Egg Recipes
RECIPES
Artichoke Quiche
Spinach Frittata
Seafood Strata
Broccoli Oven Omelet
Spaghetti Pie
Herb Baked Eggs
Prosciutto, Spinach, and Egg Cups
Vegetable and Pasta Frittata
Pepper and Eggs Sandwiches
Poached Eggs with Parmesan and Prosciutto Toasts
Jam Omelet
Artichoke Quiche
Spinach Frittata
Seafood Strata
Broccoli Oven Omelet
Spaghetti Pie
Herb Baked Eggs
Prosciutto, Spinach, and Egg Cups
Vegetable and Pasta Frittata
Pepper and Eggs Sandwiches
Poached Eggs with Parmesan and Prosciutto Toasts
Jam Omelet
| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
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Artichoke Quiche
(Serves 4-6)
1 large garlic clove, minced
2 tablespoons olive oil
1 (15 ounce) can artichoke hearts, drained and quartered
4 ounces grated mozzarella cheese
1/2 cup grated Parmesan cheese
5 eggs
Salt and pepper to taste
Unbaked pie crust
Preheat oven to 350 degrees F.
Saute garlic in oil until golden. Add artichokes and cook 1-2 minutes.
Remove from heat.
In a large bowl, combine the mozzarella, Parmesan, eggs, salt and pepper.
Stir in artichoke mixture.
Line a quiche pan with the pie crust.
Pour the egg mixture into the crust.
Bake for 35-40 minutes or until top is lightly golden brown.
Remove and allow to sit for 10 minutes before serving.
NOTE:
This quiche can be made without a pie crust.
Simply grease a quiche dish and pour the egg mixture in. Bake as directed.
(Serves 4-6)
1 large garlic clove, minced
2 tablespoons olive oil
1 (15 ounce) can artichoke hearts, drained and quartered
4 ounces grated mozzarella cheese
1/2 cup grated Parmesan cheese
5 eggs
Salt and pepper to taste
Unbaked pie crust
Preheat oven to 350 degrees F.
Saute garlic in oil until golden. Add artichokes and cook 1-2 minutes.
Remove from heat.
In a large bowl, combine the mozzarella, Parmesan, eggs, salt and pepper.
Stir in artichoke mixture.
Line a quiche pan with the pie crust.
Pour the egg mixture into the crust.
Bake for 35-40 minutes or until top is lightly golden brown.
Remove and allow to sit for 10 minutes before serving.
NOTE:
This quiche can be made without a pie crust.
Simply grease a quiche dish and pour the egg mixture in. Bake as directed.
| Broccoli Oven Omelet (Individual Portions) |
Spinach Frittata
(Serves 4-6)
2 tablespoons olive oil
1/2 cup thinly sliced onion
10 eggs
8 ounces chopped raw spinach
1/3 cup grated Parmesan cheese
1 tablespoon chopped parsley
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350 degrees F.
Heat oil over medium heat in a 10-inch skillet with a heat-resistant handle.
Saute onion in the oil until golden, about 5 minutes. Remove from heat.
In a large bowl, combine the remaining ingredients. Whisk until well blended.
Pour egg mixture into skillet with onions. Return to low heat and cook 3-4 minutes.
Place skillet in oven and bake, uncovered for 10 minutes, or until top is dry and set.
Loosen from bottom and around edges with a spatula. Slide onto serving dish.
Cut into wedges to serve.
(Serves 4-6)
2 tablespoons olive oil
1/2 cup thinly sliced onion
10 eggs
8 ounces chopped raw spinach
1/3 cup grated Parmesan cheese
1 tablespoon chopped parsley
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350 degrees F.
Heat oil over medium heat in a 10-inch skillet with a heat-resistant handle.
Saute onion in the oil until golden, about 5 minutes. Remove from heat.
In a large bowl, combine the remaining ingredients. Whisk until well blended.
Pour egg mixture into skillet with onions. Return to low heat and cook 3-4 minutes.
Place skillet in oven and bake, uncovered for 10 minutes, or until top is dry and set.
Loosen from bottom and around edges with a spatula. Slide onto serving dish.
Cut into wedges to serve.
Seafood Strata
(Serves 4-6)
8 tablespoons butter, divided
12 slices firm white bread
1/4 pound crabmeat
1/4 pound shrimp, chopped
1 celery stalk, finely chopped
1 small onion, finely chopped
1/3 cup mayonnaise
1-1/2 cups shredded Swiss cheese
1/2 cup grated Parmesan cheese
4 eggs
2 cups whole milk or half-and-half
1 teaspoon Dijon mustard
Pinch of black pepper
Use 1 tablespoon of butter to grease a baking dish, approximately 11 x 7- inches in size.
Trim 6 slices of bread to fit the bottom of the dish.
Butter one side of each slice and place buttered side up in the dish.
In a bowl, combine the crabmeat, shrimp, celery, onion, and mayonnaise.
Spread the seafood mixture over the bread. Sprinkle the cheeses evenly over the seafood.
Trim the remaining 6 slices of bread.
Butter one side and place in dish buttered side down.
In a bowl, beat together the eggs, milk or half-and-half, mustard, and pepper.
Pour evenly over the bread dish. Cover and refrigerate at least 2 hours or overnight.
Bake in a preheated 350 degree oven for 35-40 minutes or puffed and lightly browned.
Allow to cool for 10 minutes before serving.
(Serves 4-6)
8 tablespoons butter, divided
12 slices firm white bread
1/4 pound crabmeat
1/4 pound shrimp, chopped
1 celery stalk, finely chopped
1 small onion, finely chopped
1/3 cup mayonnaise
1-1/2 cups shredded Swiss cheese
1/2 cup grated Parmesan cheese
4 eggs
2 cups whole milk or half-and-half
1 teaspoon Dijon mustard
Pinch of black pepper
Use 1 tablespoon of butter to grease a baking dish, approximately 11 x 7- inches in size.
Trim 6 slices of bread to fit the bottom of the dish.
Butter one side of each slice and place buttered side up in the dish.
In a bowl, combine the crabmeat, shrimp, celery, onion, and mayonnaise.
Spread the seafood mixture over the bread. Sprinkle the cheeses evenly over the seafood.
Trim the remaining 6 slices of bread.
Butter one side and place in dish buttered side down.
In a bowl, beat together the eggs, milk or half-and-half, mustard, and pepper.
Pour evenly over the bread dish. Cover and refrigerate at least 2 hours or overnight.
Bake in a preheated 350 degree oven for 35-40 minutes or puffed and lightly browned.
Allow to cool for 10 minutes before serving.
Broccoli Oven Omelet
(Serves 4-6)
9 eggs
10 ounces frozen chopped broccoli, thawed and drained
1/3 cup finely chopped onion
1/2 cup grated Parmesan cheese, divided
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1 medium tomato, thinly sliced
Preheat oven to 325 degrees F.
In a bowl, whisk eggs until fluffy.
Stir in broccoli, onion, 1/4 cup Parmesan, milk, salt, basil, and garlic powder.
Pour into greased 11 x 7-inch baking dish.
Arrange tomato slices on top. Sprinkle with remaining Parmesan.
Bake uncovered for 25-30 minutes. Serve.
To Serve Individual Portions:
Spray 4 to 6 gratin dishes with cooking spray.
Divide the egg mixture evenly among the dishes.
Bake 20 to 25 minutes.
(Serves 4-6)
9 eggs
10 ounces frozen chopped broccoli, thawed and drained
1/3 cup finely chopped onion
1/2 cup grated Parmesan cheese, divided
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1 medium tomato, thinly sliced
Preheat oven to 325 degrees F.
In a bowl, whisk eggs until fluffy.
Stir in broccoli, onion, 1/4 cup Parmesan, milk, salt, basil, and garlic powder.
Pour into greased 11 x 7-inch baking dish.
Arrange tomato slices on top. Sprinkle with remaining Parmesan.
Bake uncovered for 25-30 minutes. Serve.
To Serve Individual Portions:
Spray 4 to 6 gratin dishes with cooking spray.
Divide the egg mixture evenly among the dishes.
Bake 20 to 25 minutes.
Vegetable and Pasta Frittata
(Serves 4-6)
1 tablespoon olive oil
1 cup chopped zucchini
1/3 cup chopped green pepper
1/3 cup chopped onion
1 large tomato, cut into 1/2-inch pieces
1/2 teaspoon dried oregano
1 teaspoon dried basil
Pinch black pepper
1/2 cup cooked elbow macaroni (or any small pasta)
10 eggs, beaten
1/3 cup grated pecorino Romano cheese
Heat olive oil in a large skillet or frittata pan.
Add zucchini, green pepper, and onion.
Cover skillet, and cook over medium-low heat about 8 minutes, stirring occasionally.
Add chopped tomato, oregano, basil, pepper, and pasta.
Preheat broiler.
Pour eggs over mixture in skillet and cook over low heat about 5 minutes.
Sprinkle cheese over top. Place under broiler about 2 minutes.
Loosen bottom and edges of frittata with a spatula and slide onto a serving dish.
Cut into wedges to serve.
(Serves 4-6)
1 tablespoon olive oil
1 cup chopped zucchini
1/3 cup chopped green pepper
1/3 cup chopped onion
1 large tomato, cut into 1/2-inch pieces
1/2 teaspoon dried oregano
1 teaspoon dried basil
Pinch black pepper
1/2 cup cooked elbow macaroni (or any small pasta)
10 eggs, beaten
1/3 cup grated pecorino Romano cheese
Heat olive oil in a large skillet or frittata pan.
Add zucchini, green pepper, and onion.
Cover skillet, and cook over medium-low heat about 8 minutes, stirring occasionally.
Add chopped tomato, oregano, basil, pepper, and pasta.
Preheat broiler.
Pour eggs over mixture in skillet and cook over low heat about 5 minutes.
Sprinkle cheese over top. Place under broiler about 2 minutes.
Loosen bottom and edges of frittata with a spatula and slide onto a serving dish.
Cut into wedges to serve.
Pepper and Egg Sandwiches
(Serves 2)
2 tablespoons olive oil
1 garlic clove, minced
1/2 cup sliced green pepper
1/2 cup sliced red pepper
4 eggs, beaten
Salt and pepper, to taste
2 Italian-style sandwich rolls
4 thick slices mozzarella cheese
Heat olive oil in a skillet over medium heat.
Add the garlic and sauté until lightly golden.
Add the peppers, cook 10-15 minutes until they begin to brown.
Cover skillet and cook 5 more minutes until they are tender.
In the meantime, preheat the broiler.
Add the eggs, salt and pepper to the skillet.
Stir the eggs often to allow the uncooked portions to reach the bottom of the skillet.
Remove from heat when the eggs are done to your liking.
Cut the rolls lengthwise and place 2 slices of cheese on one half.
Place rolls under broiler and heat until cheese melts and begins to brown.
Remove rolls and fill each sandwich with peppers and eggs. Serve.
(Serves 2)
2 tablespoons olive oil
1 garlic clove, minced
1/2 cup sliced green pepper
1/2 cup sliced red pepper
4 eggs, beaten
Salt and pepper, to taste
2 Italian-style sandwich rolls
4 thick slices mozzarella cheese
Heat olive oil in a skillet over medium heat.
Add the garlic and sauté until lightly golden.
Add the peppers, cook 10-15 minutes until they begin to brown.
Cover skillet and cook 5 more minutes until they are tender.
In the meantime, preheat the broiler.
Add the eggs, salt and pepper to the skillet.
Stir the eggs often to allow the uncooked portions to reach the bottom of the skillet.
Remove from heat when the eggs are done to your liking.
Cut the rolls lengthwise and place 2 slices of cheese on one half.
Place rolls under broiler and heat until cheese melts and begins to brown.
Remove rolls and fill each sandwich with peppers and eggs. Serve.
Spaghetti Pie
(Serves 8)
(Serves 8)
Spaghetti Pie makes a nice lunch or light dinner entree served with a salad
or allow it to cool completely and serve in wedges as an appetizer.
8 large eggs
1/2 cup grated Parmesan or pecorino cheese
Ground black pepper
1 pound spaghetti or linguine, cooked and drained
2 ounces sliced salami, chopped
2 ounces sliced prosciutto or boiled ham, chopped
2-3 tablespoons olive oil
4 ounces provolone, chopped
Beat the eggs, grated cheese, and pepper together in a large bowl.
Add the cooked spaghetti, salami, and ham to the bowl.
Stir all the ingredients together.
Heat the oil in a 10-inch nonstick skillet over medium heat.
Pour half of the pasta mixture into the skillet.
Scatter the provolone over the top.
Pour on the remaining pasta mixture.
Reduce the heat to medium-low.
Cover the skillet and cook 5 minutes.
Slide a spatula under the pie to lift it gently and prevent sticking.
Cover the skillet again; cook 10 minutes more.
The eggs should be set and the bottom golden.
Preheat the broiler.
Place the skillet under the broiler to set the top of the pie, 3 to 4 minutes.
Run a spatula under the pie to loosen it.
Place a plate over the skillet and invert the pie onto the plate.
Cut into wedges to serve.
Serve hot or at room temperature.
or allow it to cool completely and serve in wedges as an appetizer.
8 large eggs
1/2 cup grated Parmesan or pecorino cheese
Ground black pepper
1 pound spaghetti or linguine, cooked and drained
2 ounces sliced salami, chopped
2 ounces sliced prosciutto or boiled ham, chopped
2-3 tablespoons olive oil
4 ounces provolone, chopped
Beat the eggs, grated cheese, and pepper together in a large bowl.
Add the cooked spaghetti, salami, and ham to the bowl.
Stir all the ingredients together.
Heat the oil in a 10-inch nonstick skillet over medium heat.
Pour half of the pasta mixture into the skillet.
Scatter the provolone over the top.
Pour on the remaining pasta mixture.
Reduce the heat to medium-low.
Cover the skillet and cook 5 minutes.
Slide a spatula under the pie to lift it gently and prevent sticking.
Cover the skillet again; cook 10 minutes more.
The eggs should be set and the bottom golden.
Preheat the broiler.
Place the skillet under the broiler to set the top of the pie, 3 to 4 minutes.
Run a spatula under the pie to loosen it.
Place a plate over the skillet and invert the pie onto the plate.
Cut into wedges to serve.
Serve hot or at room temperature.
Herb Baked Eggs
(Serves 2)
It's important that you have the eggs cracked and ready to go before you start cooking.
Serve these baked eggs (uova al forno) with slices of toasted Italian bread
and strips of crisp bacon.
1 garlic clove, minced
1/2 tablespoon chopped parsley
1 teaspoon chopped fresh thyme
1 scallion, white part only, finely chopped
1 tablespoon grated Parmesan cheese
4 eggs
2 tablespoons light cream or half-and-half
1 tablespoon butter
Salt and pepper
Preheat a broiler and place the oven rack 6-inches below the heat.
In a small bowl, combine the garlic, parsley, thyme, scallion, and Parmesan.
Set the mixture aside.
Crack 2 eggs into each of 2 small cups or bowls. (You will not be the baking dishes.)
Place 2 individual gratin dishes on a baking sheet.
Put 1 tablespoon of cream and 1/2 tablespoon on butter in each dish.
Place the baking sheet with the dishes under the broiler for 2 minutes.
Remove the baking sheet from the broiler. Quickly add 2 eggs to each gratin dish.
Top the eggs with half the herb mixture; season with salt and pepper.
Put back under the broiler for about 5 minutes, until the egg whites are almost cooked.
Remove from the broiler and allow to rest for 1 minute before serving.
Variation:
Put a few cooked shrimp or crab meat in the bottom of the dish before adding the eggs.
(Serves 2)
It's important that you have the eggs cracked and ready to go before you start cooking.
Serve these baked eggs (uova al forno) with slices of toasted Italian bread
and strips of crisp bacon.
1 garlic clove, minced
1/2 tablespoon chopped parsley
1 teaspoon chopped fresh thyme
1 scallion, white part only, finely chopped
1 tablespoon grated Parmesan cheese
4 eggs
2 tablespoons light cream or half-and-half
1 tablespoon butter
Salt and pepper
Preheat a broiler and place the oven rack 6-inches below the heat.
In a small bowl, combine the garlic, parsley, thyme, scallion, and Parmesan.
Set the mixture aside.
Crack 2 eggs into each of 2 small cups or bowls. (You will not be the baking dishes.)
Place 2 individual gratin dishes on a baking sheet.
Put 1 tablespoon of cream and 1/2 tablespoon on butter in each dish.
Place the baking sheet with the dishes under the broiler for 2 minutes.
Remove the baking sheet from the broiler. Quickly add 2 eggs to each gratin dish.
Top the eggs with half the herb mixture; season with salt and pepper.
Put back under the broiler for about 5 minutes, until the egg whites are almost cooked.
Remove from the broiler and allow to rest for 1 minute before serving.
Variation:
Put a few cooked shrimp or crab meat in the bottom of the dish before adding the eggs.
Prosciutto, Spinach, and Egg Cups
(Serves 4)
These eggs bake in a muffin pan and make nice individual portions.
Serve with some fruit or crispy home-fried potatoes.
1 tablespoon olive oil
1 tablespoon butter
1/4 cup finely chopped onion
8 to 10 ounces fresh spinach
1/3 cup heavy cream
Salt and pepper
Freshly grated nutmeg
8 slices prosciutto or boiled ham
8 eggs
Preheat oven to 375 degrees F.
Heat the oil and butter in a medium skillet over medium heat.
Add the onion and saute 2 to 3 minutes.
Add the spinach in batches and allow to cook down until completely wilted, 3 to 4 minutes.
Stir in the cream; season with salt and pepper and add the nutmeg.
Cook the mixture until the cream thickens a little, about 5 minutes.
Spray 8 sections of a muffin pan with cooking spray.
Fold each slice of prosciutto in half and line each cup with a slice of the meat.
Evenly divide the cooked spinach among the 8 cups.
Crack an egg into each; make sure that the yolk does not break.
Season with salt and pepper.
Bake for 12 to 15 minutes, or until the eggs are set.
Allow the baked eggs to rest for 2 to 3 minutes before removing them from the pan.
Serve 2 cups per person.
(Serves 4)
These eggs bake in a muffin pan and make nice individual portions.
Serve with some fruit or crispy home-fried potatoes.
1 tablespoon olive oil
1 tablespoon butter
1/4 cup finely chopped onion
8 to 10 ounces fresh spinach
1/3 cup heavy cream
Salt and pepper
Freshly grated nutmeg
8 slices prosciutto or boiled ham
8 eggs
Preheat oven to 375 degrees F.
Heat the oil and butter in a medium skillet over medium heat.
Add the onion and saute 2 to 3 minutes.
Add the spinach in batches and allow to cook down until completely wilted, 3 to 4 minutes.
Stir in the cream; season with salt and pepper and add the nutmeg.
Cook the mixture until the cream thickens a little, about 5 minutes.
Spray 8 sections of a muffin pan with cooking spray.
Fold each slice of prosciutto in half and line each cup with a slice of the meat.
Evenly divide the cooked spinach among the 8 cups.
Crack an egg into each; make sure that the yolk does not break.
Season with salt and pepper.
Bake for 12 to 15 minutes, or until the eggs are set.
Allow the baked eggs to rest for 2 to 3 minutes before removing them from the pan.
Serve 2 cups per person.
Poached Eggs with Parmesan and Prosciutto Toasts
(Serves 4)
4 (1/2-inch thick) slices of sourdough bread
Olive oil
1/4 cup grated Parmesan cheese
2 ounces sliced prosciutto, cut into 8 long strips
1 tablespoon vinegar
4 eggs
Preheat oven to 425 degree F.
Fill a medium skillet with water and bring to a boil.
Cut each slice of bread into four (4 x 1-inch) rectangles.
Put the bread on a baking sheet and brush it all over with olive oil.
Bake about 8 minutes or until crisp.
Remove 8 pieces of toast and set aside.
Push the remaining 8 pieces together on the baking sheet.
Sprinkle the Parmesan on top in a thick layer; bake 2 more minutes.
Wrap the prosciutto around the toast pieces that you removed earlier.
Reduce the heat under the skillet so that the water is just at a simmer.
Add the vinegar to the water.
One at a time, break the eggs into a small bowl and slide the eggs into the water.
Cook until the whites are firm and the yolks are still runny, about 3 minutes.
Use a slotted spoon to remove the eggs.
Place each egg in a small bowl.
Serve the poached eggs with the Parmesan and prosciutto toasts.
(Serves 4)
4 (1/2-inch thick) slices of sourdough bread
Olive oil
1/4 cup grated Parmesan cheese
2 ounces sliced prosciutto, cut into 8 long strips
1 tablespoon vinegar
4 eggs
Preheat oven to 425 degree F.
Fill a medium skillet with water and bring to a boil.
Cut each slice of bread into four (4 x 1-inch) rectangles.
Put the bread on a baking sheet and brush it all over with olive oil.
Bake about 8 minutes or until crisp.
Remove 8 pieces of toast and set aside.
Push the remaining 8 pieces together on the baking sheet.
Sprinkle the Parmesan on top in a thick layer; bake 2 more minutes.
Wrap the prosciutto around the toast pieces that you removed earlier.
Reduce the heat under the skillet so that the water is just at a simmer.
Add the vinegar to the water.
One at a time, break the eggs into a small bowl and slide the eggs into the water.
Cook until the whites are firm and the yolks are still runny, about 3 minutes.
Use a slotted spoon to remove the eggs.
Place each egg in a small bowl.
Serve the poached eggs with the Parmesan and prosciutto toasts.
For an easy way to cook bacon without all the greasy mess on your stove top, bake it in the oven. Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment. Spray a wire rack with non-stick cooking spray and place it on the baking sheet. Arrange the bacon in one layer on the baking rack and bake for 15 to 20 minutes. Baking times will differ depending on the thickness of the bacon and desired amount of crispness. Remove the baking sheet carefully from the oven as there will be hot grease in the pan. Transfer the bacon to a paper-towel lined plate and serve. Note: The first time you roast bacon you will have to watch it carefully to know how long you need to bake it to your desired consistency. If you use the same type of bacon in the future, you can use the same baking time and your bacon will be consistently the same. |
| Oven Roasted Bacon |
Jam Omelet
(Serves 1)
Use a good quality jam, jelly, or marmalade in this omelet.
2 eggs
1 tablespoon milk
Salt and pepper
1 teaspoon butter
2 to 3 tablespoons fruit jam
Confectioners' sugar
Whisk together eggs, milk, salt and pepper.
Melt butter in an 8-inch non-stick skillet.
Pour in eggs.
When omelet is more or less set, put the jam in the center.
Fold the omelet in half and tip onto a plate.
Dust with confectioners' sugar.
This page was revised and updated on 05/20/10
(Serves 1)
Use a good quality jam, jelly, or marmalade in this omelet.
2 eggs
1 tablespoon milk
Salt and pepper
1 teaspoon butter
2 to 3 tablespoons fruit jam
Confectioners' sugar
Whisk together eggs, milk, salt and pepper.
Melt butter in an 8-inch non-stick skillet.
Pour in eggs.
When omelet is more or less set, put the jam in the center.
Fold the omelet in half and tip onto a plate.
Dust with confectioners' sugar.
This page was revised and updated on 05/20/10
| Other Recipes That Might Interest You Easter Egg Bread Pizza Chena Pupi Con L'Uovo Torta Pasqualina |
TIPS ON BUYING EGGS
Eggs are sold in standard sizes: small, medium, extra-large and jumbo. Most recipes call for large eggs but if a recipe doesn't specify, assume it means large.
In recipes that don't call for a lot of eggs, substituting one size for another is usually not a problem. However, as the number of eggs increase, the difference in
the amount will become pronounced.
Eggs sold in supermarkets in the US are packed in cartons with the USDA shield on them indicating that they came from a USDA-inspected plant. Though not
required, most egg cartons contain a "sell by date" beyond which they should not be sold. This date cannot be 30 days beyond the pack date. The USDA does
require that egg cartons display the 'pack date', which is the day that the eggs were washed, graded,, and placed into the carton. You can find this date
embedded in code on the side of the carton. The first 3 numbers, usually preceded by the letter 'P' indicates the plant number where the eggs were packed.
The last 3 numbers is a 3-digit code that represents the consecutive day of the year, starting with January 1 as 001 and ending with December 31 as 365.
Refrigerated raw eggs in their shells will keep without significant quality loss for about 3 weeks after you purchase them. Buy refrigerated eggs and store them
in your refrigerator as soon as you get home from the market. However, even under refrigeration, eggs slowly lose carbon dioxide, which causes the egg to
lose moisture and enlarges the size of the air space between the egg and the shell. The combination of these changes makes an old egg a lot easier to peel
than one that is fresh out of the bird. So the best guarantee of easy peeling hard boiled eggs is to use older eggs.
Eggs are sold in standard sizes: small, medium, extra-large and jumbo. Most recipes call for large eggs but if a recipe doesn't specify, assume it means large.
In recipes that don't call for a lot of eggs, substituting one size for another is usually not a problem. However, as the number of eggs increase, the difference in
the amount will become pronounced.
Eggs sold in supermarkets in the US are packed in cartons with the USDA shield on them indicating that they came from a USDA-inspected plant. Though not
required, most egg cartons contain a "sell by date" beyond which they should not be sold. This date cannot be 30 days beyond the pack date. The USDA does
require that egg cartons display the 'pack date', which is the day that the eggs were washed, graded,, and placed into the carton. You can find this date
embedded in code on the side of the carton. The first 3 numbers, usually preceded by the letter 'P' indicates the plant number where the eggs were packed.
The last 3 numbers is a 3-digit code that represents the consecutive day of the year, starting with January 1 as 001 and ending with December 31 as 365.
Refrigerated raw eggs in their shells will keep without significant quality loss for about 3 weeks after you purchase them. Buy refrigerated eggs and store them
in your refrigerator as soon as you get home from the market. However, even under refrigeration, eggs slowly lose carbon dioxide, which causes the egg to
lose moisture and enlarges the size of the air space between the egg and the shell. The combination of these changes makes an old egg a lot easier to peel
than one that is fresh out of the bird. So the best guarantee of easy peeling hard boiled eggs is to use older eggs.
Prolongs the life of your fresh herbs for up to 3 weeks
| Create flavored, infused oils in a spray bottle that won't get clogged with herbs or spices. Great for greasing pans, flavoring browning meat, seasoning salads, misting cookie trays, or making pancakes |
