Blanch asparagus in boiling salted water for 2-4 mins, until bright green. Drain. Season with fresh ground black pepper. Serve with soft-boiled eggs and whole grain toast.
Place eggs in a medium saucepan in a single layer. Cover with water, about 1 inch above eggs. Place pan on largest burner and bring to a simmer as quickly as possible. This should take about 12 mins.
For soft-boiled eggs, remove eggs when water comes to a boil. For medium-boiled eggs, simmer for 1 min. For hard-boiled eggs, simmer for 4 mins.
Immediately run eggs under cold water to cool. Mix together salt, dukkah and pepper. Serve with cooled eggs.
Bring 1/2 inch of water to boil in a pot with steamer basket. ( I use my electric kettle to heat the water super fast.).
Using tongs, put both eggs in the steamer basket and cover. Set timer for 6 1/2 minutes.
When time is up, immediately run cold water on them.
Peel, add salt pepper and butter, or use over pasta or an Aussie style burger!
Cook pasta in boiling, salted water until al dente. Drain then return to pan.
Add mozzarella, chicken and pesto to pasta. Stir over low heat until heated through and cheese begins to melt. Season to taste. Remove from heat and toss with baby arugula and prosciutto.
Distribute between serving bowls and top with soft-boiled eggs. Serve immediately.
Bring a pot of water to a simmer (small bubbles, not a rapid boil).
Add eggs, cold from the fridge, and cook for seven minutes. Adjust heat to keep a consistent temperature going.
Remove eggs from water and enjoy with butter and salt and pepper.
oil and carefully lower the eggs into the water. Once water
ix well to form a soft dough.
Maintaining a low
ntil blended.
For the soft boiled eggs, boil a saucepan of water
rom oven and garnish with soft-boiled eggs and arugula.
Peel the hard boiled eggs and cut them lengthwise in four.
In a bowl mix the olive oil with the vinegar and the mustard to make the sauce.
Add the pieces of the eggs and sprinkle with salt and pepper.
ther and crack.
Timing boiled eggs depends on the size and
ish to eat your eggs, place the eggs in the warm water
Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
Reduce heat; simmer for 10 minutes.
Remove from the heat; allow to cool to about room temperature.
Strain the liquid and pour over the eggs, covering them completely.
Seal and store in refrigerator for about ten days prior to consuming.
ith water 1\" above the eggs. Place on stovetop over high
For perfect soft-boiled eggs, sing \"Onward Christian Soldiers\" once; for medium boiled eggs, sing twice.
For hard-boiled, sing three times.
Boil potatoes approximately 45 minutes on medium heat or until soft.
Peel potatoes and place in refrigerator for about 5 minutes.
Remove potatoes when cool and cut into quarters; then cut them into cubes, into a medium size serving bowl.
Mix ingredients well with potatoes, using only 2 boiled eggs.
When ingredients are mixed well, smooth over top.
Slice remaining boiled egg for decoration; sprinkle with paprika.
Serve either hot or cold.
inaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.
Bring the water to a rapid boil.
add saltand keep it at a rapid boil.
Prick the bottom (wider end) of the egg with an egg pricker
Immerse in the boiling water and boil for exactly 5 minutes.
Dash in cold water, crack & enjoy.
epeat this with the remaining eggs and sausage.
Shape the
Place 2 eggs in a small saucepan and cover with cold water. Bring to a boil. Boil for 3 1/2 mins then drain. When cool enough to handle, peel eggs.
To serve, sprinkle eggs with almond dukkah.