Food Stamps Cooking Club: EGGS!

January 3rd, 2014 by admin Leave a reply »

Holiday 13 and beyond fscc 020Perfectly cooked eggs are easy-peasy!

Allow me to begin with a disclaimer, of sorts.  The food safety police will hunt me down for major punishment if they read this, because I’m going to advocate that you do something they would never approve!

To hard cook eggs to perfection, it is critical to the process to leave the eggs on the kitchen table, in their carton, overnight.  Mother Connie realizes this is counter intuitive but if you want pretty eggs that look as good as the one on the gingham plate, this is Step One.  **My own mother did this and no one made finer hard cooked eggs than she!

The next step is to put all your eggs in one basket…NO! WAIT!  That should read “saucepan” not basket!  grin/giggle    Ideally, the eggs should cover the bottom of the pan but they should not be crowded.  When Mother Connie filled her 2 quart saucepan,  9 medium sized eggs did not quite cover the bottom but it worked out well.

Holiday 13 and beyond fscc 010From carton to saucepan…

You can see that Mother has salt, vinegar and soda ready to use.  Cover the eggs with water…then liberally salt the raw eggs ensuring that IF one happens to crack, it will not leak out as much egg white as it would without the salt.  Next, sprinkle a 1/2 teaspoon or so of baking soda over the eggs.  This enhances what the salt does.  Finally, drizzle enough vinegar (it doesn’t matter what kind of vinegar you use) to make a foam.  Set the covered pan on the burner, set to MEDIUM heat.  When the water begins to boil, turn the heat to LOW and set your timer for TEN MINUTES.  When ten minutes has passed, take the pan off the heat and put the cooked eggs under tepid running water.

The little gems should peel easily and be smooth on the outside edges.  The yolks should be bright yellow.  If there is a greenish ring around the outside of the yolk, that is indicative  of too much heat or too long cooking time.

Now that you have hard cooked eggs, you can create any number of delicious, nutritious dishes for those you love.  On MONDAY, Mother Connie will show you how to make deviled eggs.  When you learn how to make these, you will know just what to take to your next pot luck dinner!

The response to yesterday’s post was really overwhelming and we thank you who joined the chorus!  As you know, this little corner of the internet is meant to help everyone, but especially those users of  SNAP or WIC or food commodities or goods from a Food Pantry.  There is nothing to buy but we do hope you cruise over to the fellow bloggers we mention from time to time and garner all the goodness they are offering.

We always welcome new Members with open arms and we appreciate hearing from all of you on the comment panel or by email:  foodstampscookingclub@gmail.com  Please remember that each of you is  dearly, dearly loved and appreciated!

Connie Baum

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2 comments

  1. lorraine wellman says:

    Many years ago my family decided to raise chickens here at home. While this is a huge blessing to my family, one of the things we discovered is that “fresh” eggs do not make the best deviled eggs. They must be “aged” in the refrigerator for a couple of weeks or they do not peel well. It is all good though, as we have plenty of chickens to allow us to accumulate a good supply. I use the fresh eggs for baking, frying, and cooking other dishes. The best part of having the space to raise the chickens is the blessing of knowing what those chickens are fed and how the eggs are handled for food safety reasons.

  2. In this day and age of GMOs and pesticides and who knows what all else, you are wise and fortunate to have your own chickens and eggs, Lorraine. I heartily applaud your efforts!

    I have a dear friend who fell on hard times when her husband was in the service. They had NO money for food but her parents raised chickens and gave them eggs. She learned to make every kind of egg there ever was and they kept themselves fed during a dark period in their lives. She never forgot her parents’ generosity and she felt that she learned a great deal about herself by managing to provide nourishment for their table three times a day.

    I feel sure that some of the Members of the Food Stamps Cooking Club may be in similar, equally dire circumstances. Your comments and our posts may help them through some tough times. I surely hope so.

    Thank you for sharing your life with all of us, Lorraine!

    BIG Hugs,
    Mother Connie