|
Hard-cooked eggs make a tasty and nutritious
ingredient or topping for most vegetables and many
casseroles and salads. Stir them into a potato or pasta
salad or add to a casserole's cream sauce. Add chopped eggs
to croquettes or tuna salad, or stuff tomatoes with your
favourite egg salad.
Cooking and Storing Hard Cooked Eggs
Place fresh eggs in a single layer in a
saucepan, then cover with water to about 1 inch over the
eggs. Bring to a boil, cover, then immediately remove from
heat. Drain the boiling water, fill the pan with cold water
and let the eggs stand for about 15 minutes. When they have
cooled down, you can peel them.
The freshest eggs will be a little more
difficult to peel. To make peeling easier, roll the egg over
the countertop while applying a little pressure to create
many fine cracks. Begin peeling at the large end under cold
running water.
Hard cooked eggs in the shell can be stored
in the refrigerator for 2 to 3 weeks, or up to a week if
peeled.
If your eggs get mixed in with the fresh
eggs and you're not sure which eggs are raw and which are
cooked, spin each on a flat surface. The solid cooked eggs
will spin easily; and the raw eggs (with liquid inside) will
wobble. |
