HOW TO COOK EGGS ON THE STOVE RECIPES

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HOW TO HARD BOIL EGGS | HARD BOILED EGGS RECIPE - FOOD NET…



How to Hard Boil Eggs | Hard Boiled Eggs Recipe - Food Net… image

Provided by Food Network Kitchen

Categories     appetizer

Total Time 10 minutes

Cook Time 5 minutes

Yield 1 dozen eggs

Number Of Ingredients 1

1 dozen eggs

Steps:

  • Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
  • Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
  • Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.

HOW TO COOK BEANS ON THE STOVE - KITCHN



How To Cook Beans on the Stove - Kitchn image

The best and easiest way to cook tasty, creamy, tender beans at home.

Provided by Emma Christensen

Total Time 0S

Number Of Ingredients 4

1 pound dried beans, any kind
Water
2 to 3 teaspoons salt, plus more as needed
Bay leaf, 1 to 2 whole garlic cloves, 1/2 onion, chopped carrots

Steps:

  • Soak the beans overnight. The night before you plan to cook (or 10 to 14 hours ahead), soak the beans to reduce cooking time and help them cook more evenly. Place the dry beans in a bowl. Pick through the beans and discard any shriveled or unappealing beans. Cover the beans with a few inches of cool water and leave them on the counter for 10 to 14 hours.
  • Drain the soaked beans. The next day, the beans will have absorbed much of the water and nearly doubled in size. Drain the beans from their soaking water and rinse them gently under cool running water.
  • Transfer the beans to a cooking pot. Transfer the drained beans to a Dutch oven or other heavy cooking pot. Add the aromatics, if using.
  • Add water and bring the beans to a boil. Add enough water to cover the beans by about an inch. Bring them to a boil over medium-high heat.
  • Reduce to a low simmer and cook. Once boiling, reduce the heat to low and a very gentle simmer. You should barely see the water moving. Leave the lid off for firm beans meant for cold salads and pasta dishes. Cover the pot with the lid slightly ajar for creamier beans for soups, casseroles, and burritos. (Learn more: Leaving the Lid On Vs. Off When Cooking Beans.)
  • Check the beans after an hour. Cook the beans for 1 hour, and then begin checking for doneness. Depending on their age, size, and variety, beans can take anywhere from 1 to 3 hours to cook through. Be patient. Keep the beans at a gentle simmer and taste frequently as they start to become tender. Add more water as needed to keep the beans submerged, and stir occasionally.
  • Add the salt when beans are just barely tender. When beans are tender but still too firm to enjoy eating, add the salt. Adding the salt too early can keep the beans from becoming tender. Continue simmering until the beans are as tender and creamy as you like them. Taste and season with more salt as needed.
  • Cool and store the beans. If not serving immediately, cool the beans in their cooking liquid. Transfer the beans and cooking liquid to airtight containers and refrigerate or freeze.

Nutrition Facts : SaturatedFatContent 0.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 45.7 g, SugarContent 1.6 g, ServingSize Serves 6, ProteinContent 17.7 g, FatContent 0.7 g, Calories 252 cal, SodiumContent 176.3 mg, FiberContent 11.6 g, CholesterolContent 0 mg

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