Hard boiled pastured local eggs (oh the color, oh the texture, oh the flavor). Place eggs in pot. Just cover with water. Cover pot. Bring to a boil. Turn off the stove. Leave as is for 8-10 minutes (I always strive for 8). Drain water and refill pot to overflowing for a couple of minutes until the pot is cool and the water in the pot remains cool. (Alternately, place eggs in a bowl with cold water.) Place ice in water. (Getting the eggs really cold after cooking = easier peeling.) Leave for awhile. Put eggs in fridge for later use/peel eggs and eat.
On my toast today: mayo and chickpea miso. Lunch was heaven. I made too much though, and it was not a meal that was going to keep well for leftovers. Thought for my next meal: choose my plate/bowl mindfully and do not exceed that plateful/bowlful.
Checking out this restaurant in Barcelona. The city is foodie/design heaven. My excitement grows by the day.
1 comment:
that's how I cook eggs too. I like them hot though, so I burn my fingers and yeah, they're hard to peel, lol!
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