Solomon Recipes

I started this blog so I could pass along family recipes to my children. Most of these recipes are Eaton recipes.

But, no need to share the last name Solomon. The majority of the recipes are made by me, Mother Goose, my Sister in law, Gretchen and two friends Leta and HK. If you would like to be a contributor, just holla!


You can contact me at

Please check my family blog out with a clickety click.

Shhh... if you know us please get to know our blog names! Thanks, Mother Goose!

Saturday, April 2, 2011

Eggs Eggs Eggs... helpful tips

My favorite

If you ever have a ton of eggs to boil. Don't bother with wasting water or getting out a pot. You can have hard boiled eggs straight from the lovin' of your oven! Gotta love that!
Here’s a way to cook lots of hard boiled eggs without having to work with big pots of boiling water, cook them right in the oven!

Put a baking sheet on the bottom of the oven then place all the eggs you need cooked directly on the oven rack. This is in case they break, it will be got by the sheet. Bake the eggs at 325°F. for half an hour (do not preheat).

Take the eggs out of the oven then put them directly into a big bowl of very cold water (with ice added). This will stop the eggs from cooking and make them easier to peel too.

■When cream will not whip, add the white of an egg to your cream–chill it and it will whip.
■If egg yolks become stringy after being added to hot puddings, especially tapioca, use a beater; the lumps will adhere to the beater and leave the pudding smooth.
■A well-beaten white of egg added to mashed potatoes will add to the looks and taste of the dish.
■If an egg has a very thin shell, or is chipped, and likely to crack when being boiled, add a few drops of vinegar to the water.
■When making mayonnaise add the white of the egg to the mixture after the vinegar is added. This will prevent curdling.
■Eggs beat up lighter and make finer cake when not too cold. They should be at cool room temperature (60°F. to 70°F.) for best results. When making sponge cakes, especially angel food, remove eggs from refrigerator several hours before using.
■Don’t wash eggs before storing. Water destroys the protective film that keeps out air and odors.
■The fresher the egg, the harder it is to remove the shell of hard-cooked eggs. Use eggs you’ve had the longest.

■Many cook books advise taking eggs out of the refrigerator long enough before using them to allow them to warm up to room temperature. This is only necessary if making recipes where fat, sugar and eggs must be blended together. Cold eggs will harden the fat and the batter looks curdled, and this may affect the texture of the finished product.

■To prevent curdling when making custards, mix sugar with egg, add hot liquid, a little at a time. Cook over hot not boiling water or over very low heat. Do not overcook.

■■The color of the egg shell has nothing to do with the quality of an egg. Buy brown or white eggs, whichever are cheaper. Old ones are smooth and shiny while fresh eggs are rough and chalky in appearance.

Egg tip information found from this site.

To easily remove the shell when boiling eggs add a good amount of salt or vinegar to the water. The salt helps the egg whites to firm up faster and stay separate from the shell. (Also, if you happen to crack an egg as you put it in, this will help the white to seal up the crack)

To prevent eggs from cracking when added to boiling water, let stand in warm water a few minutes while cooking water is being brought to boiling point.

Over-cooking a hard-boiled egg results in a greyish green ring around the outside of the yolk. To avoid this when you are wanting your eggs to look pretty, chill the egg in cold water immediately after cooking. (The grey ring is just unappetizing to look at)

If you have some boiled eggs in the fridge and you can’t remember which ones are cooked and which ones aren’t, just give them a good spin.
A hard boiled egg will spin like crazy and a raw egg will only spin a few times.

When baking, it is best to use large eggs. And, a good way to judge whether your eggs should be used straight out of the fridge or should be at room temperature is based on the butter. If the butter in the recipe is supposed to be cold then the eggs can be too, but if the butter is supposed to be room temperature or warmer then the eggs should be room temperature as well.

When a recipe calls for eggs to be whipped they should be at room temperature for maximum volume. The whites of eggs will whip more readily if a pinch of salt is added to them.

To warm eggs quickly to room temperature, place the eggs (shell on, of course) in a small bowl and cover them with steaming hot tap water. Let them sit for a couple of minutes until no longer cold to the touch.

Not sure how old the eggs are in your fridge? An easy way to tell if an egg has gone bad is to drop it gently into a cup of water. If it floats, throw it in the trash.

Interesting fact: The egg carton was invented to solve a dispute about broken eggs between a farmer and the owner of a Hotel. Joseph Coyle from British Columbia was the smarty-pants behind that one.

I really like this gals sense of humor, she asks:
And, the age old question that must be asked. What do you think came first: the chicken or the egg? :)

If you have any other egg tips I would love to read them, leave me a comment


tammy said...

In the oven? Wow. Thanks for sharing these tips! I didn't know most of them.

Brooke said...

You've got some great recipes! I can't wait to try some. This is my first time visiting. I'll definitely be back.

Also, the chicken or egg question was asked recently at a church function (LDS as well) and I think a lady in my ward had it right when she said, "I think the chicken came first because I'm pretty sure God didn't go around laying eggs."

Ha ha, I thought that was profound, no?

Ken and Jen said...

Thanks for the tips, I never knew you could do them in the oven. Easter eggs will be so much easier this year!