http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x88552Oh my.
flamin lib (1000+ posts) Wed Aug-03-11 12:16 PM
Original message
Deviled eggs . . .
Ever make deviled eggs and find that the yolk is way over to one side? Hate that! On the farm nobody ever had that problem and now I know why. Free range eggs lie on their side until someone gathers them and they become victuals. Megamart eggs are stored on end in cartons.
To make perfect deviled eggs store the eggs on their side at least overnight and the yolk will center itself in the white. Just put the carton on it's side. My favorite boiling method is to place room temp eggs in cool water, bring to a boil and remove from heat. Let sit covered for 12 minutes (YMMV) then cool quickly in cold water. Perfectly done and no green yolk.
I also found out that really really fresh eggs don't peel easily so give them a few days in the reefer before boiling. Running cold eggs under warm water seems to help too. You can tell how fresh the eggs are by how they float when covered with water. The higher they float the larger the air pocket because the eggs lose moisture through the shell over time. The freshest eggs lie flat on their side on the bottom of the pan, old eggs stand on end. If they stand on end, pick a tiny hole in the "large" end to let hot air escape instead of cracking the shell. A tbs or two of vinegar in the water will coagulate the white quickly if an egg does crack.
Deviled eggs is the best use I've found for truffle oil next to adding it to compound butter; garlic, shrimp or anchovy it seems to help them all.
That's 'bout all I know 'bout eggs . . .
Melissa G (1000+ posts) Wed Aug-03-11 08:55 PM
Response to Original message
1. Remoulade dressing gives egg salad a deviled quality
I had some extra from a fish dish and was thinking of creative ways to use it up.
That was a good experiment!
edit to say I put it in deviled eggs also.
Tesha (1000+ posts) Wed Aug-03-11 10:46 PM
Response to Original message
2. Heavily salt your water
that's what a chef told me - it will make even fresh eggs peel more easily
now we've taken to adding wasabi to mix - along with paprika, parsley, and mayo
and now that we get our eggs from the CSA - we find the yolks are much more yellow...
extra festive!
trud (1000+ posts) Thu Aug-04-11 07:00 AM
Response to Original message
3. use the Nordicware microwave egg cooker. Eggs peel always and once you find the right time setting for your microwave, you will never do stove top eggs again.
Arkansas Granny (1000+ posts) Thu Aug-04-11 09:18 AM
Response to Original message
4. I recently learned a tip for peeling eggs. After cracking the shell all the way around, slide a plastic teaspoon under the shell and it will lift off easily. I think the plastic spoon works better than a metal one because it's usually thinner.
The empressof all (1000+ posts) Thu Aug-04-11 11:43 AM
Response to Original message
6. For fun ..you can dye the whites
Slip some peeled eggs in Beet liquid or Spinach Juices. You can also crack the egg in little pieces and leave some shell on. Then slip it into Green or Black tea for a bit and it will look marbled when you pull the bits of shell off.
I've made red and green eggs for Christmas...Just add some pesto to your egg yolks before piping them into the red "whites". Green "whites" are good with ham speckled yolks for Green eggs and ham. I take the tea dyed ones and add wasabe to the yolks but sri racha or Mai ploy is also a great alternative for flavor.
Actually, I was over in the cooking and baking forum for information on something other than eggs, but the primitives don't seem to have ever broached the subject before.
As most know, franksolich is rather, uh,
schlamperei, in a
gemütlichkeit sort of way, when it comes to shopping for groceries.
The other day, I decided to pick up some macaroni, and seeing a box of the Creamette brand (Harrisburg, Pennsylvania), thinking it was just plain ordinary macaroni, tossed it into the grocery cart.
Today, Saturday, was the first time I've used the stove in the kitchen since mid-April, when it started getting too hot to cook. Since it's a natural gas stove, naturally I opened all the windows and doors and kicked the cats outside, so that in case the place goes, the cats won't go with it, or with franksolich.
I pulled out the box of macaroni, and upon opening it, noticed it wasn't macaroni.
Something called "cavatappi," of which I've never heard before.
I used it as macaroni anyway.
What does one usually use cavatappi for?
Surprisingly, the primitives have never, going clear back to January 2001, discussed cavatappi.
