Recipes

Scrambled eggs:

If you are anything like me, you’ve been doing this wrong (at least partially) your entire adult life. As always, make sure your cast iron or stainless pan is preheated. Toss in your diced summer sausage, veggies, or whatever leftovers you’ve got. This would be a great time to ditch your Teflon coated aluminum stamped pan. Crack desired number of eggs in a bowl, ADD A SMALL SPLASH OF WATER OR MILK, and whip with a fork, mixing in seasoning if desired. You will not believe how much fluffier your eggs will be.

Mini Quiche:

These are a great addition to weekly food prep, assuming you have mini cocottes or even a muffin tin.

Hardboiled eggs

After the two week mark, we hard boil our eggs. We’ve found eggs are quite a bit easier to peel after waiting 10-14 days. As my wife prefers to boil, I prefer to steam eggs.
To steam, bring a steamer pot up to temperature with the eggs off to the side. I’ve found 13 minutes to be the sweet spot, making sure the steamer basket isn’t too hot nor too cold. Pull after 13 mins. Dump out the hot water, add cold water and ice to pot. I prefer this method, as there are less dirty dishes.
If you prefer to boil, bring enough water to cover the eggs and a dash of salt to a rolling boil. Drop the eggs in, and start your timer. Have a bowl with ice water ready to stop the cooking once your timer goes off. Refrigerate after cooking!