Breakout the party trays - May is National Egg Month! We all know that the egg is "incredible" and a breakfast staple at any 24-hour diner, but did you know that they US produces around 75 millions eggs a year? That's nothing to cluck at.
Apparently May has been deemed as National Egg Month to remind consumers that eggs are still available, and edible, after Easter. I enjoy a good egg from time to time. Bacon, egg and cheese biscuits are always a good way to start off a morning. Of course bacon and cheese omelets are pretty yummy too. Deviled eggs are by far my favorite and have become a holiday meal must-have on my side of the family. I learned a few years ago that not all deviled eggs are created equally! Midwestern-style deviled eggs taste quite different and contain vinegar and sugar. My taste buds were definitely confused the first time I bit into one of those.
Hard-boiled eggs can be tricky to master. If you boil your eggs too long you'll get that greenish-gray ring around your yolks. After some research, I have honed my egg-cooking skills and now produce perfectly cooked hard-boiled eggs. Here is how:
- Don't preheat your water. Place your eggs in your pan - single layer - and add water so that the eggs are covered by about 1" of water.
- I add salt to the water to help seal any eggs that happen to crack.
- Cover the pot and bring the water to a boil.
- Leave the pot on the eye but turn the heat OFF!
- Set a timer for 14-16 minutes.
- Ding - your eggs are ready! Pour off the hot water, let your eggs cool and peel.
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