Newspaper article St Louis Post-Dispatch (MO)

Easter Egg Recipes to Dye For

Newspaper article St Louis Post-Dispatch (MO)

Easter Egg Recipes to Dye For

Article excerpt

SURE AS FLOWERS bloom each spring, Easter heralds a hard-cooked egg bonanza. And the inevitable quandary: what to do with all those decorated eggs once the hunt is over.

If you've had them out of the refrigerator for more than two hours, the U.S. Department of Agriculture advises throwing them away because of the risk of food-borne illness. Eggs used in a long Easter egg hunt would be highly suspect, as would eggs allowed to cool in their cooking water, then dyed.

But if you've handled them correctly, Easter eggs can be recycled in a variety of imaginative ways.

Don't be too hard on eggs and their high-cholesterol yolks. Eggs are a good food that's gotten a bad rap, says Barbara Gollman, a registered dietitian. "Eggs are such a great source of protein that they are used as a reference standard for other types of protein," she says. "In fact, except for human milk, nothing ranks as high as the egg in amino acid content."

Amino acids are essential building blocks in the body. And eggs contain less dietary cholesterol than once was assumed. Today's egg contains 213 milligrams cholesterol, according to the USDA, about 60 milligrams less than eggs 15 years ago. The American Heart Association's dietary guidelines recommend eating no more than 300 milligrams of cholesterol a day.

And although dietary cholesterol - the kind you eat - is a contributing factor in elevated blood cholesterol, most guidelines call for reducing egg consumption, not eliminating it. In light of the USDA findings, the Heart Association has adjusted its weekly allowance upward, from three eggs to four.

Because cholesterol is in the yolk, you can skip it altogether by using only the whites. Or you can tone it down by cutting back on the yolks.

"To decrease the amount of cholesterol, you would discard two out of three yolks," says Gollman. ABOUT EGGS

Fresh eggs sink in water; stale eggs float.

To find out if an egg is cooked, spin it on its side. If the egg wobbles, it is raw. If it spins smoothly, it is cooked.

If they are reasonably fresh when you buy them, eggs will last 30 to 40 days in the refrigerator. The system sometimes used to date cartons is to number the days 1 through 365, starting Jan. 1. The number tells which day the eggs were packed. …

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