Place eggs in a single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Cover and let eggs stand in the hot water about 15 to 17 minutes for Large eggs. (Adjust time up or down by about 3 minutes for each size larger or smaller.) Immediately run cold water over eggs, or place them in ice water until completely cooled. To remover shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell, then peel, starting at large end. Hold egg under running cold water, or dip in bowl of water to help ease off shell.


Combine 1 egg with 1 1/2 to 2 cups crushed bran crackers, whole wheat bread crumbs or cooked rice. Use instead of pie crust in quiches.

Substitute skim milk, buttermilk or a mixture of half skim milk and half yogurt for whole milk or half n' half in quiches.

Use dry-curd cottage instead of half the cheese in quiche recipes.

Use 1 yolk per serving and add extra egg whites to make up the difference in scrambles, omelets, and quiche.

In baking, replace 1 whole egg with 2 egg whites. For each whole egg replaced, add 1 teaspoon oil and reduce liquid in recipe by 1 1/3 tablespoons.

Use non-stick pan sprays for pan frying or to grease a pan.

Choose low-fat, low calorie or skim milk varieties of cheese for omelets and quiches.


Incredible edible eggs and the microwave oven are a great team; One dish after another, they add up to quick and easy meals with a minimum of clean up! Despite all it's attributes, though, the microwave oven doesn't do justice to airy souffles or puffy omlets- they need the dry heat of a conventional oven to puff beautifully. For successful eggs ala microwave, keep these few points in mind:

  • Egg yolk, because it contains fat, tends to cook more quickly than egg white. When you're microcooking unbeaten eggs use 50% or 30% power.
  • Omelets, scrambled eggs and poached eggs microcook well on full power (high).
  • Even out of the shell eggs may explode in the microwave because rapid heating causes a buildup of steam. Always use a wooden pick or tip of a knife to break the yolk membrane of an unbeaten egg before microcooking to allow the steam to escape.
  • Covering cooking containers with a lid, plastic wrap or wax paper encourages more even cooking and - if you forgot to prick the yolks - helps to confine the explosion!


Wash hands thoroughly before handling eggs at every stage in the process - cooking, cooling, dyeing and hiding. If eggs cannot be colored right away, store them in their cartons in the refrigerator. Do not color or hide cracked eggs. When coloring eggs, use water warmer than the eggs. Store the colored eggs in their cartons in the refrigerator until holding time. After eggs have been hidden and found, keep them refrigerated. Do not eat cracked eggs. Do not eat eggs which have been out of refrigeration more than 2 hours. If you are planning to use colored eggs as decorations, (for centerpieces, etc.) where the eggs will be out of refrigeration for many hours or several days, we suggest you prepare extra eggs, and simply discard them after they have served their decorative purpose.


Ever wonder what that label on your milk jug is talking about when it says Pasteurized? Here's your chance to find out. Impress your friends and frustrate your enemies with real bacteria-killing knowledge.

Here’s how you do it: Combine at least 2 tablespoons of the liquid in the recipe for each beaten egg or egg yolk (4 egg yolks, 8 tablespoons liquid.) Cook this mixture over medium-low heat, stirring constantly, until it just starts to bubble. Mixture should be thickened and should coat a spoon; if a candy thermometer is handy, us it.
If the mixture looks like it might start to curdle, remove it from heat and stir rapidly, return to low heart and continue cooking.
Liquids used can be water, juice, milk, or flavorings; but not oil or margarine.
This pasteurization technique can be used for all recipes calling for uncooked eggs or egg yolks, containing at least 2 tablespoons of liquid per egg. More liquid can be used if the recipe contains more.