Behind Brown Eyes

21st century flogger. That's food-blogger, fyi. Now if it were the 17th century...
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Posts tagged "eggs"

#PAAS party!!!! Aka #Easter egg dying day with my one and only Ang. :) #tradition #eggs #Eastereggs #nevertooold #kidatheart #colors #roygbiv

Today’s #healthy, #homemade, and #wholegrain lunch: Millet Crusted Spinach Quiche, inspired by Edible Perspective. #millet #grains #spinach #eggs #quiche #recipe #chefkrystinalynne #cooking #baking #eatclean

Tonight marks my first attempt at checking off an item on my “Cooking Conquests" page! While I’ll have to wait until tomorrow to speak on taste, (I’m concerned with the eggs becoming too rubbery post-micro), visually and sensorially I was impressed with this evening’s conquest.

The recipe (and photos) that inspired me to make these cute little egg cups can be found on The Garden Grazer blog. With what I thought were almost expiring egg whites in my fridge, and no HBEs left for the week (ah!), I felt inclined to act! Here’s the resulting recipe:

Single Egg White Cup Spotlight

Ingredients

  • 1 tbsp. EVOO
  • 3 scallions, chopped
  • 3 handfuls of fresh spinach
  • 32 oz. egg whites

Directions

  1. Preheat oven to 350 degrees.
  2. Grease each slot of a non-stick muffin pan; I used Pam with Olive Oil non-stick cooking spray to enhance the flavor.
  3. In a frying pan, saute scallions in EVOO until aromatic. Add the spinach, and cook until just wilted. Remove from heat immediately.
  4. Put a spoonful of the veggie mixture in each muffin cup first; distribute evenly, depending on the number of egg cups you’re making.
  5. Pour 1/3 cup egg whites (two egg whites equivalent) into each slot of the tray; they will be filled to the brim! Top each egg cup with some fresh ground pepper. 
  6. Bake egg cups for 20 minutes, then check them. I added 5 minutes, then another 3. [Total cook time: 28 minutes, or until a toothpick inserted in the center comes out clean]. 
  7. Wrap individually. Store in the fridge for a few days, or freeze the leftovers. Take them out the day before to defrost, and microwave them the next morning!

Fresh henhouse selections from my colleague, Roger! Thank you so much!!! :) #farm #fresh #eggs #protein #iloveeggs#nofilter (at New York Life)

Oh I could have this every day and be #setforlife. Crack that yolk and muck it all around! #sunnysideup #eggs #steelcutoats #flavorfest #nofilter

  • Me: "Mom, maybe we should get some chickens in the backyard...to have fresh eggs."
  • Mom: (Repulsive, silent glare)
  • Me: "Do I just need a female, or do I need a male and a female?"
  • Mom: "I don't know what you need, Krystina. I'm not in to chicken farming. I'd faster get a dog before I'd have chickens."

If you’re anything like me, you love eggs. (I even wrote a short story on my blog devoted to them). Omelets, sunny side up, fried, scrambled, over easy—my goodness there are so many varieties and ways to cook these precious little Humpty Dumpty’s it makes my mouth water.

Humpty DumptyBut there’s one form, that’s particularly hard to perfect (no pun intended). And that’s the hard-boiled egg (HBE). Must have that name for a reason. At least for me, it was always a struggle for consistency. Do you put the eggs in cold water and bring them to a boil, and then start timing? Do you boil the water first? Ice water? I’ve never done that! How many minutes? That arbitrary range of time can be quite tricky, I agree. Ah, I think it’s done. Grab the egg, crush it on the counter; you then make a casual attempt to peel your snack and wait—what? What the? WHY IS MY SHELL CRACKING in 500 pieces!!! #firstworldpains

Fellow tumblees, that has been me. I’ve been where you’ve been—in the kitchen, by the stove, striving for perfection and falling short each and every time. That is, until my colleague Margaret (she goes by “Mad”), shared with me a flawless method that guarantees a perfect HBE. Every. Single. Time.

hard boiled eggMad’s Method:

  1. Bring your water to a boil.
  2. Gently place eggs into boiling water.
  3. Boil for 9-12 minutes, depending on desired “done.” I’m partial to 12 minutes, myself, but haven’t tried anything less.
  4. Ice bath for 2 minutes; make sure you leave your water boiling.
  5. Back into boiling water for 10 seconds.
  6. Back into ice bath.

DONE. And if your shell cracks into anything more than two smooth halves, please do give me a call.

Grammatical Disclaimer: I know AP style says that whole numbers one through nine should be spelled out. In this post, I’ve used the actual numeral as a visual aid and complement to the recipe.

Smart-start Saturday. Spinach salad with ground flax seed, crushed oregano and a splash of white balsamic vinegar; tuna with celery, red onion, pepper, relish, fresh dill, and spicy and Dijon mustard; and the perfect hard-boiled egg. [Total calories: 270]. Mad’s magnificent hard-boiled egg method to follow on the blog: krystinalynne.tumblr.com. (Taken with instagram)

Yummy omelet with fresh spinach, spicy sausage, shallots and sun-dried tomatoes. Try it!! A take on my Mother’s Day egg casserole that I just couldn’t get enough of! #clearly (Taken with instagram)

One of my favorite new brunch entrees, thanks to some outstanding Epicurious reviews: Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella. Here’s the recipe, and a few essential tips if you’d like to make it at home: use eight (whole) eggs, two Italian sweet sausages (with fennel), and two hot sausages. Cook it for 30 minutes, then leave the dish in the oven at a low temperature (about 175 degrees). This will keep the casserole nice and warm (without overcooking it!) until ready to serve. Yum. I’d like to welcome you to flavor fest 2012. (Taken with instagram)