the perfect hard boiled egg

I got this from www.oopsredone.blogspot.com

1. Place eggs in the saucepan, it does not matter if it is 2 or 12 eggs, this way works. Just cover them with cold water, not too deep. Do NOT salt the water. Place on burner on HIGH heat.

2. Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes.


3. When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 26 minutes.

4. When 26 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. They will peel best if you set them in the refrigerator for about 1/2 to 1 hour, but you can eat them now!


5. Never have gray yolks again!

Happy Easter everyone!

Puff the Magic Pancake

This recipe was taken from the cookbook, Sensational Snacks (a child's cookbook).

Ingredients:
4 tsp. butter
1/2 cup milk
2 eggs
1/2 tsp. vanilla
1/2 cup flour
1/4 tsp. salt
pinch of nutmeg
2 tsp. powdered sugar

1- Preheat oven to 425 degrees.  Spray 4 custard cups (or I used aluminum fun shape cups) with nonstick cooking spray and put on a cookie sheet.  Place 1 tsp. butter in the bottom of each cup, then put cookie sheet in the oven for 5 minutes to melt butter to sizzling point.  Remove cookie sheet from oven and set aside.

2-  In a blender, whisk together milk, eggs, and vanilla.  Add flour, salt and nutmeg.  Blend until smooth.

3-  Ladle equal amounts of batter into the four cups, then return to the oven and bake 10-15 minutes.  You will be amazed to see how these pancakes "magically" puff while baking!

4-  Remove cookie sheet from oven.  Be careful!  The cups will be very hot.  Pancakes may be removed from the cups and served on plates.  Sprinkle each one with 1/2 tsp of powdered sugar and top with fresh fruit and/or syrup if you would like.

Tiff's Tips:  I doubled the recipe to make 9 fun shape cups.