"One cannot think well, love well, sleep well, if one has not dined well. "
Virginia Woolf

To fill Deviled Eggs...

Getting the filling into the cooked egg white can be a messy ordeal. A pastry bag fitted with a large star tip makes beautiful deviled eggs, but who has this sort of equipment at home? You can "pipe" the filling through a large plastic storage bag.

Force the egg yolk mixture into one corner of the bag and twist the bag to keep the filling in the corner. Using scissors, snip off about 1/2 inch of the corner of the bag. Squeeze the bag to pipe the filling through the hole into the egg whites.

Scrambled Egg info I found in Cooks Mag.

Cooking causes profound changes in the structure of egg proteins. Heat encourages these proteins to unfold, stick together, and form a latticed gel As a result, eggs transition from a liquid to a semisolid that you can pick up with a fork.

Most scrambled egg recipes call for some sort of dairy. Both the water and the fat in dairy ingredients keep the eggs from becoming tough by getting in between the protein strands, preventing them from joining too tightly. The water also helps to incorporate pockets of air and steam into the eggs as they are gently folded. This translates into fluffy scrambled eggs.

When we added hearty ingredients (each containing some water) to our scrambled egg recipe, however, the eggs became watery and weepy. That's because eggs can hold only a limited amount of water—too much and they weep as they coagulate. Our solution to the problem of weepy eggs was to reduce the amount of liquid we had been using by 50 percent and to make our liquid of choice half-and-half rather than milk.

While these scrambled eggs are not quite as fluffy as those made with milk, the extra fat in the half-and-half made for a pleasing texture, and the added heaviness of the eggs was imperceptible once sausage, bacon, and vegetables were folded in just before serving.

Investigating further, we wondered if early salting (before cooking) also makes scrambled eggs watery. We salted beaten eggs one minute before cooking and another batch right after scrambling in a hot skillet. Interestingly, tasters consistently disliked the eggs that were salted after cooking; these eggs were rubbery and firm.

The eggs salted prior to cooking were tender and moist. (With these results in hand, we wondered if salting the beaten eggs an hour before cooking would make the eggs even more tender. It didn’t; they were nearly identical to the eggs salted just before cooking.)

A bit of investigation revealed an explanation: Salt affects the electrical charge on the protein molecules in eggs, reducing the tendency of the proteins to bond with each other. This produces a weaker protein network, which means more tender scrambled eggs.

In the absence of salt, the protein molecules interact more strongly, forming a tighter network and resulting in a firmer, more rubbery texture. We recommend salting eggs just prior to cooking.

Foolproof Boiled Eggs

Start the eggs in cold water, bring the water to a boil, then remove the pan from the heat and let the eggs sit for 15 minutes.

Foolproof Peeling

Tap the egg all over against the counter surface, then roll it gently back and forth a few times on the counter. Begin peeling from the air pocket end. The shell should come off in spiral strips attached to the thin membrane.

Eggs

Eggs are tasty so many different ways...

Egg Business is great recipe for company!

Deviled Eggs are aways popular! To center the yolks, turn the carton of eggs on its side in the refrigerator the day before you plan to cook the eggs.

An ovensafe nonstick 12 inch skillet is a must for this Bacon, Potato and Chedder Frittata recipe. Because broilers vary so much in intensity, watch the frittata carefully as it cooks.

I like an egg salad that is creamy and flavorful, with perfectly cooked eggs and just the right amount of crunch. I diced the eggs in this egg salad recipe to keep the salad from turning pasty. Then I combined the eggs with mayonnaise, lemon, mustard, red onion, celery, and parsley for this Classic Egg Salad.

Chili Cheese Egg Puff