cluttercafe

Welcome to the first in a series of Back to Basics posts.

On occasion I find myself searching for instructions on really simple cooking tasks. This is one I have searched for in the recent past and there has to be a zillion posts, all claiming to be “the best”.

I am part of a town recipe exchange on Facebook and noticed someone else searching for the “best” way to cook an egg, and it got me thinking that maybe posting the simple things would be helpful to you guys.

I usually boil half a dozen eggs on Sunday night to keep in the refrigerator for snacks or sandwiches throughout the week, so I cook a lot of eggs.

I always cook them the same way.

Cover the eggs (an inch or so over the tops) in a pot of cold water (the water needs to be cold)
Add 1 teaspoon of baking soda
Bring to a boil over MEDIUM heat (don’t crank it up to high..patience people!)
As soon as it comes to a full boil, cover and remove from heat for 12 minutes.
After 12 minutes drain and fill pot with cold water. I always throw a handful of ice cubes in there to help keep the water cold to stop the eggs from cooking. Use immediately or store in the refrigerator for up to a week.

I always get perfectly cooked eggs. No weird green yolk. Gross. Not rubbery.

I have learned the older the egg, the easier they are to peel. I do love my farm fresh eggs, but I save those for cooking. They are always more difficult to peel.

I hear a buzz about baking eggs to achieve the same result. So I thought I’d give it a try and let you know what I come up with.

Here are the instructions.

Position oven racks in center of oven
Set the oven to 325F
Place eggs in muffin tins (dry, no water) or directly on the rack
Bake for 30 minutes
Remove from oven and place in a bowl of ice water.
When cool enough to handle, peel and return to ice bath to chill completely. Store in refrigerator for up to a week or use immediately.

Here are the results. Drumroll please………………………………………

I found them to be pretty similar in both taste, texture and peelability (is that a word?). Both are easy. Both are quick. There were, however a few benefits to the baked eggs. I found them to be creamier (less rubbery) than their boiled counterparts. I also I found with the baked eggs is that you didn’t have to watch them as closely. When you boil them, you really have to watch for them to boil. So these were a bit easier if you don’t feel like standing over the stove. The other benefit is that you can make a lot of eggs at one time. So depending on what you are using them for, it might be a good technique to try.

So, there you have it. Hope this helps!

Photo and Baked Egg Instruction from Alton Brown

Classic Waffles with Fresh Strawberries

First, let me just say that I am convinced my husband and I share a brain. After almost twenty years together, we can easily finish each other’s thoughts. It’s a little scary sometimes.

So, it didn’t completely surprise me when, after weeks of fighting the urge to buy a waffle iron, I walked into the kitchen to find one sitting on the counter, even though I hadn’t mentioned it to him.

My dilemma was that I didn’t think I would use it enough to justify buying one, but man was I wrong! I use this thing constantly. No more tasteless, frozen frizbees around here! I make a couple of batches on the weekend, let them cool and throw them in a ziplock bag and store in the freezer.

They are great to pop in the toaster oven in the morning. The kids absolutely love them and I love that they are not loaded with preservatives and how easy they are to prepare.

If you have a waffle iron, try this recipe. It is simple and delicious. It makes a flavorful, light and airy waffle, perfect to be topped with fresh fruit, or butter and syrup. Sometimes I even throw some blueberries right into the batter. Whichever way you serve them, they are so good!

So “L’Eggo your Eggo” and try something easy, delicious and unprocessed.

Classic Waffles

2 c. all-purpose flour
4 tsp. Baking Powder
1 tsp. salt
2 Tbls. sugar
1 1/2 c. warm milk
1/3 c. melted butter
2 large eggs
1 tsp. Vanilla

1. In a large bowl, combine, flour, baking powder, salt and sugar and stir to combine.

2. In a separate bowl, whisk eggs then Combine milk, butter and vanilla and add to dry mixture.

3. Stir until well blended.

4. Pour appropriate amount (see manufacturer’s guidelines for your specific model) onto hot waffle iron and cook as directed.

5. Serve with fresh strawberries (I slice and throw in a little sugar) then top with whipped cream.

Enjoy!

I know it sounds crazy to make your own Fluff when you can go the store and grab a ginormous container of it for very little money. I decided to try to make it myself and I’ve got to say, it is really delicious. It is also super easy. It barely takes 20 minutes to make and the taste difference is worth it.

I typically wouldn’t eat Fluff right out of the container, but this stuff? Someone get me a spoon. Great for fluffernutter sandwiches or in some hot chocolate or sandwiched between 2 graham crackers (maybe with some chocolate).

Marshmallow Fluff

3/4 c. sugar
1/2 c. light corn syrup
1/4 c. water
pinch of salt
2 large egg whites (room temperature)
1 tsp. cream of tartar

*Special equipment
Candy thermometer
Stand mixer – not essential but will make your life a whole lot easier

1. Combine sugar, corn syrup, water and salt in a small saucepan over medium high heat. Clip a candy thermometer to the side of the pan. Heat mixture to 240F stirring occasionally

2. Meanwhile as the mixture is heating up, mix the egg whites and cream of tartar on medium high with the whisk attachment until soft peaks form.

3. Once soft peaks have been formed, lower speed to low.

4. When mixture reaches 240F, pour the sugar mixture down the side of the bowl in a slow steady stream into the egg whites. You don’t want to cook the eggs.

5. Increase speed to medium high for 6-7 minutes. Add vanilla and continue to mix 2 minutes more. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Enjoy!

Recipe from Annie’s Eats