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Tag: eggs

  • Largest fresh egg producer in U.S. finds bird flu in chickens at Texas and Michigan plants

    Largest fresh egg producer in U.S. finds bird flu in chickens at Texas and Michigan plants

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    The largest producer of fresh eggs in the U.S. said Tuesday it had temporarily halted production at a Texas plant after bird flu was found in chickens, and officials said the virus had also been detected at a poultry facility in Michigan.

    In Texas, Ridgeland, Mississippi-based Cal-Maine Foods, Inc. said in a statement that approximately 1.6 million laying hens and 337,000 pullets, about 3.6% of its total flock, were destroyed after the infection, avian influenza, was found at the facility in Parmer County, Texas.

    The plant is on the Texas-New Mexico border in the Texas Panhandle about 85 miles southwest of Amarillo and about 370 miles northwest of Dallas.

    “The Company continues to work closely with federal, state and local government officials and focused industry groups to mitigate the risk of future outbreaks and effectively manage the response,” according to the statement. “Cal-Maine Foods is working to secure production from other facilities to minimize disruption to its customers.”

    The company said there is no known bird flu risk associated with eggs that are currently on the market and no eggs have been recalled. Eggs that are properly handled and cooked are safe to eat, according to the U.S. Department of Agriculture.

    The announcement by Cal-Maine comes a day after state health officials said a person had been diagnosed with bird flu after being in contact with cows presumed to be infected, and that the risk to the public remains low.

    In Michigan, Michigan State University’s Veterinary Diagnostic Laboratory has detected bird flu in a commercial poultry facility in Ionia County, according to the Michigan’s Department of Agriculture and Rural Development.

    The county is about 100 miles northwest of Detroit.

    The department said it received confirmation of the disease Monday from the lab and that it is the fourth time since 2022 that the disease was detected at a commercial facility in Michigan.

    Department spokesperson Jennifer Holton said Tuesday that state law prohibits the department from disclosing the type of poultry at the facility in Ionia.

    The facility has been placed under quarantine and the department does not anticipate any disruptions to supply chains across the state, Holton said.

    The human case in Texas marks the first known instance globally of a person catching this version of bird flu from a mammal, federal health officials said.

    Dairy cows in Texas and Kansas were reported to be infected with bird flu last week – and federal agriculture officials later confirmed infections in a Michigan dairy herd that had recently received cows from Texas.

    The company said Cal-Maine sells most of its eggs in the Southwestern, Southeastern, Midwestern and mid-Atlantic regions of the United States.

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  • Animal-free egg protein startup Onego Bio is one step closer to cracking the traditional egg market | TechCrunch

    Animal-free egg protein startup Onego Bio is one step closer to cracking the traditional egg market | TechCrunch

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    In 2023, higher egg prices provided an opportunity for alternative protein companies to show they could compete with traditional egg manufacturers.

    A year later, prices have calmed down, but the flurry of activity in creating more sustainable egg products continues to thrive. One place seeing a flurry of activity is Onego Bio, a Finland-based food-biotech company, which uses the fungus Trichoderma reesei and precision fermentation to create an animal-free egg white alternative called Bioalbumen.

    Maija Itkonen, co-founder and CEO of Onego Bio (pronounced on-eh-go), spun off the company with precision fermentation expert Christopher Landowski from VTT (Technical Research Center of Finland) in 2022.

    Onego Bio co-founders Maija Itkonen and Christopher Landowski. Image Credits: Onego Bio

    Itkonen told TechCrunch that the company’s patented fungal fermentation technology process enables it to produce 120 grams per liter in 250,000-liter fermentation vessels. At this capacity, Onego Bio is close to reaching competitive price points to traditional ways of making egg proteins, she added.

    Onego Bio claims Bioalbumen is “bioidentical” to ovalbumin, which is the major protein in chicken egg white. It also contains all essential amino acids and is high-protein: 90 grams per 100 grams of egg white. In addition, the company can produce it with a 90% smaller environmental footprint compared to eggs from chickens.

    The company engineers Bioalbumen to have a clean, neutral flavor that can be used to replace eggs in a variety of foods, baked goods, snacks and sauces. The company plans to sell Bioalbumen to companies that would then create the food products.

    “What we do is different from, for example, the systems other companies are working on,” Itkonen said. “The microorganism grows a little bit slower, but the productivity is much, much higher. So it generates a bigger yield, and the product is simple in that it doesn’t require specialized equipment. It all comes back to cost because in order to really compete with animal products, it needs to be at the same price.”

    The company will launch first in North America. Itkonen expects Onego Bio to receive self-affirmed GRAS (Generally Recognized as Safe) status for Bioalbumen this year and a no objections letter from the U.S. Food and Drug Administration in 2025. It will then follow that up with expansion in Europe, South America and Asia.

    In preparation for this, Onego Bio recently secured $40 million in Series A funding to get Bioalbumen to market and increase manufacturing capabilities. Funds will go to grow the U.S. commercial team and will partner with co-manufacturers while finalizing its own factory. The company is nearing a single Onego full-scale manufacturing unit that boasts a 2 million-liter fermentation capacity, which would effectively replace an egg farm with 6 million laying hens, Itkonen said.

    Japanese-Nordic venture capital firm NordicNinja led the investment with participation from equity investors Tesi and EIT Food, existing investors Agronomics, Maki.vc, Holdix and Turret and a group of strategic partners.

    The round also includes a $10 million non-dilutive funding from Business Finland, a public organization under the Finnish Government that supports innovation to accelerate systemic change to help solve major global challenges. Itkonen touts that Onego Bio’s Series A funding is “one of the largest A-rounds in the Nordics,” and brings the company’s total funding to $56 million.

    Tomosaku Sohara, managing partner of Nordic Ninja said in a statement: “Onego Bio is taking all the right steps to commercialize in record time … with a clear path to industrialization, go-to-market and profitability. In less than two years, Onego is already working with major global food companies and is staged to disrupt the $330 billion egg market and create system level change, accelerating the green transition.”

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    Christine Hall

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  • Best Egg Salad Recipe

    Best Egg Salad Recipe

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    This really is the best take on a classic Egg Salad recipe; serve it as a sandwich or enjoy it on its own.

    This Egg Salad combines hard-boiled eggs with mayonnaise, a hint of mustard, green onions, and a little crunch from celery.

    plated Best Egg Salad Recipe sandwich

    How Long to Boil Eggs for Egg Salad

    I use this method for perfect hard-boiled eggs every time. They come out with tender cooked whites and creamy yellow middles (without a grey ring).

    1. Bring large eggs eggs to a boil.
    2. Once boiling, remove them from the heat and let them sit covered for 15-17 minutes (large eggs).
    3. Run under cold water and peel one to make sure it’s perfect.

    Are Your Eggs Fresh? The best egg salad recipe begins with great ingredients; however, fresh eggs can be difficult to peel when boiled.

    • Older eggs are easier to peel than fresh eggs.
    • Eggs cooked in the air fryer or Instant Pot are easier to peel.
    ingredients to make Best Egg Salad Recipeingredients to make Best Egg Salad Recipe

    How to Make Egg Salad

    The secret to the best egg salad is to mash the yolks with mayo until completely smooth, and then fold in the whites. This gives it the best texture.

    1. Cook, cool, and peel the eggs. Cut in half, remove the yolks, and chop the whites.
    2. Mash the egg yolks with the mayonnaise, mustard, and salt and pepper to taste.
    3. Add the chopped egg whites, green onion, celery, and chopped fresh dill and mix well.

    Flavor Variations

    • Replace green onion with chives or finely chopped red onion.
    • Add finely chopped or grated dill pickles or some sweet pickle relish.
    • Substitute half of the mayonnaise with Greek yogurt.
    • Stir in fresh herbs like parsley, dill, or basil.
    Overhead shot of egg salad ingredients before being mixed togetherOverhead shot of egg salad ingredients before being mixed together

    To Make Egg Salad Sandwiches

    Serve it on rolls or bread as an egg salad sandwich, over lettuce for a salad, or tucked into a wrap!

    For a fresh take, try making an avocado egg salad with mashed avocado! It’s a healthy twist on an American classic!

    Storage

    Leftover egg salad can be stored in the fridge for up to 4 days in an airtight container. If it begins to get watery and lose its bright color, it should be discarded.

    Spoon in a bowl of egg saladSpoon in a bowl of egg salad

    More Easy Salad Sandwiches

    For your next luncheon, serve this easy egg salad recipe with a platter of other easy favorites.

    Did you love this Egg Salad Recipe? Leave us a comment and a rating below!

    plated Best Egg Salad Recipe sandwichplated Best Egg Salad Recipe sandwich

    4.98 from 814 votes↑ Click stars to rate now!
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    Best Egg Salad Recipe

    Nothing is more picnic-perfect than a creamy egg salad recipe! This recipe makes perfect egg salad sandwiches!

    Prep Time 10 minutes

    Cook Time 10 minutes

    Total Time 20 minutes

    • Cut the eggs in half. Remove yolks and finely chop the whites.

    • In a medium bowl, mash the egg yolks with mayonnaise, mustard, and a pinch of salt & pepper until smooth and creamy.

    • Add remaining ingredients and stir well.

    • Serve on bread or over lettuce.

    To Hard Boil Eggs:

    1. Place eggs in a saucepan on the stovetop and cover with water ½-inch above the eggs.

    2. Bring to a rolling boil over high heat. Cover and remove from heat.

    3. Let stand covered for 15-17 minutes (for large eggs).

    4. Remove from hot water and place in a bowl of ice water for 5 minutes.

     

    Calories: 320 | Carbohydrates: 1g | Protein: 11g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 339mg | Sodium: 332mg | Potassium: 147mg | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 0.9mg | Calcium: 53mg | Iron: 1.6mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Lunch, Salad
    Cuisine American
    plated Best Egg Salad Recipe sandwich with writingplated Best Egg Salad Recipe sandwich with writing
    Best Egg Salad Recipe on bread with lettuce and writingBest Egg Salad Recipe on bread with lettuce and writing
    Best Egg Salad Recipe on a plate with a titleBest Egg Salad Recipe on a plate with a title
    Best Egg Salad Recipe ingredients in a dish and made in a sandwich with a titleBest Egg Salad Recipe ingredients in a dish and made in a sandwich with a title

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    Holly Nilsson

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  • Classic Pound Cake Recipe

    Classic Pound Cake Recipe

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    A homemade pound cake is an easy dessert with just a handful of ingredients! 

    This recipe is simple to prepare and results in a delicious pound cake with a moist, dense texture.

    plated Classic Pound Cake Recipe

    What Is Pound Cake?

    Traditionally, pound cake is called that because the recipe takes a pound each of flour, butter, eggs, and sugar. This recipe is close to the original with the addition of vanilla and a pinch of salt for flavor.

    Most pound cakes are baked in a loaf pan or a pound cake pan (a bundt cake mold) and are served with powdered sugar or a glaze.

    Ingredients for pound cake on a baking sheet and in glass bowlsIngredients for pound cake on a baking sheet and in glass bowls

    Ingredients For Pound Cake

    Batter – While this recipe doesn’t measure in pounds, it does keep the traditional pound cake ingredients of flour, butter, sugar, and eggs.

    Vanilla – A classic flavor and while simple, it’s so delicious! Opt for real vanilla extract instead of artificial vanilla for the best flavor.

    How To Make Pound Cake

    To make a perfect pound cake from scratch, have all of the ingredients at room temperature.

    1. Beat butter, vanilla, and sugar with a stand mixer (or hand mixer) until light and fluffy, about 8 minutes.
    2. Add eggs one at a time, then mix in flour & salt.
    3. Bake until golden on top.
    4. Cool completely on a wire rack before glazing or serving.

    To Glaze a Pound Cake

    Pour warm glaze on top and sprinkle with chopped nuts or coconut if desired.

    • For a bundt cake, pour the glaze slowly on the top of the cake in a circular fashion.
    • For a loaf pan, pour the glaze in a side-to-side fashion from one end to the other.
    Slice of pound cake on a white plate with whipped cream and strawberries on top with strawberries on the sideSlice of pound cake on a white plate with whipped cream and strawberries on top with strawberries on the side

    Tips for Success

    • Ensure the ingredients are at room temperature before starting.
    • Beat the butter until the mixture is very light and fluffy. This takes about 8 minutes with a stand mixer.
    • Measure and mix in flour just until combined.

    Storing Pound Cake

    To store a pound cake, keep it in a covered container at room temperature for up to 5 days.

    To freeze a whole cake, wrap it in plastic wrap, then aluminum foil, and label it with the date. Place in the freezer.

    To freeze pieces of cake, cut them into slices and wrap them in plastic wrap, then aluminum foil and place them in the fridge to enjoy another day!

    Remove from the freezer and let thaw in the refrigerator.

    Did you enjoy this Easy Recipe? Be sure to leave a rating and a comment below!

    Slice of pound cake on a white plate with whipped cream and strawberries on top with strawberries on the sideSlice of pound cake on a white plate with whipped cream and strawberries on top with strawberries on the side

    4.96 from 81 votes↑ Click stars to rate now!
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    Classic Pound Cake Recipe

    A homemade pound cake is an easy dessert that uses just a few pantry staples! 

    Prep Time 20 minutes

    Cook Time 1 hour 15 minutes

    Total Time 1 hour 35 minutes

    • Preheat the oven to 325°F. Grease an 8×4-inch loaf pan.

    • With a hand or stand mixer, cream butter, sugar, and vanilla until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine after each addition.

    • Combine flour and salt. Add the flour mixture a little bit at a time to the butter mixture, beating just until combined after each addition.

    • Pour batter into prepared pan and bake for 60-70 minutes or until a toothpick comes out clean.

    • Remove the pound cake from the pan and cool completely on a wire rack.

    Additional flavorings can be added such as orange or lemon zest, almond extract, or coconut extract. 
    Store leftover pound cake in a covered container at room temperature for up to 5 days. To freeze the whole cake, wrap it in plastic, then foil, and label with the date before tossing it in the freezer.
    To freeze slices, cut them, wrap in plastic and foil, and label with the date before tossing in the freezer.
    Take cake out of the freezer and let it thaw in the refrigerator before enjoying.

    Calories: 285 | Carbohydrates: 30g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 205mg | Potassium: 43mg | Fiber: 1g | Sugar: 17g | Vitamin A: 552IU | Calcium: 15mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Cake, Dessert
    Cuisine American
    Classic Pound Cake Recipe with strawberries and whipped cream and a titleClassic Pound Cake Recipe with strawberries and whipped cream and a title
    easy Classic Pound Cake Recipe on a plate with writingeasy Classic Pound Cake Recipe on a plate with writing
    sliced Classic Pound Cake Recipe with writingsliced Classic Pound Cake Recipe with writing
    sliced Classic Pound Cake Recipe and plated slice with strawberries and whipped cream with a titlesliced Classic Pound Cake Recipe and plated slice with strawberries and whipped cream with a title

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    Holly Nilsson

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  • These Korean Jammy Eggs Make My Laziest Meals Feel Extra Special

    These Korean Jammy Eggs Make My Laziest Meals Feel Extra Special

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    James Park is a food content creator, food personality, and social media strategist based in Brooklyn. He was professionally trained at the International Culinary Center. He loves to share his love and passion for Korean cuisine and culture, fried chicken, and all things noodles. He’s currently working on his debut cookbook that’s all about chile crisp.

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    James Park

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  • Easy Frittata Recipe

    Easy Frittata Recipe

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    This oven frittata recipe is easy to make with fresh ingredients!

    Eggs, bacon, a handful of veggies, and plenty of cheese make a hearty breakfast, lunch, or dinner!

    showing How to Make a Frittata by taking a slice out of the pan

    What is a Frittata?

    A frittata is an egg dish that can be filled with any combination of meat, veggies, or cheese. It’s generally added to a hot skillet or cast iron pan on the stovetop and finished in the oven.

    • With minimal prep and cleanup, this dish is easy to make and uses just one skillet.
    • It’s budget-friendly! Clean out the fridge and use leftovers from potatoes or pasta to meat and veggies.
    • This frittata recipe reheats well, so make it on the weekend and reheat it for breakfast throughout the week.
    • Serve cold for a light lunch or warm alongside a salad and drinks for a delicious meal.

    Both are made with the same basic ingredients. The difference between a frittata and a quiche is that a quiche usually has a crust and a higher ratio of dairy to eggs.

    eggs , bacon , cheese , cream , parsley , green onions , hash browns , peppers an seasonings with labels to show How to Make a Frittataeggs , bacon , cheese , cream , parsley , green onions , hash browns , peppers an seasonings with labels to show How to Make a Frittata

    Frittata Ingredients

    Frittatas are a great way to use up leftovers including potatoes or pasta.

    • Eggs – I use fresh large eggs in this recipe. You can replace eggs with an egg substitute as well.
    • Dairy – Mix it with full-fat dairy. You can replace the cream with sour cream or plain Greek yogurt.
    • Meat – Besides eggs, other proteins like diced ham, bacon bits, Italian sausage, and salmon can be used in a frittata. For a lighter dish, use fewer yolks and more whites.
    • Potatoes – I use frozen hashbrowns to keep it easy, but any variety of cooked potatoes or pasta can be used.
    • Add-Ins – Any veggie goes! Try chopped spinach, cherry tomatoes, broccoli, or red bell pepper.
    • Cheese – Cheddar cheese is my favorite but any cheese goes. Try feta cheese, brie, or pepper jack.

    How to Make a Frittata

    1. Soften the veggies in an oven-safe pan until tender.
    2. Whisk eggs, cream, and seasonings in a bowl.
    3. Add the bacon and green onion to the pan and pour the egg custard mixture overtop.
    4. Top with cheese and bake (per recipe below) until the frittata is set. Broil a minute or two for a nice golden top.
    taking a slice of frittata out of the pan to show How to Make a Frittatataking a slice of frittata out of the pan to show How to Make a Frittata

    Holly’s Top Tips

    • Set eggs out about 20 minutes before whisking them – this helps them loosen up faster and incorporate more air, making for a fluffier frittata.
    • Be sure the vegetables are cooked so they don’t release water into the frittata.
    • Garnish the frittata with arugula or fresh herbs for serving.
    • Store leftover frittata in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave.

    Did you love this Easy Frittata Recipe? Be sure to leave a rating and a comment below!

    showing How to Make a Frittata by taking a slice out of the panshowing How to Make a Frittata by taking a slice out of the pan

    5 from 59 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Frittata Recipe

    This easy frittata recipe makes a tasty and balanced breakfast, brunch, or lunch with eggs, veggies, cheese, & bacon all in one skillet.

    Prep Time 15 minutes

    Cook Time 25 minutes

    Cool Time 5 minutes

    Total Time 45 minutes

    • Preheat the oven to 400°F.

    • In an 8-inch skillet or cast iron skillet, heat olive oil over medium heat. Add vegetables and cook until tender-crisp, about 3-4 minutes.

    • Stir in potatoes/hashbrowns and cook an additional 5 minutes. Sprinkle bacon and green onion over top.

    • Meanwhile, in a medium bowl, whisk eggs, cream, dry mustard, salt, and pepper. Pour the egg mixture over the ingredients in the skillet and sprinkle with cheese and fresh herbs.

    • Transfer the skillet to the oven and bake 14-16 minutes or until eggs are set. Broil on high for 1-2 minutes.

    • Remove from the oven and cool 5 minutes before cutting. Serve warm.

    • Ensure vegetables and meats are pre-cooked.
    • If you have raw potatoes, finely dice them and pan fry over medium heat for 12-14 minutes or until tender before adding veggies.
    • Heavy cream, whole milk, or Greek yogurt can substituted for half and half.  
    • Do not overcook. Check the pan at regular intervals. Remove from oven when it is just set, as it will continue to cook as it rests.
    • If the top is still not set enough for your liking, pop it under the broiler for a couple of minutes, but be sure not to overcook.
    • Leftover frittata reheats well and makes great sandwiches on toast!

    Calories: 347 | Carbohydrates: 19g | Protein: 16g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 249mg | Sodium: 573mg | Potassium: 457mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2155IU | Vitamin C: 10mg | Calcium: 125mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast, Lunch, Main Course
    Cuisine American
    Easy Frittata Recipe with bacon and writingEasy Frittata Recipe with bacon and writing
    hearty Easy Frittata Recipe in the panhearty Easy Frittata Recipe in the pan
    Easy Frittata Recipe in the pan and close up of a slice with a titleEasy Frittata Recipe in the pan and close up of a slice with a title

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    Holly Nilsson

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  • RED BEET PICKLED EGGS – The Southern Lady Cooks

    RED BEET PICKLED EGGS – The Southern Lady Cooks

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    Beet Pickled Eggs are so easy to make and a wonderful addition to any holiday table. We especially love them for Easter!

    Beet Pickled Eggs

    If you love these eggs you will want to try out these delicious Zucchini Refrigerator Pickles. They are so easy to make and a wonderful summer treat!

    ❤️WHY WE LOVE THIS RECIPE

    We love the simplicity of this recipe, its so easy to throw together and your family will love them. Only a few ingredients and so great for Easter! They look beautiful on the table and are delicious. If you are a fan of pickled beets you must add these to your menu!

    🍴KEY INGREDIENTS

    • Can sliced pickled beets, drain and save juice
    • Hard boiled eggs, peeled
    • Onion
    • Apple cider vinegar
    • Water
    • Brown sugar
    • Black pepper
    • Salt

    🍽️HOW TO MAKE

    These eggs are so simple! You can make them in about 15 minutes!

    COOKING STEPS

    Step 1
    Place juice from the beets, apple cider vinegar, water, brown sugar, pepper and salt in a pot on top of the stove.  Bring to a low boil and cook for about 5 minutes.  

    Step 2
    Place eggs, sliced beets and onion rings in a jar that has a lid.  Pour the boiled beet juice mixture over the eggs, beets and onions. 

    Step 3
    Put the lid on and place in refrigerator for at least 24 hours.  I usually do about 2 days and stir a couple times so the eggs get colored evenly.  You can add more vinegar or more water depending on whether you like them less strong or stronger.

    Beet Pickled EggsBeet Pickled Eggs

    ⭐TIP

    You can also add spices like garlic cloves, cinnamon, bay leaves or regular cloves.  We like them as the recipe states above but this is a fun recipe to experiment with and make to suit your taste.  Makes 6 pickled red beet eggs. 

    OTHER GREAT RECIPES

    These are some you are going to love too!

    SERVE THIS WITH

    These eggs go wonderful with Easter dinner! These are some of our favorite Easter dishes!

    • Best Green Beans – This is our favorite way to make green beans, super easy and so good!
    • Mashed Potato Casserole – This is a great twist on regular mashed potatoes and a wonderful side dish!
    • Amish Pasta Salad – This is one of our most popular recipes for a reason! It’s always a hit!
    • Easter Dinner Recipes– This is a list of all of our wonderful dishes!

    ❓FREQUENTLY ASKED QUESTIONS

    Can I double this recipe?

    Absolutely and we always add more eggs each time we take some of out the jar!

    How long will the eggs keep?

    They will keep for about 3 months.

    What is your favorite way to eat these eggs?

    We love them sliced on a salad or as a side dish!

    STORING

    Store in the refrigerator up to 3 months.

    Red Beet Pickled Eggs

    Anne Walkup

    This easy recipe for red beet pickled eggs is one you will make time and time again. Perfect for any holiday gathering. 

    Prep Time 10 minutes

    Course Side Dish

    Cuisine American, southern

    • 1 14.5 ounce can sliced pickled beets, drain and save juice
    • 6 hard boiled eggs peeled
    • 1/2 medium sized onion sliced in rings
    • 1/2 cup apple cider vinegar
    • 1/2 cup water
    • 2 teaspoons brown sugar
    • pinch black pepper
    • 1/4 teaspoon salt
    • Place juice from the beets, apple cider vinegar, water, brown sugar, pepper and salt in a pot on top of the stove. Bring to a low boil and cook for about 5 minutes. Place eggs, sliced beets and onion rings in a jar that has a lid.

    • Pour the boiled beet juice mixture over the eggs, beets and onions. Put the lid on and place in refrigerator for at least 24 hours. I usually do about 2 days and stir a couple times so the eggs get colored evenly. You can add more vinegar or more water depending on whether you like them less strong or stronger.

    • You can also add spices like garlic cloves, cinnamon, bay leaves or regular cloves. We like them as the recipe states above but this is a fun recipe to experiment with and make to suit your taste. Makes 6 pickled red beet eggs.

    Keyword red beet pickled eggs

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Anne Walkup

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  • I Tried Chinese-Style “Silken Eggs” and They’re So Good, I Made Them Twice In One Day

    I Tried Chinese-Style “Silken Eggs” and They’re So Good, I Made Them Twice In One Day

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    Social media is an incredible tool for sparking inspiration in the kitchen, like with this viral mac and cheese, or this Trader Joe’s dumpling hack. When a new cooking trend goes viral, I can’t help but want to give it a try, and these Chinese Silken Eggs are currently taking over my TikTok feed.

    If you’re not familiar, Chinese silken eggs are a traditional Chinese dish found all over China. It’s a soft egg dish that has been steamed in a bowl, sliced, and served with sauce on top. (This method is also similar to making Korean-Style Steamed Eggs.) The videos online show fluffy, jiggly eggs that almost resemble a custard, but it’s actually meant to be a savory dish served for breakfast. So of course, being the breakfast lover that I am, I had to give this recipe a try.

    After watching a few videos of how to make Chinese Silken Eggs, I decided to go with Kylie Sakaida’s take on the viral recipe. She’s a registered dietitian who claims to regularly make this breakfast recipe, so I followed her lead for how to make these eggs and what to serve with them.

    Get the recipe: Chinese Silken Eggs

    How to Make Chinese Silken Eggs

    Whisk together 2 large eggs with 3/4 cup of water and a pinch of salt. Strain the egg mixture into a bowl with a fine mesh strainer. The bowl you choose should be able to handle heat, like for a microwave or oven.

    Wrap the bowl with plastic wrap, then place in a steamer. Steam the eggs for 12 minutes.

    Remove the bowl carefully from the steamer, then peel off the plastic wrap. Drizzle the top with soy sauce and sesame oil. Slice the egg into cubes to allow the sauce and oil to seep into the cooked eggs.

    Top with sliced scallions and serve with rice and kimchi, if desired.

    I’ve never steamed eggs before, so trying this was a new cooking experience for me, and it was surprisingly a very easy one. This method produces a light, fluffy egg that is delicate with each bite. Paired with the spicy kimchi and the rice, topped with sliced scallions, these silken eggs are full of flavor and absolutely a meal I would make again.

    I would make this for breakfast (maybe without the kimchi, because eating super spicy foods first thing in the morning is not my favorite), but I also found this to be a really filling and tasty lunch. I’m not against eating breakfast foods at all times of the day, so this meal is certainly one I will turn to if I need an easy meal to cook if I’m feeling stuck on what to make for breakfast or lunch.

    2 Tips for Making Chinese Silken Eggs

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    Kiersten Hickman

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  • Dreamfarm Flegg Egg Flipper Makes Round Eggs and Flips Them Too

    Dreamfarm Flegg Egg Flipper Makes Round Eggs and Flips Them Too

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    Dreamfarm is always coming up with useful and unique kitchen gadgets. The Flegg is designed to cook perfectly round eggs for breakfast sandwiches and topping off ramen. Made from heat-resistant, non-stick silicone, it perfectly contains a single egg, can flip it over and deposit it onto your plate. Sold as a set of two.

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    Paul Strauss

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  • Sausage Egg and Cheese Breakfast Sandwiches – Simply Scratch

    Sausage Egg and Cheese Breakfast Sandwiches – Simply Scratch

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    Start your morning off right with these wholesome Sausage Egg and Cheese Breakfast Sandwiches! English muffins are toasted and topped with homemade turkey sausage, scrambled egg and cheese! Great for meal prep!! These sammies are freezer friendly and reheat easily!

    Sausage Egg and Cheese Breakfast Sandwich

    For those mornings when you hit snooze. Twice. Or when the thought of peanut butter toast again makes you want to crawl back under the covers.

    Just reach into your freezer!

    It’s on those days you’ll be glad you meal prepped a batch of these freezer friendly sandwiches. We’ve talked about it before, so you are well aware how much I LOVE a meal prep breakfast. Lunch is great but remade breakfast is where it’s at! Having homemade breakfast sandwiches on hand is a life saver and most importantly, a time saver.

    For example, Pat reheats one of these on workdays because he wakes up early without time to eat. This way he can reheat it and eat it on his way into work.

    Sausage Egg and Cheese Breakfast Sandwich ingredientsSausage Egg and Cheese Breakfast Sandwich ingredients

    To Make These Sausage Egg and Cheese Breakfast Sandwiches You Will Need:

    • nonstick sprayI like to use either extra light olive oil or ghee oil spray.
    • eggsFor extra protein and less fat, you can substitute 3 tablespoons egg whites for each egg you take out.
    • kosher saltEnhances flavors.
    • freshly ground black pepperAdds a distinct bite and flavor.
    • turkey breakfast sausageI use my low fat homemade sausage but you can use store-bought.
    • cheese slicesI like cheddar and pepper jack but you can use your favorite.
    • English muffinsWe like sourdough but use whichever you prefer.

    homemade low fat turkey sausagehomemade low fat turkey sausage

    Make the (low fat but high protein) turkey breakfast sausage mixture. I use this recipe and set it off to the side so the flavors can develop. You could also make this the day (or evening) before, cover and refrigerate overnight.

    silicone egg moldsilicone egg mold

    Make The Eggs:

    Preheat your oven to 350℉ (or 180℃). 

    Lightly spray a silicone mold with nonstick spray. The one I use is linked down in the recipe printable.

    6 eggs in bowl6 eggs in bowl

    In a liquid measuring cup, add 6 large eggs.

    whisk to combinewhisk to combine

    Whisk well to combine.

    pour eggs into the prepared mold.pour eggs into the prepared mold.

    Pour eggs into the mold.

    season eggsseason eggs

    Season with a pinch of salt and some freshly ground black pepper.

    Bake on the middle rack of your preheated oven for 10 minutes or until set.

    homemade low fat turkey sausage homemade low fat turkey sausage

    Combine the ingredients for the low fat turkey sausage.

    1/3 cup turkey sausage mixture1/3 cup turkey sausage mixture

    Measure out 6 portions (1/3 cup each) of the turkey sausage mixture. Place one portion onto a piece of wax paper.

    press flat using a mallet or the flat side of a drinking glasspress flat using a mallet or the flat side of a drinking glass

    Next press flat using either a mallet or the flat side of a drinking glass.

    flattened turkey sausageflattened turkey sausage

    Set aside and repeat with a second patty. I use new wax paper as well.

    fry sausage pattiesfry sausage patties

    Heat a teaspoon of oil in a skillet over medium to medium-high heat.

    cooked sausage in pancooked sausage in pan

    Once hot, working batches of 2, cooking the patties for 3 to 4 minutes a side.

    allow the turkey sausage to cool completely if meal preppingallow the turkey sausage to cool completely if meal prepping

    Transfer to a paper towel lined plate and repeat with the second batch.

    sourdough English muffinssourdough English muffins

    Build The Breakfast Sandwiches:

    Cut 6 English muffins in half. I like to use sourdough, but you can use your favorite. If making these to eat right away, I would toast them.

    building the sandwichbuilding the sandwich

    On the bottom half of the English muffin, stack with a breakfast patty, scrambled egg round and a sliced of cheese.

    replace the top of the English muffinreplace the top of the English muffin

    Replace the top of the English muffin.

    Sausage Egg and Cheese Breakfast SandwichSausage Egg and Cheese Breakfast Sandwich

    Lastly, pop the sandwich into the microwave for 15 to 20 or until the cheese has melted.

    Freezing breakfast sandwichesFreezing breakfast sandwiches

    Freezing Instructions:

    • Make sure everything has cooled to room temperature before assembling.
    • Wrap in paper towel and then cling wrap.
    • Place in a freezer friendly resealable bag or container and freeze.

    Sausage Egg and Cheese Breakfast SandwichSausage Egg and Cheese Breakfast Sandwich

    How To Heat Frozen Breakfast Sandwiches:

    • The night before, remove a sandwich and place in the fridge to thaw overnight.
    • Discard the plastic wrap, leaving the sandwich in paper towel and microwave 1 minute or 1 minute 25 seconds or until warmed through.

    bite missing from Sausage Egg and Cheese Breakfast Sandwichbite missing from Sausage Egg and Cheese Breakfast Sandwich

    Enjoy! And if you give this Sausage Egg and Cheese Breakfast Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Sausage Egg and Cheese Breakfast Sandwich with bite missingSausage Egg and Cheese Breakfast Sandwich with bite missing

    Yield: 6 sandwiches

    Sausage Egg and Cheese Breakfast Sandwiches

    Start your morning off right with these wholesome Sausage Egg and Cheese Breakfast Sandwiches! English muffins are toasted and topped with homemade turkey sausage, scrambled egg and cheese! Great for meal prep!! These sammies are freezer friendly and reheat easily!

    • olive oil spray
    • 6 large eggs
    • kosher salt
    • freshly ground black pepper
    • 1 recipe turkey breakfast sausage
    • 3 slices cheddar cheese, cut in half
    • 3 slices pepper jack cheese, cut in half
    • 6 english muffins, halved

    MAKE THE EGGS:

    • Preheat your oven to 350℉ (or 180℃) and lightly spray a silicone mold (set into a rimmed baking sheet) with nonstick spray.

    • In a liquid measuring cup, crack and add in the eggs. Whisk well to thoroughly scramble. Divide egg mixture into the wells of the silicone mold and season with a pinch of salt and some freshly ground black pepper. Bake for 10 minutes (rotating the pan half way through) or until set.

    MAKE THE BREAKFAST SAUSAGE:

    • Combine the ingredients for the low fat turkey sausage (linked in ingredient list). Then measure and divide into 6 (1/3 cup) portions. Gently shape into large meatballs.

    • Place one portion onto a piece of wax paper and cover with a second piece of wax paper. Next press flat using either a mallet or the flat side of a drinking glass. Set aside and repeat with a second patty. I use new wax paper as well.

    • Heat a teaspoon of oil in a skillet over medium to medium-high heat. Once hot, working batches of 2, cooking the patties for 3 to 4 minutes a side. Transfer to a paper towel lined plate and repeat with the second batch. Allow the sausage patties to cool if meal prepping and planning on freezing.

    BUILD THE BREAKFAST SANDWICHES:

    • Cut the english muffins in half. I like to use sourdough, but you can use your favorite. If making these to eat right away, I would toast them. If freezing, I do not.

    • On the bottom half of each english muffin, stack with an egg round, breakfast patty and a half slice of both cheddar and pepper jack cheese – or use any cheese you like and then top with the top half of the English muffin. Pop it into the microwave for 15 to 20 seconds or until the cheese has melted.

    • See the recipe notes for tips on freezing and reheating.

    Freezing Instructions:

    • Make sure everything has cooled to room temperature before assembling.
    • Wrap in paper towel and then cling wrap.
    • Place in a freezer friendly resealable bag or container and freeze.

    How To Heat Frozen Breakfast Sandwiches:

    • The night before, remove a sandwich and place in the fridge to thaw overnight.
    • Discard the plastic wrap, leaving the sandwich in paper towel and microwave 1 minute or 1 minute 25 seconds or until warmed through.

    Serving: 1g, Calories: 395kcal, Carbohydrates: 29g, Protein: 33g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 245mg, Sodium: 786mg, Potassium: 395mg, Fiber: 2g, Sugar: 2g, Vitamin A: 482IU, Vitamin C: 0.1mg, Calcium: 203mg, Iron: 2mg

    This post may contain affiliate links.

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    Laurie McNamara

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  • Corned Beef Hash

    Corned Beef Hash

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    Breakfast hash is an incredibly delicious way to start the day!

    In this Corned Beef Hash recipe, corned beef, potatoes, and peppers are all cooked in a single skillet and topped with eggs!

    It’s also a hearty meal that can be enjoyed for breakfast, lunch, or even dinner.

    Plates of corned beef hash on a table, with a skillet.

    Ingredients in Corned Beef Hash

    A corned beef breakfast hash is an easy one pan breakfast skillet. This version hasfried potatoes, corned beef (of course!), and veggies.

    Corned Beef: Corned beef is a beef brisket that has been brined (I usually make slow cooker corned beef). Use leftover corned beef or deli corned beef in this recipe (if possible, ask the deli counter to slice it extra thick).

    Potatoes & Onions: Similar to home fries, diced potatoes make the base of this hash. You can use leftover cooked potatoes or frozen hash brown potatoes in place.

    Eggs: I like to top this dish with eggs and bake it for a few minutes, it’s so easy! You can also top it with a fried or poached egg if you’d like.

    Variations

    Anything you pair with a corned beef dinner is great in corned beef hash!

    • Minced garlic cloves, fresh herbs, and chives.
    • Leftover potatoes (even mashed potatoes), hashbrowns, or sweet potatoes.
    • Leftover cabbage, mushrooms, or other vegetables.
    Corned Beef Hash garnished with parsleyCorned Beef Hash garnished with parsley

    How To Make Corned Beef Hash

    1. Boil the potatoes.
    2. Pan fry corned beef, potatoes, onion, and peppers until browned.
    3. Create 4 holes or ‘wells’ in the hash & crack an egg into each.
    4. Bake until the eggs are cooked through, about 12 minutes.

    I like my yolks to be soft and slightly runny as they add a creaminess to the dish, but of course, cook them to your liking!

    Corned Beef Hash in a frying pan with parsleyCorned Beef Hash in a frying pan with parsley

    Leftovers? No problem! Corned beef hash reheats in the microwave easily, but break up/scramble the eggs and stir them into the hash.

    More Leftovers Corned Beef Ideas

    Did you make this Corned Beef Hash? Leave us a rating and a comment below!

    Plates of corned beef hash on a table, with a skillet.Plates of corned beef hash on a table, with a skillet.

    5 from 40 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Corned Beef Hash

    Potatoes, peppers, and diced corned beef are skillet-fried, topped with cracked eggs, and finished in the oven.

    Prep Time 10 minutes

    Cook Time 12 minutes

    Total Time 22 minutes

    • Preheat the oven to 375°F

    • Add the potatoes to a medium pot and fill with water. Add salt and bring to a gentle boil. Cook until the potatoes are fork tender, 11-14 minutes.

    • In an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add onion and corned beef, cooking until the onion is softened, about 5 minutes.

    • Stir in the remaining butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown adding additional butter if needed. Do not stir too frequently, so the potatoes brown on one side.

    • Once the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.

    • Place the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.

    • Remove from the oven and garnish with fresh parsley if desired. Serve immediately.

    YouTube videoYouTube video

    You can use leftover potatoes or store-bought hash browns can be used in place of potatoes. You will need approximately 3 cups of potatoes.
    My preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.
    The eggs will continue to cook once removed from the oven so do not overcook.

    Calories: 579 | Carbohydrates: 46g | Protein: 18g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 217mg | Sodium: 1514mg | Potassium: 1010mg | Fiber: 5g | Sugar: 4g | Vitamin A: 702IU | Vitamin C: 58mg | Calcium: 60mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Breakfast
    Cuisine American
    Close up of corned beef hash and eggs with a titleClose up of corned beef hash and eggs with a title
    A plate of corned beef hash and eggs with a title.A plate of corned beef hash and eggs with a title.
    Plated corned beef hash and eggs with a titlePlated corned beef hash and eggs with a title
    Plates of corned beef hash with a photo of a skillet of hash, with a title.Plates of corned beef hash with a photo of a skillet of hash, with a title.

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    Holly Nilsson

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  • Easy Fried Rice

    Easy Fried Rice

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    Fried rice is a family favorite and a meal I make often.

    This recipe is so easy to make! A handful of veggies and eggs are fried with rice, ginger, and garlic. Done in 15 minutes!

    Make this simple dish with just a few ingredients, likely already on hand!

    bowls of Easy Fried Rice Recipe

    Family Favorite Fried Rice

    I can’t count the number of times I’ve made fried rice, it’s my daughter’s favorite meal by far!

    • Fried rice is easy to make and takes only 15 minutes, it’s faster than takeout!
    • Filling and flavorful this can be served as a main dish or a side dish.
    • Perfect for leftovers! Fried rice is ideal for using any leftover meat or vegetables.
    rice , garlic , oil , sesame oil , soy sauce , green onions , chicken , ginger , eggs , carrots and peas with labels to make Easy Fried Rice Reciperice , garlic , oil , sesame oil , soy sauce , green onions , chicken , ginger , eggs , carrots and peas with labels to make Easy Fried Rice Recipe

    Ingredients for Fried Rice

    Rice – The recipe below uses cold long grain white rice, but I make fried rice with almost any kind of leftover rice (or other grains). Leftover rice is drier and makes for the best texture.

    Vegetables – Frozen peas and carrots keep it quick but fresh vegetables can be used in place. Finely chop them and cook in a bit of oil before adding the garlic and ginger. Try broccoli, cauliflower, corn kernels, sliced mushrooms, diced bell peppers, or bean sprouts.

    EggsGently scramble a couple of eggs and stir them into the fried rice.

    Seasonings – I love the flavor sesame oil adds, while soy sauce adds umami and salt.

    Add-Ins – Customize your recipe by adding shrimp, chicken, beef, pork, bacon, ham, or tofu. Toasted chopped peanuts, water chestnuts, edamame, and sundried tomatoes add more flavor and texture to Chinese fried rice!

    How to Make Fried Rice

    1. In a hot pan, cook garlic, ginger, and the whites of the onion in oil.
    2. Add vegetables and cook until heated through.
    3. Add rice and (optional) protein and cook until rice is crispy and browned. Stir in eggs, soy sauce, and sesame oil.
    4. Garnish with green onion and toasted sesame seeds before serving, if desired.
    close up of Easy Fried Rice Recipe in the panclose up of Easy Fried Rice Recipe in the pan

    Tips for Great Fried Rice

    • Fried rice comes together very quickly, so prepare all ingredients before beginning.
    • Use cold day-old rice for the best results.
    • For best results, start with cold ingredients and a hot pan. This crisps up the rice and lightly caramelizes the veggies.
    • If you don’t have day old rice, cook rice and cool on a sheet pan in the freezer.

    Storing Fried Rice

    Keep leftover fried rice in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop. Add leftover rice to stir-fried veggies, roll up into crispy egg rolls, or repurpose fried rice into a soup or stew.

    Take Out Favorites

    Did your family love this Fried Rice recipe? Be sure to leave a rating and a comment below!

    bowl of Easy Fried Rice Recipebowl of Easy Fried Rice Recipe

    4.97 from 90 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Fried Rice

    Homemade Fried Rice is easy to make at home – add leftover veggies and proteins to make the perfect meal!

    Prep Time 10 minutes

    Cook Time 12 minutes

    Total Time 22 minutes

    • Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add the eggs to the skillet along with a pinch of salt and pepper. Cook over medium heat, breaking up the eggs, just until set. Transfer to a bowl and set aside.

    • In the same skillet, add the remaining oil, garlic, ginger, and the white portion of the green onions. Cook until fragrant, about 1 minute.

    • Add the carrots & peas, and cook until heated and softened.

    • Add the rice (and protein if using) and continue to cook until the rice is slightly crisped and brown, about 7 minutes. Don’t stir too often, you do want to get a little bit of brown on the rice.

    • Stir in the cooked egg, soy sauce & sesame oil.

    • Garnish with the greens of the green onion and sesame seeds if desired.

    If using fresh vegetables, finely chop them and cook them in a little bit of oil before cooking the garlic and ginger.
    Leftover cooked vegetables can be used in place of peas and carrots.

    Calories: 237 | Carbohydrates: 31g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 553mg | Potassium: 196mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1945IU | Vitamin C: 10.6mg | Calcium: 35mg | Iron: 1.4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Side Dish
    Cuisine Asian
    Easy Fried Rice Recipe in a bowl with a titleEasy Fried Rice Recipe in a bowl with a title
    bowls of Easy Fried Rice Recipe with writingbowls of Easy Fried Rice Recipe with writing
    close up of plated Easy Fried Rice Recipe with a titleclose up of plated Easy Fried Rice Recipe with a title
    Easy Fried Rice Recipe in the pan and plated with a titleEasy Fried Rice Recipe in the pan and plated with a title

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    Holly Nilsson

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  • Julia Child Taught Me the Secret to the Fluffiest Scrambled Eggs and My Mornings Will Never Be the Same

    Julia Child Taught Me the Secret to the Fluffiest Scrambled Eggs and My Mornings Will Never Be the Same

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    Scrambled eggs are easy to make, but can be sneakily tricky to do well. Which is why we have obsessed over the best way to make them here at The Kitchn. We’ve tested seven popular methods (with extra egg yolks! Starting in a cold pan! Starting in a hot pan!) from trusted sources. We’ve cooked them in brown butter, and we’ve tried just about every viral egg hack (our fave so far involves steaming them). But the method I turn to every weekend comes from Julia Child. 

    There are many underrated Julia Child recipes that deserve more love, but to me, her simple scrambled eggs (from Mastering the Art of French Cooking) are the most important. It’s pretty straightforward — whisk a bunch of eggs, cook it low and slow, moving it off heat as needed — until you stir in softened butter or whipping cream to stop the cooking. That little step at the end makes a world of difference. 

    How to Make Julia Child’s Scrambled Eggs 

    To make scrambled eggs like Julia, crack eggs into a bowl and season them with salt and pepper before whisking them for 30ish seconds. Instead of preheating a pan, she has you smear a heavy-bottomed skillet (I use a nonstick for ease) with butter and immediately add the eggs.

    You’ll set it over medium-low heat and cook, stirring often, until it starts to thicken. (Be patient because this will take a few minutes!) Once it’s more of a custard, you’ll want to stir rapidly, removing the skillet from heat frequently so that you don’t overcook the eggs. When they’re nice and creamy, and just before they’re exactly how you want them, take them away from the burner and let the residual heat thicken them more. 

    Last, but certainly not least, stir in some softened butter to stop the cooking and add richness. Season to taste, then wow everyone at the table. 

    My Tips for Perfecting Julia Child’s Scrambled Eggs

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    Lauren Miyashiro

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  • Perfect Hard Boiled Eggs

    Perfect Hard Boiled Eggs

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    This method is tried and true for perfect hard-boiled eggs every time!

    This foolproof method makes delicious, perfectly eggs with bright yellow yolks and shells that easily slip off.

    overhead view of hard boiled eggs cut in half

    A Tried-and-True No-Fail Method

    Make perfect hard-boiled eggs every time!

    • Boiled eggs aren’t just great for Easter eggs, they are perfect for deviled eggs or egg salad sandwiches!
    • Low-carb and low-calorie, hard-boiled eggs are an inexpensive and healthy snack!
    • This cooking method means no grey ring around the yolks.

    How to Make Hard-Boiled Eggs

    1. Place eggs in a saucepan and cover with cold water at least ½-inch above the eggs.
    2. Bring water to a rolling boil, cover, remove from the heat, and let rest (as per the recipe below).
    3. Place in a large bowl of ice water for 5 minutes before peeling.
    Perfect Hard Boiled Eggs on a plate with writingPerfect Hard Boiled Eggs on a plate with writing

    How Long to Hard Boil Eggs

    In this method, rather than hard boiling by simmering, we bring the water to a boil and then remove it from the heat. Cover with a lid, start a timer, and let it sit covered for 15-17 minutes. This makes bright yellow yolks and tender whites and helps avoid cracks.

    This hard-boiled egg recipe uses large eggs chilled from the fridge.

    • For medium eggs or extra large eggs, the cooking time may need to be adjusted by a minute or two.
    • Room-temperature eggs may need less time.

    How to Peel Hard Boiled Eggs

    To peel hardboiled eggs, place the cooked eggs in an ice bath for at least 5 minutes. Gently tap the egg to crack the shell all around and peel the egg under running cold water, allowing the water to slip between the egg white and the membrane of the shell.

    If your eggs are fresh, try making them in an Instant Pot (pressure cooker) or an Air Fryer. Fresh eggs peel easier with these methods.

    Older eggs peel better! Why are some hard-boiled eggs impossible to peel while others come off like a breeze? It all comes down to science!

    The pH levels of fresh egg whites differ from those of older ones. As the egg ages, the pH becomes more acidic, so it doesn’t stick to the membrane, which in turn makes it easier to peel.

    Two sliced hard boiled eggsTwo sliced hard boiled eggs

    Holly’s Tips for Perfect Hard-Boiled Eggs

    Here are my favorite tips for perfect hard-boiled eggs.

    • Older eggs peel more easily than fresh ones.
    • No need to add anything to your boiling water, such as vinegar or baking soda.
    • Prepare an ice bath by filling a large bowl with water and ice. This will stop the eggs from cooking and make them easier to peel.
    • Once the water comes to a rapid boil, remove the pan from heat and allow it to rest covered. The residual heat from the water will gently cook the eggs.

    Storage

    Hard-boiled eggs can be kept in the refrigerator in a sealed container for about one week. You can store them either before or after peeling. Hard-boiled eggs don’t freeze well.

    Recipes Using Hard Boiled Eggs

    Did you try making these Hard Boiled Eggs? Be sure to leave a rating and comment below!

    Perfect Hard Boiled Eggs cooked and slicedPerfect Hard Boiled Eggs cooked and sliced

    4.99 from 73 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Perfect Hard Boiled Eggs

    Perfect hard boiled eggs are the base for an amazing snack, appetizer or breakfast!

    Prep Time 2 minutes

    Cook Time 16 minutes

    Chill Time 5 minutes

    Total Time 23 minutes

    • Place a single layer of eggs in a saucepan. Fill with cool water to at least ½-inch above the eggs.

    • Bring water to a rolling boil over high heat. Cover and remove from heat.

    • Let stand covered for 15-17 minutes (for large eggs).

    • Meanwhile, prepare a bowl of ice water. Once the eggs have rested, transfer to the ice water for at least 5 minutes.

    • To peel, gently roll the egg on the counter until the shell cracks, and then peel the eggs under cold running water.

    • This recipe is made using large eggs.  If using medium or extra large eggs, cooking time will vary by a minute or two.
    • Older eggs will peel better than fresh eggs
    • There is no need to add anything to your boiling water  (like vinegar or baking soda).
    • Prepare an ice bath by filling a large bowl with ice water. This helps stop the eggs from cooking and helps them to peel nicely.

    Cooking Times
    This recipe uses eggs cold from of the fridge (not room temperature eggs). If using room temperature eggs, cooking time may need to be adjusted.

    • Allow the eggs to sit for 15-17 minutes (for large eggs) for hard boiled eggs.
    • Allow the eggs to sit for 8-10 minutes (for large eggs) for jammy yolks.
    • Allow the eggs to sit for 6-8 minutes (for large eggs) for soft boiled.

    Calories: 62 | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 62mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast, Side Dish, Snack
    Cuisine American

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    Holly Nilsson

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  • The 5-Ingredient Cocktail I Always Make to Remember Winter Won’t Last Forever

    The 5-Ingredient Cocktail I Always Make to Remember Winter Won’t Last Forever

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    The pisco sour has a lot going for it: Sweet, tart, a tiny bit bitter, and a touch rich from the foamed egg white (even though there’s no dairy). With its two distinct layers and swirl of aromatic bitters on top, it’s visually stunning and worth the extra shaking it takes to produce this pretty cocktail. Here’s how to make it.

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    Christine Gallary

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  • Easy Meatball Recipe

    Easy Meatball Recipe

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    An easy Meatball Recipe is a kitchen staple with easy-to-prep.

    This recipe makes all-purpose meatballs that are tender and juicy with lots of flavor. Serve them with spaghetti and tomato sauce, as Swedish meatballs, or as an appetizer with grape jelly meatballs.

    A plate filled with an easy meatball recipe topped with parsley.

    A Mealtime Hero – Easy Meatballs

    This easy meatball recipe is a classic that’s perfect in soups, casseroles, or meatball sandwiches. 

    • Family Friendly. These are loved by kids and adults alike!
    • Versatile. I like to prepare these easy meatballs with beef and pork for the perfect blend of flavors.  Use any type of ground meat and swap out the seasonings to match your meal.
    • Make ahead. Prepare big batches of meatballs and freeze them. They can be added directly to a pot of boiling soup or Marinara Sauce.
    Homemade Meatballs

    Ingredients in Meatballs

    • Meat: Use ground beef in this recipe or add in a little bit of ground pork if you’d like – try veal, lamb, ground turkey, or lean Italian sausage.
    • Binders: Egg and bread crumbs are binding agents to help the meatballs keep their shape.
    • Liquid: Milk adds moisture.
    • Flavor: Italian Seasoning,  Parmesan cheese, onion, and garlic powder add flavor to these easy meatballs. This Italian meatball flavor pairs well with spaghetti, but you can change the seasonings or add fresh herbs to match the other flavors in your meal.
    Homemade meatball ingredients in a clear glass bowl

    How to Make Meatballs

    These easy meatballs are quick to prepare. Line the pan with foil or parchment paper (according to the recipe below) or spray the pan (or foil) with cooking spray for easy cleanup. Mix the ingredients and form 48 meatballs, 1½ inch in diameter. Place them ½-inch apart.

    I like to bake these meatballs but you can cook them by pan frying, dropping them into boiling soup or sauce. The oven is easy with no splattering, no flipping the meatballs, they’re juicy with a nice crust every time!

    Precooked meatballs on a baking sheet

    Tips for Great Meatballs

    • Do Not Overmix: To keep meatballs tender and juicy, do not overmix when combining the ingredients. Overmixing can make the meat dense and tough.
    • Size Matters: Ensure the meatballs are the same so they cook evenly; a cookie scoop makes this job easy!
    • Don’t be Lean: Ensure you choose lean meat and not extra lean. A little bit of fat keeps meatballs tender and juicy. If you’re using extra lean meat, a bit of olive oil or chopped bacon can be added.
    • Season and Flavor: This recipe is seasoned with Italian-style flavors. Replace the Italian flavors based on how you’re serving them – try ginger and garlic for a sweet and sour sauce.
    Meatballs on a baking sheet

    How Long To Bake Meatballs

    When you make this meatball recipe, bake them at 400°F for 18-20 minutes. I usually break one open to check for any pink color. A meat thermometer inserted into a meatball should read 160°F.

    Meatballs are pretty forgiving when it comes to oven temperature. If you have something else in the oven at a different temperature, you can add them in and keep an eye on the meatball temperature.

    How to Freeze Meatballs

    This meatball recipe makes about 48 meatballs which is perfect for parties. I like to batch cook them and put them in the freezer in a plastic bag. They can be reheated in the oven quickly to be enjoyed again!

    Once cooked and cooled, these meatballs can be frozen for quick meals on busy weekdays!  Simply place them on a baking sheet and freeze for a few hours. Once frozen, transfer to a plastic freezer bag and keep them frozen for up to a few months.

    More Easy Meatball Recipes

    A plate filled with an easy meatball recipe topped with parsley.

    4.97 from 481 votes↑ Click stars to rate now!
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    Easy Meatball Recipe

    This easy meatball recipe is my go-to! The meatballs come out juicy every time and have the most beautiful color ever.

    Prep Time 10 minutes

    Cook Time 20 minutes

    Total Time 30 minutes

    • Preheat the oven to 400°F. 

    • In a medium bowl, add all ingredients and gently mix just until combined.

    • Shape the meat mixture into 48 meatballs, approximately 1 ½ tablespoons each. 

    • Bake for 18-20 minutes or until cooked through.

    For a milder onion flavor, soften the onion in a skillet with a little bit of butter before adding to the meatballs or replace it with ½ teaspoon of onion powder.
    Meatballs should reach an internal temperature of 160°F.
    These meatballs can be prepared and frozen, either raw or baked. To bake raw meatballs from frozen, add 6 to 10 minutes to the cooking time or until they reach 160°F with an instant read thermometer.

    Serving: 4meatballs | Calories: 300 | Carbohydrates: 6g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 301mg | Potassium: 423mg | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 3.5mg | Calcium: 136mg | Iron: 2.6mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Main Course
    Cuisine American

    REPIN this easy meatball recipe

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    Classic Meatballs with a title

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    Holly Nilsson

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  • Flight attendant gets creative when incubator with ‘rare’ flamingo eggs stops working

    Flight attendant gets creative when incubator with ‘rare’ flamingo eggs stops working

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    A baby Chilean flamingo was named after an Alaska Airline flight attendant’s granddaughter. The woman helped a zoo worker incubate the eggs when the machine stopped working.

    A baby Chilean flamingo was named after an Alaska Airline flight attendant’s granddaughter. The woman helped a zoo worker incubate the eggs when the machine stopped working.

    Woodland Park Zoo

    A zoo worker was carrying “rare” flamingo eggs on a flight from Atlanta to Seattle when the incubator stopped working, airline officials said.

    But a flight attendant named Amber had a creative solution, Alaska Airlines said in Feb. 5 news release.

    “A passenger rang the call button and asked if I would help keep some eggs warm,” Amber told airline officials.

    The incubator carrying six Chilean flamingo eggs had stopped working during the August flight, and the Woodland Park Zoo worker needed some help, officials said.

    Flight attendant, passengers help zoo worker

    At first she was confused by his request, but then she had an idea to fill gloves with warm water.

    The zoo worker used the gloves along with coats and scarves from other passengers — to keep the eggs warm, the airline said.

    Amber and other flight attendants on board refilled the gloves with warm water throughout the flight to keep the flamingo eggs warm, the airline said.

    The Seattle zoo then called her months later and asked if she’d like to meet the chicks. All six of them had hatched.

    Amber is pictured with her granddaughter, Sunny, as the two meet the baby flamingos in Seattle.
    Amber is pictured with her granddaughter, Sunny, as the two meet the baby flamingos in Seattle. Woodland Park Zoo

    She brought her granddaughter, Sunny, and greeted the gray, fluffy creatures with long legs.

    Zoo officials said they named one of the chicks after her granddaughter. The other five flamingos were named Magdalena, Amaya, Rosales, Gonzo and Bernardo.

    Chilean flamingos last hatched at the zoo in 2016. Now the zoo has 49 Chilean flamingos in its flock.

    “I was honored and so happy that the chicks had hatched—all six of them!” she told the airline.

    What to know about Chilean flamingos

    The flamingos are found in the grasslands and mountains in South America, according to Zoo Atlanta.

    These animals become pink in color after two to three years and stand over 3 feet tall and weigh less than 5 pounds, the zoo said.

    A female flamingo will lay one egg at a time in a “mounded nest of mud.”

    The flamingo has a lifespan of 40 to 50 years in zoos and in the wild, according to the zoo.

    Helena Wegner is a McClatchy National Real-Time Reporter covering the state of Washington and the western region. She’s a journalism graduate from Arizona State University’s Walter Cronkite School of Journalism and Mass Communication. She’s based in Phoenix.

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  • East Red Velvet Cookies!

    East Red Velvet Cookies!

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    Everyone loves these easy red velvet cake mix cookies!

    Make soft and chewy red velvet cookies using only 4 ingredients!

    Perfect for Christmas or Valentine’s Day, red velvet cake mix cookies need one bowl and one baking sheet!

    pile of Red Velvet Cake Mix Cookies with a bite taken out

    Easy Red Velvet Cake Mix Cookies

    • Fun and festive red velvet cookies are super easy to make (no mixer required).
    • You only need 4 ingredients for these quick and tasty cookies.
    • These distinctive cookies have a pretty crinkle top and are perfect for Valentines’ day!
    • Cake mix cookie recipes are the a fast way to make freshly baked cookies, perfect for when parties or bake sales.
    eggs , oil , cake mix , chocolate chips with labels to make Red Velvet Cake Mix Cookies

    Ingredients for Red Velvet Cookies

    Cake Mix – This recipe is made with red velvet cake mix, you’ll want to ensure you use a 15.25 oz box of cake mix. You can use other flavors to change this recipe up, try Funfetti or Devil’s Food cake!

    Add-Ins – White chocolate chips add sweetness and color contrast to red velvet cookies. Any small candies, nuts or dried fruit can be mixed in at Step 2.

    Variations – For a dramatic-looking red velvet cookie, sprinkle the tops with powdered sugar, cocoa powder, sprinkles, or even a Hershey’s Kiss!

    How to Make Red Velvet Cake Mix Cookies

    Make soft and chewy red velvet cookies using only 4 ingredients!

    1. Mix all ingredients in a bowl.
    2. Drop spoonfuls onto a parchemt lined baking sheet.
    3. Bake (per the recipe below).
    • Avoid overmixing the batter so the air stays in, creating a lighter, fluffier cookie.
    • For an extra soft cookie, chill the cookies on the baking sheet for about 20 minutes before baking. This keeps the cookies from spreading too much so they stay soft and chewy.
    Red Velvet Cake Mix Cookies with white chocolate chips

    To make red velvet sandwich cookies, skip the chocolate chips and fill these cookies with our favorite cream cheese frosting.

    How to Store Leftovers

    To keep red velvet cake mix cookies fresh and moist, store them with a slice of bread in a covered container at room temperature for up to 4 days.

    Freeze cooled cookies on a baking sheet and then transfer them to a zippered bag. Store in the freezer for up to 4 months.

    Cake Mix Cravings

    Did you make these Red Velvet Cookies? Be sure to leave a rating and a comment below!

    pile of Red Velvet Cake Mix Cookies with a bite taken out

    5 from 11 votes↑ Click stars to rate now!
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    4 Ingredient Red Velvet Cookies

    Red Velvet Cookies come out perfectly soft and chewy every time!

    Prep Time 5 minutes

    Cook Time 8 minutes

    Total Time 13 minutes

    • Preheat the oven to 350°F.

    • In a medium bowl, mix the cake mix, eggs, and oil with a spoon. Fold in the chocolate chips.

    • Drop by heaping spoonfuls on a parchment paper lined cookie sheet.

    • Bake for 9-11 minutes or until they are set.

    • Cool for 3 minutes on the pan and then transfer to a wire rack to cool completely.

    If desired, use a cookie scoop to get even sized cookies.
    To keep cookies fresh, store them in an airtight container at room temperature for up to a week. 
    You can change the this red velvet cookie recipe (and the taste) by changing the cake mix for other flavors. Ensure you use a 15.25 oz box). For a deeper color, red food coloring can be added.
    Freeze any extras in an airtight bag for up to 4 months. 

    Serving: 1cookie | Calories: 161 | Carbohydrates: 17g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 160mg | Potassium: 85mg | Sugar: 11g | Vitamin A: 20IU | Calcium: 44mg | Iron: 0.9mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Cookies, Dessert
    Cuisine American
    stack of Red Velvet Cake Mix Cookies with a bite taken out of one with writing
    Red Velvet Cake Mix Cookies on a cooling rack with writing
    Red Velvet Cake Mix Cookies on a plate and close up in a stack with writing
    close up of Red Velvet Cake Mix Cookies with a title

    Red Velvet Cookies Originally published 2/2/2016



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    Holly Nilsson

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