Hard Boiled Egg Recipes: What to Do with Leftover Dyed Eggs


| 4/14/2010 10:46:11 AM


Tags: Recipes, Eggs, Easter,

A photo of Shirley Rodeo VanScoykEaster Monday you might find yourself standing in the kitchen holding a basket of hard boiled eggs with jelly beans stuck to them, wondering what to do. 

Because I am a factoid nutcase, first here are some tips and facts about hard boiled eggs first:

1. The fresher the egg, the harder to peel. The “bubble” at the top of the egg is formed as moisture escapes through the shell and is replaced by air. The bigger the bubble, the older the egg, but also, the easier it is to peel. Here at the farm we do not wash eggs, but store them yucky, because they stay fresher that way. 

2. To peel a hard boiled egg, place a towel on your kitchen counter, smack the egg firmly on to the towel and roll it back and forth so that the cracks spread. If you buy your eggs at a regular grocery store, you should have a pretty easy time removing the egg from the shell without a lot of nicks. Save the not so perfect eggs for egg salad (recipe below) and use the perfect ones for pickling or deviling or both. You can compost the shells, OR you can use them as teeny tiny seed starter pots: put a little potting soil in the half shell, plant a seed and when it sprouts, plant the whole thing.

3. If your egg salads and your deviled eggs have a gray ring in them that sort of makes the yolk look dull, your egg isn’t bad, but your cooking method is. The grayness is caused by a chemical reaction between two natural elements in eggs: sulfur and iron. The egg has actually “rusted.” Put your eggs in a pot big enough so that they are in a single layer, covered with cold water. Place them on your heat, bringing them slowly up to a rolling boil for two minutes. Shut off the heat, and let them sit for 12 minutes. Pour off the hot water and cover the eggs with ice. Let cool for half an hour. Now they will peel perfectly, with no gray.

4. Interesting but useless facts: 60 percent of the 75 billion eggs commercially produced in the United States are used at home, by consumers. 40 percent are used by assorted food service and producing industries. Over 300 billion eggs are produced by the Chinese. Eggs are one of the most popular foods in the world because although fragile, they store well for a couple of weeks without refrigeration in most climates, they are protein dense and hormone free, and are easy to cook and inexpensive. 

rodeo princess
4/19/2010 8:12:16 AM

Nebraska Dave, I don't like beets either, but the pickled eggs aren't 'beety' at all! I suggest you and Cindy get together and eat egg salad sandwiches. Cindy, I hear ya about the cholesterol.


cindy murphy
4/18/2010 5:08:23 PM

Love, love, love egg salad!!! Unfortunately, except for maybe a small sandwich for Hubs, I am the only one in the house that eats it. Since the girls insist on coloring eggs for Easter, that leaves me with a dozen eggs to make into that glorious stuff. And I ate it all, finishing it off in a mere three days. Probably not the most wise thing to do - the last bite was the last thing I had before fasting for a cholesterol check the following day (there was an entire chocolate bunny in there somewhere too). At least that's what I'm blaming the high cholesterol test result on this time. I've never had pickled eggs. Judging from your recipe, they sound pretty darned good, and I might just have to give them a try. One or two couldn't hurt, right? Shhhh...just don't tell my "lower your cholesterol or else" doctor.


nebraska dave
4/17/2010 6:22:54 PM

Rodeo, last July on Lori Dunn's blog we got into a lively discusion about how to get those pesky shells off the eggs. http://www.grit.com/News-from-the-Nest/Use-Up-Those-Eggs.aspx It seems as it goes with cooking everyone has their special way of peeling an egg. I picked up a special egg cooker since our discussion last July from late night TV Infomercial isle in Walgreens. It will cook 7 eggs to perfection when the directions are followed. I then leave them cool a spell and put them in the fridge over night. The next day the shells can be peeled off with only a little encouragement. The best gadget I ever bought. Well, next to the rice cooker. Ah well, then there is the coffee grinder and the stick blender and .... ever get the idea that I just might be a gadget man. I so like deviled eggs and egg salad sandwiches. The egg casserole looks like it would be delicious. Pickled eggs eeh not so much, but then again I'm not a big fan of beets either. I can eat them if I must, but given a choice something else has to be better. Keep those left over recipes coming. Thanks for sharing.





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