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Easy Egg Salad By Irene Fulton
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Thursday, January 29, 2009 |
Nothing is more pleasant for lunch on a hot summer day that an egg salad sandwich cold. While maintaining its egg salad mixture refrigerated before use, can make and eat egg salad sandwiches, whatever the weather. Egg Salad can also be enjoyed as a Topper in leafy green salads, or is especially nice as part of a tomato salad with butter all wheat toast.
There are many excellent recipes for egg salad to be found in cookbooks and on the Internet. However, the key to a tasty salad, egg starts long before you start the recipe. To produce a good result you need to pay attention to how to boil eggs. An egg that has been cooked properly is soft and tender texture. More than one egg is resilient and has a texture more difficult, and it is more difficult to mass. If you boil your eggs in the following technique, you can enjoy an egg salad that has a smooth, even texture and flavor.
First, you should not use the best-of eggs can be found at the grocery store of any recipe calling for eggs to peel. If you use new eggs, you may have noticed that are much harder to peel than those that are about a week or two old. Researchers are not sure exactly why older eggs are easier to peel, but most believe it is due to the construction of a gas tank and the thin membrane of the egg white. This led to accumulation of the shell of the egg outside the inner membrane and makes them easier to peel off the egg after it has cooled.
Second: have you ever cooked and peeled eggs that were found after he had a green-brown layer around the yolk? This occurs because of natural chemical reaction between iron in the yolk with sulfur in the egg. You can minimize this green layer by its rapid cooling after the initial boiling eggs. Here is a brief summary of the art of cooking: putting their eggs in a pot large enough for a comfortable layer of eggs and fill with water one inch above the eggs. Bring the pot to a boil and take the pot off the hot fire and let the pot sit with the eggs for 20 minutes to finish cooking the eggs. Then, immediately take the eggs out of hot water and place in a bowl of ice water to cool. This rapid cooling prevents little (if any) green Icky things to form, which results in a better color and flavor of your stuffed egg salad!
If you are interested in a step by step guide to making some delicious and unique egg salad recipes, visit Irene's Egg Salad website (http://www.eggsaladgourmet.com). On this site, you can see the whole process one step at a time and download our free booklet of recipes. You will become an expert egg salad in no time at all! |
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by neptunus @ 2:28 AM
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