Omnivore loving vegan, gluten-free & beverage recipes
Life’s Little Sweets celebrates seasonal cooking and local food pathways. Find inspiration from farms, CSAs, and home gardens with recipes that highlight fresh ingredients, community, and the joy of cooking through the seasons. Continue Reading
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It’s time for some cranberry, pumpkin, apples, and everything spiced! Sweater season is here which means we’re hungrier than ever. Want to know what food to cook this Fall? Keep on reading!
This Pumpkin Spice Bread yields 2 generous loaves and can be customized with your favorite toppings and Vanilla Coconut Icing! Bring this favorite to your next holiday gathering! Be sure to check out the other #FoodieMamas pumpkin recipes below!
October means fall is upon us. This might be the season that you’re craving for some warm pies, pumpkin bread, and cold drinks — like wine for example. Or simply just some coffee or tea for those who don’t want to go in the alcoholic route.
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Medium Boiled Eggs - These eggs are perfect, sliced in half for serving on top of Ramen bowls or if you just prefer your eggs boiled to a medium consistency. Check out my trick for using and peeling farm fresh eggs.
Estimated reading time: 3 minutes
Hi Everyone, I recently did a guest post where I included medium boiled eggs that are perfect for serving on top of Ramen bowls.
These eggs are cooked in boiled, salted water for 7 minutes to get that creamy, cooked through, yet still soft yolk, centers.
At the time of publishing this post, it's Spring season and if you have access to farm-fresh eggs, you will know, this is the time that there's an abundance of them!
This is a great way to cook a bunch of eggs and use them to top salads, have for breakfast, serve as appetizers - perhaps seasoned with your favorite seasonings! Or of course, top those ever, popular Ramen bowls.
I used farm fresh eggs for this recipe which traditionally, harder to peel than eggs purchased from a grocery store.
Want to know my trick for being able to peel farm fresh eggs that I learned through trial and error?
I love the color(s) (and taste!) of farm, fresh eggs, don't you?
Well, they are usually harder to peel because the membrane (I hate that word, don't you?) isn't as separate from the shell as with a typical grocery store egg.
I use Kosher salt and vinegar (usually white, but I have used rice vinegar as well) in the boiling water and that seems to help with peeling later.
Also, I find that preparing an ice bath for the eggs, once they are done cooking, keeps the eggs from over cooking past the medium cooked stage and seems to help with peeling.
This is what I have learned from trial and error over many years.
Medium Boiled Eggs - These eggs are perfect, sliced in half for serving on top of Ramen bowls or if you just prefer your eggs boiled to a medium consistency. Check out my trick for using and peeling farm fresh eggs.
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Please note that the Calculated Nutrition is an estimate at best.
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Betsy says
The images of the eggs are more hard than medium. Medium should look like jello. I usually put eggs into a saucepan with cold water and set the eye to medium heat. The moment it begins to boil, I remove from heat and put the eggs into a bowl of ice water to cook completely before opening. They will not run. The yolks will be a perfectly c congealed texture & taste delicious!