Author Archives: Marketing Director

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Hard-Boiled EggPops

INGREDIENTS

4 large hard-boiled EGGS, peeled
4 thin pretzel OR crisp bread sticks
1/4 cup refrigerated ranch OR dill dip
TOPPINGS:
Bacon bits, finely chopped carrots, finely chopped cucumber

DIRECTIONS

1.) CUT a small X in the larger end of each egg; INSERT a thin bread or pretzel stick, being careful not to split the egg.

2.) SERVE the Eggpops with your choice of dip and favorite toppers.

Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.

INSIDER INFO

— Get the kids in the kitchen with this simple fun twist on hard-boiled eggs. Substitute carrot sticks for the pretzels.

— Banish the greenish ring. This harmless but unsightly discoloration that sometimes forms around hard-boiled yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. Our method – cooking eggs in hot, not boiling, water, then cooling immediately – minimizes this.

— Food safety precaution: Piercing shells before cooking is not recommended. If not sterile, the piercer or needle can introduce bacteria into the egg. Also, piercing creates hairline cracks in the shell, through which bacteria can enter after cooking.

— Never microwave eggs in shells. Steam builds up too quickly inside and eggs are likely to explode.

— Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

— Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

— To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.

— Storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

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Simple Egg Salad Sandwich

INGREDIENTS

6 large hard-boiled EGGS, peeled
1 Tbsp. lemon juice
1/4 cup mayonnaise
1 Tbsp. yellow mustard
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup finely chopped celery
1/4 cup thinly sliced green onions
8 slices rustic wheat bread
4 lettuce leaves

DIRECTIONS

1.) CHOP eggs.
2.) MIX mayonnaise, lemon juice, mustard, salt and pepper in medium bowl.
3.) ADD chopped eggs, celery and green onions; MIX well.
4.) REFRIGERATE, covered to blend flavors.
5.) SERVE on wheat bread with lettuce leaves.

INSIDER INFO

— Super versatile, this classic egg salad is delicious served between two slices of toasted rustic wheat bread, stuffed into small tomatoes for an easy appetizer or served in a lettuce cup for a low-carb lunch.

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The Easter Bunny’s Eggs in a Basket

INGREDIENTS

6 large EGGS
3 cloves garlic, minced
2 Tbsp. parsley, minced
pinch salt
pinch pepper
2 Tbsp. olive oil
1 sourdough baguette, approximately 24″ long

DIRECTIONS

1.) PREHEAT oven to 400°F. MIX garlic, parsley, salt and pepper with olive oil. SAUTE in a small saucepan on medium heat until garlic is just browned. REMOVE from heat and SET aside.

2.) PLACE baguette on a sheet of foil and ROLL up the sides to HOLD the bread in place. CUT six holes in top of baguette with a serrated knife. SPACE evenly apart with enough depth and width to hold one egg, being careful to not cut through the bottom of the bread. PRESS down on the bread in the hole to make room for the egg and olive oil mixture. SPOON olive oil mixture into each hole. CRACK one egg into each hole.

3.) COVER baguette gently with one large piece of foil, creating a “tent” for the first 5 minutes. OPEN the tent and COOK until egg white is set, but yolk is soft and runny, about 15 minutes.

4.) REMOVE from oven and gently REMOVE foil. COOL slightly and SPRINKLE with salt and pepper. SLICE baguette in spaces between the eggs. SERVE immediately.

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