What would this holiday be without those traditional Christian symbols of magical bunny rabbits and colored hard boiled chicken eggs? Don't even get slave started on the hot cross buns!
Hum,
we might get back to the hot buns later ;-)
First:
for our purposes, the eggs:
Hard-boiled
Eggs are:
1.)
Not Hard to make
2.)
Not boiled!
Makes
sense right?
How
to Boil an Egg
Use
Fresh Eggs!
Would
you believe slave found some chefs gave the opposite advice?
Step
1: Place
the eggs
in a pan
and
cover with cold water to about an inch over the eggs.
Bring to a boil.
As
soon as the water boils, put a lid on the pan and remove from heat.
Let it stand for 10 to 12 minutes.
OR
Let it stand for 10 to 12 minutes.
OR
Step
1: Place
eggs in a steamer basket over boiling water for same amount of time.
Step
2:
Cool the Eggs quickly!
Have a large bowl of ice water sitting there to put the eggs in.
Let them cool for 3 to 4 minutes.
*This
step keeps the yolks bright and without the greenish coat that comes
from sulfur.
If
you want to fix Deviled Eggs
later
and
really want the yolks to
be centered in the whites, put a rubber-band around the carton of
eggs and store it on its side in the refrigerator.
Now
to color the eggs, just buy one of those cheap kits that you see in
every supermarket at this time. Keep the little wire do-hickey
to use next year. Then just set up your cups with water and 1
tablespoon vinegar and 5 drops of the food color you wish for each
cup.
++++++++++++ ++++++ ++++++
To Peel:
Step
3:
Give each egg a little whack to the side of the pan or
sink. Then under a steady stream of cool water, roll the egg back and
forth in your hands, Sometimes this will be all you need and the
shell will come off in nearly one piece. If not, start
to peel at the air pocket on the rounder end.. Do this under the
running
water. If
you can get the water under that membrane then the rest will come
right off
Step 4: You can store hard-boiled eggs peeled or unpeeled for about a week in the refrigerator. Just cover tightly!
Step 4: You can store hard-boiled eggs peeled or unpeeled for about a week in the refrigerator. Just cover tightly!
*Tip:
Hard-boiled
eggs are perishable; don't let them sit at room temperature for more
than two hours.
What
You can do with those eggs
Eggs
A'la Goldenrod
slave
believes this has been around since the very first Fanny Farmers Cook
Book. It was expected every year and many times through the months
between.
Ingredients:
4-6 Hard
Cooked Eggs
1
cup White sauce
toast
---------
Directions:
Peel
the eggs, cut in half and remove the yolks.
Chop
up the whites and add to white sauce.
Toast
the bread
pour
the sauce over the toast.
Then
with a spoon and a tea strainer, the kind that looks like a screen,
push the yolks, one at a time through the screen. Now this is used
to dust the top.
Note
some people just chop up the whole egg and mix that in the sauce.
Granted that is quicker and easier but more correctly called “Creamed
Eggs”.
You
will find that you don't need all of the yolks and thus save on the
fat in your breakfast.
White
Sauce
slave
could go on for hours about this. How it is called Cream Sauce or the
French call it Bechamel
Sauce. It
is the foundation to just about every sauce or gravy you will ever
make, etc..etc..
Maybe
another time. Slave gets the Gold Metal Brand “WONDERA”
quick-mixing flour. It always works.
2
Tablespoons Wondera flour
½
teaspoon salt
¼
teaspoon white pepper
2
tablespoons margarine or substitute
1
Cup cold milk
Mix
the dry ingredients pour in the milk and mix, then put margarine in a
medium pan and add the milk mixture. Heat over medium high heat,
stirring occasionally until it starts to boil. As soon as you see the
bubbles, set the timer for One minute, slave uses “1:45” and stir
constantly until it goes off. Remember you don't have to stir
rapidly, just constantly because you will get a burn in the bottom of
the pan and the sauce is ruined.
Deviant
Deviled Eggs for Daddy
This
does not have to wait for a holiday. With a couple of slave tips,
Master can have these any day.
Ingredients
6 Hard
cooked eggs
1
tablespoon low fat mayonnaise
1
tablespoon No fat non flavored Greek style yogurt
1
tablespoon yellow mustard (or mix in half Diijon style)
1
teaspoon of juice from sweet midgets pickles
Directions:
1.
Peel
the eggs, cut in half and remove the yolks. Set
aside the egg white “boats”.
2.
Mix together the other ingredients. Spoon this into a seal-able
plastic bag.
3.
Snip a small (½ inch) comer off of the bottom of bag. Instant
pastry filler, or use in decorating cakes etc.
4.
squeeze the yellow mixture into each egg white.
*Note
many
people just top each with a coating of paprika, forgetting that this
is a spice and has a flavor. May slave suggest instead you dust each
egg lightly with cayenne pepper? So much better taste.
In
even more of a hurry? Got some green goddess dressing? Just mix some
of that into the yolks, mashing until the right consistency. Then go
ahead with the assembly. You would be surprised at the various ways
to make these little treats.
Also try finely chopped onion, or pickles, or ham, or cheese: this versatile dish can be customized to your Master's taste.
===========================
These
hard cooked eggs can be used in egg salad, in mac and cheese, even in
meatloaf. You will not have to throw out any!
Slave
hopes that wither You celebrate the Christian or Jewish holiday or
just enjoy a good spring dinner, these ideas will help you serve.
Thankfully
socialslave
No comments:
Post a Comment