The Richmond Register

April 18, 2014

It’s egg party time

By Arritta Morris
Extension Agent

RICHMOND — I love this time of the year because eggs really do go down in price during the Easter season. I have some new recipes on how to fix eggs besides the coloring part.



EGG SALAD SANDWICHES



INGREDIENTS:

8 large eggs

1/3 cup mayonnaise

1 tsp yellow mustard

1/4 cup chopped green onion

1/4 tsp paprika

Salt and pepper to taste



DIRECTIONS:

Put eggs in sauce pan and cover with cold water. Bring water to a boil and immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Put chopped eggs in a bowl and stir in mayonnaise, mustard and onion. Stir in paprika and salt and pepper to taste. Serve on crackers, or make a sandwich.

Growing up in San Antonio, I never really knew how hard my mother had it raising three kids by herself.

My grandmother came to live with us when I was about 9. She was a miracle worker when it came to stretching food to feed an extra mouth.

I can remember her making this recipe, only she had just three eggs and a pack of saltine crackers. She crushed the crackers into this recipe and, wow, we never knew the difference in taste. Just a reminder to myself of the “good old days” I had learning from her.



EGG IN A BOAT



INGREDIENTS:

One egg

1/2 tablespoon of butter

1 slice of bread



DIRECTIONS:

Butter both sides of bread. Cut a circular hole in the center of the slice of bread about 2.5 inches. Heat a frying pan on medium heat. When the frying pan is hot, place the bread into the pan and let it brown for one minute. Flip the toast over and let the other side brown for one minute. Break the egg into the hole in the bread. Cook for 2 minutes or until the egg is cooked to the consistency you prefer.

This is also sometimes called “Egg in a Hole”(Don’t forget to brown the piece of bread you cut out for the hole. This makes a great dipper for the egg.)

Speaking of holes, I do my friends in sometimes when I blow an egg. Let me explain how it is done.

Poke a small hole in the end of a cooked egg and then crack a small hole in the other end of the shell. Then blow on the small hole end and, bingo, it pops out.

They nearly croak when I do this. But the other day my trick backfired on me.

I did not realize I had not boiled this egg, and when I went to suck in the air to blow it out, I sucked some of the raw egg into my mouth. Sure did make for a slippery situation.

Guess I won’t get in the world-record book for blowing the most eggs any more.

Fresh eggs must be handled carefully to avoid the possibility of food-borne illness, often called “food poisoning.”

Use hard boiled eggs (in the shell or peeled) within one week after cooking. Use frozen eggs within one year.

Eggs should never be frozen in their shells. To freeze whole eggs, beat the yolk and whites together. Egg whites can, however, be frozen by themselves.



Here is a new twist on egg salad

AVOCADO EGG SALAD



INGREDIENTS:

4 large eggs

1/2 avocado peeled, pitted and diced

2 stalks of celery, finely chopped

2 tablespoons mustard

1 tsp salt

1 tsp black pepper

1 tsp garlic powder



DIRECTIONS:

Put eggs in a saucepan and cover with water. Boil for 10 minutes and then transfer to a bowl of warm water. Allow eggs to rest in the warm water for 10 minutes. Peel and rinse eggs under cold water to cool. Coarsely chop eggs.

Mash eggs and avocado together in a bowl with a fork until well mixed but still chucky. Stir in celery, mustard, salt and pepper and garlic powder. This can be made a day ahead and chilled and tightly covered.

Have a safe and quiet Easter. Attend the church of your choice, and remember why we celebrate this time of the year.



Arritta Morris has a bachelor’s degree in nutrition and a master’s degree in counseling from Eastern Kentucky University. She is a certified as a food service specialist by the School Nutrition Association.