Pickled Eggs: Perfect Healthy Snack!

• Ingredients
  

• 12 hard-cooked eggs, peeled
• 1 cup (250 mL)white vinegar
• 1 cup (250 mL)water
• 1 tbsp (15 mL)granulated sugar
• 2 tsp (10 mL)pickling spice
• 1 tsp (5 mL)salt

• Instructions

• STEP 1 Combine vinegar, water, sugar, pickling spices and salt in small saucepan.
• STEP 2 Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes. Strain liquid through sieve or cheesecloth, if desired.
• STEP 3 Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar; Cover jar with lid.
• STEP 4 Refrigerate for at least two days before using.

Courtesy of: http://www.eggs.ca

LINDA PUGLIESE’S CHICKEN SOUP WITH POACHED EGGS

We came across this delicious recipe and had to share!!

 

Simply THE BEST chicken soup you will ever eat!

Serves 2

Ingredients:

4 cups chicken stock (homemade is best!)

120 grams dried maltagliati or broken up lasagna sheets

2 cups arugula

1 cup shredded chicken reserved from stock preparation

2 eggs

¼ cup grated parmigiano reggiano

¼ cup breadcrumbs, toasted in 1 tablespoon olive oil until crispy

fruity extra virgin olive oil for drizzling

salt and pepper,

Directions:

1.Bring stock to a simmer in a medium saucepan. Season to taste.

2.Add maltagliati and cook for 8–10 minutes in broth, or according to package instructions if using lasagna sheets.

3.Just before the pasta will be cooked al dente, add arugula and chicken and crack eggs gently into the broth.

4.After 3 minutes, carefully ladle into 2 bowls, 1 egg in each, and top with breadcrumbs, grated parmigiano reggiano, salt, pepper, and a generous drizzle of fruity extra virgin olive oil.

Read more: http://www.sweetpaulmag.com/food/linda-puglieses-chicken-soup-with-poached-eggs#ixzz2rio9y8Jd

Valentine’s Day DIY

Ingredients:

– Milk carton (cut it into square shape)

– Single chopstick

– Two rubber bands

– Hard boiled eggs

Directions

1. Start by cutting the milk carton and fold half (lengthwise).

2. Boil eggs (Make sure that in the end the eggs are hard).

3. Let the eggs cool for a bit. Take the eggshell off and place it on the milk carton.

4. Place the chopstick exactly on the center of the egg and add rubber bands at the both sides of the milk carton.

5. Put the eggs in the fridge for 15 minutes.

6. Remove the chopstick and cut the eggs in half

Paired with some delicious toast and bacon, you have the perfect Valentine’s Day breakfast in bed!

Egg Safety: What you should know!

Eggs should be cooked until the whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Scrambled eggs and omelets should be cooked until firm throughout with no visible liquid egg remaining. For egg-containing dishes (like sauces, casseroles, etc.), cook until an internal temperature of 160°F or above has been reached.

 In addition to thoroughly cooking eggs, follow these food handling practices:

• Wash hands with soap and warm water
• Refrigerate at 45°F or below (do not freeze)
• Avoid pooling and combining eggs
• Use clean, sanitized utensils and equipment
• Take out eggs only for immediate use
• Never stack egg flats near grill or stove
• Never leave egg dishes at room temperature more than one hour (including preparation and service time).

(Information republished with permission from American Egg Board)