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.
I found a recipe for Avocado Deviled Eggs that looks really good. Maybe I’ll try it.
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?