Tuesday, May 13, 2008

The perfect protein



Because I no longer eat meat, except on rare occasions, I need to be careful to get enough protein. For this reason, I now eat two hard boiled eggs every morning. I also try to eat a lot of beans and tofu. Every week I boil a dozen eggs and then I spend the week going through them. I've noticed that, for some reason, the brown eggs are much harder to peel than white eggs. These are local, organic eggs I picked up from the Turnip Truck.

(Saturday May 10, 2008)

5 comments:

Josurin said...

What is your method for hard boiling your eggs? I was trying to tell someone recently that there is the "perfect" method that I've heard about (maybe from Martha??) but since I don't eat HB eggs, I hadn't tried it. Something like, put the eggs in when the water is cold, put the heat on and let it come to a boil, then cover and shut off the heat and let it sit for 10 minutes. Or something to that effect, which is different from what most people do which is to actually boil the eggs in the water for 10 or 15 minutes. Any thoughts?

Oh! Do you have a Trader Joe's? Have you tried their frozen Masala Burgers? They are vegetarian and oh so tasty!

http://tjmidwest.blogspot.com/2007/05/trader-joes-freezer-essentials-survey.html
http://www.peertrainer.com/DFcaloriecounterB.aspx?id=9736

The garlic portabella burgers from Veggie Patch are really good too. We get them at Acme
http://www.veggiepatch.com/contentmgr/showdetails.php/id/242

Adina said...

I made more eggs tonight and I tried the method you suggested-- it actually worked! They are so yummy. I was totally skeptical, but thanks!

And no, we don't have a Trader Joe's here...at least not yet...supposedly we are getting on in the Fall.

Josurin said...

Check this out (from Julia Child):

http://www.recipesource.com/main-dishes/eggs/01/rec0137.html

Here's another one that actually says exactly what I said:

http://www.slashfood.com/2006/01/08/hard-boiled-eggs-perfect-every-time/

Good to hear it worked!

Josurin said...

The links got cut off!

Adina said...

I always wondered what that dark line was from. Interesting that it's a chemical reaction from over-heating. Food science rocks.