It's not an uncommon recipe. Basically, take a few ounces of cream cheese and a tablespoon or two of heavy cream or half and half, and beat them together in your mixing bowl. Then add your eggs and whisk / beat everything together. Cook as you would any other scrambled eggs, but maybe at a slightly lower heat. Remove from the skillet when they're about 3/4 set and let them finish cooking on the plate. Fatty as hell but it does have a nice savory flavor on a winter morning.
Here's one that you might say is from the Picard files: https://www.seriouseats.com/2016/01/how-to-make-eggs-en-cocotte.html And a funny story there, too.
Scrambled or over easy. We had chickens growing up, and having such good produce kind of ruined regular eggs for me. If I have eggs I have to useually have them mixed in with cheese or something.
I find that putting them right into boiling water usually make them crack open and leak. I go with the start from cold and 10-11 minutes after the boiling starts. I like hard boiled egg sammiches with lots of mayo. Fried egg sammiches on toast, lightly buttered, with mayo and cheddar/jack cheese. Omeletes with mushrooms, cheddar/jack cheese and chopped breakfast sausage when I have it. My last employer had a couple sizeable cafeterias, one of which would make scrambled eggs w/ground chorizo every Thursday. They were a lovely shade of orange.
Yeah, putting eggs straight into boiling water begins cooking them far too quickly, causing them to expand and break the shells. Hard-boiled eggs are simple: - Place in saucepan or stock pot, cover with cold water by one inch (the one inch part is important) - Heat on medium-high until water is boiling - When boiling, remove from heat and cover; let sit ten minutes - At the ten-minute mark, remove eggs and immediately place into a bowl of ice water (this shocks them and immediately stops the cooking process, preventing green yolks) - Let sit in ice water for five minutes - Peel immediately if desired; will keep up to five or six days
Yes, the way Timby mentioned is the way I was always taught to do hard boiled eggs. Placing them in the ice water prevents that unsightly green ring around the yolks. To get them to peel easily, I thought we were supposed to use eggs that are several weeks old (rather than fresh ones).
No no no...=) if done right they don't expand and break. You only need to treat them carefully, like eggs... Lower them (all the way to the bottom) in the boiling water with a spoon and let them gently roll/slide out .. they will not break! Promise Also, I love how we are discussing how-to-boil-eggs
Older eggs will peel more easily because the egg white doesn't adhere as tightly to the shell membrane, meaning there's more air inside the shell, yes. If all you have are fresh eggs, however, just add some baking soda (a half-teaspoon or a teaspoon) to the cooking water--this will adjust the alkalinity of the eggs and make them significantly easier to peel.
See, I sometimes think the chicken that laid the egg might have something to do with eggs that refuse to peel. I may try the baking soda idea. I poke a tiny hole at the fat end which is supposed to allow air in. It doesn't always work.
Following St. Patrick's Day, I actually looked up recipes for Scotch Eggs (which we were able to get on St. Patrick's Day at a couple of bars/pubs in other places that we've lived) and made them a couple of times. Boiled egg wrapped in pork sausage, coated with bread crumbs, and pan fried or deep fried. I don't really care for pork sausage, but I liked them in this dish! https://www.bbcgoodfood.com/recipes/1414645/scotch-eggs
Yes. My favorites are scrambled or fried. I was raised by my grandparents and my grandfather insisted on porridge for breakfast every day. After several years of this I finally asked if I could have something else, so my grandmother made scrambled eggs for me (my grandparents still had porridge). Nowadays, breakfast is whatever I happen to eat first in the day - anything from eggs to pop-tarts to leftover pizza. You put hens in outhouses? Either way is fine. Cold ones can always go into a salad. I wondered when someone would bring up Easter eggs! We have three Humpty's restaurants in town (most of their menu consists of various egg dishes). I recently found out they deliver, so I plan to get a couple of omelets.
Typically they put themselves in, the doors are kept open and they come and go as they see fit, I turn the heating on in the winter for them.
Scrambled, but not so much that you can’t see yellow and white bits, like restaurants tend to do. Also, cooked immediately after the bacon, in the same skillet (I drain off about 90% of the bacon grease first.) I also like them on a bacon cheeseburger (Red Robin, yummmm!), in which case they should be done over-hard. Wife likes her eggs over easy, runny and disgusting.