It’s been a few days since our last post, so I thought I’d put up two today.
The first is a quick meal we had last Monday. We’d intended to have falafels–not fresh cooked, never again We have a bag of frozen falafels we got at the grocery store. They’re not as good as you can find elsewhere, but they’re pretty good. And it’s a simple, healthy meal; just cook them and add some fresh veggies, and you’re good to go
Only the ones we bought were very freezer burnt. (We really have no luck with falafels). And of course, because you basically only have to defrost the falafels, we didn’t notice it until all the vegetables were prepared. So we came up with a quick plan B: we boiled some eggs.
Harboiled eggs can be tricky until you get the hang of it–then they’re the easiest thing in the world. Nice to have in the fridge, they’ll keep for a few days; cut them up for breakfast, bring one for lunch for a quick bit of protein, or chop them and make egg salad. Or, as we did that night, make Chef Salad.
Here’s a fool proof way to hardboil your eggs:
- Get six or seven eggs in a shallow pot, and cover them with water–about an inch over the top of the egg.You should put enough eggs in one pot that there’s not much room to move around; otherwise, the boiling water will jostle them and one or two are sure to break while cooking.
- Add a half teaspoon of baking soda to the water; this lowers the pH level of the egg, which, believe it or not, will help the shell peel more easily. (Thanks to Tim Ferriss for this tip).
- Bring the water to a boil, and let it boil for about twelve minutes.
- Then, take them off the heat immediately and run under cold water in the sink, until all the water is as cold as you can get it. Add ice if you like. This will stop the cooking of the eggs. Then, peel and serve!
A chef salad is basically a nice garden salad with hard boiled egg and ham. We didn’t have any ham, but the amount of vegetables I prepared was more than enough for a meal.
As a bonus, here’s a neat video of how to quickly remove your hard boiled egg from the shell. (Note: I haven’t actually tried this yet…but now I can’t imagine any other way.)