Posts tagged egg

Zucchini Crustless Quiche

Zucchini Crustless Quiche

Recipe: Zucchini Crustless Quiche

This recipe was handed down to me by my Grandmother.

Ingredients

  • 3 small zucchini, diced (about 20 oz)
  • 8 oz diced mozzarella (or 4 oz mozzarella and 4 oz firm tofu)
  • 1.5 oz pecorino-romano shredded cheese
  • 4 eggs (or 2 eggs and 1/2 cup egg beaters)
  • 2 tbsp olive oil
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 2 tsp parsley flakes
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Preheat oven to 375F.
  2. Mix all ingredients together.
  3. Bake for about 45 minutes. Center should be set and top should be brown.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

Perfect Soft Boiled Eggs

Perfect Soft Boiled Egg

Recipe: Perfect Soft Boiled Eggs

Ingredients

  • 6 eggs

Instructions

  1. Bring ½ inch water to boil.
  2. Lower one to six eggs into the water.
  3. Cover pan and cook for 6 ½ minutes.
  4. Run cold water into the pan for 30 seconds.

Preparation time: 1 minute(s)

Cooking time: 7 minute(s)

Number of servings (yield): 3

Inspired By: The Incredible, Edible, Perfectly-Cooked, Soft-Boiled Egg

Perfect Hard Boiled Eggs

Hard Boiled Egg

Recipe: Perfect Hard Boiled Eggs

This simple method of hard boiling an egg makes it very difficult to overcook the egg and end up with a dark grey/green yolk.

Ingredients

  • 6 eggs (more or less is okay)

Instructions

  1. Place a single layer of eggs in pan and fill pan with cold water making sure that the water extends one inch above the eggs.
  2. Cover pan and bring water to a boils.
  3. When the water boils, turn off the heat and keep covered for 12 minutes. If you have an electric burned, move the pan to a cold burner.
  4. After 18 minutes, cool eggs under cold water. Peel eggs and store for up to 3 days in the refrigerator or store for up to 5 days in the shell.

Personal Notes

Fresh eggs are very difficult to peel. Its best to use eggs that have been sitting in your refrigerator for a week.

I place the probe of an oven thermeter in the water and set the alarm for 210F so that I know when the water boils. Make sure that the tip is in the water and not touching the side or bottom of the pan.

When I started cooking these eggs, I kept them in for 18 minutes. I’ve slowly lowered the cooking time to my current 12 minutes. The yolk is a lot less dry and creamer. I may try 11 minutes, but right around 11 or 12 is the sweet spot.

Cooking time (duration): 20 min

Go to Top