I really love my Souped Up Recipe’s Wok I purchased. But I noticed I only used it for cooking Asian Cuisine. Why? I decided that today I would try something new, American Breakfast!

Here’s the affiliate link to the wok: https://tinyurl.com/2p8543yf

Full disclosure; I will make a small commission from your purchase, but it doesn’t affect your cost. Thank you for your support!

Over Easy eggs, maple sausage, extra crispy hash browns with wok-grilled onions and toast. One of my favorite meals.

Happy Cooking,
UB

#soupeduprecipe #wok #breakfast #unclebillskitchen

I am really excited today as we are going to show you how to hard “boil” eggs in an air fryer! That’s right, an air fryer. I couldn’t believe all the hype, so I had to try it myself.

But that’s not all, I am going to show you how to make one of the most delicious Egg Salad recipe’s you have ever tried. Simple and flavorful.

Hard Boiled Eggs:

Hard-boiled eggs are boiled long enough for the yolk to solidify. They can be eaten warm or cold. Hard-boiled eggs are the basis for many dishes, such as egg salad, cobb salad and Scotch eggs, and may be further prepared as deviled eggs.

There are several theories as to the proper technique of hard-boiling an egg, depending on circumstances. One method is to bring water to a boil and cook for ten minutes. Another method is to bring the water to a boil, but then remove the pan from the heat and allow eggs to cook in the gradually cooling water. Over-cooking eggs will typically result in a thin green iron(II) sulfide coating on the yolk. This reaction occurs more rapidly in older eggs as the whites are more alkaline. Immersing the egg in cold water after boiling is a common method of halting the cooking process to prevent this effect. It also causes a slight shrinking of the contents of the egg.

Hard-boiled eggs should be used within two hours if kept at room temperature or can be used for a week if kept refrigerated and in the shell.

Hard-boiled eggs are commonly sliced, particularly for use in sandwiches. For this purpose specialized egg slicers exist, to ease slicing and yield even slices. For consistent slice sizes in food service, several eggs may have their yolk and white separated and poured into a cylindrical mold for stepwise hard-boiling, to produce what is known as a “long egg” or an “egg loaf”. Commercial long eggs are produced in Denmark by its inventor Danæg [da] and in Japan by KENKO Mayonnaise [ja]. The machine for producing long eggs was first introduced in 1974. In addition to being sliced, long eggs can also be used in their entirety in gala pies.

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#Howto #Hardboileggs #airfryer #eggsalad #recipe