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