji Lopez Alt, managing culinary director of the website Serious Eats and author of “The Food Lab: Better Home Cooking Through Science,” it’s carefully dropping the eggs into water that’s already boiling. Others, including the American Egg Board, say that the eggs should be brought slowly to the boil, in a pot of cold water. For the hard-boiled method mentioned below, a cold start will be used:
Place the eggs in a large pot and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat. Allow the eggs to boil for 30 seconds, then cover with a tight lid, remove from the heat and set aside for 12 minutes. Drain the eggs in a colander, then chill completely, either in an ice bath (for at least 15 minutes), under cold running water or in the fridge overnight (the cooler the egg, the firmer and tighter its structure will be. It’ll also be easier to peel.
Gently crack the eggs all over their surface, starting at the fat end, gently rotating and tapping all around until the egg ‘s covered with cracks (or just do your own method; there’s really no one right way to crack and peel an egg). Roll the egg under the palm of your hand. Start peeling from the large end. And you can peel under cool, running water if desired.
To make: Slice the eggs in half lengthwise. Scoop the yolks into a bowl and prepare the filling. Fill empty egg white halves with the yolk mixture using a spoon, piping bag or a resealable plastic bag with a corner snipped (I think the spoon will be faster-and easier). (Source: “How to hard boil an egg” by Gretchen McKay, Pittsburgh Post-Gazette-The Vindicator, March 30, 2016).
Did You Know That…..
Deviled eggs are also called salad eggs or stuffed eggs. The first known reference to deviled eggs appeared in print in England in 1786-“deviled” then meaning making a dish dark or richly spiced. Some historians believe the roots (of the egg dish) can actually be traced back to ancient Roman times. Stuffed eggs that were similar to what we currently eat appeared in Andalusia (now Spain) in the 13th century, and across Europe by the 15th century. Deviled eggs were introduced to America in the 1800s; sometime after World War II, they became a popular picnic and party staple. Here’s a simple, quick recipe for:
Bacon and Balsamic Deviled Eggs
12 hard-cooked eggs
5 bacon slices, cooked and crumbled
One-third cup mayonnaise
2 and one-half tablespoons finely chopped onion
1 tablespoon Dijon mustard
1 teaspoon balsamic vinegar
Salt and pepper to taste
Cut the eggs in half lengthwise and scoop out all the yolks. Put the yolks in a separate bowl and mash. Add bacon, mayonnaise, onion, mustard, balsamic vinegar, salt and pepper. Stir until well combined. Spoon the mixture in the egg halves evenly. Makes 24 servings (Source: “Deviled eggs with a twist” by Gretchen McKay, Pittsburgh Post-Gazette-The Vindicator, March 30, 2016)