Wednesday, March 17, 2010

Boiled eggs and Cote du Rhone for dinner?


Kenny and Ida are all the way in Santa Cruz checking on the Woodrift vineyard and Edi only takes the liquid gold, so no cooking for me tonight. But I must eat, so boiled eggs it is.

Having trouble making a perfect boiled egg? I always hated making boiled eggs because I could never peel the damn things.  Now that I have 5 chickens I know that the fresher they are the easier they are to peel.  

You know you can't eat boiled eggs without salt, and one of my most favorite shops in all the world is The Meadow in Portland.  Pick out your favorite flake salt and a Cote Du Rhone and you've got dinner, for one.

Boiled Egg Dinner:

Fresh Eggs
Flake salt
Cote du Rhone

Bring a pot of water to a boil.
Gently place eggs in pot and turn heat down to a simmer
Boil 12 minutes if cold 10 if not.
Let sit until ready to eat.
Crack, Peel, dip in flake salt
Drink a Cote du Rhone or whatever....

An egg is nutrient-dense, has 70 calories, and provides 13 essential nutrients.  The Cote du Rhone is just a must. 

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