Here are a few tricks and tips on eggs:
1. HEALTHY SALAD
For a lighter egg salad, replace mayonnaise with plain low-fat yogurt. You could also spice it up with a spoonful of Dijon mustard, freshly ground black pepper and chopped fresh herbs. Use only as much dressing as needed to bind the chopped eggs together.
For an easy and colourful brunch, lunch or spring dinner, first scoop out the flesh from a big ripe tomato, place it on a bed of lettuce on a plate and fill with a salad made with two eggs per serving. Garnish with a few asparagus tips and serve with crusty whole wheat bread.
2. GARNISHING WITH EGGS
If you have hard-boiled eggs in the fridge, you can use them to make a nutritious garnish. Simply chop finely and sprinkle over soups, salads, pasta dishes such as macaroni and cheese, and cooked vegetables. A chopped egg garnish is particularly good with asparagus, broccoli or cauliflower.
Add one of the following ingredients to your favourite egg salad recipe for filling sandwiches, spreading on crackers, or stuffing celery sticks: crumbled cooked bacon and chives; well-drained crushed pineapple; grated carrots and chopped nuts; salad shrimps and chopped green pepper or chives; curry powder and diced celery.
3. FUNNY SANDVICHES FOR KIDS
Use egg salad to make funny face sandwiches for the children. Spread egg salad on a slice of bread or a toasted English muffin half. Use alfalfa sprouts or grated carrots to make hair. For the eyes, use halved cherry tomatoes or radish slices. A piece of cucumber or a baby carrot will make a fine nose and, for the mouth, a tomato wedge or a piece of carrot or celery will be just dandy.
4. STORING EGGS
In the refrigerator, keep your eggs in their original container which holds them more securely and protects from absorbing odours. Eggs should be stored large end up to help the yolk remain well-centered and keep eggs fresher longer.
When you plan on bringing egg salad, egg sandwiches, or hard-boiled eggs to work or school for lunch, remember that eggs are perishable and should be handled with care. Prepare salads, sandwiches or hard-boiled eggs in a sanitary environment. Carefully wrap food in plastic wrap or put in plastic bags or recyclable air-tight containers and place in the refrigerator. When it's time to go, put a box of frozen juice or an ice pack in the lunch box to keep eggs cool till lunchtime.
Egg-based dishes (quiches, soufflés, omelettes, etc.) and hard-boiled eggs must be refrigerated as soon as possible and used within 3 to 4 days after cooking.
Eggs and mayonnaise sandwich fillings and spreads can be made the day before and refrigerated.
5. EGG FRESHNESS
There are two very simple ways to check eggs for freshness. The first is to shake the egg close to your ear: if it makes no noise, it's fresh. The second way is to place the egg in water. If the egg sinks and remains on the bottom, it's fresh; if it floats, it has lost some freshness. In that case, check the "best before" date on the carton. Did you know that at room temperature, eggs deteriorate as fast in one day as eggs kept in the refrigerator do in a week?
6. EGG FLAVOURING
It's easy to give eggs a deliciously different taste. Simply wrap fresh eggs in aluminum foil with tarragon, thyme or laurel leaves. Leave in the refrigerator from 24 to 48 hours then cook as usual.
7. HARD-BOILED EGGS
Cooking eggs in salted water will make your hard-boiled eggs even more delicious. And salt also helps keep shells from cracking.
Using older eggs to make hard-boiled eggs will make them easier to shell.
8. POACHED EGGS
To poach eggs, fill a saucepan two-third full with water. Add 15 mL (1 tbsp) vinegar for each litre of water and bring to a boil. Make sure the eggs you use are fresh: fresh egg whites will spread easily and will not cling to the yolk. Gently simmer 4 to 5 eggs at a time from 3 ½ to 4 minutes, then drain.
9. SCRAMBLED EGGS
To make light and foamy scrambled eggs, separate the whites from the yolks. Whip the whites until soft peaks form. In another bowl, beat the yolks with a fork. Fold the beaten yolks into the whites and cook as usual.
10. OMELETTE
There's something irresistible about a good omelette. We recommend that you beat the eggs just before cooking. If you let the eggs rest before cooking, even briefly, your omelette won't be as deliciously spongy.
11. Bubble Bath
Whisk two egg yolks with six tablespoons of baby shampoo. Pour this mixture under the tap while filling the bath. Source: Filles: Clin d'œil, March 2006
1. HEALTHY SALAD
For a lighter egg salad, replace mayonnaise with plain low-fat yogurt. You could also spice it up with a spoonful of Dijon mustard, freshly ground black pepper and chopped fresh herbs. Use only as much dressing as needed to bind the chopped eggs together.
For an easy and colourful brunch, lunch or spring dinner, first scoop out the flesh from a big ripe tomato, place it on a bed of lettuce on a plate and fill with a salad made with two eggs per serving. Garnish with a few asparagus tips and serve with crusty whole wheat bread.
2. GARNISHING WITH EGGS
If you have hard-boiled eggs in the fridge, you can use them to make a nutritious garnish. Simply chop finely and sprinkle over soups, salads, pasta dishes such as macaroni and cheese, and cooked vegetables. A chopped egg garnish is particularly good with asparagus, broccoli or cauliflower.
Add one of the following ingredients to your favourite egg salad recipe for filling sandwiches, spreading on crackers, or stuffing celery sticks: crumbled cooked bacon and chives; well-drained crushed pineapple; grated carrots and chopped nuts; salad shrimps and chopped green pepper or chives; curry powder and diced celery.
3. FUNNY SANDVICHES FOR KIDS
Use egg salad to make funny face sandwiches for the children. Spread egg salad on a slice of bread or a toasted English muffin half. Use alfalfa sprouts or grated carrots to make hair. For the eyes, use halved cherry tomatoes or radish slices. A piece of cucumber or a baby carrot will make a fine nose and, for the mouth, a tomato wedge or a piece of carrot or celery will be just dandy.
4. STORING EGGS
In the refrigerator, keep your eggs in their original container which holds them more securely and protects from absorbing odours. Eggs should be stored large end up to help the yolk remain well-centered and keep eggs fresher longer.
When you plan on bringing egg salad, egg sandwiches, or hard-boiled eggs to work or school for lunch, remember that eggs are perishable and should be handled with care. Prepare salads, sandwiches or hard-boiled eggs in a sanitary environment. Carefully wrap food in plastic wrap or put in plastic bags or recyclable air-tight containers and place in the refrigerator. When it's time to go, put a box of frozen juice or an ice pack in the lunch box to keep eggs cool till lunchtime.
Egg-based dishes (quiches, soufflés, omelettes, etc.) and hard-boiled eggs must be refrigerated as soon as possible and used within 3 to 4 days after cooking.
Eggs and mayonnaise sandwich fillings and spreads can be made the day before and refrigerated.
5. EGG FRESHNESS
There are two very simple ways to check eggs for freshness. The first is to shake the egg close to your ear: if it makes no noise, it's fresh. The second way is to place the egg in water. If the egg sinks and remains on the bottom, it's fresh; if it floats, it has lost some freshness. In that case, check the "best before" date on the carton. Did you know that at room temperature, eggs deteriorate as fast in one day as eggs kept in the refrigerator do in a week?
6. EGG FLAVOURING
It's easy to give eggs a deliciously different taste. Simply wrap fresh eggs in aluminum foil with tarragon, thyme or laurel leaves. Leave in the refrigerator from 24 to 48 hours then cook as usual.
7. HARD-BOILED EGGS
Cooking eggs in salted water will make your hard-boiled eggs even more delicious. And salt also helps keep shells from cracking.
Using older eggs to make hard-boiled eggs will make them easier to shell.
8. POACHED EGGS
To poach eggs, fill a saucepan two-third full with water. Add 15 mL (1 tbsp) vinegar for each litre of water and bring to a boil. Make sure the eggs you use are fresh: fresh egg whites will spread easily and will not cling to the yolk. Gently simmer 4 to 5 eggs at a time from 3 ½ to 4 minutes, then drain.
9. SCRAMBLED EGGS
To make light and foamy scrambled eggs, separate the whites from the yolks. Whip the whites until soft peaks form. In another bowl, beat the yolks with a fork. Fold the beaten yolks into the whites and cook as usual.
10. OMELETTE
There's something irresistible about a good omelette. We recommend that you beat the eggs just before cooking. If you let the eggs rest before cooking, even briefly, your omelette won't be as deliciously spongy.
11. Bubble Bath
Whisk two egg yolks with six tablespoons of baby shampoo. Pour this mixture under the tap while filling the bath. Source: Filles: Clin d'œil, March 2006
