Today's Kitchen Tip: Using the correct size egg in a recipe

Oftentimes when you have a recipe that uses eggs, it just says 'eggs', but when you go into the store, they sell medium, large, extra large and jumbo eggs.  So how do you know which is the correct size to buy?

Generally speaking, when an egg size is not mentioned in a recipe, it refers to large eggs.  If you are baking, the egg size is really important.  You should not substitute medium sized eggs for 'eggs'.  If that's the only size egg you have in the house, you can use the following information to determine how much egg you really need:

Egg Size -- Approx volume of egg

Jumbo -- 4 tbsp. + 1 tsp.

Extra Large -- 4 tbsp.

Large -- 3 tbsp. + 1 tsp

Medium -- 3 tbsp.

 

Want to get rid of the green ring around hard boiled (hard cooked) eggs?

Don't you just hate when you make hard cooked eggs and they have that ugly green ring around the yoke?  I do too.  The problem is not with the egg, but with the way it is being cooked.  The longer the egg is cooked, the more likely you are to end up with the green ring on the yolk.

To make a perfectly cooked hard boiled egg, place the eggs in a saucepan and cover with cool water.  Place over heat and bring to a boil.  Add some salt to the water when it comes to a boil.  Remove eggs from heat, cover, and let stand for 14 minutes.  Drain.

Place the eggs in a bowl of ice water and peel to eat.