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For typical store-bought eggs, I use this method:
- Fill pot with cold/lukewarm water, leave enough room for eggs
- Add eggs, should be entirely covered with water (truthfully, the pan I use is shallow, a little of the egg is above water)
- Bring to boil
- Cover pot. Turn off heat. Leave on stove, let sit for 10 minutes
- Drain hot water or move eggs to ice bath
This works for me to create nice easy-to-peel hard-boiled eggs.
In the right season, though, I have fresh chicken eggs. This method does not work for fresh eggs.
Aside: store-bought eggs may already be 3-6 weeks old the day you buy them.
If you use fresh eggs, you’ll find all sorts of recommendations: add baking soda to the water, crack the shells when they’re done cooking and let them sit in water, add eggs directly to hot water… I haven’t tried these, but I’ve seen mixed reviews.
For farm-fresh eggs, I just found that steaming works really well:
- Set up a steamer. You can get creative here, like a colander in a large pot.
I used this style with a few stones at the bottom to make sure the eggs would be lifted above the water.
- Add water to pot
- Add eggs, make sure they’re above the water
- Bring to boil
- Cover. Let cook for 20 minutes. I reduced heat to about medium-high.
- Move to ice bath
I use the ice bath mainly to keep the eggs from over-cooking, and also because I usually want to eat one right away. Is it necessary for the easy peeling? I don’t know.
I’m at near-sea level. If you’re at a higher altitude, you’ll probably need to adjust cooking times (typically this means longer, unless you like soft yolks).
- 6 egg yolks
- 1/2-3/4 cup Swerve or xylitol (we use 1/2 cup)*
- 2 cups unsweetened almond milk
- 2 cups heavy cream
- 1 cinnamon stick
- 1 teaspoon nutmeg freshly grated plus more for garnish
- 2 teaspoons vanilla extract
- 2/3-1 cup dark rum or bourbon to taste
- Add egg yolks and Swerve to a large bowl, and using a whisk or an electric mixer (easier), beat them until light, fluffy, and all the sweetener is completely dissolved. Set aside.
- Add almond milk, heavy cream, cinnamon and nutmeg to a medium saucepan and bring just to a boil, stirring every so often. Remove from heat and gradually temper the hot mixture into the egg and sugar mixture. Tempering means adding the hot milks little by little to your egg mixture while whisking constantly, so your eggs don’t curdle.
- Return everything to the saucepan, and cook over medium/low heat for roughly 8-10 minutes, or until your mixture reaches 160°F/70°C. Remove from the heat and sieve onto a medium mixing bowl. Stir in vanilla and liquor of choice, to taste. Cover and transfer to the refrigerator to chill.
- Your eggnog will continue to thicken while chilling. So give it a good stir right before serving.
Source: Homemade Low Carb & Keto Eggnog 🥚 Suuuper Creamy! (recipe copied here in full because sites with multiple page overlay/pop-ups are incredibly annoying)
Standard jello directions are:
- dissolve jello mix in 1 cup boiling water
- add 1 cup cold water
- let set
(Or it might be doubled.) Upgrade it by replacing the cold water with coconut milk, the kind from a can. 👍
This is just a test.
Chewy oatmeal cookies packed with walnuts and chocolate chips are easy to make, and your family will love the combination of flavors.
My base recipe. Easily made vegan with a couple swaps:
- butter -> coconut oil
- egg -> chia substitute (1 tbsp chia seed + 3 tbsp water per egg, let sit for 5 minutes)
Then, mix up the add ins! Add shredded coconut, baking M&Ms, whatever…
Gluten free? Swap the AP flour for gluten free (and certified gluten free oats if you’re particularly sensitive).
THERE ARE NO RULES!