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If you have bought eggs to have for deviled eggs...put a rubber band around the carton and turn the carton on it's side the night before boiling them and the yolk will set right in the center of the whites. If you forget to do this then when they are just coming to the boiling point keep the eggs moving for a while in the pot with a wooden spoon...very gently.
let the eggs come to room temperature (about 1/2 hour) before placing in the boiling water with the baking soda, let boil for 3 minutes and shut off the heat and let them set for 15 minutes, drain, and place in ice water to chill for 30 minutes. should peel easy and no green
For DD's post nuptial weekend celebration I made deep South starters of pickled shrimp, upscale "'pimena" cheese and stuffed eggs. I can't run out of ways to do stuffed eggs. No matter the concoction they disappear fast. For her occasion there were seventy two eggs (144 servings) of the following...(1) curry stuffed eggs with minced celery and red onion, (2) eggs with chives and caviar both in and on. Inexpensive and readily available lumpfish, whitefish, salmon or carp roe can be used. And (3) kalamata olives, roasted red peppers and green onions. I use mayo and homemade whole grain mustard as a base in each. Other than that I extemporize. If using caviar don't use salt. Chipotles or smoked Spanish paprika makes a wonderful stuffed egg. I've served the chipotle eggs with a single corn chip, shoved on the top. You can use the bagged ones. For catering I make baked chips from fresh homemade corn tortillas.
If you want a filling that pipes well try adding a tad of cream cheese. It's what is done by pros. If my fillings make the mix loose I'll resort to that rather than worry about the ingredients making the mix too wet. This is usually necessary when I do roasted peppers. I personally like stuffed eggs globed and topped with a hint of the filling or some other quirky finish and not piped. Please don't stick random decor, like parsley, on an egg that has no parsley in it.
Knowing you enjoy Germanic recipes, an interesting homage would be one of the many great wursts, uncased and added to the mix, with a slice of cased sausage upended like a slice of citrus in a dessert. I would pick blutwurst because it is good cold but any wurst would work. You probably need the right crowd for blutwurst. :)
hi I usually just steam eggs for hard bolied
1 set up your pot with steamer basket
2 let it come up to steam
3 put your eggs into the steamer basket,and time for 13 mins
4 lift the eggs steamer basket and all and put into a bowl of ice water or set under cold running water until you can handle to peel .