QUESTION: Can you tell me the least-messy way to get raw egg out of its shell so the shell can be used to make whole Easter eggs with Jell-O? I want to make a salad for Easter dinner using all different colors of these eggs. B.P., AnnistonANSWER: We’ll tell you how to do it, but be warned that food safety experts do not recommend the process due to the possibility that salmonella may be found in some raw eggs. If you’ll practice very careful food safety rules, it can be done, but don’t allow children to help. Let them watch the first stage of the project and then they can fill the sterilized empty shells with the gelatin mixture.
Mix your gelatin according to package directions, but use only half the amount of water called for, or add one envelope of plain gelatin per package of flavored gelatin with the usual amount of water. Wash the raw eggs in warm, soapy water. Rinse in clear water and drop into a bath of 1/4 cup vinegar mixed in 1 cup water. Repeat with other eggs and while they air dry (use a hair dryer if you’re in a hurry), gather the equipment you’ll need, including a clean kitchen towel, long sterilized needle, ice pick or similar tool, small bowl, saucepan of simmering water, pair of food tongs, wire rack, eye-dropper or similar tool for infusion purposes and a few paper towels.
Hold an egg in one hand and with your business hand use the needle to puncture a small hole in the largest end. Repeat on the other end. Gently chip away small pieces of shell from each puncture, making one at least large enough to insert the tip of an ice pick or similar tool. Use that pick or tool to disturb the yolk and break it up. Wash off one puncture with a clean, damp cloth where some of the egg’s contents may have leaked out. Place your mouth over the puncture, lean over the bowl and blow out the contents of the shell. Put empty shells in simmering water to cook any egg that may be left in the shells and to sterilize again. Continue the process until all eggs have been processed. Save the raw eggs to scramble or to use in cooking within 12 hours.
Allow eggshells to cook 5 minutes each, gently holding each one with tongs underwater for 30 seconds to allow steam and a little hot water to get inside the egg. Remove from water and allow to air dry on wire rack. Blow out water that may have gotten into the shell, dry thoroughly, plug up one puncture with freezer tape or something similar and force gelatin mixture in the other puncture with an eye dropper or similar tool. When the shell is full, seal that end, too. Place these filled eggs in egg carton in the refrigerator to firm 8 hours or overnight. When you’re ready to make your salad, simply peel off the shells.
Small disks found for earring backs
QUESTION: Please help me find a source for the small disks that are used on “old-fashioned” earrings. I like to use them for earrings that are heavier than others. I once could find them at discount department stores, but no more. M.W., JacksonvilleANSWER: We found those disks at Griffin’s Jewelers right there in Jacksonville at Pelham Plaza. A spokeswoman said they are in short supply right now, but a new order is expected to arrive by the end of this week.
In search of good-tasting tomatoes
QUESTION: Where can I find garden seed for what is usually called Heirloom Tomato seed? The tomatoes that grow on the vines have a delicious, true tomato flavor. Nowhere I’ve looked do they have them. Perhaps you know of a mail-order source. If so, please provide me with an address or phone number. A.C., OxfordANSWER: Burpee Seed Co. sells their brand of Heirloom Tomatoes and other vegetables and flowers from their home offices in Warminster, Pa. Reach them for a free catalog of their Heirloom seeds and plants by phone at the toll-free customer service number, 1-800-333-5808, or e-mail them at www.burpee.com.
Horseradish sauce without mayonnaise
QUESTION: Can you help me find a horseradish sauce recipe that doesn’t have a mayonnaise base? The one I’m used to has a creamy base, but I have no idea what’s in it. D.J., AnnistonANSWER: Here’s one short recipe with a creamy base: In a small saucepan, blend 2 tablespoons plain flour into 3 tablespoons olive oil. Heat 1 cup of milk until it is very hot and steamy, but not boiling. Pour very slowly in a thin stream into the oil mixture, stirring constantly. Cook over low heat until sauce is thickened and cooked, about 3 minutes. Remove from heat, stir and allow to cool about a minute and add 2 tablespoons grated horseradish and salt to taste. Yield: About 1 cup.
Tips
Spring has sprung. Yippee. If you, like many of us, have already pulled back the draperies and curtains, opened wide your windows and doors to welcome in the gentle breezes and fragrances of spring, you’ve probably been shocked. All that bright light has reveals cobwebs in every corner, dust on the baseboards and grime on the windowsills. It’s time for us to spring into action, arm ourselves to go after the enemy and get our spring-cleaning done.Mrs. T.W. of Oxford suggests, “Always start your spring cleaning with a list of things to do,” she suggests. “Some chores are more important than others and you’ll want to tackle those before others. I put a star beside the tasks on my list that get top-priority treatment. Think logically about cleaning. When cleaning a room, make sure you have plenty of light to reveal all the hiding places for dirt and creeper crawlers. Start at the ceiling and go down, cleaning everything in your path. Do the floor last; vacuum, take out area rugs, give them a good shake or beating, let them bask in the sun, clean and let them bask again, mop the floors and wax them. When all the cleaning is done, put things back where they belong, close the door and move right on to the next room. In no time your spring-cleaning will be done and you fully can enjoy the season.”
