Breakfast · I didn't know I could do that · Solutions

Technology is great

We have a friend.  He has a wife.  His wife is a compulsive TV shopper; she likes to shop but doesn’t necessarily ever use her purchases.  In some cases, we are the lucky recipients of her impulsive credit card waving.  She shops, we enjoy.  Everyone is happy.

One of the first things we received from our friend was an electric pressure cooker.  It’s an entry level pot – none of the fancy “push one button and forget it” types of things, but a hugely useful device nonetheless.  The handle sports a wrapping of purple electrical tape to protect my hands.  There is a notch in the handle because the first time I used it, I didn’t secure it properly and, at temperature, it went shooting across the room.  A slightly dinged handle was one of the better potential outcomes, and I am grateful.

Last week I did a pulled pork in it, which was widely praised at our neighborhood picnic for its tenderness.  Pressure cookers excel at tender, but today I want to extol its virtues on another cooking problem – fresh eggs.

If you buy your eggs at the local Shop till you Drop Emporium, you have your choice of several types of eggs ranging from basic white from the massive chicken farm, to the brown eggs (also from the chicken farm, but they’re brown so you think they’re better) to the “cage free” and organic cage free at top dollar.  The one thing all the options have in common is the length of time from hen to store; generally by the time STYD (Shop till you Drop) puts them on their shelf, they are at least 10 days old.

The great news is, eggs last a long time.  They are designed to be kept warm for 3 weeks while the mother broods over them, till they hatch the cutest little things you’ve ever seen.  Really, they’re adorable.  Your 10 day old eggs are quite fine.

Do you know how to test to see if an egg has gone bad?  Put it in a bowl of water.  If it floats, throw it away.  When the egg is laid, there is an air sac formed.  As it ages, the sac fills with air and when there is enough air to float, the egg is old.

All this is interesting and delightful reading, you say, but why an electric pressure cooker and eggs?

From Pinterest – photo credit unknown

So the issue is with some fresher store bought eggs, but especially if you’ve sought out local small farm eggs.  The shell adheres quite well to the freshly laid protective inner membrane and makes peeling a hard boiled egg a pain in the patoot!   For those who enjoy fresh eggs, you probably know not to contemplate a platter of deviled eggs with the whites unscathed by the peeling process.  Until now.

Enter the pressure cooker.  The difference between the altered atmospheric pressure and simply boiling an egg is that the membrane breaks down in the pressure.  I swear to you, your eggs will peel perfectly and evenly every time.  Cross my heart and hope to smell like Sulphur.

Easy Peasy Egg Peeling

  • Difficulty: absurdly easy
  • Print

Place as many eggs as you would like into your pressure cooker.  Cover them with cold water.

Place the lid on and set the timer for 5 minutes.  The timer begins its countdown when pressure is achieved, so the 5 minutes is cook time under pressure.  Depending on how many eggs and the associated amount of water, it can take an additional 5-10 minutes before the timer begins.

As soon as the 5 minutes under pressure have passed, release the pressure by opening the quick release valve.  Keep your fingers away because there will be a lot of hot steam coming out quickly.  Open the lid and transfer the eggs to an ice water bath to stop the cooking process.

When cool, hit the egg several times against a hard surface to crack the shell, then marvel as the perfect hard boiled egg slides out of its protective casing.

You’re welcome!


They eat pancakes in Louisiana too

Natchez Indian hut
Natchez Indian hut

Daughter dearest just got back from a 3 week vacation to visit a former neighbor. She had a good time and was able to experience humidity first hand. Funny how Seattle looks really good right now.

This morning they were discussing pancakes and how there was a dearth of experience and recipes between them.  In order to keep breakfasts happy, I’ll supply the one I use, which is always favorably received.  I recall my nephew saying I made the best pancakes, which is something, because his mother is an excellent cook!


Adapted from the Betty Crocker cookbook, © 1978, 1969
Breakfast · family

Go fast!

Snow falls in Utah.  The license plates proudly proclaim it’s the “Greatest Snow on Earth.”  There are times when it is deep enough to form the framework of some memorable “big fish” stories.  I walked the mile and a half to school in snow up to my thighs.  Actually, I really did.

With all this snow?  What do you learn to do?  Ski, of course.  My parents took us to the, for the locals mundane, ski resorts.  You know the ones:  Park City, Alta, Snowbird, etc.  At Alta, our resort of choice once we had completed lessons, I did the bunny hill, advanced to Sugarloaf, and other than once, is the run where I stayed.  Continue reading “Go fast!”


Awful Waffle

j0182708Bert, from Sesame Street, used to sing that a Waffle without the “W” was just awful. 

I don’t see a “w” on the ingredients list, but my waffle recipe was sought this morning by #1 son who had acquired a new waffle iron, so it can’t be that bad.  Here it is for anyone else who needs it.

Crisp Waffles

  • 2 eggs
  • 1 3/4 cups milk
  • 1/2 cup butter or margarine, melted or vegetable oil
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt.

 Heat waffle iron.  Beat eggs with hand beater until fluffy.  Beat in remaining ingredients just until smooth.  Pour batter from cup or pitcher onto center of hot greased waffle iron.  Bake until steaming stops, about 5 minutes.  Remove waffle carefully.

 Yield 3 10-inch waffles.


Breakfast in a bite

This posting is another family favorite, one which never has leftovers and is incredibly versatile.

If you’re camping, this is breakfast in a convenient form.  If you make them as mini-muffins, they are a great after school treat.  Easy to make, a crowd pleaser — there’s very little not to like.

Bacon-Cheese Muffins

Adapted from “The Muffin Cookbook”

Keyword Search

I don’t know who, but my blog stats keep showing up that someone is looking for the recipe from the 1978 Betty Crocker Cookbook for pancakes.  It hits this blog because I referenced the cookbook in my banana bread posting, as well as mentioning my son wanting the pancake recipe.

As I have no way of knowing who was searching, I’ll just post the recipe in the hopes I make their day the next time they Bing their way back.  Whoever you are, this recipe’s for you.  Enjoy!

Betty Crocker Pancakes
Betty Crocker Pancakes


From Betty Crocker’s Cookbook ©1978, 1969

1 egg
1 cup all-purpose flour*
3/4 cup milk
2 T shortening, melted, or vegetable oil
1 T sugar
3 tsp baking powder
1/2 tsp salt

Beat egg with hand beater until fluffy; beat in remaining ingredients till smooth.  For thinner pancakes, stir in additional 1/4 cup milk.  Grease heated griddle if necessary.  To test griddle, sprinkle with few drops water.  If bubbles skitter around, heat is just right.

Pour about 3T batter from tip of large spoon or from pitcher onto hot griddle.  Cook pancakes until puffed and dry around edges.  Turn and cook other sides until golden brown.  To keep pancakes hot, stack on hot plate with paper towels in between; place on cookie sheet in 250º oven or in warming oven.  Yield:  about nine 4-inch pancakes.

*If using self-rising flour, omit baking powder and salt

If you want any of the iterations (Buckwheat, Blueberry, Nut, Cornmeal, Orange-Coconut, etc.), leave a note in comments and I’ll post those as well.