Also visit our main website, TheNibble.com.
A 70-calorie snack with 6 grams of protein. Photo courtesy American Egg Board. Have you awakened with a New Year’s resolution to eat healthier? Snack on hard-cooked eggs. Most people call them hard-boiled eggs, but the proper term is hard-cooked: The eggs are not boiled. After the water comes to a boil, the eggs are…
Continue reading “TIP OF THE DAY: Snack On Hard-Boiled Eggs”
Why do deviled eggs endure as a party favorite? Of all the retro hors d’oeuvre—including stuffed celery and rumaki, a skewered chicken liver and water chestnut invented by “Trader Vic” Bergeron—deviled eggs keep holding their own. Even people who rarely, if ever, eat a boiled egg can’t help plucking a stuffed egg off the tray.…
Continue reading “RECIPE: Deviled Eggs For New Year’s Eve”
Egg nog French toast. Photo courtesy The Blackberry Patch. You’ve had egg nog and egg nog ice cream, but how about egg nog French Toast? As long as there are bread, egg nog and eggs in the house, whip up a batch of seasonal French Toast. It’s an even richer version of one of our…
Continue reading “TIP OF THE DAY: Egg Nog French Toast”
Extra egg yolks? It’s easy to keep them fresh. Photo by Michael Lorenzo | SXC. If you have egg yolks that you won’t be using immediately, they’ll keep longer if you store them under a layer of water or milk. Drain off the liquid before using the yolks. Use within five days or freeze. To…
Continue reading “TIP OF THE DAY: Storing Egg Yolks”
If you’re making deviled eggs for New Year’s Eve, serve them in flavors. Fresh dill, curry, infused tobiko roes and wasabi are popular choices. Just divide the mashed yolks mixture after you’ve added the binder (mayo, dijon, sour cream) and salt. But filling the eggs—even just one flavor—can be a devilish chore. Instead of struggling…
Continue reading “FOOD TIP OF THE DAY: Deluxe Deviled Eggs”
