Recipes & Tips
Tips for Cooking and Baking with Eggs
For hard boiled eggs, the older the better! Use eggs that are at 7-10 days old for hard cooked eggs, they will peel much easier than fresh eggs no matter which cooking method is used.
When hard boiling eggs, overcooking, too high of a water temperature and using water with a lot of iron will leave you with a greenish-colored yolk. Although still safe to eat, it sometimes looks less than appetizing.
Avoid using a cast iron pan when scrambling eggs, it can give the eggs a greenish tinge.
When using eggs for baking, make sure they are room temperature before adding them to the recipe. Your cookies and cakes will be fluffier!
Easily separate egg whites using a clean plastic empty water bottle. Crack your eggs into a bowl or plate, squeeze the water bottle gently to expel some air, invert it and place it over the egg yoke then release the pressure on the bottle. Turn it right side up and repeat on the rest of the eggs you need separated.
In most baking recipes egg size is important. The large egg is the standard used in most recipe development, and using a different size, without making an adjustment, will affect texture, flavor balance, consistency, and in some cases end with an unsatisfactory result.
Egg cartons not only prevent breakage, they also lessen odor absorption. Since egg shells are porous and absorb odors easily, storing both raw and hard cooked eggs inside of cartons in your refrigerator helps avoid odor absorbtion.
Hard Cooked Eggs - 3 Methods
No matter the cooking method, the ice water plunge is the key to easier peeling eggs!
Place eggs in pot in a single layer.
Add cold water to cover eggs by 1"
Heat over high heat just to boiling.
Remove from burner and cover pot.
Let eggs stand for about 12 minutes.
Plunge eggs into a bowl of ice water.
Allow to cool completely.
Remove from water and refrigerate.
Preheat oven to 350 degrees F (175 degrees C).
Put 1 egg in each of 12 muffin cups.
Bake in preheated oven for 30 minutes.
Plunge eggs in a bowl filled with ice water until cooled completely.
Bacon Jalapeno Deviled Eggs
- 12 large eggs, hard boiled and peeled
- 1 cup mayonnaise
- 1½ tsp rice vinegar
- ¾ tsp ground mustard
- ½ tsp sugar
- 2 jalapenos, seeded and chopped
- 6 pieces bacon, cooked, crisp, and crumbled
- Slice the hard boiled eggs in half, lengthwise
- Remove the yolks, put them in a mixing bowl and mash them with a fork
- Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined
- Mix in the jalapenos and bacon and fill each egg white hole with the mixture
- Sprinkle with paprika and chill until ready to serve
InstructionsPreheat oven to 325 degrees F (165 degrees C).
Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
Bake in the preheated oven until custards are set, about 1 hour. Cool completely.
1 tablespoon butter
1 fam fresh egg
Salt and freshly ground black pepper
Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of the hole.
Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side.
Move the whole piece of toast around the skillet, soaking up the butter. Let it cook until the yolk feels soft and the bread is golden brown.