| There's nothing more enjoyable for lunch on a warm | | | | eggs are easier to peel, but most believe it is due to |
| summer day than a cold egg salad sandwich. As long | | | | a gas building up between the shell and the thin white |
| as you keep your egg salad mixture refrigerated prior | | | | membrane of the egg. This build-up pushes the shell |
| to use, you can safely make and eat egg salad | | | | of the egg away from the inner membrane and |
| sandwiches regardless of the weather. Egg salad can | | | | makes the shell peel off easier after the egg has |
| also be enjoyed as a topper on green leafy salads, or | | | | cooled. |
| is especially nice as a side to a tomato salad, | | | | Second: have you ever boiled your eggs and found |
| complete with buttered whole-wheat toast. | | | | after you peeled them that there was a |
| There are many excellent egg salad recipes to be | | | | green-brownish layer around the egg yolk? This |
| found in cookbooks and on the Internet. However, | | | | occurs because of a natural chemical reaction |
| the key to a tasty egg salad starts well before | | | | between iron in the egg yolk with sulphur in the egg |
| starting the recipe. To produce an excellent result | | | | white. You can minimize this green layer by rapidly |
| you need to pay attention to how you boil your | | | | cooling your eggs after initial boiling. Here is a brief |
| eggs. An egg that has been cooked correctly has a | | | | outline of the cooking technique: place your eggs in a |
| soft, tender texture. An over-boiled egg is rubbery | | | | pot large enough to comfortably make one layer of |
| and has a harder texture, and is more difficult to | | | | eggs and fill with water to one inch over the top of |
| mash. If you boil your eggs with the following | | | | the eggs. Bring the pot to a boil then take the pot |
| technique, you will enjoy an egg salad that has a | | | | off of the hot burner and let the pot sit with the |
| smooth, even texture and taste. | | | | eggs for 20 minutes to finish cooking the eggs. Then, |
| First: you shouldn't use the very best-dated eggs you | | | | immediately take the eggs out of the hot water and |
| can find at the grocery store for any recipe calling | | | | place in a bowl of ice water to cool off. This rapid |
| for boiled eggs you must peel. If you use new eggs, | | | | cooling will prevent little (if any) greenish icky stuff to |
| you may have already noticed that they are much | | | | form, resulting in a nicer colour and flavour for your |
| harder to peel than those that are about a week or | | | | egg salad filling! |
| two old. Researchers are not exactly sure why older | | | | |