Ham & Egging It
Posted: Sunday, April 1, 2012
The phrase "ham and egging" is defined as "producing a good overall result by having different team members perform well at different times." When it comes to the Easter table – from baskets of hard-boiled eggs to glazed hams – these seasonal staples definitely play critical roles! We’re spotlighting some of our favorite recipes for both and offering tips for ensuring hard-boiled egg success.
Tips for perfect hard-boiled eggs:
- Use eggs that are several days old to ensure they are easy to peel.
- Put the eggs in a single layer in a saucepan, covered with 2" of cold water.
- Add a tablespoon of vinegar to prevent cracking and leaking and to keep yolks bright yellow.
- Bring the eggs to a boil over high heat.
- As soon as the water starts to boil, remove the pan from the heat, cover and let sit for 12 minutes.
- Remove the eggs from the hot water and cool completely in a bowl of ice water.
- Store unpeeled eggs in a covered container in the refrigerator up to 5 days (peeled eggs can be stored up to 2 days).
Baked Eggs Florentine
Cheesy Oven Scrambled Eggs
Oven Scrambled Eggs with Roasted Asparagus
Spinach, Caramelized Onion and Fontina Cheese Omelet
Egg Salad for Sandwiches
Thyme-Honey Glaze for Ham