My first thought was why did I wait so long? I bought the (Lodge) cast iron skillet probably 5+ years ago. Never used it. Didn’t want something fussy to deal with. So I waited. Waited until I had a piece of meat with fat (rare) to “season” the (seasoned) pan. My Caraway nonstick skillet is no longer nonstick, despite meticulous care. So…
Continue reading “Cooking Eggs in a Cast Iron Skillet! Who knew it was so easy?”
We all like it a little bit different. This recipe is a guide. As I always say, add more of what you like, less of what you don’t and leave out anything you don’t like. I haven’t made this in years and it was a treat. I had already hard boiled some eggs that were in the fridge, so this only took a few minutes to throw together. #delish
Continue reading “Quick and Tasty Egg Salad Sandwiches – What to eat in hot weather!”
I love a perfectly cooked soft boiled egg. It tastes much like a fried egg without any added fat… I put mine on wheat or sourdough toast. Eggs are good for you, they provide good protein. They’re perfect for breakfast, lunch OR dinner… It’s our “go to” dinner when we’re in a hurry… (sorry Fred!). I like my yolks running and the whites cooked… if that’s the way you like your eggs, it may take a time or two to get it exactly right with your stove, etc., but it is such an easy method… it’s worth a try…
Fill a sauce pan with water that would cover your eggs by about 2″, you want to do this to keep the water hot enough after it comes to a boil and you add cold eggs…
Once the water is boiling, add the eggs, and set a timer for 6 minutes. Now this is the tricky part. Depending upon how cold your eggs are will change the time somewhat. If about 37 degrees it should take about 6 minutes. If you leave them out on the counter for a while, then it will take less time. What I did was took eggs out of the fridge, added to boiling water, and set the timer for 5 minutes the first time (whites too runny), then 5 minutes 30 seconds, whites almost perfect but a little runny, so it was probably 5 minutes 45 seconds – 6 minutes and it was just right… crack them open with a knife and gently scoop the egg out with a spoon (as shown above left). I like to mush around (as shown above right), S&P and ENJOY!
Catch you back here tomorrow!
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