What would we do without eggs? We boil, poach, and scramble
them. We make omelets and served deviled eggs on special occasions; we put them
in casseroles, and we use them in baking. When our soldiers (US) were overseas
during the war, eggs were scarce, and it was one of the things they missed the
most.
Here's some trivia for you. A hen only requires 25 hours to
produce an egg. As hard as the shell seems, it has up to 17,000 tiny pores on
its surface. Through them the eggs can absorb flavors and odors. That is why we
should keep them in their cartons and store them that way.
Eggs keep fresh longer in the refrigerator. One day in the
fridge would be equal to one week at room temperature. You can tell if an egg is
raw or hard cooked by spinning it. Raw eggs wobble.
Contrary to rumor, you can't tell if an egg is fresh by dropping
it in salt water. However, if you spill one on the floor, sprinkling it with
salt is the best way to get it up.
Fresh shell eggs can be kept refrigerated in their carton for at
least 4 - 5 weeks beyond the date they are packed. Hard cooked eggs will last up
to one week.
Eggs are an economical, nutritious food. They supply lots of
protein, vitamins and minerals at a low price. Here are some tips that may help
you get the most from your eggs, and some recipes you may enjoy.
* Be careful about adding eggs to a hot mixture all at once.
They will form lumps. Stir a little of the hot mixture into the eggs first to
warm them up, and then add them.
*When a recipe calls for the eggs to be at room temperature, it
is because cold eggs can affect the batter in a recipe with fat and sugar. The
batter can become curdled and affect the texture of the finished product. It
takes about 30 minutes to bring an egg to room temperature when put in a bowl of
warm water.
*Egg whites beat up bigger than whipped cream, but you need to
add cream of tartar or lemon juice to stabilize them. Sugar will also stabilize,
and is always added slowly so as not to retard the foaming of the egg whites.
*To keep your eggs fresh and safe, buy them only from
refrigerated cases and refrigerate them in their cartons on an inside shelf as
soon as possible after purchase. Never leave them at room temperature for more
than 2 hours. For picnics, pack in a cooler with ice. Always discard dirty or
broken eggs. Also avoid mixing the shell in the egg. Be sure and wash your
counter if it has come into contact with a raw egg, the same as you would for
meat.
Now for the recipes. I have to admit I love omelets, and have
them for dinner at least once a week. If you are trying to cook for a large
family, you can make them up and keep them together in the oven so you can serve
them all at once.
Mexican Omelettes
1- Cup Corn
2 Tablespoons chopped Green
Chilies
½ cup chopped tomato
1/8 teaspoon Chili Powder
¼ cup water
1- teaspoon butter
1/4 cup (2 oz.) cheddar cheese, grated
Sliced olives for garnish
Stir together corn, chilies, chili powder and tomatoes. Cover
and cook until hot. Set aside. In small bowl, beat together eggs and water. For
each omelet, pour ½ cup of the egg mixture into heated Teflon coated saucepan
(add butter or spray the pan to make it more slippery so the omelet will slide
out easily). As soon as the egg starts to set sprinkle on the cheese and the
ingredients (corn mixture). Remember to lift the sides with a fork or spatula to
keep the egg loose and distribute the eggs. Slide out of pan and fold in half on
plate. Garnish with a little more cheese and the olives if desired.
Country Quiche
Here's another recipe that's a great "catch all" for leftovers
and your creativity. Don't take these ingredients too seriously!
1 - 9" Pie Shell, baked, or *Hash Brown shell
1 Tablespoon butter
½ Cup chopped celery
½ Cup chopped green pepper
½ Cup chopped onion
½ Cup diced ham
½ Cup Cheddar Cheese, grated
6 eggs
1 Cup Milk
½ teaspoon paprika
Salt to taste
Cook celery, peppers, and onions in butter until tender. Put in
pie shell, together with meat and cheese.
Beat together eggs, milk, salt, and paprika until well blended.
Pour over the ingredients in the pie shell.
Bake at 375 º F oven until knife inserted near center comes out
clean, about 30 to 40 minutes. Let stand 5 minutes before serving.
*To make a shell out of hash browns, beat together 1 egg and 1/4
teaspoon celery salt. Blend with potatoes (thawed if frozen). Press potato
mixture onto bottom and up sides of lightly greased 9-inch pie plate.