IF IT’S PASSOVER THERE WILL BE EGGS


When your celebrating Pesach one thing is certain, there will be eggs involved.  Some will get broken, others will be incorporated into myriads of “family favorite” recipes and others, those special few that are chosen, will be hard cooked. According to the American Egg Board, the terms “hard-boiled” is a misnomer because you really don’t want to boil your eggs (it them tough and rubbery). Instead, these eggs should be “hard-cooked” in hot water.

What, you ask is the @#$@ difference, I don’t have time for this word play; I have Seders to get ready for? Well, let me tell you. When you cook the egg at a constant boiling temperature the continual heat overcooks the proteins in the egg, leaving the white tough and rubbery. Overcooking can also cause a greenish black icky looking film to form between the yolk and the white. Bringing the water the eggs are cooking in to a boil and then letting then, removing the pan with the eggs in it from the heat and letting them sit in the hot water for 20 minutes allows them to cook slowly and consistently. The Egg Board has great instructions which I have taken the liberty of modifying:

First, don’t add salt to water. The salt raises the boiling point of the water. Use room temperature eggs, they’re much less likely to crack in the hot water and the temperature of the egg at the start of the cooking process affects the cooking time. An egg that is at room temperature at the start of cooking  requires approx. 1 minute less time to cook and then eggs plucked from refrigerator and placed right into the pan.

Place your eggs in a saucepan, making sure that you don’t over crowd them or layer the, (stacking them is a no no). Cover them with COLD

water (about an inch over the top of the eggs). Bring the water to a boil, let boil for approx. 1 minute and then remove them from the heat. Cover the pan with a lid and then let the eggs stand in the water for approx. 12 minutes for medium sized eggs; 15 minutes for large eggs; 18 minutes for extra large and extra large eggs. Drain the water and then submerge them in ice cold water for a few minutes. Peel immediately if you need them or keep them refrigerated for up to 5 days. The timing for the sitting in the water begins once the eggs are removed from the heat.

Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell. You can make hard cooked eggs up to a week before you want to use them. Store them in their original carton; this prevents them from absorbing odors from the fridge. Once you peel them, however, they should be eaten as soon as possible.

Know this, eggs have gotten bad press in the past, but the truth is they are not the enemy. Eating too many of them is what gets you into trouble. The following deviled egg recipes are great to serve for yontif or just to dress up a ho hum meal.

Safety Note: Never EVER microwave eggs in their shells. Steam builds up too quickly inside the shell and trust me, they will explode, and you will have to clean it up.

ALL THE FOLLOWING RECIPES ARE PASSOVER FRIENDLY AND CAN BE USED YEAR AROUND. You can also “fancy them up” with slices of smoked fish, lox, toasted pinenuts or sunflower seeds. As always, leftover parsley can be used to garnish the plate or chopped an used as a topping.

FRIED HARD COOKED EGGS WITH SHALLOTS (pareve)

4 large shallots or 8 green onions, sliced thin

8 hard cooked eggs, peeled, cut in half

4 tablespoons oil

chopped parsley for garnish (left over from the seder of course)

Sauce

3 tablespoons mayonnaise

2 tablespoons ketchup

1 tablespoon honey

1 chopped pickle

To make the sauce combine the mayonnaise, ketchup, honey and chopped pickle together. Mix to combine and set aside. (this can be doubled or tripled).

Over a medium heat sauté the shallots in the oil until golden; drain them on paper towel.

Place the eggs cut side down in the hot oil and cook for approx 1 minute. Place 2 halves on a small individual serving plate and top with the cooked onions and cilantro or parsley. Serve with a dollop of the sauce. This recipe can be doubled or tripled.

TEX MEX DEVILED EGGS (pareve)

12 hard cooked eggs, peeled

1/4 cup mayonnaise

1 teaspoon paprika

1 tablespoon minced green onion

1 jalapeno, seeded and minced

2 teaspoons ketchup

salt and pepper to taste

paprika (optional)

Cut the eggs in half lengthwise. Remove the egg yolks from the egg and place them in a bowl. Mash them with a fork. Add the mayonnaise, paprika, ketchup, green onion, and jalapeno. Mix well and salt and pepper to taste. Using a teaspoon or pastry bag fill the empty egg white shell and sprinkle with paprika.  Cover and refrigerate at least one hour before serving.

GUACAMOLE STUFFED EGGS (pareve)

12 hard cooked eggs, peeled, cut in half.

2 ripe avocados, mashed

2 tablespoons minced onion

1 minced jalapeno

2 teaspoons lemon or lime juice

1 Roma tomato, seeded and finely chopped

salt and pepper to taste

Cut the eggs in half lengthwise. Remove the egg yolks and place them in a bowl.  Mash the yolks and then add the avocados, onion, jalapeno, lemon or lime juice, tomato, salt and pepper. Mix well. Using a teaspoon or pastry bag fill the empty egg white shell.  Cover and refrigerate for at least 2 hours before serving. Serves 12 (one egg per person)

TUNA STUFFED EGGS AU GRATIN (dairy)

8 hard cooked eggs

1/4 cup butter, melted

1 teaspoon ketchup

1 can 3 oz. water packed tuna, drained and flaked

3 green onions, chopped (include some tops)

4 sprigs parsley, finely chopped

salt and pepper

Sauce

1/4 cup butter

1/4 cup matzo cake meal

2 cup milk

2 teaspoon chopped chives or green onions

1 teaspoon salt

1/4 teaspoon white pepper

1 cup grated cheddar cheese

1/4 cup matzo farfel

Preheat oven to 325 degrees. Cut the eggs in half lengthwise. Remove egg yolks and set aside. In small bowl, combine yolks, melted butter, and ketchup and mash until smooth. Stir in the tuna, green onions, parsley, salt and pepper to taste. Evenly spoon the mixture into the egg shells. Arrange in 9 inch square buttered casserole.

TO MAKE SAUCE: Melt butter and stir in the matzo cake meal with whisk until smooth. Continue stirring, gradually pouring in the milk. Add chives, salt and pepper. Cook for five minutes, stirring constantly. Pour  the sauce over the eggs. Sprinkle  the top with the  cheese and farfel. Bake 35 to 40 minutes until bubbly. Serves 4 to 6.

© Eileen Goltz eggs 21

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