Boiling Eggs
Boiling eggs can make them tough and rubbery, and eggs that are cooked too long or at too high a temperature can get green rings around the yolk. While these eggs are still fine to eat, it's better to use a more gentle cooking method. Gentle cooking also helps prevent cracking.
To make hard-cook eggs, place clean, uncracked eggs in a single layer in a saucepan. Because fresher eggs are harder to peel, older eggs make better candidates for hard-cooking.
Add enough water to come at least 1 inch above eggs. Bring to a boil, turn heat to low and let simmer 1 minute. Turn off heat, letting eggs stand and cook for 15 minutes. Run cold water over the eggs. Refrigerate until ready to use.
Deviled Eggs
* 7 large eggs, hard boiled and peeled * 1/4 cup mayonnaise * 1 1/2 tablespoons sweet pickle relish
* 1 teaspoon prepared mustard
* Salt and pepper, for taste * Paprika, for garnishing
Directions:
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika. Store covered in refrigerator.
Egg Salad
4 Hard-boiled Eggs, peeled and chopped ¼ cup Light Mayonnaise 1 Celery Stalk, finely chopped 2 teaspoons Red or Sweet White Onion, finely chopped 1 ½ teaspoons Lemon Juice (freshly squeezed if possible) To taste: Salt & Freshly Ground Black Pepper (about 1/8 to 1/4 tsp of each)
Instructions: Gently toss the eggs and celery together in a medium-size bowl.
In a smaller bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Fold into the eggs and celery. Season to taste with salt & the ground black pepper.
Chill for an hour or so before eating.
Ham and Spinach Quiche
16 oz. Frozen spinach (thaw under cold water, then squeeze out all water)
8 oz. Ham (sliced sandwich meat, chopped into small pieces)
½ cup chopped green onion
10 eggs mixed well
2 regular frozen pie crusts (thaw 20 minutes and prick bottom with fork)
1 cup cheese
Layer ½ spinach, ham and onions in each pie crust. Pour ½ eggs over ham mixture in each pie crust. Sprinkle cheese over top
(Place pie tins on baking sheet in case it spills over during baking)
Bake 350* for 45 minutes to I hour until center is cooked.
Schaum Torte (Dessert)
* 6 large egg whites
* 2 teaspoons vinegar
* 1 tablespoon vanilla extract
* 2 cups white sugar
* vanilla ice cream or whipped cream
* 1 (10 ounce) package frozen raspberries, thawed
Directions
1. Preheat oven to 300 degrees F (150 degrees C). Butter a large baking sheet.
2. In a large glass or metal mixing bowl, beat egg whites until foamy. Blend in vinegar and vanilla. Gradually add sugar, continuing to beat until stiff peaks form. With a large spoon, drop meringue in 8 clumps (about 4 inches diameter), close together on baking sheet. Indent the center of each clump with the back of a spoon.
3. Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
4. To serve: Fill each shell with a scoop of vanilla ice cream or whipped cream , and smother with thawed raspberries.
