Tag Archives: eggs

Hard-boiled egg

Okay, you’re all going to laugh at me this time. I apparently can’t make hard-boiled eggs. I am the laughingstock of the culinary world.

See, I wanted to make some hard-boiled eggs for salads. I used the Rouxbe method: bring cold salted water to a boil, add eggs, reduce heat to a simmer, set timer for 12 minutes, then when the time’s up place eggs into an ice bath to stop cooking and prevent the grey ring around the yolk that has been a feature of every single hard-boiled egg I’ve ever eaten. I let mine sit under running cold water because I don’t have ice in the house right now, but what the heck. If they had the grey ring, I’d live.

Left them in the fridge until dinnertime. Took one out. Cracked it on the counter. The whites were still runny, let alone the yolk!

I think what did it in the end is that my “simmer” was closer to a “poach.” I know, I know: bad chef, walking away from the kitchen before verifying the temperature. Mea maxima culpa.

Anyway, they’re back in some hot water now. (New method: put eggs in cold salted water, bring to a boil, take off heat, let sit for 20 minutes, drain and cover with cold water, let sit for 15 minutes.) They will almost undoubtedly have the grey ring. I honestly don’t care at this point.

So… there you go. My shameful confession. You may all take this brief moment to revel in your superior technique and let me know how you make your hard-boiled eggs.

Update: After the second cooking (method mentioned in penultimate paragraph), the eggs are actually perfect: hard-cooked all the way through but no sulfur ring. Yay!


Matzoh brei

Matzoh brei: looks terrible, tastes delicious.

Matzoh brei: looks terrible, tastes delicious.

This, my friends, is matzoh brei. Specifically, it is matzoh brei that Marc made for me this morning. Matzoh brei looks horrible and tastes delicious, and is perhaps the only Passover food I like more than rest-of-the-year food. Essentially, it’s moistened matzoh that’s then fried with an egg. It’s wonderfulness embodied. You should have some. Mmm… matzoh brei…

Improvised egg and potato hash

It occurred to me tonight that I’ve got a number of things in the fridge that are on their last legs, and I should probably do something about that. I’ve got a potato that really should be eaten soon, some turkey bacon that’s probably only got a week left, ditto some eggs, half an onion that I should really eat before it’s been cut too long, and so on. I hunted around my favourite cooking site (SuperCook), looking at this and that, until I came upon a recipe for chicken and egg hash, which I decided to use as a rough base for tonight’s meal.

I used 4 strips of turkey bacon instead of regular bacon, which meant there wasn’t as much grease in the pan after they were done. I took it out of the pan and added some olive oil to brown the half an onion and 2 cloves of garlic. (I like garlic. Sue me.) These cooked very, very quickly, probably in less than a minute. I didn’t have any cooked chicken, so I added only my one large potato (cut into small cubes), stirred everything around, and covered the pan. In about ten minutes, the potato was soft, and I added a half-cup each of frozen peas and frozen corn, along with a little salt and pepper. I’d planned to add some parsley (I’ve got a bunch of frozen parsley in the freezer), but just plain forgot. I mixed it all together, made two “wells” in the hash, and cracked in two eggs. Then on with the cover again for about 10 minutes to ensure that the yolks had completely set. (I don’t like the texture of runny yolks at all.) I spooned some into a bowl along with one of the eggs and sprinkled about a third of the turkey bacon on top. It turned out I was only hungry enough to eat half, and I’m not sure how well the other cooked egg will keep, but I’m sure it’ll be okay until tomorrow.

If I had to do it again, I would probably just crack the eggs into a bowl, stir them up a bit, and pour them over everything to get a bit of coating and thickness. Having it as a whole egg in my bowl was a bit awkward. I’d also just cook the bacon in the microwave and cook everything else in the pan with olive oil. I might try to add some seasonings as well, beyond just the salt and pepper.

In the end, it tasted okay. It was simple, very potato-y, but filling. I think it’s more a winter meal than a summer meal, though. I can see this being very nice on a brisk autumn day when you want something warm and filling in your tummy.

At least the kitchen didn’t blow up. Sorry to disappoint anyone who was looking for excitement in this adventures in cooking post. Maybe next time. *grin*

Eggs in a basket

I have often mentioned that I can screw up the simplest of recipes. Today, I once again proved it.

Eggs in a basket must be one of the simplest recipes known to man: take a piece of bread, cut out the middle, butter both sides of the remainder, and put it in a pan. Turn on the stove, crack an egg into the centre, wait. After a while, flip it over. Wait some more. Take it out of the pan. Consume.

“How on earth could you screw this up?,” you might ask. You obviously haven’t known me long enough.

As I buttered the bread, I thought to myself, “Self, the bread’s already buttered. That’s grease. That means, logically, that I don’t need to grease the pan.” I shall now wait for the even-moderately-experienced cooks on my list to slap their foreheads and stare in awe at their screens, boggling at my stupidity. Go on; I’ll wait.

What will be obvious to them (but not, at the time, to me) was that the egg, the one I was going to be cracking into the pan, was not buttered.

The good news is that I managed to save both the pan and my dinner, though admittedly the bread was a bit burned and the kitchen a bit smoky for a few minutes.

Let it never be said I don’t bring entertainment into all your lives.

Cooking that didn’t suck

Could it be? Yes! I cooked something that didn’t explode, impode, or plode in any other way that would cause the concoction to be unfit for eating. I wouldn’t necessarily serve it to anyone else, but it was tasty enough for me, and that’s the important thing.

Essentially, it involved a mish-mash of rice, corn, cheese, and an egg, all fried together on the stove. Strangely tasty and filling. I are pleased, mightily pleased… especially given how most of my cooking usually turns out.

Now if only I could rediscover how to make cookies, I’d be set.