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