Creative uses for hard boiled eggs
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@ABeautifulDistraction, no I've not tried but since you mention it maybe I should!. I love hot pickled cauliflower and the only way I seem to really like okra, is pickled. I have pickled green beans but those were canned. I have 82 sq.ft. of raised bed out my kitchen door and plant 6 pole bean seeds every year and they produce more beans than my husband and I can eat throughout the summer, all summer long.2
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I'm totally envious. I LOVE gardening. There's nothing like sticking your hands in the earth and nurturing plants to harvest. The flavors are so much more decadent than any produce in the supermarkets.
I was an avid gardener until last year. My husband is a wind turbine inspector who travels almost 365 days/year, so last year I decided to go out with him. I tried doing some windowsill plants, but have only had luck with a few herbs.1 -
If you have a pressure cooker or instant pot, they make the PERFECT easy to peel boiled eggs. I have an extensive collection of egg plates (love antique egg plates), and I have tried for years to get them to peel easily so I can use my plates for pot lucks. Now they just fall off with the instant pot. I set the timer for 6 minutes, do a quick release when it is finished, then put them in an ice bath to stop the cooking process.2
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ShanBanKrup wrote: »@KnitOrMiss do you leave the pin in the egg or pierce it and leave the hole exposed while microwaving? Thanks for that tip! And all those meal ideas sound yummy.
goodhousekeeping.com/food-recipes/cooking/tips/a32091/how-to-microwave-eggs/
I got the instructions from this article. But, yes, you pierce each egg and leave the hole exposed, I did it in whichever end floated upward, usually the pointy end. One slowly pressed pin in the tip, sometimes 2-3 if I was feeling adventurous, but really, one, right in the tip was good. You then remove the pin. The egg will release some bubbles as the air escapes the egg once it is submerged, and that prevents the pressure build-up that can cause exploding eggs in the microwave, which are quite messy to clean up... If it doesn't bubble up, then you probably need a different hole... @ShanBanKrup0 -
Hubs makes chinese tea eggs regularly http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html
and chinese braised eggs http://rasamalaysia.com/chinese-braised-soy-sauce-eggs/
He makes a dozen at once, and we keep them in the fridge and eat them as a snack, as part of a meal, over oats, with anything. I like to warm them just a bit.4 -
Okay....So I know it's kind of cheating, but I'm a dummy about hard boiled eggs so I finally bought one of those submersible egg timer things....It changes colors as the eggs cook and you stop when it gets to the line you want. Never had dark circles around the yolk with this thing.
https://www.amazon.com/Norpro-Perfect-Changing-Kitchen-Temperature/dp/B00004UE75
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My husband gave me a sous-vide cooker for christmas. I just came across this link on Pinterest and i'm looking to try some. Thought I would share. https://www.pinterest.com/pin/102597697741461939/0
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Egg recipes - https://www.pinterest.com/pin/102597697741461939/1
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Sabine_Stroehm wrote: »Hubs makes chinese tea eggs regularly http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html
and chinese braised eggs http://rasamalaysia.com/chinese-braised-soy-sauce-eggs/
He makes a dozen at once, and we keep them in the fridge and eat them as a snack, as part of a meal, over oats, with anything. I like to warm them just a bit.
These look incredible!0
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