Here is an excellent tip on how to hard-boil eggs

heloise

Here is an egg-cellent tip on how to hard-boil eggs

Dear Heloise: What causes the dark-green or gray ring around the yolk of a hard-boiled egg, and how do you prevent this from happening? Much of the time, this seems to happen with eggs that I boil. Margaret, via e-mail

Margaret, we checked with our friends at the American Egg Board, and here is what they had to say: “When you cook eggs at too high a temperature or for too long at a low temperature, the surface of the yolks may turn gray-green.” The dark ring around the yolk is ugly but safe to eat.

Here is the American Egg Board’s method of hard-cooking eggs: “Place eggs in a single layer in a saucepan. Add enough water to come at least 1 inch above the eggs. Cover and quickly bring to a boil. Then turn off the heat. Let the eggs stand, covered, in the hot water for about 15 minutes for large eggs (12 minutes for medium). Then run cold water over the eggs or place them in ice water. This stops the cooking process. Unfortunately, it’s almost impossible to cool eggs to this stage at altitudes above 10,000 feet.” Heloise

Dear Heloise: I read your column in the (Wichita Falls, Texas) Times Record News. To facilitate gourmet cooking for one person, I freeze small amounts of the following in plastic containers: basil pesto, chipotle chilies, lime juice, orange quarters, lemon pieces, tomatillo sauce, grated and cubed cheese, saute d onions, and chopped bell peppers. Jennie J., Wichita Falls, Texas

Dear Heloise: The other day, I saw my Aunt Kitty do something I thought I should pass on to you. She recycles small and medium greeting cards by turning them into recipe cards. She cuts off and discards the half with the written message and keeps the half with the picture or artwork on the front. She stores her new blank cards in her recipe box, where they are ready. Laurie, Minneapolis

Dear Heloise: I enjoy reading your column in the (Elkton, Md.) Cecil Whig every day. When I make coleslaw, I first put the dressing into a gallon-size zip-closed bag, then add the shredded cabbage (I buy mine pre-shredded). I close the bag, pressing out all the excess air, and then knead the dressing through the cabbage until it is all dispersed. It is then very easy to transfer the coleslaw into a nice bowl for serving. If I need to make a larger amount of the slaw, I just use a bigger bag. Karen M., Elkton, Md.

Dear Heloise: I clean up my food processor, pizza cutter, knives, etc., that have been used to cut or shred cheese with cold water. It makes the cheese residue become solid and wipe right off. Of course, I then wash everything in hot, soapy water. Sharon, via e-mail

SBlt Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com.

King Features Syndicate