Articles tagged with: Eggs
Let’s face it, as mighty as the ‘Incredible, Edible, Egg’ is, hard boiling one is an entirely different subject matter. Cooking one egg isn’t easy, and cooking a whole lot? Well, consistency from one egg to another might be difficult to come by. I came across two methods for cooking up a mass of hard-boiled eggs.
The first method involves baking (yes, baking) the eggs for half an hour at 325 degrees. Full instructions can be found here.
The second method involves boiling the eggs quickly, covering and removing the pot …
I woke up around 4AM this morning for work. My colleagues overseas are working on a project and I’m just making sure everything is running on schedule. When I woke up, I was extremely hungry, more so than when I wake up at the usual time. Seeing that I’m working remotely and I do have a lot of time before I go into the office, I decided to make an omelet. I didn’t have much to work with in the fridge, so I just used onions, scallions, and spinach to …
While I was stocking up on groceries at Whole Foods, there was a new section that sold farm fresh eggs, not just any eggs, but pheasant eggs, duck eggs, quail eggs, and the ginormous ostrich eggs. I had never seen an ostrich egg in real life before, it’s pretty awesome. From holding it, it had a hefty weight and the shell felt sturdy, but not sturdy enough to survive a drop to the ground…not that I dropped one on the ground. Just one of these alone is enough to conjure …
Boon made his Steamed Soy Milk Custard the other day, and coincidentally, I had made my own version a few days before he did made his. My version is eaten hot right out of the steamer and is cooked with a slight variation. Here’s the recipe for my Ginger Steamed Eggs.
Ginger Steamed Eggs
2 Large eggs
3/4 Cup of water
1 Tablespoon of brown sugar
Juice from a 2-inch knob of ginger
1/2 Teaspoon of orange zest
Prepare the steamer and make sure the heat is on low. …
I’ve been cooking garlic steamed shrimp for a while now, and I was looking for new ways to present it. The idea for this dish came to me when I was at work. Once I was able to visualize it, I scribbled it on a small piece of scrap paper. I had some trouble with steaming the eggs though. It took me a while to find the correct egg to water ratio. After 11 eggs, I had found the consistency that I was …
BEN WATSON/North Shore Times
I’m always amazed when I crack open an egg and two yolks fall out. Double the fun, double the cholesterol. Margaret Kessell’s egg discovery takes the cake on this one. She bought an oversized egg from a grocery store, and when she cracked it open at home, a smaller egg fell out! Another resident had the same experience last year. She said the yolk inside the second egg was the same size as the yolk of larger egg.