This Sunday is Easter Sunday and a Christian festival, often called Pascha or Resurrection Sunday, and celebrates the resurrection of Jesus from the dead.
It also means Easter egg hunts for the children. Eggs represent new life and rebirth and is an ancient custom. During medieval times, eating eggs was forbidden during the 40 days of Lent, so on Easter Sunday the eggs, and finding them, was extra special.
Eggs should not be overboiled or they will develop a green tinge around the yolk and impart a sulphuric taste. The sulfur in the yolk interacts with the hydrogen in the egg white when the egg is overboiled.
Older eggs peel better than fresh eggs so it would be better to get the eggs from the market than picking them from the coop.
To get the perfect boiled egg, add 1 inch of water for 6 eggs or 2 inches for 7 to 12 eggs.
The eggs should be in a single layer at the bottom of the pan, so make sure your pot is big enough to fit them all.
Bring the water to a rolling boil, boil for one minute, then cover the pot and let it sit for 13 to 15 minutes.
Strain very carefully, so you do not crack any eggs, then run cold water over them until they cool off. This stops the eggs from cooking further. I like to place them in iced water, using a slotted spoon.
If you are making deviled eggs and the outside appearance of the eggs is important, adding some acid like vinegar or lemon juice helps the shell separate from the white better.
Eat boiled eggs within five days of cooking them.
When making deviled eggs, it is better to boil the eggs ahead of time. This recipe calls for the addition of butter to make the deviled eggs extra creamy.
Million Dollar Deviled Eggs
12 large eggs
1/4 cup mayonnaise
1 tablespoon butter, softened to room temperature
2 teaspoons yellow mustard
2 teaspoons Dijon mustard
2 teaspoons sweet gherkin pickle juice
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon black pepper
Dash hot sauce (optional)
Paprika for sprinkling
Bacon pieces (optional)
Boil eggs:
Place eggs in a large saucepan and cover with water. Transfer to stovetop over high heat until the water comes to a boil. Boil for one minute, cover with lid, and remove from the heat.
Let it sit for 15 minutes. Drain carefully and transfer to an ice bath. Peel eggs and set aside.
How to make deviled eggs:
Slice eggs in half lengthwise. Remove yolk and transfer to a medium bowl. Add mayonnaise, butter, the two mustards, pickle juice, sugar, salt and pepper and use a fork to mash and mix together.
Spoon filling into egg white.
Sprinkle it with paprika and bacon and serve.
• • •
Egg salad is always the go-to dish when you have a bunch of hard-cooked eggs. But the simplest of recipes could go wrong with a pasty or drab egg salad.
This recipe for egg salad is sure to please:
Egg Salad
6 hard-cooked eggs, peeled and diced
1/4 cup mayonnaise
2 tablespoons minced red onion
1 tablespoon minced fresh parsley leaves
1/2 medium celery stalk, chopped fine
2 teaspoons Dijon mustard
2 teaspoons juice from one lemon
1/4 teaspoon salt
Ground black pepper
Mix all ingredients together in a medium bowl. Serve.
• • •
When we think of Easter Sunday, we think of baked ham. Watch for the ads in today’s paper for the best prices on ham. Buy bone-in ham and stay away from spiral cut ones. By Thursday, purchase the ham and a couple quarts of apple juice. Place the ham and apple juice in a large pot or a two gallon Ziploc bag and marinate the ham for a couple of days in the apple juice. This is the reverse of brining. What is happening is the salt in the ham is being replaced by the sweet apple juice. This also makes your ham very juicy.
Place the ham cut side down in the baking pan and figure for 15 minutes per pound of baking time. Oven temperature should be at 325-350.
Check the finished ham’s temperature, it should read 140 to 165 degrees.
Remember most hams sold at the market are smoked and fully cooked so all you are doing is fully reheating.
Choose your favorite glaze and do not use the one that comes with the ham, and baste your ham 20 minutes before it is done, and you will have a great center of the table main dish!
Foodie Notes
Hawaii Community College’s Cafeteria and Bamboo Hale are open today but closed tomorrow and Thursday.
Check online for the Cafeteria’s menu: http://hawaii.hawaii.edu/cafeteria
Bamboo Hale: http://www.hawaii.hawaii.edu/bamboo-hale
Email Audrey Wilson at audreywilson808@gmail.com.
