Cabbie’s Cooking

It took me a long time to learn to boil an egg!  That sounds crazy, but I tended to boil them too long, and they’d end up almost sulfur-y.  Finally I discovered the best way to cook them, and now they always turn out perfectly.  I always boil a dozen eggs and make deviled eggs each month when we have our church potluck dinner - and there are never any left to take home.  I also love to use them for egg salad occasionally, too.  Once or twice a year, I crave a good egg salad sandwich. 

Perfect Boiled Eggs (Hard-Cooked Eggs)

Place eggs (however many you want) in a saucepan.  Add enough cold water for an inch of water above the eggs.  Bring to a rolling boil.  Cover the pan and remove it from the heat.  Let it stand for 10 minutes.  Then drain and rinse under cool water.  Peel under running water.

Great recipe for a no-mess, individualized omelet.

Omelets in a Bag

For each omelet:  Crack 2 eggs into a quart-size Ziplock bag.  Shake to combine.  Add other ingredients as desired:  shredded cheese, chopped ham, onion, green pepper, tomato, hash browns, salsa.  Salt/pepper to taste. 

Each person prepares his/her bag with his/her favorite ingredients.  If you’re making several, you can write the person’s name on the outside of the bag with a permanent marker.

Shake each bag well.  Make sure to get the air out of the bag and zip it up.  Place the bags into rapidly boiling water for exactly 13 minutes. If it’s a large pot, you can cook 4-6 omelets at a time.

After 13 minutes, remove the bags carefully from the water, open the bags, and the omelets will roll out easily. 

I’ve tried these a couple times, and they’re really good.  Serve with some fresh fruit or pastry - and you’ve got a great breakfast.  It would be rather cool to do this with guests, too.