Easter egg tips and a recipe

#Middlebury #Easter

After the Easter baskets have been put away and the chocolate bunnies are a sticky, melted memory, the colored hard-cooked eggs linger on. Remember, that although your colored eggs were attractive as the centerpiece for Easter, they are a perishable food and should have been treated that way.

If the eggs were left at room temperature for more than two hours, you should not eat them. Cracked or dirty eggs should be discarded. A wise tip to remember: use plastic eggs for decorating and hunting so you can keep the real eggs safe to eat. You might be able to find plastic eggs on clearance in stores after Easter, so stock up for next year.

Here some tips for storing and using hard-cooked eggs:

Q: How long can hard-cooked eggs in the shell be safely stored in the refrigerator?
A: The eggs should be used within one week. Refrigerated fresh eggs can be kept for four to five weeks. Hard-cooked eggs don’t last as long because the cooking process removes the protective coating.

Q: Why are some hard-cooked eggs easier to peel than others?
A: Eggs that are only a few days old are more difficult to peel because of the carbon dioxide in fresh eggs. As it ages, an egg takes in air, which helps separate the membranes from the shell, making it easier to peel. Check the sell-by date on the carton of eggs. If more than 23 days remain before the sell-by date, the eggs may not peel well.

Q: What’s the best way to peel a hard-cooked egg?
A: To peel a hard-cooked egg, gently tap the egg on the countertop until the shell is finely crackled all over. Start at the large end (where an air bubble often is) and lightly pull the shell off. Once peeled, eggs should be eaten that day.

Q: How many eggs are the equivalent of a lean meat protein?
A: One egg equals 1 ounce of lean meat, poultry or fish. This means you can use two eggs as a main dish at a meal or use eggs to help a more expensive protein food go further. For instance, you might add one chopped hard-cooked egg per serving and reduce the amount of expensive seafood in a casserole.

Many of us look at the leftover hard-cooked eggs and see egg salad or deviled eggs. Add some interest to these standard recipes with some diced bacon or ham, chopped green or red bell pepper, or chopped pickles.

For those who might have health concerns about consuming eggs, look for ways to decrease the use of the yolks. Make an egg salad using three whites to each yolk, add plenty of diced celery or green pepper, and use low-fat or fat-free mayonnaise or salad dressings.

If you’re looking for a way to use up your hard-cooked eggs quickly, this recipe for Easter Egg Croquettes is “”egg”-xactly the help you need!

Easter Egg And Vegetable Croquettes

Easter Egg And Vegetable Croquettes (Depositphotos photo)

3 tablespoons butter
3 tablespoons all-purpose flour
3/4 cup 2% milk
6 large, hard-boiled eggs, chopped
1/2 cup finely chopped fresh or cooked green vegetable of your choice
1/2 cup chopped green onions, white and green parts
1/3 cup shredded Cheddar cheese
2 tablespoons poultry seasoning
1 tablespoon garlic powder
1 1/2 teaspoons salt, plus more for sprinkling
1 1/2 teaspoons ground black pepper
1 3/4 cups panko (Japanese) breadcrumbs
3 large eggs, beaten
1 1/2 to 2 cups oil for frying

1. In a large skillet, melt the butter over medium heat. Stir in the flour until smooth; cook and stir 1-2 minutes or until lightly browned. Gradually whisk in the milk; cook and stir about 1-2 minutes (mixture will be thick). Scrape the flour mixture into a bowl.
2. Stir in the eggs, green vegetable, green onions, cheese and 1 tablespoon of the poultry seasoning and 1/2 tablespoon of the garlic powder, and 1/2 teaspoon of the salt and black pepper. Cover the bowl with plastic wrap and refrigerate for 2 hours or overnight.
3. After the croquettes have chilled, shape 1/4 cup of the egg mixture into twelve oval croquettes, 3-inches long. place the breadcrumbs and beaten eggs in separate shallow bowls. Season the breadcrumbs and the eggs equally with the remaining poultry seasoning and 1/2 teaspoon each of garlic powder, salt and pepper. Mix well.
4. Roll croquette logs in the crumbs to coat, then dip them in the beaten eggs, and roll again in the crumbs, patting to help coating adhere. Chill croquettes for 30 minutes to ensure that they won’t fall apart when fried.
5. In a large, deep, heavy skillet or pot, heat oil to 375 F. Fry the croquettes in batches of 3 or 4, turning occasionally until golden brown, about 3-5 minutes. Drain the croquettes on paper towels. Sprinkle with salt. Serve immediately. Serves 4 to 6.

Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her website is www.divapro.com. To see how-to videos, recipes and much, much more, Like Angela Shelf Medearis, The Kitchen Diva! on Facebook. Recipes may not be reprinted without permission from Angela Shelf Medearis.

© 2019 King Features Synd., Inc., and Angela Shelf Medearis