Perfect Hard Boiled Eggs: How to Cook Hard Boil Eggs

Friday, March 30th, 2012

Eggs are one of nature’s finest and most edible form of protein which helps to control appetite. With only about 70 calories per egg, they can easily satisfy those seeking a low-calorie diet. Eggs are low in fat and high in essential vitamins, minerals, and other nutrients which support healthy eyesight and strong muscles. Versatile, simple preparations abound for this nutrition powerhouse with hard boiled eggs being one of the fastest and easiest.

It’s really very simple to make the perfect hard boiled eggs. Just don’t overthink it and follow these simple instructions. Where most people go wrong is they overcook their eggs which causes the yolks to turn green and the eggs to lose their flavor.

First, start with eggs with no visible cracks in their shells. Don’t use farm-fresh eggs either as they will be very difficult to peel. If your eggs are fresh, let them sit in the refrigerator for at least a week before you cook them. A pinch of salt added to the water can make them easier to peel. Refrigerated boiled eggs, kept in the shell, can be kept for up to 1 week.

Boiling Water Method

Place eggs in bowl of warm water to prevent shells from cracking when immersed in boiling water. Alternatively, start with room temperature eggs. Fill saucepan with enough water to come at least 1 inch above eggs. Heat water to boiling. Transfer eggs from warm water to boiling water in a single layer with slotted spoon. Reduce heat to just below a simmer. Never boil them as that makes them rubbery. Cook uncovered for 20 minutes. Drain hot water from pan and immediately cover eggs in cold water to prevent further cooking. Tap eggs to crackle shells. Roll eggs between hands to loosen shells then gently peel the eggs. Hold eggs under running cold water to help ease the shells off.

Cold Water Method

Place eggs in saucepan in a single layer. Add enough cold water to come at least 1 inch above eggs. Heat water rapidly to boiling. Shut off the burner and leave the pan on the stove. Cover the pan and let stand 22 to 24 minutes. Remove eggs from the pan with a slotted spoon and immediately cool eggs in cold water to prevent further cooking. Tap eggs to crackle shell. Roll eggs between hands to loosen shell, then gently peel the eggs. Hold eggs under running cold water to help ease off shells.

Preparation

My favorite way to eat hard boiled eggs is to mash them with a fork as soon as they are cooled enough to handle. Put a dab of butter on them with a little salt and pepper to taste. Serve with a slice of whole wheat toast and a small glass of orange juice for a satisfying and balanced breakfast. Alternatively, you can just eat them whole with a little salt and pepper on them once they have been chilled. Enjoy.

Visit our site all about the Jack Lalanne Juicer, arguably the best juicer machine on the market today. It offers exclusive discounts on the Power Juicer, as well as tips on incorporating healthy Juicer Recipes into a busy lifestyle.

Article Source: http://EzineArticles.com/?expert=Sharon_Nixon

Article Source: http://EzineArticles.com/5413940

Posted in Cooking Tips | No Comments »

How To Cook Deviled Eggs

Tuesday, March 27th, 2012

If you want to learn how to cook deviled eggs and serve them as an Easter appetizer, you’ve come to the right place. Although you can find many deviled egg recipes online, a simple understanding of the process will enable you to fix them without the need for a recipe, and better yet, you may be able to experiment with different ingredients.

To start, you’ll first need to hard boil the eggs. Hard boiling means the yolks and whites will both be firm. Soft boiling, on the other hand, means the yolks are runny while the whites are firm. Keep in mind, since they’ll be cut in half, you’ll get twice as many servings as eggs.

Boil the eggs by placing them in a pot and covering them with COLD water. You’ll want to use cold water because using warm or hot may cause some eggs to crack during boiling.

Boil the eggs for approximately 10 minutes. If the eggs are extra-large, you may want to add a few minutes to make sure they’re done. You cannot over-cook them.

Once they’re done, empty the pot of the hot water and fill it with cold water. Let the eggs cool about 10-15 minutes or even overnight. Cooling will make them easier to handle while peeling.

Next, peel the eggs by knocking them on the counter or other hard surface to crack the shell. Peel completely. Sometimes, if the shells won’t peel off easily, running the eggs under cold water WHILE you’re peeling them will help.

Once peeled, cut them in half lengthwise. Scoop out the yolks and place them in a bowl. Place the whites on a serving tray.

Now for the fun part, mixing other ingredients with the yolks. This is where you can use your creativity.

The most common ingredients for deviled eggs are:

Mayonnaise or Miracle Whip
Mustard
Salt and Pepper
Dill Weed
Relish
Sour Cream
Your basic deviled egg can be as simple as mixing mayonnaise, salt and pepper with the yolks. Just mix the ingredients, adding a little at a time, until the taste is to your liking. then, spoon the mixture back into the opening in the whites and you’re done.

To get a better tasting deviled egg, other ingredients will certainly add to the flavor. Here are some hints:

Since Miracle Whip is a spicier dill flavored mayonnaise, if using Miracle Whip, omit the dill weed or use it sparingly. This also applies to the relish
A little mustard goes a long way, so always use just a touch at first. Taste and add more if needed. You could also use Dijon mustard for a different taste.
A little relish goes a long way as well, so add a little at a time and taste. Dill relish will be more flavorful than sweet relish. I would not use Miracle Whip and dill relish together. For my taste, it’s too tangy.
Add sour cream and mayonnaise in equal parts, a little at a time. You don’t want the mixture too runny. You can always add more but you can’t take it out once it’s been added.
For a decorative touch, after the eggs have been filled, sprinkle with paprika and garnish with fresh dill weed or parsley.
After reading this guide, I hope you can come up with your own deviled egg recipe that will be the hit of your Easter dinner.

Tony VM – visit Easy Recipes For Busy Cooks for great easy recipes plus cooking tips and information on making your life in the kitchen a lot easier

Article Source: http://EzineArticles.com/?expert=Tony_VM

Article Source: http://EzineArticles.com/6949525

Posted in Cooking Tips | No Comments »

Essential Tools For Making French Toast

Monday, March 26th, 2012

WOW!! I never knew it was so complicated!!!

Essential Tools For Making French Toast
By Matt L Howard

To make French toast, you need the proper equipment to do the job. The better these tools, the easier it is to create your morning meal masterpiece. Below we list all the things you will need for each stage of the recipe. This equipment is available from any leading retail store for affordable cost. You may even want to spend more to get certain top quality equipment, since several of them can be used for other uses inside your kitchen area.

Measuring Cups

Before you can begin, you’ll need a measuring cup to make sure you measure your ingredients appropriately. Several experienced home cooks have adequate experience to eyeball their portions, but for the majority of us ‘common individuals’, we require some help from measuring cups. For French toast you do not need anything complicated, just something which can measure thirds and quarter cups.

Mixing Container

You’ll need something to combine together all your eggs, milk, vanilla extract, and other ingredients to top your French toast. You could use a standard bowl, however it is much easier to do if you have a separate mixing bowl. This is particularly important when you need to serve many people.

Mixer

Once you’ve combined your components within the mixing container, you need something to help combine everything. A regular spatula will get the job done, but might also leave you with a sore, stiff arm. We advise utilizing an egg beater or even better an electric-powered hand mixer.

Skillet

Now that all the components are mixed, it is time to soak the bread and cook it. Whilst a standard pan will do, to get the best, most even, golden brown finish on your French toast, you will desire a high quality frying pan. The thicker the skillet, the better.

Turner

You require to prepare either side of your bread as well as something informs me flipping it over with your hand is not the very best idea. That’s where a turner comes in. All turners are simply the same, but if you want one that will last a lifetime, you will desire to spend a bit more at a top quality turner.

Serving Items

Now that your morning meal is complete, you need a presentation which does it justice. Plates and silverware are a necessity. In addition, it helps to get a tray to put them on. Ultimately, you could garnish the presentation along with things like a fruit bowl, placemat, flowers, as well as other things. Get creative here and really do what must be done to make the morning special.

Learn how to make this breakfast favorite your way at How to Make French Toast Online! We show you how to prepare French toast in a variety of ways, with topping ideas and recipes to make a delicious and memorable morning!

Article Source: http://EzineArticles.com/?expert=Matt_L_Howard

Posted in Cooking Tips | No Comments »