Posted on 07/04/2025 7:32:10 AM PDT by Tench_Coxe
Can the usual suspects please knock it off on Independence Day?
One thing that bums me out about some restaurants is that on the menu, they offer “eggs any style,” but “any” doesn’t include hard-boiled. I like hard-boiled eggs because one can be sure they aren’t cooked in grease or seed oil, but restaurant cooks don’t like to have to peel them.
Any water in the pot?
Of course, there must be water in a pressure cooker. Depends on the size of your Instant Pot. 8qt takes 2 cups, less for 6qt, and even less for the teensy 3 qt Instant Pot.
My reason for preferring hard boiled eggs is different: I don’t like runny yolks.
I am mindful of my heritage, and your namesake, on this day.
Both methods actually require longer than 10 min., as you wait for the water to boil, or the Instant Pot to reach full pressure.
The BIG difference with the Instant Pot is the reliable ease of peeling the eggs.
We’ve had chickens for 6 years. My wife has weighed and tracked the color of every egg (she’s an engineer, likes data). We’ve logged over 11,000 eggs. Best decision we ever made. Raising three big sons has been easier as they eat over a dozen eggs a week easily. Chicken are very easy to raise and take care of. Highly recommend it.
I fry them in butter, break the yolks, and cook them ‘over easy’. I try to get the yolks not runny but not hard - like in a soft boiled egg.
Another variation is egg-in-the-hole. Some people call it bull’s eye. I pull the center out of a slice of sour dough bread, drop it in a frying pan with butter, crack a couple eggs into the hole. Break the yolks, over easy.
Scrambled eggs with extra flavors or omelet when feeling industrious are other options for the non-runny yolk preference. Cream cheese with scallions is a perennial fav.
True- scrambled is our default - and we eat a lot of eggs since we have an endless supply. I usually brown some thin sliced onion and green pepper, then pour the scrambled eggs over it. Or spinach. Or scallions. Often with some grated cheese.
My wife makes quiches too. I’m more of a range-top or outside grill type cook - less likely to use the oven.
And the OP gets their request, as we evolve into a cool egg discussion.
Carry on.
“We’re glad you’re home!
The Rissians pooped in the hallway”
And....AAND...the Russian’s spel cheque ruined my joke!
“We’re glad you’re home!
The Russians pooped in the hallway”
Hoochie mama!
Quiche! Fav is fontina cheese, asparagus tips, with shrimp and/or patagonia scallops. Haven’t made it in ages. It is time.
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