Get ‘egg’ cited about this egg salad

Published 12:16 am Saturday, April 4, 2015


Since Easter is coming this weekend I will do an article on eggs; I always do. I took an egg test given in the ‘Food Network’ April issue to see if I was an egghead! I can’t give you the test but can give you some interesting facts about eggs.

Chickens lay about one egg in a day. I actually would have thought more. The color of the eggshell depends on the breed of the hen and the color of the yolk depends on the diet of the hen. Young chickens can lay double-yolk eggs and these are OK to eat.

A hard-boiled egg has 78 calories. So, not so bad. Hard-boiled eggs spoil faster than a raw egg because its protective coating is washed away, exposing the pores of the eggshell to bacteria. Hard-boiled eggs should be refrigerated and eaten within a week, but raw eggs can be stored in the refrigerator for up to five weeks.

Brown eggs and white eggs have the same nutritional value. A cloudy raw egg white is a sign of freshness. You can freeze raw eggs. Raw eggs can be frozen out of their shells for up to a year. Peeling a hard-boiled egg is easier if the egg is a few weeks old. Separating an egg is easier when the egg is cold.

When you see grades (AA, A, B), with this is the USDA way to specify the quality of the eggs, AA being the highest quality. When a hard-boiled egg has a grayish green ring around it, it has been overcooked. You should store your eggs in their carton on a shelf inside your refrigerator (set at 40 degrees Fahrenheit or below). The temperature of the door can fluctuate so it’s not the best place to store the eggs.

I will not go into the labeling of eggs (I have done this before) but one really needs to try and find a good source of free range eggs. They can be expensive. Maybe you need a hen or two in your back yard!

For my Easter lunch I am doing spring vegetables with deviled egg vinaigrette. This way I get some boiled eggs in my salad and some eggs in my dressing. How is that for using those eggs?

Happy Easter everyone!

From Louisiana Cookin’ April issue.

Spring Vegetables with Deviled Egg Vinaigrette

Makes 6 to 8 servings

6 cups water

1 tablespoon salt

2 bunches jumbo asparagus, trimmed

4 large soft-boiled eggs, divided

1 (6-ounce) package sugar snap peas, halved lengthwise

½ cup fresh green peas

1 cup shaved fennel

6 radishes, thinly sliced

½ teaspoon kosher salt

¼ teaspoon ground black pepper

Deviled Egg Vinaigrette, recipe follows

Garnish; fresh herbs, shaved asparagus, celery leaves

In a large bowl, prepare an ice-water bath, and set aside.

In a medium saucepan, combine six cups water and salt. Bring to a boil over high heat. Add asparagus, and cook until bring green. Remove from pan, and drain. Place in a prepared ice bath; drain; set aside. Finely chop two boiled eggs. Cut remaining 2 eggs in quarters.

On a large platter, arrange asparagus, snap peas, green peas, fennel, radishes, and quartered eggs. Top with diced eggs, salt, and pepper. Serve with Deviled Egg Vinaigrette. Garnish with fresh herbs, shaved asparagus, and celery leaves, if desired. Serve immediately.

Deviled Egg Vinaigrette

Makes about 1 cup

1/3 cup cane vinegar

1 tablespoon minced shallot

¼ cup mayonnaise

¼ cup Dijon mustard

2 large soft-boiled egg yolks

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh dill

1 teaspoon sugar

1 teaspoon kosher salt

½ teaspoon ground black pepper

1/8 teaspoon cayenne pepper

½ cup extra-virgin olive oil

In a medium bowl, combine vinegar and shallot, and let stand at least 15 minutes.

In a small bowl, whisk together mayonnaise, mustard, and egg yolks until smooth. Add yolk mixture to shallot mixture, whisking to combine. Add chives, dill, sugar, salt, and peppers, whisking to combine. Whisking constantly, gradually add olive oil until combined. Whisk until smooth. Cover, and refrigerate for at least two hours.

Store covered in refrigerator up to thrree days.