Eggscebolla Recipes

PERFECT SCRAMBLED EGGS

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

HARD BOILED EGGS

Steps:

• Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
• Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
• Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.

EGGSHELL POWDER RECIPE BY TASTY

Steps:

• Preheat the oven to 225°F (105°C).
• Bring a medium pot of water to a boil. Add the eggshells and cook for 2 minutes. Remove the shells from the water and transfer to a baking sheet.
• Bake the shells for 45-50 minutes, until they are completely dried out.
• Transfer the dried shells to a spice grinder or high-powered food processor. Blend until the shells are completely broken down into a fine powder.
• The eggshell powder will keep in an airtight container in a cool, dry place for up to 3 months. Add to smoothies for a calcium boost.
• Enjoy!

EGGS IN BOLOGNA CUPS

Steps:

• Fry the bologna in a skillet until the center puffs up, about 1 minute (Mom always called them bologna hats or sombreros).
• The microwave works also, but keep an eye on them so you don't end up with bologna jerky.
• Insert the bologna cups into the cups of a lightly greased muffin tin.
• Break one (1) egg into each bologna cup and top each egg with 1 teaspoon of milk.
• Sprinkle with salt, pepper and paprika.
• Bake at 375°F about 15 to 20 minutes or until the eggs are set.