Eggs Adam Roberts Redux. Eggs Adam Roberts Redux March 22, 2013 | By Adam Roberts | 15 Comments It’s almost the weekend and it’s time I got something off my chest. The Eggs Adam Roberts I’ve been linking to and talking up all these years as my main recipe legacy isn’t the Eggs Adam Roberts that I make for myself and Craig every weekend. That old Eggs Adam Roberts was a product of a different time, a more innocent age, an era of sour cream and milk whisked into the eggs before pouring them into the skillet.
The truth is that my Eggs Adam Roberts now has an onion in it. At that point, I pour in the eggs–6 of them whisked gently–with more salt and pepper and just as they start to scramble, I stir in 3 to 4 pickled jalapenos that I’ve chopped up, 1/4 to 1/2 a cup of sharp white grated cheddar cheese, and either chopped parsley or sliced scallions. That’s the real Eggs Adam Roberts: I couldn’t live with the lie any longer. Recipe: Eggs Adam Roberts Ingredients Instructions Variations Preparation time: 15 minute(s) Perfect Boiled Eggs. Hash Brown and Egg Cups | Witty in the City. Are you looking for a really cute brunch or dinner idea?
The answer must be these egg, hash brown, and cheesy scramble cups. They have everything you need for a filling meal all layered in a single breakfast muffin. These babies are so unique and fun to eat. They will be a regular around here! To make 6 portions (which should serve 2-3 people), defrost 1 1/2 cups of frozen, shredded potatoes. Then, preheat your oven to 475°F. Mix the potatoes with 1 tablespoon of melted butter, 1 egg white, salt, and pepper. While the potatoes are baking, heat some oil in a pan and soften 1/4 of a chopped onion, 1 minced garlic clove, and 1/4 cup of frozen peas. Spoon some of the scrambled mixture into each of the muffin tins on top of the potatoes. This recipe was adapted from Martha Stewart’s Everyday Food magazine. Shopping list: Frozen, shredded potatoes- 1.5 cupsEggs- 7Butter- 1 tablespoonOnion- 1/4 dicedFrozen peas- 1/4 cupGarlic- 1 cloveShredded cheese- 1/2 cupSalt and pepper. How to Make Perfect Hard Boiled Eggs.
1. Place the eggs in a single layer at the bottom of a saucepan. Cover with at least an inch or two of cold water. The more eggs that are crowding the pan the more water you should have over the eggs. 2. Heat the pot on high heat and bring the water to a full rolling boil. Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. 3. If you have the type of stove burner that doesn't retain any heat when turned off, you might want to lower the temp to low, simmer for a minute, and then turn it off. Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly in 10-12 minutes. If I'm cooking a large batch of eggs, after 10 minutes I'll sacrifice one to check for doneness, by removing it with a spoon, running it under cold water, and cutting it open.
I also find that it is very hard to overcook eggs using this method. 4. I find it easiest to peel the eggs under a bit of running water. Baked Crab Cakes Recipe with Chipotle Lime Sauce - 3 Points. Crab cakes have always been one of my favorite dishes that I just never take the time to cook myself. I think I’ve always just assumed that quality crab cake recipes can only be done in restaurants. Boy was I ever wrong. I went to work in the kitchen recently and created my version of healthy Baked Crab Cakes with an AMAZING Chipotle Lime Sauce. This was fantastic!
I am no photographer, so the picture just doesn’t do it justice, but the taste was perfect. Light and slightly crisp on the outside, moist and crabby on the inside. Truly a wonderful low calorie meal idea, this Baked Crab Cakes Recipe is everything it should be. Ingredients 16oz lump crab meat1/2 large red bell pepper, finely chopped1/3 cup jarred roasted red bell peppers, drained4 scallions2/3 cup Panko breadcrumbs1/4 cup cilantro, finely chopped1 egg1 egg white1/2 cup plain, non-fat Greek yogurt1 tbsp mayonnaise2 tsp Chipotle pepper seasoning1 garlic cloveJuice from 1 limeSalt and pepper to taste Instructions.
Easy Poached Eggs Recipe. Fresh eggs will be easier to poach (they'll hold together better) than older eggs. Vinegar is optional, it will help the eggs hold together, but if you don't like the taste, omit. Method 1 First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily. 2 Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. 3 Turn off the heat. 4 Lift eggs out of pan with a slotted spoon.
One trick to make the eggs stay somewhat contained is to take a ring from a mason jar and place it in the pan. Alternatively, the truly easiest way to make poached eggs is with an egg poacher. Remove the cups you plan to use.