Eat Eggs!

One dozen reasons to eat eggs:

Hard-cooked egg tricks:

* Use eggs that have been in the refrigerator the longest; the less fresh the egg, the easier it is to peel.
* If desired, the large end of the eggs can be pricked with a pin or an egg piercer prior to cooking. This step is not essential but some cooks feel it helps prevent the eggs from cracking.
* Rapid cooling after cooking helps prevent a greenish ring from forming around the yolk.
* To hard-cook an egg quickly for Egg Salad, crack it into a poacher or microwave egg cooker and cook until the yolk is cooked. Immerse in cold water for rapid cooling, if desired; drain well.
* To determine whether an egg is hard-cooked, spin it. If it spins smoothly and rapidly, it is hard-cooked. If it wobbles and spins slowly, it is raw.
* Keep hard-cooked eggs refrigerated and use them within a week.

Got an egg question?

Everything Eggs with Wendi Hiebert provides egg recipes, cooking tips and techniques,  and information about egg nutrition. This blog is about everything eggs!

Egg Farmers of Ontario

support Wardsville and area.

Our local egg farmers include Peter and Wilma Janssen, Peter and Vicky Simpson, Ross Snider, Brenda and Jeff Lambert, Nathan, Justin, and Jordan Staels, John and Annie Schaeken, and many more.

Eggs – the perfect food.


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