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Toaster ovens make best ‘hard-boiled’ eggs




SPICY EGG SALAD SANDWICH MADE WITH EGGS COOKED IN TOASTER OVEN.

SPICY EGG SALAD SANDWICH MADE WITH EGGS COOKED IN TOASTER OVEN.

My husband often teases me because even though I can cook complex dishes perfectly, I sometimes burn the toast! Recently, we received a convection/toaster oven from Sears Kenmore. I like its compact size, functionality and numerous cooking applications. I’ve also enjoyed experimenting with all of the ways that you can use a toaster oven to save time and energy.

While researching new recipes for my toaster oven, I discovered some interesting facts about the origins of our modern toaster. The term “toast” is derived from the Latin words “torrere” and “tostum,” meaning “to burn” or “scorch.” Bread was originally toasted over a fire with a stick. As time went on, toast became a popular item in Rome. Later, long-handled toasting forks were used, or the bread was placed in a metal frame with a long handle and toasted over a fire.

After several attempts and a number of electrical fires, the modern version of the toaster appeared in 1893. Scottish scientist Alan MacMasters created one of the first versions of the toaster we use today. The first pop-up toaster was patented by American inventor Charles Strite in 1921.

Most toaster ovens operate using 1,500 watts compared with around 7,500 watts for a large electric oven. While the toaster oven may require more electricity to toast bread than a traditional 900-watt pop-up version, this small appliance is energy-efficient when compared to an electric oven. Since most toaster ovens are compact in size, you may need to invest in smaller cookware as follows:

9 1/2 by 6 1/4-inch cookie sheet pan
9 1/4 by 6 inch rack (for
crisping foods)
11 by 7-inch roast/cake
pan
6 cup muffin tin
Pie Plates (8- and 9-inch)
Traditional and mini
loaf pans
Square metal baking
pans or glass baking dishes
(8- and 9-inch)
Round cake pans (6-, 8-
and 9-inch)
12-cup mini muffin pan
Lodge cast-iron mini
skillets: 3.5 inch or a 6.5 inch
4, 5, 6 or 10-ounce ramekins

One of my favorite ways
to use my new toaster/convection oven is to prepare
“hard-boiled” eggs. Baking
the eggs makes them easier
to peel, and they tend to
come out perfectly yellow
in the center without any
greenish rings.
Try this recipe for Toaster
Oven Hard-Boiled Eggs,
and then use them to make
deviled eggs or my recipe
for Spicy Egg Salad Sandwiches.

TOASTER OVEN
“HARD-BOILED” EGGS
Preparing “hard-boiled”
eggs using the toaster oven
is one of the easiest ways I’ve
found to prepare a large or
small amount of eggs for any
number of recipes.
1. Heat toaster oven to
325 F. Put 3 to 6 eggs directly
on the toaster oven rack,
placing them parallel to
the rack so they don’t roll
around. Bake for approximately 30 minutes.

2. Remove the eggs, and
place them into a bowl of
ice water. Crack the eggs
all around and leave them
to soak in the ice water for
approximately 15 minutes
for easier peeling.

SPICY EGG
SALAD SANDWICHES
(Makes 4 sandwiches)
6 hard-cooked eggs
1/4 cup non-fat, plain
Greek yogurt
2 tablespoons low-fat
mayonnaise
3 to 4 teaspoons Sriracha
Sauce
1/2 teaspoon apple cider
vinegar
1 tablespoon poultry seasoning 1 teaspoon salt
1 teaspoon ground black
pepper
2 green onions, roots removed and discarded, tops
and white parts thinly sliced
1 large stalk celery, thinly
sliced
1 tablespoon finely
chopped parsley or basil
8 slices whole wheat or
white wheat bread

1. Place the peeled eggs,
yogurt, mayo and Sriracha
sauce in a medium-sized
bowl, and mash the ingredients together with a
fork until well-combined
but still chunky in texture.
Mix in the vinegar, poultry
seasoning, salt and pepper.
Add the green onion, celery,
parsley or basil. If mixture
seems dry, add another
1/2 to 1-1/2 tablespoons of
yogurt until mixture reaches
desired consistency.
2. Toast bread, if desired,
and allow to cool. Spread
egg salad on the cooled
toast. Top with remaining
slice and serve immediately.
Egg salad can be stored in
an airtight container in the
refrigerator for 3 to 4 days.
Angela Shelf Medearis
is an award-winning children’s author, culinary historian and the author of
seven cookbooks. Her new
cookbook is “The Kitchen
Diva’s Diabetic Cookbook.”

©2017 Angela Shelf Medearis
and King Features Synd., Inc.


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