Wednesday, April 16, 2003

Recipe for easy-to-peel hard-boiled eggs


The Saucy Cook

By Mary Jo Spiegel
Enquirer contributor

Taxes left you feeling hard-boiled? Or could it be all of that pesky shell clinging to your eggs? With Easter around the corner, M.J. Clayton in North Bend asks, "What is the secret to peeling hard-boiled eggs?"

This month's Cook's Illustrated magazine tells all about the egg. After exhaustive research, they've determined the absolute best method is to tap the egg all over to crack the shell, then roll it gently back and forth along a countertop. Peel from the wide end.

CAN YOU HELP?
• Keith Russell in West Chester wants a broccoli lasagna recipe with white sauce, walnuts and grapes.
• How about a banana pudding like Golden Corral's for Addie Bolinger in Hamilton?
Shell still stuck like glue? Wait a few days, say the experts at the American Egg Board. Freshly cooked eggs are harder to peel. To avoid rubbery eggs, "hard-cook" your cackle berries: Place one layer of eggs in a pan and cover with an inch of water. Bring just to a boil then remove the pan from the heat and let eggs steep 10 to 15 minutes. Remove the eggs from the hot water to an ice water bath to stop the cooking.

Of course, some prefer their eggs cooked up in a nice waffle or coffee cake. Like Marta Carceres who lives near the Breakfast Club in Lebanon and wants their waffle recipe. Secret formula, says Sandy Craig, restaurant manager. But, she hints, it is a yeast-based waffle.

Belgian Waffles

1/2 cup warm water

1 teaspoon sugar

1 package dry yeast

2 1/2 cups flour

1/4 cup sugar

1/4 teaspoon salt

1/4 teaspoon nutmeg

2 cups lukewarm milk

2 eggs, separated

1/2 cup butter, melted

2 teaspoons vanilla extract

Pour water into large mixing bowl. Add 1 teaspoon sugar and stir to dissolve. Sprinkle yeast over water and let stand 10 minutes. Stir well then add all remaining ingredients except egg whites. Mix with electric mixer until smooth. Cover and let rise in a warm place for 30 minutes or until doubled in size.

Beat egg whites until stiff and fold into batter. Cook according to your Belgian waffle iron's directions. Makes 5 large waffles.

Epicurious.com.

• Joyce Brodbeck in Mason seeks a "Cincinnati coffee cake" printed in this paper years ago. Debbie Himmler in White Oak thinks her family's favorite for over 35 years might be the one.

Yum Yum Cake

TOPPING

1/3 cup brown sugar

1/2 cup sugar

1 teaspoon cinnamon

1 cup chopped pecans

CAKE

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter

1 cup sugar

2 eggs

11/2 teaspoon vanilla

1 cup sour cream

Preheat oven to 325 degrees. Grease and flour 9-by-13 inch pan. Stir together all topping ingredients and set aside. For cake, whisk together flour, baking soda, baking powder and salt. In separate bowl, mix butter and sugar until fluffy. Add eggs and vanilla, mixing well. Alternate adding flour mixture and sour cream, beginning and ending with flour mixture. Mix well.

Spread half of batter in pan and top with 1/2 topping. Cover with remaining batter and topping. Bake for 45 minutes or until cake tests done. Makes 12 to 16 servings.

Send food questions, tips, recipe requests and recipes to Saucy Cook, the Enquirer, 312 Elm St., Cincinnati 45202. E-mail: foodlady@zoomtown.com. Please include name, neighborhood, e-mail and phone number.




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