There's no denying that this time of year, eggs make a greater statement. In their many decorated forms, they are a classic symbol of the Easter season, and as most of us know, they're also at their cheapest right now... Most of us will have a whole lotta hard boiled eggs left over after Easter (egg hunts and baskets) so it seemed appropriate to share some great recipes using both fresh eggs, and all those hard boiled ones!
First, a few ideas to use before Easter for making beautiful eggs!
Decorating Easter Eggs...
For a personal touch on decorating this year, use wax crayons, magic markers or paints on your egg shell to create your own design; then coat it with clear nail polish to prevent smearing. To make the shell glisten, use pearl-colored nail polish. For a porcelain finish, apply several coats of diluted school glue.
If you are going for the natural theme this Easter, try organic coloring. By using strong tea, cranberry juice, apple juice, grape juice, etc. you can create beautifully colored eggs. For this idea, set up large containers full of the desired juices and add a teaspoon of vinegar to each juice (this helps set the color). Drop the hard-cooked egg into the juice, making sure to cover only the part of the shell you want colored, allow it to set over night or longer in the refrigerator. When you remove the egg from the water, you will have an elegant, organically decorated egg.
For standard Dying — Place uncooked eggs in a glass or stainless steel 2-quart saucepan. Add enough water to come at least one inch above eggs. Add one tablespoon vinegar and desired natural material (blueberries, beets, or red cabbage), food coloring, or commercial dye. Cover saucepan and bring to boil; reduce heat and let simmer 20 minutes. Rinse with cold water and let air dry.
Or how about Tie-Dying? This year how about a plaid egg, or a striped one? Just wrap eggs with rubber bands, dental floss, or strips of narrow masking tape before placing them in the dye. Be sure the egg is completely dry before removing the bands.
Hard Cooking the Eggs...
Keep in mind that the fresher the egg, the harder it is to peel. Try to buy your Easter eggs a week or two in advance.
Put eggs in single layer in saucepan. Add enough tap water to cover the egg by at least 1-inch. I find it best to let the eggs rest in the pot, covered with water, until they reach water temperature before boiling. Half an hour of soaking should be adequate. This way you minimize the temperature shock and the egg shells are less likely to crack during boiling.
Cover and quickly bring just to a boil. Remove pan from heat and let stand 17 minutes. Immediately run cold water over the eggs until cool. This will assure fully cooked (but not over-dry and greenish) egg yolks. Your yolks should be somewhat "fluffy" and vibrant yellow.
When eggs are cool, thoroughly crack the shell and roll egg between hands to loosen shell. Start at the large end and peel.
After decorating your eggs this Easter, refrigerate them as soon as possible. Refrigeration is an absolute must for eggs, since cold temperatures maintain quality and retard spoilage. Keep those eggs in the refrigerator until the glorious Easter egg hunt. As long as the eggs are not out of refrigeration over 2 hours and did not crack during the hunt, they will be safe for consumption. Following the hunt, if the eggs are not consumed, it is all right to refrigerate them again.
When left in their shells, hard-cooked eggs will remain edible for one week; however, if you prefer to peel the egg, put it in a tightly closed container or wrap them with moisture proof material and use within 2-3 days.
If you are considering freezing your hard-cooked Easter eggs, keep in mind the yolk will freeze well for use as toppings and garnishes, but the whites become tough. Eggs should be thawed in the refrigerator overnight and used within 24 hours.
A quick word about Passover 5762/2002: Wednesday, the 27th of March marks the First Night - Seder. Not being Jewish, I am, of course, a bit ill-equipped to even attempt to try and provide low carb food ideas for Passover. Awhile back I made a post requesting help in this area, and received a commitment to do so from one of our readers, but at the last minute, they wrote to say they'd lost their article with a computer crash. I apologize that Low Carb Luxury is unable to offer Passover recipes this year — we'll shoot again for next year. Remember to enjoy yourself, indulge where you need to, and stay as low carb as you can, where it's possible. Food is such a major part of this traditional celebration... Just use your common sense. And enjoy!
No doubt about it, this is one of the fastest, easiest and most versatile
recipes. Basically, eggs and cream in a pie pan, baked with whatever other food you
have on hand, will produce a classic quiche quick as a wink!|
* Filling suggestions: 2 cups total of any of the following: shredded cheese; chopped, drained, cooked vegetables, meat, seafood or poultry.
Serves 6 — Carbohydrate count is dependent upon the filling ingredients you use, and if you use a crust. With no crust and a meat or seafood filling, each serving is less than 2 grams of carbohydrate.
This recipe is converted from an original from The Cake Bible.
Heat 1 cup of the cream with water and vanilla until boiling.
Combine cream/water mixture into egg mixture, and heat to 170-180°F. Immediately remove from heat and poor into strainer (with bowl underneath, of course.)
Scrape through strainer. Scrape the seeds out of the bean and stir until seeds are well blended.
In a separate chilled bowl, whip the other 1 cup of cream. Set aside.
Cool the hot mixture in an ice bath, whisking constantly until whisk marks are just visible. Remove from cool bath, and fold in the whipped cream.
Poor into a 6-cup mold or use individual desert cups (containing pieces of your favorite low carb cookies or leftover almond poundcake, etc. if desired.)
Refrigerate at least 4 hours before serving.
Makes 6 servings — 3 grams of carbohydrate per serving (plus any add-ins as mentioned above if using.)
Using fresh basil pesto gives these eggs an incredible freshness and just
a little bit of bite!
Meanwhile place basil leaves in a heavy duty ziplock bag. Zip the bag almost all the way closed, leaving a small opening to allow air to escape. Pound the leaves with the smooth side of a meat tenderizer or roll several times with a rolling pin until leaves are bruised, about 2 minutes. Place bruised leaves, toasted pine nuts, parmesan cheese, garlic, salt and pepper in a food processor and pulse until a rough paste is formed. Then with the motor slowly running, slowly pour the olive oil through the feed tube until all of the ingredients are well combined, scrapping the sides of the bowl as necessary. Set aside.
Peel eggs. Cut in half, long-ways. Gently remove yolks from eggs and place them in a medium bowl. Mix yolks, basil pesto and mayo until well combined. Spoon or pipe the mixture into the hollowed out egg whites. Garnish each egg with a strip of fresh basil leaf, if desired. Cover and refrigerate until ready to serve.
Makes 6 (2-egg) servings — 4 grams of carbohydrate per serving.
*NOTE: Use 1 (8-ounce) package plus 1 (3-ounce) package cream cheese.
Makes 8 servings — 6.5 grams of carbohydrate per serving.
A simple egg salad recipe popular in New York City! Serve chilled!
Great as a single dish, or in a wrap with a low carb tortilla.
Always serve VERY chilled.
*NOTE: While Miracle Whip contains some sugar, the amount used here adds only 2 carbs to the recipe and is the more authentic way to make New York City Deviled Eggs. But use Mayo if you wish. A drop of lemon juice and a 1/4 teaspoon Splenda will give an almost Miracle-Whip-like taste.
Makes 2 servings — 4.5 grams of carbohydrate per serving.
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