Easter traditions at our house always include eggs. And my favorite family recipe is for deviled eggs. My version isn’t an exact science – it’s more of a “dash-of-this, sprinkle-of-that” recipe: A spoonful of mayo, a little pickle relish, and a dash of Worcestershire sauce, mustard, and Lawry’s seasoned salt.
I gradually learned that if there was a green ring around the yolk, the eggs had cooked too long – or weren’t cooled down fast enough.
I also came across a foolproof method for boiling eggs, with fewer cracked shells: Put the eggs in a pan, cover with cold water, and bring to a boil. Cover the pan, REMOVE FROM HEAT, and let stand for 15 minutes. Then, drain the pan, and put the eggs in bowl of ice water. Voila – perfection!
But one thing always drove me crazy about deviled eggs: I’d invariably end up a platter of eggs with long pointy white tops, and barely-there bottoms. So – even though they were delicious - my deviled eggs were mostly lopsided. Which explains why I was unreasonably excited when I recently learned - from a farmer’s wife – how to get PERFECTLY CENTERED egg yolks in hardboiled eggs. The night before you’re going to cook them, flip the eggs UPSIDE DOWN in the carton. That’ll allow the yolk to slowly bob its way up, giving you perfectly centered hardboiled eggs.
In case you’re wondering about the health benefits of eggs, the truth is, they’re full of vitamins, minerals and protein. They’re loaded with choline – a chemical that helps your brain store and recall information. Eggs also contain compounds that may help prevent age-related blindness. Plus, nutrition experts now say that, for most people, the amount of cholesterol in a particular food usually has just a minor effect on their blood cholesterol.
Happy Easter, everybody!