Easy Egg Salad
By: Roberto Bell
Theres nothing more enjoyable for lunch on a warm summer day
than a cold egg salad sandwich. As long as you keep your egg salad
mixture refrigerated prior to use, you can safely make and eat egg
salad sandwiches regardless of the weather. Egg salad can also be
enjoyed as a topper on green leafy salads, or is especially nice as
a side to a tomato salad, complete with buttered whole-wheat
toast.
There are many excellent egg salad recipes to be found in cookbooks
and on the Internet. However, the key to a tasty egg salad starts
well before starting the recipe. To produce an excellent result you
need to pay attention to how you boil your eggs. An egg that has
been cooked correctly has a soft, tender texture. An over-boiled
egg is rubbery and has a harder texture, and is more difficult to
mash. If you boil your eggs with the following technique, you will
enjoy an egg salad that has a smooth, even texture and taste.
First: you shouldnt use the very best-dated eggs you can find at
the grocery store for any recipe calling for boiled eggs you must
peel. If you use new eggs, you may have already noticed that they
are much harder to peel than those that are about a week or two
old. Researchers are not exactly sure why older eggs are easier to
peel, but most believe it is due to a gas building up between the
shell and the thin white membrane of the egg. This build-up pushes
the shell of the egg away from the inner membrane and makes the
shell peel off easier after the egg has cooled.
Second: have you ever boiled your eggs and found after you peeled
them that there was a green-brownish layer around the egg yolk?
This occurs because of a natural chemical reaction between iron in
the egg yolk with sulphur in the egg white. You can minimize this
green layer by rapidly cooling your eggs after initial boiling.
Here is a brief outline of the cooking technique: place your eggs
in a pot large enough to comfortably make one layer of eggs and
fill with water to one inch over the top of the eggs. Bring the pot
to a boil then take the pot off of the hot burner and let the pot
sit with the eggs for 20 minutes to finish cooking the eggs. Then,
immediately take the eggs out of the hot water and place in a bowl
of ice water to cool off. This rapid cooling will prevent little
(if any) greenish icky stuff to form, resulting in a nicer colour
and flavour for your egg salad filling!
If you are interested in a step-by-step guide for making some delicious and unique egg salad recipes, visit Irenes Egg Salad website (www.eggsaladgourmet.com). At this site, you can see the whole process a step at a time and download our free recipe booklet. You will become an egg salad expert in no time at all!
Article Source: http://www.articledashboard.com