Soft boiled eggs are the simplest thing in the world to cook—unless you get easily distracted (like me), then they may prove to be rather illusive.
There are four simple rules:
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Homemade Egg Noodles
Preparation:
In a large bowl, mix together flour and salt. Add eggs, milk, and butter mixing until dough forms.
Turn out onto a floured surface and knead dough for five minutes. Allow to rest in a clean, covered bowl for 10 minutes.
Turn out onto floured surface again. With a rolling pin, roll dough out to 1/8 inch thickness.
If using in soups, stews, or as a side dish, cut into desired length strips. If using for ravioli, cut into circles with a round cookie cutter or drinking glass.
For storage purposes, allow pasta to dry and store in an air tight container. To cook, bring a pot of water to a boil and add pasta. Cook until al dente.
Cost Breakdown:Price per batch = 71¢ - 90¢
- 2 1/2 cups Flour = 31¢ - 45¢
- Salt = nominal
- 2 eggs = 16¢
- 1 Tbs. Butter = 13¢
- 1/2 cup Milk = 11¢ - 16¢
Price at the grocery store = $2.00-$3.00
Store brand ingredients: Semolina, Durum Flour, Egg Yolks, Niacin, Ferrous Sulfate (Iron), Thiamin Mononitrate, Riboflavin, Folic Acid. Allergy Warning: Contains Eggs And Wheat.
Popovers
2 cups milk (room temperature)
2 cups flour
1 tsp. salt
Preparation:
Preheat oven to 450ºF.
Grease popover or muffin pan.
Break eggs into a bowl. Beat well. Add flour, milk, and salt. Mix until blended.
Fill muffin cups 3/4 full with batter.
Bake 30 minutes without opening the oven door.
Remove from oven and allow to cool slightly before removing from the pan.
Serve warm with butter. Good with soups or stews or served with marmalade or jam for breakfast.
Lemon Curd
3 large eggs
3/4 cup granulated white sugar
1/3 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
4 TBS unsalted butter, at room temperature
1 TBS lemon zest, chopped
Instructions:
Simmer water in a double boiler. If you don't have a double boiler, simmer water in a sauce pan and place a metal or glass bowl on top of it.
Whisk together the sugar and lemon juice until blended.
Whisk in one egg at a time.
Cook, stirring slowly and constantly for 10 minutes to prevent curdling. Mixture will become thick like pudding.
Remove from heat and whisk butter into the mixture until the butter has melted.
Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately and refrigerate for up to two weeks.
Serve with scones, biscuits, or on pancakes.
Makes 1 1/2 cups.
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