Easter is such a great holiday! It seems almost everyone I come across eats about the same meal…ham, potatoes, deviled eggs, and some sort of fab dessert (i.e. carrot cake). For whatever reason, there are always leftovers galore and sometimes ham sandwiches for days just get boring@ Over the last few years I have been trying to find good uses for my leftover eggs and ham and have tried a few yummy recipes to share with you.
First off, I wanted to share a few tips on hard boiling eggs. This is the best way I have come across and have no issues peeling my eggs….
How To Hardboil Eggs
1. Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, but some people find that the vinegar affects the taste. I don’t have a problem with it and I usually add a little vinegar. Adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.
2. Reduce the heat to low, return the pan to the burner. Let simmer for one minute. (Note I usually skip this step because I don’t notice the eggs boiling until they’ve been boiling for at least a minute! Also, if you are using an electric stove with a coil element, you can just turn off the heat. There is enough residual heat in the coil to keep the eggs simmering for a minute.)
3. After a minute, remove the pan from the heat, cover, and let sit for 12 minutes. If you are doing a large batch of eggs, after 10 minutes you can check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn’t done, cook the other eggs a minute or two longer. The eggs should be done perfectly at 10 minutes, but sometimes, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, and how cooked you like them, it can take a few minutes more. When you find the right time that works for you given your pan, the size of eggs you usually buy, the type of stove top you have, stick with it.
I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked.
4. Either remove the eggs with a slotted spoon and place them into a bowl of ice water (this is if you have a lot of eggs) OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit. Once cooled, strain the water from the eggs. Store the eggs in a covered container (eggs can release odors) in the refrigerator. They should be eaten within 5 days.
(from Simply Recipes)
Egg Salad BLT (I don’t like the T in mine 🙂
Recipe Source: Our Best Bite
On to the ham! We tried this salad last year and I really loved how it turned out. I have always enjoyed pasta and greens combined. Add some crunchy broccoli and a little light dressing and dinner is served. Not to mention this meal won’t hurt your figure, either!
1-1/2 cups fresh broccoli florets
1 cup creamy Caesar salad dressing (we used light)
10 oz. pkg. romaine lettuce leaves
1/4 cup
Recipe Source: Dish Delish
What do you like to do with your leftovers from Easter?
britni
http://myrecipeboxx.blogspot.com/
