Gryphon's Aeire Food Fact - Eggs 2

MARY D. SCOURTES
of The Tampa Tribune

Decades ago, the American Egg Board declared the days following 
Easter Sunday as National Egg Salad Week, says Elisa D'Amico 
Moloberti, consumer information coordinator for the egg board.

Any dressing, salad topping or dairy product (sour cream, cottage 
cheese or yogurt) works as an egg salad base. Mild and sharp 
seasonings, from chili sauce to hot salsa, add zip.

Other add-ins, from alfalfa sprouts to zucchini, add kick.

Perfect timing

Follow this advice, from the American Egg Board in Chicago, for 
making the best hard-cooked eggs:

-- Clean the shell: Wipe raw eggs with a clean cloth.

-- Allow plenty of room: Place eggs in a single layer in a saucepan 
and add enough water to cover eggs by an inch. Cover the pan and 
bring water just to boil. Turn off heat.

Never boil eggs. This can make them rubbery.

-- Set the timer: Remove pan from the burner (unless using a gas 
cooktop), so the water won't continue to boil. Leave the cover on the 
pan and let eggs stand in the hot water until they're cooked.

For large eggs, let stand 15 minutes; for medium eggs, 12 minutes; 
and for extra-large eggs, about 18 minutes.

-- Avoid the dark ring around yolks: Cool immediately after cooking 
to avoid the ring and make them easier to peel. Transfer eggs to a 
bowl of ice water. Or, pour off hot water and run cold water over the 
eggs until they're cool, which takes about 3 to 5 minutes.


Displayed on: Thursday - 24 May 12 - 05:06:08