HOW TO COOK HARD BOILED EGGS (NO-FAIL STOVETOP METHOD)
My go-to stovetop hard boiled eggs recipe. How to cook hard boiled eggs so that they are perfect every time. This recipe is for four eggs, you can increase or decrease as you see fit. Make sure the eggs can sit in the saucepan in one layer so they do not hit each other and crack shells while they cook.
Provided by Adam and Joanne Gallagher
Total Time 12 minutes
Cook Time 12 minutes
Yield 4 or more eggs
Number Of Ingredients 2
Steps:
- Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil, cover the saucepan with a lid, cook for 30 seconds then remove completely from the heat and let stand for 12 minutes.
- Just before the eggs are cooked, prepare a bowl of ice water.
- Transfer the cooked eggs with a slotted spoon to the ice water and leave for 5 minutes. Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.
- **Cooking time can range from 10 to 14 minutes, depending on the size of your eggs, altitude, as well as how done you want them to be. If you are cooking a large batch of eggs, it might be a good idea to 'sacrifice' one egg and check doneness.
Nutrition Facts : ServingSize 1 egg, Calories 71, ProteinContent 6 g, CarbohydrateContent 0 g, FiberContent 0 g, SugarContent 0 g, FatContent 5 g, SaturatedFatContent 2 g, CholesterolContent 185 mg, SodiumContent 62 mg
THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)
There’s no getting around the fact that vegetable burgers take more time than regular hamburgers, but they are well worth it (trust us). Nothing is difficult about the process, so stick with us. You can do this! Once you make the burger mixture, you can keep it in the fridge for 24 hours. Or you can form the patties, cook them and freeze up to three months (this is what we do).
Provided by Adam and Joanne Gallagher
Total Time 1 hours 20 minutes
Prep Time 40 minutes
Cook Time 40 minutes
Yield Makes 8 (3 1/4 ounce) veggie burgers
Number Of Ingredients 19
Steps:
- Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper or silicon baking mats.
- Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli and onion into 1/2-inch chunks. Toss vegetables into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.
- Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. (If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer).
- Meanwhile, spread the drained black beans onto the second baking sheet in one layer. When the vegetables have roasted for 15 minutes, stir them and press into a thin layer once more. Transfer both baking sheets (vegetables and the black beans) to the oven. Roast until the beans begin to split and look dry and the vegetables look drier and toasted, about 15 minutes. Let everything cool.
- While the beans and vegetables roast, rinse the food processor bowl and pat dry.
- Place the walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.
- Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs.
- Add the roasted vegetables, panko breadcrumbs, eggs and the tomato paste. Pulse until everything is just combined. You want to keep some texture, don’t pulse until a smooth mixture.
- Scrape the mixture into a bowl and fold in the rice.
- Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.
- When you are ready to make the burgers, divide into 8 equal portions (about 3 1/4 ounces or 90 grams each). Form each portion into a 1/2-inch thick patty.
- Heat a skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together.
- For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.
- To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).
Nutrition Facts : ServingSize 1 burger patty (no bread/cheese/toppings), Calories 188, ProteinContent 8.3g, CarbohydrateContent 22.7g, FiberContent 5.4g, SugarContent 2.8g, FatContent 8g, SaturatedFatContent 1.3g, CholesterolContent 46.5mg, SodiumContent 321.2mg
HOT AND SPICY RICE CAKE (TTEOKBOKKI) RECIPE BY ... - MAA…
From maangchi.com
RECIPES - JENNY CAN COOK
From jennycancook.com
POTATO SALAD RECIPES | ALLRECIPES
From allrecipes.com
WHO INVENTED EGGS BENEDICT? | THE HISTORY OF EGGS BENEDICT
From saudereggs.com
TOP 20 COUNTRIES THAT EAT THE MOST ... - HOW TO COOK.RECIPES
From howtocook.recipes
65 EASY AIR FRYER RECIPES FOR BEGINNERS | EVERYDAY FAMILY ...
From everydayfamilycooking.com
DIVINE HARD-BOILED EGGS RECIPE | ALLRECIPES
From allrecipes.com
HOW LONG ARE HARD BOILED EGGS GOOD FOR? | FOOD NETWORK ...
From foodnetwork.com
PERFECT BOILED EGGS (EVERY TIME) - NATASHASKITCHEN.COM
From natashaskitchen.com
RED POTATO SALAD RECIPES | ALLRECIPES
From allrecipes.com
HOW TO PEEL A HARD-BOILED EGG - TASTE OF HOME
From tasteofhome.com
HOT AND SPICY RICE CAKE (TTEOKBOKKI) RECIPE BY ... - MAA…
From maangchi.com
65 EASY AIR FRYER RECIPES FOR BEGINNERS | EVERYDAY FAMILY ...
From everydayfamilycooking.com
HOW PRESSURE COOKERS ACTUALLY WORK - SERIOUS EATS
From seriouseats.com