Cooking Techniques - Eggs

The one food both Easter and Passover have in common is eggs. Eggs are a symbol of both spring and fertility. There is a proper way to boil eggs. Put them in a large pot full of cold water and 1 teaspoon of salt, bring to a full boil. Gently put in eggs. Boil them for around 5 minutes. Let them stand in the water for twenty minutes. Older eggs are easier to peel than fresh ones. They're even easier to peel if you put them in the refrigerator overnight. This way they'll be easier to peel. I learnt this trick from a caterer.

There are many kinds of eggs in the supermarket: I go for the bright yolk, grain fed ones and the free range kind. I find they taste better. If you want to do something different this year, try duck eggs. They're bigger and have a richer flavor.

Here's my articles on Passover and Passover Part 2

Easter Bunny

Easter Dinner

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