Better Homes and Gardens BH&G Eggs 2023

BUYING EGGS CARTON BUZZWORDS What do those terms on egg cartons mean? Free-range and organic indicate the chickens have at least some access to the outdoors. Organic also means eggs are certified by private and state agencies to ensure they meet USDA standards. Vegetarian-fed and enriched with omega-3 refer to specialized diets that hens get. CARTON STAMPS Egg cartons are stamped with the day of the year the eggs were packed (001 is January 1; 365 is December 31). There may also be a plant code with a P in front of it and an expiration or sell-by date. Fresh, uncooked eggs are safe to eat up to five weeks after their pack date, regardless of the sell-by date. SHELL COLOR Hen breed determines shell color. So brown eggs aren’t really any better than white ones.…

SMOKED SALMON EGG WHITE OMELET START TO FINISH 20 MINUTES 3 egg whites or 2 egg whites and 1 whole egg½ tsp. chopped fresh dill⅛ tsp. saltDash hot pepper sauce½ tsp. olive oil1 Tbsp. herbed semisoft cheese, such as Boursin1 oz. thinly sliced smoked salmon (lox-style)¼ cup cooked broccoli florets (optional)1 Tbsp. sour cream 1. In a bowl beat egg whites, dill, salt, and hot sauce with a fork until combined but not frothy. 2. In an 8-inch nonstick skillet with flared sides heat oil over medium-high. Pour egg white mixture into skillet. Reduce heat to medium. As mixture sets, run a spatula around edges of skillet, lifting egg white mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg white mixture is set but still shiny. 3. Top half of the…

EGG REUBENS HANDS ON 30 MINUTES BAKE 25 MINUTES AT 350°F Nonstick cooking spray8 eggs½ cup milk⅛ tsp. salt⅛ tsp. black pepper8 English muffins, split and toasted, or large biscuits, split½ cup Thousand Island salad dressing½ cup sauerkraut, drained and squeezed dry8 oz. thinly sliced cooked corned beef or pastrami8 oz. Swiss cheese, thinly sliced 1. Preheat oven to 350°F. Coat a 13×9-inch baking pan with cooking spray. In a large bowl whisk together eggs, milk, salt, and pepper until combined. Pour into prepared baking pan. Bake until egg mixture is set, about 10 minutes. Remove from oven and cool slightly. Cut into eight rectangles. 2. Spread cut sides of English muffins with salad dressing. Place egg rectangles on the bottom halves of muffins, folding to fit. Top with sauerkraut; add corned beef and…

CHEESY DUTCH BABY WITH PESTO-DRESSED VEGETABLES HANDS ON 15 MINUTES ROAST 25 MINUTES AT 425°F 2 to 3 cups 2×½-inch pieces zucchini or yellow summer squash1 cup ½-inch-thick wedges red onion2 Tbsp. olive oil4 eggs¾ cup all-purpose flour⅔ cup milk½ cup shredded Parmesan cheese or sharp cheddar cheese¼ tsp. salt¼ tsp. cayenne pepper3 to 4 Tbsp. purchased basil pesto or sun-dried tomato pesto 1. Preheat oven to 425°F. In a 15×10-inch baking pan combine zucchini and onion. Drizzle with 1 Tbsp. of the oil; toss gently to coat. Roast until tender and lightly browned, 25 to 30 minutes, stirring once after 10 minutes. 2. Meanwhile, in a medium bowl combine next six ingredients (through cayenne pepper); beat with a mixer on high 2 minutes. 3. Place remaining 1 Tbsp. oil in a 2-qt. cast-iron baking dish,…

EGGS BENEDICT START TO FINISH 25 MINUTES 4 Poached Eggs (p. 4)1 recipe Hollandaise Sauce, Mock Hollandaise Sauce, or Cheese Sauce (p. 32)2 English muffins, split4 slices Canadian-style baconChopped fresh chives 1. Prepare Poached Eggs. Remove eggs from skillet with a slotted spoon and place in a large pan of warm water to keep warm. Prepare Hollandaise Sauce. 2. Preheat broiler. Place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from heat until toasted, about 2 minutes. Top with Canadian bacon; broil until bacon is heated through, about 1 minute more. 3. To serve, top each bacon-topped muffin half with an egg. Spoon sauce over eggs and sprinkle with chives. Makes 4 servings. PER SERVING 399 cal., 32 g fat (18 g sat. fat), 391 mg chol., 688 mg sodium,…

SPAGHETTI ALLA CARBONARA START TO FINISH 40 MINUTES 12 oz. dried spaghetti6 oz. pancetta or bacon, finely chopped½ cup chopped onion2 cloves garlic, minced¼ cup dry white wine2 pasteurized egg yolks (tip, left) or ¼ cup refrigerated or frozen egg product, thawed¼ cup heavy cream1 cup finely shredded Parmigiano-Reggiano or Parmesan cheese (3 oz.)½ tsp. black pepper 1. In a large pot cook pasta according to package directions; drain, reserving ½ cup pasta cooking water. Return pasta to pan; keep warm. 2. Meanwhile, in a 12-inch skillet cook and stir pancetta over medium until crisp. Drain pancetta on paper towels. Reserve 2 Tbsp. drippings in skillet. 3. Add onion and garlic to drippings in skillet; cook and stir over medium until onion is tender, about 5 minutes. Remove from heat; carefully add wine. Return skillet…