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There is nothing better for lunch on a hot summer day an egg salad sandwich cold. As long as you mix your egg salad cooled before use, make and eat egg salad sandwich, whatever the weather. Salad egg salad can also be enjoyed as a top hat on the green, or is a particularly nice effect a side salad of tomato, whole wheat bread with butter.
There are many excellent egg saladRecipes in cookbooks and on the Internet are. However, key to a delicious egg salad recipe starts well before. To produce good results you need on how to pay the eggs cook. An egg that has been properly cooked has a soft texture and delicate. A boiled egg is rubbery and has a consistency harder and harder to pulp. If you cook the eggs with the following technique, you can enjoy an egg salad, which is smooth, evenTexture and taste.
First, you should not obsolete the best eggs found in supermarkets for each recipe must call for cooked eggs, peeled. If you use more eggs, you may have already noticed that they are much more difficult than those who are older than a week or two jackets. Researchers are not sure why older eggs are easier to peel, but many believe that, due to an accumulation of gas between the shell and the thin white membrane of the egg. This structure eliminates the 'has egg shell away from the inner membrane and remove the pot cooled makes it easier for the egg.
Second: Have you ever found and the eggs after they are peeled, that there is a green-brown layer around the yolk? This is because a natural chemical reaction between iron in the yolk with sulfur in the egg white. You can minimize this green layer by rapidly cooling eggs after boiling. Here is a brief overview of the cooking method:Place the eggs in a pot large enough to comfortably do a layer of eggs and fill with water one inch above the top of the eggs. Bring the pot to bring to a boil, then remove the pan from the heat and allow to warm the pot with the eggs sit for 20 minutes until the eggs over. Then immediately cool the eggs from the hot water and a bowl of ice water. This rapid cooling prevents little (if any) greenish icky stuff to form, resulting in a beautiful color and a taste forYour egg salad filling!
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