Since 1926, the Agricultural Review has been a free newspaper published by the N.C. Department of Agriculture and Consumer Services. For many years, The Tar Heel Kitchen was a featured column written by the department’s marketing home economist.
These recipes tended to be seasonal with just a handful of ingredients. We thought these recipes needed to be shared in a new format. The Tar Heel Kitchen post will unearth a few of these timeless recipes each month. This we are revisiting the April 15, 1987 issue to learn all about eggs.
According to the N.C. Egg Farmers Association, North Carolinians consumes about 2 billion eggs per year. Barbara Minter, former home economist, offers this advice for getting your eggs peeled for Easter: “If you are having problems peeling your eggs, don’t get all cracked up. This is a sign of freshness. For those upcoming Easter dinner recipes that call for peeled eggs, try purchasing your eggs several days ahead of time before preparing.”
“Another idea to help make peeling easier – try placing your eggs immediately and thoroughly in cold water after cooking,” Minter added. “Then gently tap all over to crack, roll the egg between your hands to loosen the shell, then peel.”
Below are a few easy vintage egg recipes to try:
- 6 hard-cooked eggs
- 3 tablespoons mayonnaise or salad dressing
- 1 (2 1/4 ounce) can deviled ham
- 3 tablespoons finely chopped green pepper
- 3/4 cup shredded cheddar cheese
Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks and add mayonnaise; mix well. Sir in deviled ham and green pepper. Stuff whites with mixture; sprinkle with cheese and paprika.
Eggs in Cream Sauce
- 4 poached eggs
- 2 English muffins, halved and toasted
- cream sauce
- 1 cup shredded cheddar cheese
Place one poached egg on each toasted muffin half. Cover with cream sauce (recipe below); top with shredded cheese, and sprinkle with paprika. Serve immediately.
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 3/4 cup evaporated milk
- 1/4 cup chicken broth
Melt butter in a heavy saucepan over low heat, and stir in flour; cook 1 minute, stirring constantly. Gradually add milk and broth; cook over medium heat, stirring constantly, until thickened and bubbly.
Hash Brown Skillet Breakfast
- 6 slices bacon
- 1 (12 ounce) package frozen hash brown potatoes with onion, red pepper and green pepper
- 6 eggs, beaten
- 1/4 cup milk
- 1/2 teaspoon salt
- dash of pepper
- 1 cup shredded sharp cheddar cheese
Cook bacon in a 10-inch skillet until crisp; remove from pan and drain well, reserving drippings in pan. Crumble bacon and set aside. Heat drippings in skillet; add frozen potatoes. Cook over low heat until underside is crisp and lightly browned. Combine eggs, milk, salt and pepper; stir well, and pour over potatoes. Top with cheese and sprinkle with reserved bacon. Cover and cook over low heat 10 minutes. Cut into wedges and serve.