Boiledegginabowl Recipes

BOILED EGG IN A BOWL

Boiled Egg in a Bowl image

Make and share this Boiled Egg in a Bowl recipe from Food.com.

Provided by katew

Categories Breakfast

Time 12m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

2 large eggs
95 g corn kernels
1/2 cup tasty cheese, fat reduced, grated
2 teaspoons parsley, finely chopped

Steps:

Cook eggs in simmering water for 6 minutes till soft boiled.
Drain, cool slightly.
Use a sharp knife to halve eggs.
Using a teaspoon scoop eggs into bowl.
Add corn, cheese and parsley.
Season to taste, serve warm.

HARD-BOILED EGGS

Hard-Boiled Eggs image

Provided by Ina Garten

Yield 5 to 6 servings

Number Of Ingredients 1

Ingredients

Extra-large eggs

Steps:

Place the eggs in a saucepan and add enough cold water to cover.
Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 15 minutes.
Remove the eggs to a bowl and allow to rest for at least 2 minutes. When the eggs are cool enough to handle, crack the eggs on each side and then roll them back and forth with your hand, breaking up the shell. Remove and discard the shell.

HOW TO MAKE PERFECT HARD BOILED EGGS

How to Make Perfect Hard Boiled Eggs image

This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.

Provided by Chef John

Categories Appetizers and Snacks

Time 50m

Yield 6

Number Of Ingredients 1

Ingredients

6 eggs

Steps:

Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

TRADITIONAL BOILED DINNER

Traditional Boiled Dinner image

Corned beef is a real treat in our family and we love the savory flavor the vegetables pick up from simmering in the pickling spices. -Joy Strasser, Mukwonago, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 2h40m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 corned beef brisket with spice packet (3 pounds)
1 teaspoon whole black peppercorns
2 bay leaves
2 medium potatoes, peeled and quartered
3 medium carrots, quartered
1 medium onion, cut into 6 wedges
1 small head green cabbage, cut into 6 wedges
Prepared horseradish or mustard, optional

Steps:

Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.

Nutrition Facts : Calories 558 calories, Fat 34g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 2797mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.

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