How to Perfectly “Boil” an Egg

So we all know the story about Green Eggs and Ham, by Dr. Seuss.  Well, I believe it was because Sam was boiling his eggs for too long and on heat that was too high.  Perfectly boiled eggs do not have that gray/green rind that we so often see around the yolk.  Over cooking also leads to rubbery eggs, and that is NOT yummy.  😉  Eggs are so easy.  They are quick, delicious, and nutritious (in moderation).  I will post an excellent breakfast sandwich later this week, but first, lets boil some eggs to buttery perfection!

Start with cold eggs, and cold water.  Place enough water in the pan to completely cover the eggs by an inch.  Also, don’t over crowd the pan as this can lead to broken shells with the whites oozing out….. anyway…..

Bring to a SIMMER (notice I did not say a BOIL) over MEDIUM heat.  This step is important.  (They should really have named them simmered eggs) When the water starts to simmer, put a lid on the pan and keep the temperature as low as you can to maintain a simmer, but prevent a boil.

Now, cooking times.

Soft “boiled” eggs, cook about 4 minutes.

Medium “boiled” eggs, cook about 6 minutes.

Hard “boiled” eggs, cook about 10-12 minutes.

Voila!  Perfect eggs!  If Sam had used this method, he would have had an easier time getting his friends to eat his eggs!

Happy Cooking!

Kitchen Diva

Published in: on June 20, 2011 at 10:13 AM  Comments (2)  

Randy’s Quiche

My  friend Randy, who is an awesome cook (and so is his wife Sandra) makes an awesome Quiche!  I have a base recipe I use that he gave me but you can tweak it and add different things, make it healthier and add less cheese and more veggies or not.  I love this recipe because you can make it in a pie shell, without a pie shell or even mini quiche and put everything you love into it.  The recipe is very forgiving, so be creative and have fun with it!

`gyoza girl

Base Ingredients:

8 Eggs
1 Cup Sour Cream
2 Cups Monterey or Pepper Jack shred Cheese
2 Cups of  shred Cheddar Cheese (I have used half the amount of all cheese or even Weight Watcher’s shred cheese and the recipe is forgiving)
1/4 teaspoon of salt or season salt (or Mrs. Dash if you prefer)
2 drops of red Tabasco
2 cans of chopped green chiles undrained (this is the secret ingredient)

Pre-heat oven to 350
Beat everything together but the cheeses, when everything is well blended then mix the cheeses in.
At this time if you prefer to add anything else add it in now.

Some optional ingredients:

Sundried Tomatoes
Onions, green onions
mixed vegetables

Pour into an ungreased pan or pie dish with pie shell
Bake for 45 mins or until center is set
Mixture will puff up a bit.
Let cool for 5 mins

For mini quiche, use mini tart pan
Set oven to 450 degrees
make pie dough or use store bought pie shells and place shells in mini pie shapes in tart pan
Bake for 10 minutes or until crust is slightly golden

Published in: on May 23, 2011 at 4:03 PM  Comments (1)  

Country Apple Cinnamon Rolls

These are truly the BEST cinnamon rolls ever!  They are very light, soft, fluffy, and GOOD.  Think apples, cinnamon, butter, and bread.  Delicious!  I topped these rolls with butter but they would also be amazing with a cream cheese glaze or powder sugar glaze!  The rolls are extremely easy to make and the apples make them extra special!

Country Apple Cinnamon Rolls

4 1/2 C. all purpose flour

4 tsp. active dry yeast

1/3 C. sugar

1 C. hot milk (about 125*)

1 1/2 tsp. salt

6 Tbsp. UNSALTED butter, cut into pieces and at room temp.

3 large eggs, at room temp.  (see my post about using eggs here:

2 Apples, chopped (I like putting the cut apples into a little water that has a little lemon juice squeezed into it to keep them from turning brown, this step is optional)

Oil for greasing the rising bowl

butter for greasing 9 x 13 pan (I like using the paper the butter is wrapped in for this)

(Streusel Filling, recipe to follow)

In a stand mixer with dough hook attachment combine 2 C. flour, yeast, sugar, and salt.  Add the hot milk and beat on medium speed for 1 minute.  Add remaining flour 1/2 C. at a time until the dough starts to pull away from the bowl.  Knead on low speed until smooth and elastic (about 5 minutes).  Place in an oiled bowl, cover and let rise for 1 1/2-2 hours.

Grease bottom and sides of pan.  Turn the dough onto a lightly floured surface and roll into a 14 x 10 inch rectangle.  Sprinkle evenly with streulsel filling and apples, pressing the apples into the dough lightly.  Beginning with the long end, roll up jelly roll style, trying to keep the dough as tight around the filling as you can (don’t press the ends of the “log” closed).  Using a sharp serrated knife, gentle cut into 12 pieces.  Place cut side down into pan and let rise for 1 hour or place in the fridge for 2-24 hours (just remove from fridge about 30 minutes prior to baking).

Heat oven to 375*.   Bake rolls for 30-35 minutes.  Remove from oven and brush with melted butter.

Streusel Filling:

1 C. packed brown sugar

1/3 C. all purpose flour

3 Tbsp. sugar

1 Tbsp. cinnamon

1/2 C. COLD, UNSALTED butter, cut into pats

Using 2 knives or a pastry blender, cut butter into dough until it resembles course crumbs.  Cover and refrigerate until needed.

Published in: on April 25, 2011 at 11:53 AM  Leave a Comment  

Fiesta Hollandaise

So, I woke up this morning wanting something a little more bold in flavors.  I happen to have some green chilies and green onions left from last nights dinner creation. Being one to not throw things like that out I considered making scrambled eggs or an omelet to satisfy my morning hunger.  The trouble is what I REALLY wanted was Eggs Benedict.  So, I thought hmmmm….. what about adding some extra kicked up flavor to the Hollandaise…and I did, with fantastic results!  This Hollandaise turned out so well that I am adding it to my recipe collection under the heading “Must Make Often”.  The combination of the nutty flavor from the wheat bread, the soft cooked eggs with oozing yolk, the lemony goodness of the Hollandaise with the fresh and spicy flavors from the onions and chilies was a definite hit.  I will be making this again – really soon.

Fiesta Hollandaise

3 egg yolks

1 Tbsp. lemon juice

1/2 C. cold, unsalted butter cut into 10-12 slices

2 Tbsp. fire roasted, diced green chilies (from a can, save the rest for another dish)

2 green onions, chopped

In a small sauce pan combine egg yolks and lemon juice with half of the cold butter.  With a whisk over low heat, melt the butter (don’t stop whisking!  We aren’t making scrambled eggs here!).  Slowly add one “pat” of butter at a time until all the butter is melted, then add chilies and onions.  Taste and season with salt and pepper as needed.


This recipe is GREAT on scrambled egg burritos, chicken, and egg dishes.  I am now thinking I need to try Deviled Eggs with chilies and green onions as well… Oh!  How about egg salad on bagels with green onions, chilies and tomatoes….  Something tells me I better get back to the kitchen!  😉

Happy Eating!

Published in: on April 21, 2011 at 9:51 AM  Leave a Comment