Tuesday, May 1, 2012

Tip Tuesday

Happy May 1st! I hope all is well with you, and that you find something interesting or useful in this post. I’ve been doing some research on holidays during May, and found some very strange ones!

The flower for May is lily-of-the-valley, and the stone is emerald. May is National Egg Month, National Barbecue Month, National Hamburger Month, National Salad Month, and several others. And each day seems to have several holiday observances.

In honor of National Egg Month, here are some tips:

1) If you need separated room-temperature eggs, separate them when cold then bring to room temperature.

2) For perfect hard-boiled eggs, place eggs in pan and add water to reach 1 inch above eggs. Bring to boil, cover and remove from heat. Let stand approximately 12 minutes for medium eggs, 15 minutes for large eggs, 18 minutes for extra-large eggs. Cool immediately.

3) To prevent egg shells from cracking while cooking, add a pinch of salt or a bit of vinegar to the water.

4) To make peeling those hard-boiled eggs easier, crack the shells and place in pan of cold water for a few minutes. Water will seep between the egg and the shell, making them easier to peel.

5) Eggs that are a bit older are easier to peel. Also, the whites of slightly older eggs will be more fluffy and higher when beaten.

6) To stabilize beaten egg whites, add 1/4 teaspoon cream of tarter per egg white.

7) If you have leftover egg yolks, you can use them in cooking. Simply substitute 2 yolks for each whole egg.

8) Be sure to “temper” eggs before adding them to hot mixtures. Stir a small amount of the hot liquid into the eggs in a bowl, then return to pan, mixing well.

9) Did you drop an egg and make a mess? Cover the spill with salt and let stand 15 to 20 minutes. It will be easy to pick up with paper towels.

10) There’s an easier way to take deviled eggs to an event. Do not fill them before you go. Place the egg filling in a plastic zipper-close bag and the white halves in a separate container. When you arrive at your destination, cut a small corner off the bag and pipe the filling into the halves. Garnish as desired, and enjoy! (Don’t forget the scissors!)

And if you have leftover boiled eggs or deviled eggs, make them into egg salad.

When growing up, we often had Creamed Eggs on Toast for dinner. Back then I didn’t realize that having it  meant money was a bit tight. It’s an easy one, with no definite recipe. Boil eggs – the number depends on how many you’re feeding and how hungry they are. Prepare a medium white sauce, seasoning well with salt and pepper. Cut the eggs into large chunks and add to the sauce. Pour over toast. That’s it.

I’m sure my non-egg-eating husband will cringe at that one! But my sister will enjoy the memories.

Have a joyous day! And, as always, I welcome your comments and suggestions. Thanks for reading.

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