The Three-Minute Egg Experiment

I decided for breakfast a soft-cooked egg sounded delicious.  I haven’t made one in years; well come to think of it I don’t think I have ever made one.

All the articles I read made it sound simple.  Bring the water to a boil and submerge the egg; cook exactly 3 minutes, drain and cover with cool water to stop the cooking.

Some recipes said 2 1/2 – 3 1/2 minutes for soft; 5 1/2 – 6 1/2 for medium.   Another suggestion I read was to bring the egg to room temperature first; but the practicality of warming up an egg first thing in the morning as you are getting ready for the day isn’t really feasible.

So, straight from the carton to the gently boiling water I went; I opted for 4 minutes to ensure the whites were cooked.  I wish I’d taken pictures before throwing them away because not only were the whites still quite runny but the shells stuck like crazy!  Would salt or vinegar in the water have helped? I will have to research this a bit further although poaching seems much more appealing to me right now!

I must say my fried eggs were quite tasty for breakfast; maybe not what I intended but if I don’t tell my husband he’ll still think I am an amazingly perfect cook! … let’s just hope he isn’t counting the eggs!

Enjoy ~ Kimberly

egg

Eggs Baked in Toast

Charles made some homemade bread yesterday; but that’s another post for another day.  Today I took a couple of slices of the awesome wheat bread he made and decided to bake an egg into the center like I’d seen in a recent magazine; any kind of bread will do.  Super yummy!  Easy to do too; it took about 12 minutes cook time but not much fussing.

  • bread
  • butter
  • eggs
  • salt and pepper

Take each slice of bread and cut a hole in the center with a drinking glass or a 2 or 2 1/2 inch cookie cutter.  Butter each side and place bread in a 375 degree oven for about 6 minutes.

Remove from oven and flip over bread.  Crack an egg into each hole and bake an additional 6 minutes or until bread is toasty and egg is set to your liking; mine had a slightly soft yolk but not too runny.

Enjoy ~ Kimberly

Baked Eggs ~ my first experiment

I had some round slices of Canadian bacon and as I was about to fix breakfast a couple of days ago I decided to use it with my eggs.  I’d never really baked an egg and was surprised it took so long!  I baked mine for 18 minutes; 15 might have gotten the job done but I didn’t want any runny whites so I gave it a couple extra minutes.  I also didn’t want to scramble the egg; anyway here is my first attempt.  I think I needed more meat and maybe a shorter cook time.  This Canadian bacon was barely big enough so I am thinking a couple of pieces of shaved ham will work better; maybe even have it sticking over the top a bit to get some crispy edges!

  • eggs
  • Canadian bacon or sliced ham
  • salt and pepper
  • cheddar cheese

In a muffin pan place meat into as many muffin tins as desired.  Crack an egg into each; sprinkle with salt and pepper.  Top with a small slice of cheese; or a sprinkle of shredded.

In 350 degree oven bake for 15 – 18 minutes or until desired doneness.

Enjoy ~ Kimberly

Breakfast Stuffed Mushrooms

I thought I’d try some stuffed mushrooms for breakfast today.  Quite tasty; easy to make too!

  • 4 medium mushrooms
  • 2 tsp butter
  • 1/8 cup diced peppers
  • 1/8 cup diced ham
  • 1 Tbs diced green onion
  • salt and pepper to taste
  • 2 eggs
  • 1/4 cup shredded cheese

Remove stems from mushrooms and set aside.   Place mushroom caps in small skillet with 1 tsp butter.  Over medium heat cook for about 4 minutes each side; I covered mine for half of the time.  Remove from heat and set aside.  Meanwhile in skillet melt remaining butter.  Dice mushroom stems, peppers, ham, and green onions; add to skillet and saute for a few minutes until tender.  Add salt and pepper and eggs.  Scramble about and cook until eggs are set.  Stir in cheese and serve over mushroom caps.

Enjoy ~ Kimberly

Fried Rice

Charles made some awesome fried rice with the teriyaki chicken a couple of days ago.  I really enjoyed this; it’s one of those dishes that it is easy to eat too much though.  I loved everything about it; the crunch of the water chestnuts, the eggs, the peas; oh so very tasty.

  • 1 cup uncooked long grain rice
  • 2 Tbs sesame oil
  • 1/2 tsp crushed red pepper
  • 1/2 cup diced carrot
  • 1/2 cup sliced celery
  • 1/2 cup diced onion
  • 2 sliced jalapeno
  • 1 – 2 Tbs soy sauce
  • 2 eggs; scrambled and cooked
  • 1/2 can water chestnuts
  • 1 clove garlic
  • 1/2 cup peas
  • black pepper

Cook rice for 9 – 10 minutes; this will leave the rice slightly undercooked.  Rinse rice well and drain thoroughly; spread rice to dry out while prepping remaining ingredients.  In large skillet heat sesame oil; sauté carrot, celery, onion, jalapeno, and crushed red pepper for 6 – 8 minutes or until veggies are tender.

Add rice, eggs, soy, garlic, peas, water chestnuts and pepper; cook over medium high heat for 5 – 10 minutes.

Enjoy ~ Kimberly

Homemade Egg Salad Recipe

I love hard-cooked eggs.  I try to keep some on hand for adding to tossed salads or a quick breakfast.  One of my favorite sandwiches is a hard-cooked egg with bacon on toast and of course the right combination of condiments.  Anyway, today I thought I would make some egg salad.  I went with a chunky version, but you could easily mash this up or use a food processor to make everything smooth. This is a very creamy, wet version so just back off on the mayo and relish if you prefer it to be a bit thicker or add a few more eggs to the dressing listed below.

Homemade Egg Salad Recipe

  • 6 hard-cooked eggs
  • 1/4 cup mayonnaise
  • 1/4 cup pickle relish
  • 1 Tbs yellow prepared mustard
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 2 Tbs finely chopped celery if desired

I have seen several different ways to cook eggs.  I usually begin with submerging them in cool water to cover.  Over medium high heat bring to a light boil.  Reduce to a simmer and cook 15 minutes.  Immediately add cool water and drain; cover eggs with cool water, changing water as necessary until completely cool.  Refrigerate until ready to use.

To make the salad ~ Peel and chop hard-cooked eggs.  Add remaining ingredients and stir.

Chill until ready to serve.

Enjoy ~ Kimberly

Eggs, Eggs, Eggs…. Farm Raised and Fresh ~ Spinach Goat Cheese and Tomato Scrambled Eggs

I haven’t mentioned them yet on this blog but we have chickens.  They’ve recently begun laying eggs!  We also have some ducks one of which has just started laying too.  We’ve gotten several eggs; enough to keep Charles in breakfast on work days and a few to pass along to mom and dad.

The duck eggs so far are about the size of a large chicken egg; most of the chicken eggs are small or medium.  They seem to vary from egg to egg a bit.  You may notice in the picture below the 3 eggs; The duck egg is the larger yolk with the clear white.  The chicken eggs have a light yellow tint to the white which you wouldn’t normally notice but with the duck egg in the bowl you can see the contrast.  The darker yolk came from a lighter shelled dark egg.

Spinach Goat Cheese and Tomato Scrambled Eggs

  • 3 Eggs scrambled
  • 2 o.z. spinach
  • 1 small tomato diced
  • 2 o.z. goat cheese crumbled
  • salt, pepper and paprika to taste

In skillet cook spinach till wilted; set aside.  Add a bit of oil or butter to empty skillet.  Pour eggs into skillet and season; flip eggs over and break apart once eggs have begun to set up.

Once eggs are cooked return spinach to skillet with eggs and stir in diced tomato; sprinkle with goat cheese just before serving.

Enjoy ~ Kimberly

Zucchini and Mushroom Omelet

Thought I’d start our day off with a good breakfast.  I’d gotten a couple zucchini at the farmers market yesterday and decided I would put part of one to use.  Fresh tomatoes always go nicely with eggs too; give it a try if you haven’t before there’s something delicious about the combination. You can always adjust the recipe to the veggies you have on hand so don’t be afraid to experiment.

Zucchini and Mushroom Omelet

  • 3 strips thin sliced bacon cut into pieces
  • 1/4 cup sliced mushrooms
  • 1/4 cup shredded zucchini
  • 3 eggs
  • salt and pepper
  • cheddar cheese
  • 1/4 cup diced tomato

Fry bacon in small skillet until crispy.  Remove from skillet and drain on paper towel; keep bacon grease in skillet and return to burner over medium heat.  Add mushrooms and zucchini and fry for about 5 minutes.

Whisk together eggs and add to skillet;  cook for 2 – 3 minutes working egg around the pan to mostly cook.

Flip over; don’t worry if it doesn’t flip perfectly.  If it fights too much just go with a loaded scrambled egg effect.

Sprinkle cheese on top and fold in half.  Heat until cheese begins to melt about 1 more minute. Serve with diced tomato and bacon crumbles.

Enjoy ~ Kimberly

Baked Ham and Asparagus Frittata

Ok, so the asparagus will likely turn up in a few recipes this month.  Not a problem for me; I love asparagus.  If you prefer broccoli or zucchini could be used for this recipe as well.  I learned how to make baked frittatas from a gal I used to work with.  We worked out her recipes to make giant batches for breakfast parties but today I decided to make a small one for me and Charles.

Baked Ham and Asparagus Frittata

  • 1/4 cup diced ham
  • 1/4 cup sliced asparagus
  • 1 egg
  • 1/4 cup heavy cream
  • dash black pepper
  • 1 o.z. cream cheese
  • 1/4 cheddar cheese

In buttered small baking dish layer ham and asparagus.

Lightly beat egg and add cream to egg mixing well. Pour over top of ham and asparagus.

Next add cream cheese.  I smashed the cream cheese between my fingers to spread over top.

Sprinkle with cheese.

Bake at 350 degrees for about 40 – 45 minutes.

Enjoy ~ Kimberly

Bacon, Eggs, and Portobello Mushrooms

I saw a picture a few days ago of something baked in a Portobello mushroom cap.  I can’t remember what it was but I thought it was an egg at first glance.  I couldn’t get the idea out of my head so I had to try baking an egg in a mushroom cap for breakfast today.  It didn’t work out as perfectly as I envisioned but was very delicious and the results even looked good; I just couldn’t keep the egg in the mushroom cap so I baked it on the side.

  • 4 strips of bacon
  • 2 medium Portobello caps
  • 2 eggs
  • salt and pepper

Heat oven to 350 degrees.  Place bacon and whole mushroom caps on baking sheet and bake for about 10 minutes.

Flip bacon and mushrooms over and bake about 5 more minutes. Move bacon to one side and mushrooms to the middle.  Crack eggs in corner of pan, sprinkle with salt and pepper, and bake an additional 5 – 8 minutes until eggs are desired doneness.

Enjoy ~ Kimberly