Impatient eggs and pickles

The free range eggs from Preferred Produce- beautiful! This delivery I ordered chives, dill, 5 kinds of lettuce, tomatoes, and cucumber. Going to make pickles!

So I made an egg today and it got me thinking about tips and tricks I've heard through the years.

Did you know many restaurants add pancake batter to their omelettes to achieve that texture you can't seem to get at home. Option? Add a tiny bit of flour to your mix (paste it  with a  little milk or water first then add to eggs).

Everyone asleep and you want to have a warm breakfast ready for them? I put a little biscuit batter in the bottom of greased cupcake pan pockets, add your prepared tsp, tofu, what ever breakfast protein you desire, then top with (scrambled) egg (cheese mixed in if desired. Bake for 15-20 minutes at 400 dF.

Omelette in greased muffin tins can bake while you tend to other things, try 350 dF for about 15 minutes.

Easy hash browns-steam your potato in the microwave (prick the potato all over, wrap in wax paper, cook about 3 minutes each side- depends on size how long you cook- it should give when you squeeze it if done). Cool completely (fridge it overnight) then shred or dice cooked potato. Crisp up, tossed in grapeseed or olive oil, in a pan on the burner!

Not terribly picky about eggs but supposedly you can shake your eggs with water and they will steam up all fluffy- they fall for me. But sometimes I do like moist eggs so I use extra milk type product-soy milk is so good for this because it is nice and thick.

Everything you needed to know about poaching eggs perfectly.

Fell in love with fried eggs on top of enchiladas- try it, even if you don't like fried eggs- amazing!

Boiled egg in red sauce (usually a red spaghetti sauce)-very interesting and fun for picky young eaters.

I  still need to test and get exact measurements for these refrigerator pickles.

Pickles- cook all ingredients aside from cucumber to full boil and dissolve sugar. Place cucumber slices or spears in your jar. Pour hot liquid to fill. Close lid tight, flip bottle upside down to cool for an hour on the counter. Place in fridge, ready to eat in 24 hours. If using garlic, pull it out after the 24 hours. These usually only stick around for a month, but have kept larger batches for 3 months, refrigerated.

Basic Dill

1/2 cup water
1/2 cup vinegar
1/2 cup sugar
1/4 tsp salt
mustard seed
white pepper corn
Dill
Fennel
1 large cucumber (or enough to fill your jar, whole, wedge, sliced)

Spicy
1/4 tsp red pepper flakes
1/2 tsp green peppercorns
1/2 tsp brown mustard seeds
1/4 tsp salt
celery seed

Mexican
1/4 tsp red pepper flakes or a 1/2 tsp black peppercorns
cilantro
1/2 tsp coriander or Cumin seeds
nutmeg
Mexican saffron
sage
1/4 tsp salt

Dessert
cinnamon
clove
sesame poppy seed
rosemary
ginger

-Save your old pickle jar! Clean it thoroughly and you may even want to pop the jar and lid in boiling water for 5 minutes.
-Using store-bought cucumbers, they usually have wax on the outside so I peel them first. Organic and fresh local, keep the crispy skin on!

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