Day 26 of my 30 day blog series journaling my experiment with a Capsule Kitchen. The plan? Use 33 ingredients to create all our meals for three months. If you just joined me you can either start at Day 1 or view all Capsule Kitchen posts.
It’s Fry-day. The day I look at one ingredient from my Capsule Kitchen list that is egg-stremely versatile.
The Incredible Edible Egg.
Look on the Sunnyside
On the days that we are driving to a new location, I fry or scramble some eggs and serve them on tortillas for breakfast.
If I’m on the ball, I will make breakfast burritos ahead of time and put them in the freezer. That way we can just microwave them and eat. Less of a mess to clean up on moving day.
Having that protein for breakfast allows us to drive the full morning before needing to stop to eat again.
Quiche Him? I Hardly Know Him.
I make a simple quiche about once a month. We used to get two meals out of one pie. Now I have to add a side dish to fill us up.
- 1 Pillsbury Crust
- 4 eggs
- 1 1/2 cups cheese
- 1 cup milk
- 1 cup frozen broccoli - thawed
- 1 1/2 cups diced meat (ham, bacon, sausage, etc)
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- Prepare crust per directions on carton.
- Layer ham, broccoli, cheese in baked pie crust.
- Mix remaining ingredients and pour over top.
- Bake for 35-40 minutes on 375 degrees
Now that pie crusts and cheese are non-list items, I’m in search of a crustless, cheeseless recipe.
I Will Not Be Beaten
Growing up I loved family potlucks where my cousin Tamara brought her deviled eggs. I have never attempted making deviled eggs - probably because I would lose chunks of the hardboiled eggs when I peeled them. Now that I’ve changed my method a bit, I might make a batch.
eBook: Homeschool Legally While You Travel the USA
Worried about homeschooling legally while you travel?
The HSLDA says to "follow the laws of any state you are in for more than 30 days". But what do the states say?
We contacted all 50 states, asked them how to homeschool legally while traveling there, and compiled their responses into this 45 page eBook.
It Boils Down To This
I’ve mentioned before that I like to keep hard-boiled eggs on hand for breakfast or snack. It took a long time to find a method that works for me.
- Place eggs in single layer in pot of salted cold water.
- Bring eggs to a boil. Let boil for a full minute.
- Remove pot from burner and set timer for 13 minutes.
- Drain hot water from pot.
- Refill pot with cold water. Drain. Repeat.
- Poke a tiny hole in egg shells (optional)
- Move eggs to bowl of ice water. Let set for 5 - 10 minutes
- Peel eggs. Store in refrigerator.
I found a video on making hard “boiled” eggs in the oven. I haven’t tried this method yet. Have you?
An Over(ly)-Easy Question
Are you done yet?
My brain is fried. My nerves are scrambled. My fingers are toast. I can’t remember which came first. I need some Scotch. I can’t find any more puns to poach. I’ll just have to ham it up. Maybe I’ll just put a steak in the ground and bacon all over again.
Why don’t you tell me your favorite way to fix eggs?