The Priority of God’s Word
Keep this Book of the Law always on your lips; meditate on it day and night, so that you may be careful to do everything written in it. Then you will be prosperous and successful.
We’ve been up and running since early this morning! Actually, my darling husband did the “running” I just did the getting up part! Today Lee ran in the Southern Tennessee Plunge Half-Marathon. He had an awesome run and improved his half-marathon time and won 3rd place in is age group. For me, I did pretty good too – I carbo-loaded on Spaghetti and pizza last night in support of the big run. Then this morning mom and I munched on biscuits at Hardees in order to be in just the right place to cheer him on as he ran by at the 5 mile mark! Of course, once he was done, HE was starving, so again we added our support with yet another bit of marathon eating! Whew, this marathon eating can be tough on the supporters! Hmm, after my nap I wonder what’s for dinner… maybe some eggs?
Cooking eggs sounds simple — should be Cooking 101. But actually years into cooking I was always asking, how long do I cook a hard boiled egg? Why is it still runny? Is it done yet? When my daughter-in-law wanted to take Deviled Eggs to a family dinner she asked me for a recipe. I quickly started researching the best way to cook eggs, after all I didn’t want to give her bad advice! I had been making deviled eggs for years and all of the sudden was nervous about telling her how to do it! Understanding a bit about cooking eggs and following a couple simple steps assures that we always have a good egg!
In the summer deviled eggs are a delicious addition to picnic food, fried chicken dinners and more. Hopefully you will find a tip or two here that will help you make a perfect egg.
|A HARD COOKED EGG|
1. Place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs.
2. Cover. Quickly bring just to boiling. Turn off heat.
3. Remove pan from burner to prevent further boiling.
Let eggs stand, covered, in the hot water about 15 minutes for Large eggs; 12 minutes for Medium; 18 minutes for Extra Large.
4. Immediately run cold water over eggs or place them in ice water until completely cooled. This will stop the chemical reaction that causes a green ring to form around the yoke. That green ring doesn’t hurt anything but it looks yucky!
5. To remove shell, crackle it by tapping gently all over.
6. Roll the egg between hands to loosen shell.
7. Peel, starting at the large end. Hold egg under running cold water or dip in a bowl of water to help ease off the shell.
Hard-cooked eggs in the shell can be refrigerated up to one week. Hard-cooked eggs out of the shell should be used immediately.
6 hard-cooked eggs, peeled and cut lengthwise
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, sugar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika. I like to pipe it into the shells. So pretty!
Cover lightly with plastic wrap and refrigerate for up to one day before serving.