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nere are tnree exceptions to the reduced power rule: omelets, scrambled eggs and poached eggs. They cook well at Full or High power. For almost all other egg dishes the energy produced on High is simply too much, and the reduced power settings are recommended.
A tip for egg dyeing
Here are some tips about coloring Easter eggs from the Virginia Egg Council. For best results, clean the eggs by washing them in cold tap; water, but avoid using detergents, soaps or cleansers. Then cook them in enamel, glass or stainless steel pots. Most eggs today have been' washed, rinsed and coated with a' mineral oil spray, all of which protect eggs and keep them fresher longer. These solutions, however, tend to make egg dyeing more difficult. Washing the eggs and blown egg shells will often counteract the affects of these solutions. It also helps to add vinegar to the egg dye to counteract these solutions.
Avoid the yolk ring
In past Easters, have your hardcooked Easter eggs had a green ring-around-the-yolk? The discoloration is the result of iron from the yolk combining with sulfur from the white when eggs are cooked at too high a temperature or for too long a time or if the eggs haven’t been cooled quickly after the cooking is complete. While the ring-aroundthe-yolk may not look appealing, the eggs are still wholesome and nutritious, and the flavor is unaffected. For a bright, golden yolk, avoid overcooking and cool eggs quickly by dipping them in ice water.
White egg salad
4 egg whites
2 tablespoons ’lite mayonnaise’
1/2 teaspoon curry powder
2 tablespoons minced celery
2 tablespoons chopped chutney
Combine all ingredients, cover and chill well. Serve, stuffed into tomatoes, artichokes, avocadoes, or simply on a bed of lettuce. Makes two servings.
Chutney
(From an Australian Midwife)
2 large onions, finely chopped
10 oz. (11/4 cup) white vinegar
2 large (or 3 medium) Granny Smith Apples, skinned, cored and chopped
3/4 cup raisins
1 teaspoon salt
1 teaspoon pickling spice
1 teaspoon ground ginger
11/2 cups sugar
Simmer onions in a fourth of the vinegar until soft. Add apples and raisins, the salt and ginger, the spices which have been tied in a bag, and just enough vinegar so it doesn’t burn. Cook gently until apples are soft.
Add sugar and remaining vinegar. Stir well and boil until it thickens (with lid off). Remove spice bag. Pour into 4 or 5 jelly jars. To prepare jar, heat empty jars in 250 degrees oven for 1/2 hour, then pomhot chutney in. Top chutney with paraffin, or top with screw top and refrigerate. Yield: 4-5 jelly jars.
Hash brown omelet
93.9%