A few years back, I decided to give pickled beet eggs another opportunity. When growing up, I recall my parents, and relatives going nuts about how good they were. While I went through the process of cooking them and then letting them take a nice, long…
Search Results: hard boiled eggs
My wife and I have been making hard-boiled eggs since we have been together, and often make them on a weekly basis. I love them. They are quick to take on the go, especially during the frantic workday mornings. In the past, I really took my wife’s lead and placed the eggs in cold water, brought them to a boil, then covered them and set the timer for 13 minutes. I thought I was doing this right, but realized the shells were a bit difficult to remove, and the eggs were definitely hard-boiled, which I did not really mind all that much. I then read an article about cooking the eggs a different way, and fell in love with the process.
Welcome the 8 minute hard-boiled egg.
I went with 8 minutes because that is where I found the perfect creaminess to my liking. I tried a 6 minute, 7 minute, as well as a 10 minute egg, and again, I fell in love with the timing. The egg white is cooked perfectly, and the yolk is slightly hard but has just a bit of warm creaminess that just goes perfect with toast.
Let’s get started.
- 3 eggs (or less/more)
- Water, enough to cover the eggs by an inch
- Salt, to taste
- Cracked Black Pepper, to taste
- Toast, optional
- Bowl of Iced water
Bring a pot of water to a boil. Slowly, and carefully add in the eggs. Set the timer for 8 minutes. After 8 minutes, remove the eggs with a slotted spoon and place into the bowl of iced water.
Let them sit in the iced water for a minute or so before removing and cracking into the egg.
My mistake in the past was never knowing when my water was coming to a boil as I typically walked away from the stove, and guessing on the length of time it would take to come to a boil. This technique is much more precise as you boil the water beforehand, resulting in a a perfect hard-boiled egg, and one where the shell simply slides off. A win-win in my book.
Once the shell is off, season with salt and pepper and go to town.
So if you are looking for a perfect egg, give this one a shot. I’m certain you will fall in love.
If you are like me during any weekday morning, I’m on the run. My routine typically consists of working out, and heading home to make a batch of juice, greeting those who are still there (also on the move), and getting in my car to head to work. It’s rare that I eat much of a breakfast, and if I do it is typically a hard boiled egg and toast, or an egg of some sort for that matter. The weekends on the other hand tend to make a 360 with my normal weekday routine. I don’t work out, and I look forward to a hearty breakfast to start the day out right.
This past weekend was no exception to that thought, and I had my mind set on having a substantial breakfast that was loaded with flavor, simple to make, and would get me through my first commute to downtown Milwaukee. This is where the Moroccan style eggs came into the picture.
This pretty much all started because I was looking at a jar of marinara sauce, and also the realization that I had some great spices I wanted to use to really warm things up. This dish is typically known as Shakshouka, and can be eaten any time of the day. I’m thinking of it right now, and it would be perfect for lunch, or dinner, along with some crusty bread for swiping up the sauce. Did I mention how great the sauce is?
Let’s get started.
- 1 tbsp canola oil
- 2 links Italian Sausage, casing removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups marinara sauce
- 1 tbsp hot harissa powder
- 1 1/2 tbsp olive oil
- 1 1/2 tsp Moroccan style spice (cumin, curry, coriander, cardamon, cinnamon, salt)
- 2 whole eggs
- 1 tbsp fresh cilantro, chopped
Start by heating the canola oil in a small cast iron skillet. Bring to a medium heat, then add in the sausage, without the casing. Begin breaking up with a wooden spoon, and cook until the sausage is fully cooked. Drain about half of the oil, leaving some in the pan.
Remove the sausage with a slotted spoon and set aside.
In the meantime, add the onions to the pan, along with the Moroccan spices. Stir, and let these sweat for about 4 minutes, then toss in the garlic. Stir again. Once you smell the garlic, add the sausage back in, along with the marinara sauce. Keep in mind that you could used crushed tomatoes if you want, but I did not have that in stock, so I used marinara which worked out just as well.
Give a good stir, let the sauce come to simmer, then crack in two eggs. Cover, and cook until the egg whites have set, however you still have a warm yolk, about 8 minutes.
During this time, add the harissa powder and the olive oil to a small bowl, and mix until combined.
Uncover, drizzle on the harrisa mixture, and shower with the fresh cilantro. Serve in the skillet with some crusty bread.
These Moroccan style eggs are to seek after. You get the awesomeness from your classic onion, garlic, and marinara that you are so accustomed to, but then this great warmth from the Moroccan spice and harissa paste, that when paired with the creaminess of the egg yolks, and texture of the cooked sausage, well, I say no more. Hope you enjoy.