Thirsty Thursday – Dig Pale Ale, New Belgium Brewing

Posted on March 8, 2012 by

I often feel that seasonal beers are released way too early, and that you have to hold onto them for a bit until the season catches up. Not so this year! I was thrilled to try this weeks featured beer, a spring seasonal, given the unseasonably warm temperatures!

New Belgium Brewing made quite a splash in the DC area last year when they expanded distribution drastically and announced plans for an east coast brewery. New Belgium is most famous for its Fat Tire Amber Ale, but they makes quite a few other beers worth trying and I am pleased to share one with you today.

Spring Seasonal

Dig Pale Ale
Style: American Pale Ale (Spring Seasonal)
Brewery: New Belgium Brewing
Location: Fort Collins, CO, USA
ABV – 5.6%
IBU – 36
Malts: Pale,  Caramel 80
Hops: Target, Nelson Sauvin, Cascade, Nugget, Sorachi Ace
Availability: Spring
Tasting method – 12 oz bottle poured into pint glass.

Appearance: Pours clear amber with thick foamy white head.

Smell: Smells sweet and earthy, sprouting grass.

Taste: Very balanced pale ale. Sweet malty flavors mix with notes of fruit, damp earth, cut grass, and bitter green.

Mouth-feel: Robust beer with an evolving palate. Immensely quaffable. Endearing

Overall: A supremely satisfying pale ale. Evokes memories of a backyard after spring showers. Amazing seasonal selection.

Rating: 9 out of 10 (in season)


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Perfect Hard Boiled Eggs

Posted on March 6, 2012 by

Hard boiled eggs are great to have on hand! They make a quick and nutritious breakfast, help turn a salad into a meal, and even make a comforting sandwich when mixed with a couple other ingredients. Need I mention Deviled eggs?

Follow the 5 tips below for perfectly cooked (easy to peel) hard boiled eggs!

  1. Start with good quality eggs. Ever noticed how the shells on some eggs are paper-thin and brittle? Not so great for boiling… I like to use brown shelled organic eggs whenever possible.
  2. Be patient (or opportunistic). Eggs that have been hanging out in the fridge for a while are easier to peel when cooked. There are a lot of explanations available for this, but the USDA puts it simply.
  3. Get a little chemical help. Adding salt and baking soda to the cooking water will alter the Ph enough to make the protein in the egg whites bond more strongly with each other than the inner membrane of the shell. I use 1/2 TBSP of each for 12 eggs.
  4. Cook gently. Place 12 large eggs in the bottom of a 3 quart pot. Cover with 1 inch if cold water (add salt and baking soda). Cook over high heat until the water starts to boil. Cover pot, turn off heat and set timer for 10 minutes.
  5. Chill out. As soon as your 10 minutes are up, cool the eggs quickly with cold running water. Let sit for 2 minutes and then eat or refrigerate your eggs!

What are some of your favorite uses for hard boiled eggs?

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Thirsty Thursday – Drifter Pale Ale, Widmer Brothers Brewing

Posted on March 1, 2012 by

And now for something just a little bit different…

During a recent lunch with a blog savvy friend, an idea for a new, regular feature was born! If you follow me on Twitter (@SuburbanFoodNrd) you may have seen enthusiastic tweets about craft beer or thoughtfully mixed cocktails. Starting today, I plan on sharing a delicious libation with you every Thursday. Think of it as a warm up for the weekend.

Widmer Brothers Brewing is probably best known in this area for their Hefeweizen which has been featured on taps across the region for years. Recently I have noticed several other beers brewed by Widmer, and wanted to give Drifter a try!

Drifter Pale Ale
Style: American Pale Ale
Brewery: Widmer Brothers Brewing
Location: Portland, Ore, USA
ABV – 5.7%
IBU – 28
Malts: Pale, Caramel 20L, Caravienne 20L, Caramel 80L, Carapils
Hops: Alchemy, Summit, Nelson Sauvin
Availability: Year-round
Tasting method – 12 oz bottle poured into pint glass.

Appearance: Pours clear amber with foamy off-white head, carbonation bubbles up as head fades and laces.

Smell: Nice citrus nose with hints of grapefruit, caramel and orange – Pleasantly sweet, finishing with wafting hops.

Taste: Mild, carbonated front, quickly developing hit of citrus then malt and hops, lingering slightly tart metallic finish.

Mouth-feel: Light palate, highly carbonated, thin.

Overall: A decent beer with balanced flavors. Would be a nice light beer alternative in the warmer months, or a refreshing choice for those who are burned out on heavily hopped brews.

Rating: 6.5 out of 10


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It’s National Margarita Day!!!

Posted on February 22, 2012 by

Please join me in raising a glass on February 22nd to toast National Margarita Day.

Yes. It’s a thing  :)

Best of all – it’s a fun excuse to make (and drink) a delicious Margarita in the middle of winter.

My (current) favorite margarita recipe is below – you can skip the zesting and resting part if you are pressed for time, but the additional steps add a depth of flavor that can’t be beat!

My Perfect Margarita (Serves 4)

            • 3 Lemons
            • 3 Limes
            • 3 Oranges
            • 1 -2 oz Agave Nectar (you can substitute equal parts of Honey or 1/4 C. Sugar)
            • 1 1/2 C. Tequila
            • 1/2 C. Cointreau (or other Orange Liqueur)
            • Ice (crushed if possible)
            • 4 Margarita glasses (salted rim is optional)
      1. Wash and dry citrus fruit.
      2. Gently zest the citrus fruit into large measuring cup or other easy-pour container. (Be careful not to include too much of the bitter white pith in with the zest.)
      3. Cut all the citrus fruit in half and squeeze juice over zest (use a citrus reamer for best results).
      4. Mix in the Agave Nectar. *Do a quick taste test here, and add more sweetener if desired (or necessitated by tart fruit).
      5. Cover mixture and refrigerate until you are ready to prepare your margaritas (this can be done 1-4 hours ahead of time!)
      6. When ready, strain juice mixture through fine mesh sieve to remove pulp and zest.
      7. Add Tequila and Orange Liqueur to the strained Margarita base. *Do another quick taste test here – add more Tequila or a splash of Soda Water to adjust the flavor and strength of your Margarita. (Note that the finished cocktail will be slightly more diluted after the final steps.)
      8. Fill margarita glasses with ice.
      9. Pour 1/4 of your margarita mix into a cocktail shaker with ice, shake vigorously until well chilled, strain into prepared glass.
      10. Repeat as needed, then toast to National Margarita Day!

Cheers!

Posted in Cocktails, Holidays, Recipes | Tagged , , , , | 7 Comments

Restaurant Review – Pork Barrel BBQ

Posted on January 11, 2012 by

You have probably heard of Pork Barrel BBQ… You may have seen them at the DC Barbecue Battle or read about their sauce in Men’s Health Magazine, you could have seen them on ABC’s Shark Tank, or purchased their rub in a store a store near you. You may EVEN own a bottle of Que – their “eau du barbecue” cologne. If not, all you really need to know is that Pork Barrel BBQ was started by two former hill staffers with a passion for sauce, spice and smoke and a knack for building their brand.

The newest venture for this seemingly unstoppable team is the Pork Barrel BBQ Restaurant situated in the Del Ray district of Alexandria, VA.  We stopped by this Sunday to watch playoff football with friends, and try the BBQ.

I walked in with no preconceptions, and was pleasantly surprised by the scene that greeted me. The dining area is open and sleek, punctuated with a long icy trough full of nostalgic and/or regional sodas (including Cheerwine, Coca-Cola made without corn syrup, and Nehi Grape soda). A counter for ordering your meal beckons from the back of the space, as does a collection of large trophies next to the counter.

Now – you have a decision to make… If you are looking for a quick bite to eat, grab a soda, walk back to the counter, place your order, and enjoy your meal in the dining room. If you are looking to enjoy your BBQ with an adult beverage or two, move into the large bar area to your left… Grab a seat at the bar and order up a cold one from the eclectic beer list before deciding what to eat.

     

Sitting at the bar affords the added privileged of being able to order your meal with the bartender instead of walking to the back counter. Heather, our tolerant bartender and BBQ ambassador for the day, helped guide us through the menus and made some great suggestions (including the suspicious but enjoyable Schlitz and Fruit Punch “cocktail” that one member of our party gamely sampled).

So – the ambiance is cool, the bar is great… the food is where things get tricky. BBQ preferences are deeply personal  - opinions are shaped by family history, geographic location, travel experience, and individual palates. While the argument can be made that all food preferences are subjective, very few cuisines elicit such a strong visceral response as BBQ. People either LOVE Carolina BBQ or they HATE IT. Memphis ribs may be heaven for one person, and dry, sandy textured torture for another. The BBQ Boys at Pork Barrel have done their best to appeal to a wide range of BBQ fans. The meats are simply rubbed with their proprietary blend, smoked, and served with a variety of sauce options. We sampled the Brisket, Pulled Pork and (homemade) Beef Sausage:

          

The brisket has a bright smoke ring and was well trimmed. The texture and moisture are right-on, but the beefy slices rely heavily on the Pork Barren BBQ sauces to bring regional BBQ flavor to the dish. You can choose from the (award-winning) original, sweet or mustard versions of the sauce which are readily available at the bar and on tables in the dining room.

The pulled pork stands on its own. The meat it is tender, juicy, slightly smokey and beautifully pulled into bite size morsels. It is not overly seasoned as some BBQ can be, allowing the inherent porkyness of the meat to shine.

The beef sausage (made in-house) was delicious as well – fatty, juicy, smokey with nice bit of heat that sneaks up on you. The sausages can be ordered as an entrée, or you can add a link to your order.

BBQ Chicken and St. Louis style pork ribs are also on the menu, but sadly, were not sampled (or photographed) on this visit.

    

I am happy to report that the side dishes at Pork Barrel BBQ are VERY good. It is clear that a lot of time and attention went into this aspect of the menu.  This is a refreshing change of pace as the side dishes are often treated as an afterthought at other establishments.

The Mac and Cheese is a must have – hot and creamy, soul satisfyingly cheesy – you can’t go wrong! If you are looking for something a little healthier (or cooler) the Texas Caviar is a satisfying mix of black eyed peas, diced onions, peppers, corn and tomatoes tossed together with vinaigrette and served cold. The cold Cucumber salad is spiked with onion and vinegar and offers a respite from the the rich meat flavors in the rest of your meal. The collard greens stand out as well. The greens have a distinct sweet/tart pickled flavor that really sets them apart from other collards I have tried. I was also able to try the creamy coleslaw which I LOVED, but did not get a picture of. The (somewhat) roughly cut slaw was dressed up with ribbons of colored sweet pepper and a nice creamy dressing that was not so thick or rich that you lost the flavor or crunch of the veggies. Baked Beans (with burnt ends of Brisket mixed in) and Potato Salad are available as well.

On your first visit – I suggest ordering a pork sandwich, topping it with slaw, and enjoying with sides of Collard Greens and/or Mac and Cheese… You’ll get a great feel for what Pork Barrel BBQ is all about. I’m going to try the chicken next!

Pork Barrel BBQ
2312 Mt. Vernon Ave.
Alexandria, VA 22301
(703) 822-5699

Pork Barrel BBQ on Urbanspoon

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New Year’s Resolutions (Happy 2012!!)

Posted on January 1, 2012 by

I am big on clean slates.

There is something about a new beginning that opens up life to possibilities. You are given the chance to envision yourself at your very best, and make a plan to get there. In the past, I have made WAAAYYYY too many resolutions all at once, been overwhelmed by the enormity of it all, and forgotten them by valentines day. I have accepted that I will NEVER go to the gym everyday. I will NEVER remember to send a card to every family member or friend on their birthday, anniversary etc. I will NEVER be able to do laundry on a set schedule, or iron (ick) once a week.

This year – I am taking it easier on myself with two simple resolutions - I resolve to bake more and waste less.

Baking and I have never gotten along. It is WAY too much like chemistry, and for some reason, I am a super messy baker. Recently though, I have been fantasizing about baked goods… Whipping up come cinnamon buns, a fresh loaf of bread or a warm batch of cookies is a very appealing idea. Just not one I ever act on. This year – I will act!

I really don’t like to waste food, but so often, I find myself throwing out goodies that have been sitting in the fridge for too long. I get so focused on a recipe or menu, that I often overlook perfectly good food for the sake of the dish I want to try. This singular focus causes MORE waste, because I end up with leftover ingredients from two dishes instead of one!  In 2011 I took baby steps towards this goal, but in 2012, I resolve to be more mindful of what I have on-hand, and find creative ways to use leftovers or remnants of ingredients from recipes.

I hope you all had a very happy and healthy holiday season, and I look forward to sharing more delicious adventures with you all in 2012.

Happy New Year!

Posted in Baking, Random, Resolutions, Waste Less | Tagged , | Leave a comment

Restaurant Review – Freddy’s Lobster + Clams (A Bit of Maine in Maryland)

Posted on November 28, 2011 by

On Small Business Saturday, I needed to get out of the house, and it was clear that there would have been mutiny if I tried to serve Turkey leftovers again, so we took a little drive to Freddy’s Lobster + Clams in Bethesda.

     

This was my third visit, and I enjoyed the establishment more and more each time! Freddy’s opened this summer with a limited menu and a distinct lobster shack charm. From the beginning, their beer selection has been shockingly good, and kept us coming back even though not all my friends wanted a Lobster Roll.  This Fall, Freddy’s has really come into it’s own. They have slowly expanded the menu and are building a loyal clientele by paying attention to quality and value.

Saturday, we had the pleasure of dining in the bar with Bruno. He is upbeat and knowledgeable, but in a relaxed way.  Bruno patiently answered all our questions, and was quick with another drink or story.

At Freddy’s, they make almost everything in-house. Exceptions include the top sliced hot-dog buns (imported from Maine with the lobsters), and the thin cut fries. Real care and attention are shown to the from-scratch items, and it shows!

During my previous visits, I had sampled the lobster rolls. They are served cold (lightly dressed with mayonnaise), or hot (tossed with butter), each on a grilled bun. The meat is sweet, succulent, and piled high!

Cold Lobster Roll @ Freddy's

While I DID order the cold roll (wrapped to go – for dinner), for lunch I wanted to try one of the new items. Because I couldn’t choose one item, the understanding Mr. Food Nerd offered to split the Fried Chicken and the Hamburger with me.

The Fried Chicken is incredible, but beware, because the chicken is cooked to order, the dish takes a little longer to prepare. Bruno proudly explained that the chicken is marinated in buttermilk, then – when ordered – dredged in seasoned corn flower, fried, and then finished off in the oven.

Freddy's Fried Chicken with Grilled Asparagus and Butternut Squash Puree

This is the fried chicken I remember coming out of my grandmother’s kitchen in Albany, New York. It is not perfectly uniform in color, the crust is thin, crunchy and intensely flavored, the meat oh-so-juicy and tender. We ordered the butternut squash puree and grilled asparagus side dishes almost as afterthoughts. You get two sides with the meal and we were already getting fries with the Burger…  that, and veggies seemed like the best option to assuage a bit of Thanksgiving guilt. Happily, the sides added to the dish and were welcome accompaniments to the star of the plate!

The thin asparagus were green, tender and crisp, with the slightest hint of smoke from the grill. They TASTE like asparagus should – even at the end of November, which is rare. The silky butternut squash puree had a surprising citrus kick, and was a bright counterpoint to the rich chicken. I was tempted to steal the whole plate and leave my selfless companion to eat the burger by himself, but for you people I shared…

Cheeseburger with Thin Cut Fries at Freddy's

… and I was I glad I did! Freddy’s grinds their own beef, combining cuts of Sirloin and Short Rib to create the perfect mixture of texture and flavor. Our burger was topped with white cheddar cheese, and served alongside a heaping pile of crispy french fries. I would not go so far as to call them shoestring fries, but they ARE thin and very crispy – just like I like ‘em!

Other notable menu items include Grilled Portuguese Sausage, Steamed Lobster, Fried Clams, Fried Shrimp, LOBSTER MASHED POTATOES LOBSTER MAC N’ CHEESE (As part of the menu upgrades this item was switched  - thanks to Chef Litchfield for the correction!), Grilled Fish, Grilled Ribeye Steak and Chowder…

Freddy’s not only has great food, but they have an incredible selection of craft beer, both on draught and in bottles and cans. Don’t believe me? Check out the “Booze Book” and try a beer you’ve never heard of before! In the interest of full disclosure, I must admit that I am prone to exaggeration… I wanted to tell you that there were HUNDREDS of choices, but I just counted the beers listed on Freddy’s website, and there are more than one hundred options (so I was super close!).

Visit Freddy’s, enjoy a craft beer (or two), and order something delicious. It’s a great way to spend a Saturday.

Freddy’s Lobster + Clams
4867 Cordell Ave.
Bethesda, MD  20814
(240) 743-4257

Freddy's Lobster + Clams on Urbanspoon

Posted in Craft Beer, Restaurants, Reviews | Tagged , , , , , | 3 Comments

So Very Thankful…

Posted on November 23, 2011 by

I love Thanksgiving.

I have been lucky enough to cook Thanksgiving dinner for my family and friends for more years than I can recall. I HATE that Christmas  has been encroaching on my favorite holiday… I also hate how busy we all get – sometimes I am so busy reading, planning, shopping, prepping and cooking that I forget to stop. I forget to be thankful.. and I have a lot to be thankful for.

I am MOST thankful for:

  • Every single member of my large, complicated, amazing, wonderful and confusing family. I am lucky to have ALL of you in my life.
  • My husband. I have known you since I was 14, and I honestly do not know who I would be today without you. You are my best friend, biggest cheerleader, and favorite person in the whole wide world. I love you madly.
  • My friends. You are all incredible, and I couldn’t imagine my life without any of you in it.
  • My readers. I can’t express how much you mean to me. I am still shocked that it’s not just my mom logging on – I am humbled that you are interested in what I have to say, and hope that I make your day a little bit better.
  • Those who fight (and have fought) to protect my liberty.
  • Organ donors and the miracles of modern science.
  • The people who work so hard to grow and harvest the food I put on my table.
  • Finding the courage to work towards my dreams.
  • My neurotic dog, Cole. You make me laugh more than I could ever have imagined. You taught me patience, and the joy of the unexpected. I would do anything for you.
AND (on a lighter note and in no particular order):
  • Gingerbread Lattes
  • Twitter
  • Having a good job in this hard economy
  • SUPER cute and SUPER high heels
  • Quiet nights in and loud nights out
  • Anything sparkly
  • Lactaid
  • Navigation systems
  • Football
  • Random acts of kindness
  • Noodles in any form
  • Hot Coffee
  • Lazy Saturdays
  • Pretty Sunsets
  • Crisp fall days
  • Kindles
  • Yankee Candles
  • Movie night
  • Bacon

What are YOU thankful for?

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My Quest For a Feijoada Recipe

Posted on November 21, 2011 by

At 6 AM one Saturday in September, Jacinta knocked on my door with bags full of black beans, rice, sausages, salted pork, dried beef, collard greens, manioc flour, garlic, and oranges. Her car was on the street with open doors and a backseat full of pressure cookers. She had come to our house to prepare a feijoada, and excitement had been building for a week.

Jacinta is regarded as the feijoada master by an extended circle of Brazilian families who live in the Washington DC area. She is often hired to prepare the meal for birthday celebrations, family gatherings, church fundraisers, or sometimes, just as excuse for a party! We had had asked for Jacinta’s help in preparing a birthday feast for my mother-in-law who was visiting from Brazil, and my plan was to learn the secrets of the intimidating dish from the master!

Feijoada is a slow-cooked black bean stew, full of pork, sausage and dried beef. Born of ingenuity and necessity, the story of the Brazilian version of the dish starts with slaves and a pig.  When a pig was butchered on a plantation, the “undesirable” bits (the ears, feet, tail, snout etc.) were given to the slaves as a supplement to their standard diet of rice and beans. By slowly cooking the tough scraps of pork and other meats with black beans, a hearty stew was created that became so much more than the sum of its parts. Over the years, the recipe for Feijoada evolved, and the meal has secured its place in the hearts of Brazilians everywhere. Today, Feijoada is more an event than a dish – served bountifully with steamed white rice, farofa (fried, seasoned manioc flour), garlicky ribbons of sautéed collard greens, and slices of orange – always accompanied by a generous helping of friends and family.

Brushing past me that morning with a flurry of kisses and Bom Dias, Jacinta went straight for the kitchen and set to work. First, the beans… she sorted them to eliminate rocks and ugly ones, rinsed them, and put them on the stove in large pressure cooker pots. Next, her practiced hands set to work cutting Carne Seca (dried beef), smoked pork, dried sausages, and salted pork ribs with a loudly thunking knife – adding the meats to the slowly cooking beans as she went. I have watched her cook for years, and tried unsuccessfully to recreate the dish in the past, but I thought this time would be different. This time I would learn the secret! Throughout the morning Jacinta bantered happily in Portuguese with my mother-in-law, but was less than forthcoming with cooking tips… I watched, helped where I could, took notes when no one was looking, and tried to absorb as much information as possible.

At a certain mysterious point, Jacinta decided it was time, and lids were added to the pressure cooker pots. Soon, an occasional hiss of steam signaled that feijoada was bubbling away on pressurized autopilot. As the house became fragrant, Jacinta was still working hard preparing the side dishes – deftly chopping garlic, washing and julienning the collard greens, cooking white rice, slicing oranges, and frying farofa in a deep skillet.

Before noon, Jacinta announced she was finished and gave us some final instructions finishing and serving. She had another feijoada to prepare and was off as quickly as she came, leaving me only slightly more enlightened in the ways of the mysterious dish than the last time I had seen her prepare it. I was happy for the experience, but frustrated that I STILL did not have the recipe worked out.

It was not until later, after the day melted into a happy blur of guests, toasts, laughter, and family, that the real secret of Feijoada revealed itself to me.

Feijoada is not about a specific recipe or technique, but the convivial atmosphere the meal fosters, the hours spent in the kitchen with family and friends cooking, toasting with loved ones over a traditional and historical meal. The rest? Well, that comes with experience…

Anyone want to come over for Feijoada? I need an excuse for a party.

Posted in Essays, Random | Tagged , , | 2 Comments

Kitchen Adventures – Frisée Salad with Poached Eggs and Bacon

Posted on November 16, 2011 by

There are three things you should know about me…

1) I believe that the addition of an egg (fried, poached or otherwise) makes anything better.

2) I ALWAYS have bacon in the freezer – ready to go at a moment’s notice.

3) I really like to have breakfast type dishes for dinner. It feels wrong in all the right ways.

Armed with that knowledge, you will not be surprised to learn that this Frisée Salad with Poached Eggs and Bacon is one of my FAVORITE entrée salads, perfect for a quick weeknight dinner or a lazy stay-home brunch.

Frisée Salad with Poached Eggs and Bacon

** NOTE – Amounts of ingredients can be adjusted to appetite, number of servings and preference

  • 2-4 Oz Bacon
  • 2 Cups Frisée (aka Curly Endive)
  • 1/2 Cup Cherry Tomatoes
  • 1-2 Salad Dressing
  • 1-2 Eggs

Cut bacon (can be frozen) into small pieces and cook in pan over low heat until golden. Drain and set aside on paper towels to crisp.

While the bacon is cooking, wash and dry the greens (I like to use a salad spinner for this). Tear into bite-size pieces and put into bowl large enough to toss the salad in.

Wash, dry and slice cherry tomatoes in half, or in quarters depending on the size of your tomatoes. Add cut tomatoes to bowl with greens.

Lightly dress salad and toss well. Note - You can use store-bought dressing here, but I like to make my own using a 3:1 (fat to acid) ratio. (see addendum #1 below).

Add the dressed salad to final serving plate(s).

Soft poach eggs (see addendum #2 below), and carefully place on top of salad.

Sprinkle with crisped bacon and freshly ground black pepper – serve immediately.

I LOVE the way the salty bacon and warm runny yolks combine with the cool/bitter/crisp greens, sweet tomatoes and zippy dressing… ENJOY!

Addendum 1:

3:1 Salad Dressing (makes several servings)

  • 1 Tbsp Apple Cider Vinegar
  • 3 Tbsp Extra Virgin Olive Oil (you can substitute some of the bacon fat here if you are so inclined)
  • 1 Tsp Dijon Mustard
  • 1 Small Clove Garlic – grated on microplane or mashed into paste *optional
  • Salt and Pepper to taste (freshly ground)

Combine all ingredients in bowl, whisk well until emulsified. (You can also add the ingredients into a small jar – tupperware if you like – and shake until combined_.

You can double or triple the recipe and store in the fridge for convenience.

Addendum 2:

Soft Poached Eggs (thank you Alton Brown!)

This tip came from Alton Brown, and I LOVE IT! I am through with the swirling water, one-egg-at-a-time nonsense!!! Way to fussy if you ask me.

Add at least two inches of water to a heavy bottomed pot. Add in a tablespoon or two of vinegar and bring to a boil.

While water is heating, crack fresh eggs into separate containers, removing shells as needed.

When the water is boiling, remove pot from heat. Carefully pour eggs into water, cover, and let sit for 4-5 minutes (for 2 eggs) or 6-8 minutes (for 4 eggs).

Remove eggs carefully from water with slotted spoon and place on paper towels to drain briefly. Add to dish (like the delicious salad above) or enjoy plain with salt and pepper.

Posted in Bacon, Breakfast/Brunch, Eat Your Veggies!, Kitchen Adventures, Recipes | Tagged , | 5 Comments