Omnivore loving vegan, gluten-free & beverage recipes
Are you looking for some refreshing drink to beat out the hot summer heat or do you just want to try a few new dishes on the grill for July?
Summer is the season for outdoor gatherings, and what better way to celebrate than with delicious food? Memorial Day is a perfect opportunity to kick off the summer season with mouth-watering dishes that will please your family and friends. Whether you're hosting a BBQ or picnic, having some tasty recipes in your arsenal is always a good idea. In this article, we've rounded up some of our favorite Memorial Day recipes that are easy to make and sure to impress. From grilling classics to refreshing sides and desserts, you'll find plenty of inspiration to make your summer gatherings unforgettable.
This Iced Cashew Milk Latte has creamy, cold cashew milk and chilled espresso served with ice and optional sweetener of choice. (makes 1 serving)
Are you looking for ways to show your mother how much you appreciate her this Mother’s Day? There’s no better way to express your love and gratitude than by cooking her a delicious meal. Whether your mom has a sweet tooth or prefers savory dishes, there are plenty of options to choose from. We will be sharing some of the most mouth-watering and easy-to-make Mother’s Day recipes that will make her feel extra special. Put on your apron, roll up your sleeves, and let’s get cooking!
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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!