Easter Egg Ideas and Tips


Easter Egg Ideas and Tips


Everything you ever wanted to know about Deviled Eggs:
*Did you know that the cooking term “deviled” means to highly season a food with a spices such as pepper or mustard?

*Simple Deviled Egg Recipe:
Not sure how much mayo or mustard goes in deviled eggs? Skip them altogether by blending your cooked egg yolks with Ranch Dressing or Thousand Island Dressing!

*Deviled Egg Tip:
For attractive, less-mess deviled eggs, simply slice the eggs in half using kitchen tools available through me that will make your eggs look fancy with a cutting edge tool and you can pipe the filling into eggs quickly using a perfect decorator tool!

*How do you cook eggs?
To cook eggs in their shells, place a single layer of them in a saucepan and top with at least one inch of water. Cover and bring to a rapid boil, then remove from heat and let stand (covered).

*Large soft-cooked eggs should remain in the water 1-4 minutes
*Hard-cooked for 10-15 minutes.

*After the eggs are cooked as desired, drain off the hot water and immediately cover with cold water, add a few ice cubes and let stand until cool enough to handle for soft-cooked and until completely cooled for hard-cooked.

*Quickly cooling eggs in very cold water or ice water prevents the dark gray-green surface from forming on the yolk.

*Hard-cooked eggs are much easier to slice if they are cold.

*Egg Peeling Tips:
Hard-cooked eggs are easier to peel if you first gently roll them between your palm and countertop, creating dozens of hairline cracks in the shell. Starting that the large end, peel the egg under cold running water, or dip it into a bowl filled with cold water.

Egg shells won’t crack during cooking if you pierce the large end with a needle, thumbtack or egg piercer. The BONUS with this method is that the egg will be easier to peel!


*Colored Eggs:
Use our Egg Separator to dip eggs for coloring.

*Storing Eggs
Always store eggs large end up…it keeps them fresher and helps keep the yolk centered. Never place them near odoriferous foods (like onion) because they can easily absorb odors right through the shell.

*Fresh, uncooked eggs are the highest in flavor and quality if used within a week. They can, however, be refrigerated for up to 4-5 weeks (providing the shells are intact) beyond the date on the carton.

*How do you tell if an egg is fresh?
Place it in a bowl of salted, cool water. If it sinks, it’s fresh…if it floats, throw it away

*According to the American Egg Board, the terms “hard-” and “soft-” boiled are really misnomers because boiling eggs makes them tough and rubbery. Instead, such eggs should be “hard-” or “soft-cooked” in hot water.

If hard-cooked eggs are going to be out of the refrigerator for more than 3 hours (as in the case of an Easter Egg hunt), it’s safest not to eat them. Either make two batches of eggs, one to eat and one to hide or hide plastic eggs filled with treats.

*Easter is over, time to make Egg Salad!
Use a Pastry Blender to mix and cut up the eggs. You won’t believe how quickly you will be done!



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