Get the kids in the kitchen with this simple fun twist on hard-boiled eggs. Substitute carrot sticks for the pretzels.
Yield: 4 servings
Preparation Time: 10 min; Cook Time: 0 min
|4||hard boiled eggs, peeled|
|4||thin pretzel OR crisp bread sticks|
|1/4||cup||refrigerated ranch OR dill dip|
|Finely chopped carrots|
|Finely chopped cucumber|
Yield: 4 servings
Approximate Nutrient Content per serving:
|Calories From Fat:||108|
Excellent Source: Choline; Good Source: Protein and Vitamin D
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Cut a small x in the larger end of each egg; insert a thin bread or pretzel stick, being careful not to split the egg.
Serve the egg pops with your choice of dip and favorite toppers.
To hard-cook eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large) COOL completely under cold running water and peel.
Hard-boiled, not hard-boiled. Although the cooking water must come to a full boil in this method, the pan is immediately removed from the heat so that the eggs cook gently in the hot water. This produces tender, not rubbery, eggs and minimizes cracking.
Banish the greenish ring. This harmless but unsightly discoloration that sometimes forms around hard-boiled yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. Our method of cooking eggs in hot, not boiling, water, then cooling immediately minimizes this.
Food safety precaution: Piercing shells before cooking is not recommended. If not sterile, the piercer or needle can introduce bacteria into the egg. Also, piercing creates hairline cracks in the shell, through which bacteria can enter after cooking.
Never microwave eggs in shells. Steam builds up too quickly inside and eggs are likely to explode.
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell.
Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
Storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
High altitude cooking: It's almost impossible to hard-cook eggs above 10,000 feet.
Recipe and Image provided on behalf of the Incredible Edible Egg. For more egg recipes and nutrition information, please visit IncredibleEgg.org
Please note that some ingredients and brands may not be available in every store.
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