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Egg Stumbler

Egg Stumbler

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One of my fondest childhood memories involves this dish. So filling, tasty, and nutritious.


  • 4 eggs
  • 4 slices bread
  • 2 Tablespoons vegetable oil
  • 1 medium-sized green chile, chopped finely
  • 1 large onion, chopped finely
  • 2 medium-sized tomatoes, chopped finely
  • Salt, to taste
  • 1/4 Teaspoon turmeric
  • 1/2 Teaspoon red chili powder
  • 1/4 Teaspoon pepper
  • 1/2 Teaspoon cumin
  • 1 Tablespoon cilantro, chopped finely, for garnish


Calories Per Serving469

Folate equivalent (total)136µg34%

Riboflavin (B2)0.6mg36.1%

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I've now used this method multiple times and my eggs have been absolutely perfect every time. I generally have older brown eggs in the fridge and this is definitely the way to hard boil them. Thank you!

Perfectly cooked and the eggs are so easy to peel. Why didn't I find this method sooner?!

I happen to be someone who usually prepares 4 eggs at a time in a 1-qt saucepan. But I find no need to boil them over med-hi heat for 10 minutes. Simply turn off the heat after the water comes to a boil and let them stand covered for 9 minutes. Drain and cool under cold water. They are perfect, so I can't see any reason to actually boil them. My whites are tender, no green ring, etc. Fresh eggs will be harder to peel, so I try and use older eggs.

I was amused the first time I saw this recipe - come on, don't we all know how to do a hard boiled egg? Even my father could cook one, or rather he could tell you how to cook one! However, this actually works and consistently enables a clean separation between the shell and the egg white.

I like the turn of the heat method, though it is a bit more "high maintenance." My shells come off with out the egg white when I add salt and vinegar to the water (not too much though). I was always told the blue or green appearance of the yolk meant they were over cooked.

I'm with you carolmce from Elk Grove. I can never get my shells to come off without eggwhite attached.. It makes for some pretty ugly stuffed eggs. not to mention the frustration. I too have tried the older eggs. I will try this one tonight.

I tried this, and the eggs came out perfectly. No green around the yolk at all. Just perfectly cooked white and yellow.

Strange--in my family the perfectly cooked hard boiled egg has a fully cooked yolk--crumbly and with the coveted blue exterior! We saw the same preference in China when we visited. Different strokes for different folks!

I was happy to see this method of cooking hard boiled eggs. I have tried the "turn off the heat method" and the eggs are not cooked to our liking.

To carolmce from CA: when eggs are done, immediately immerse them in ice cold water this usually helps the shells come off easily.

Iɽ like to have a foolproof way to boil eggs so that the shells come off easily. Nothing frosts my cupcakes more than to have half the white come off with the shells! Yes I have tried using older eggs.

Japanese Egg Sandwich is simple to make with bread, hard-boiled eggs, dijon mustard, white pepper, onion powder, and mayonnaise. It’s full of flavors and offered by many Japanese giants.

Sandwiches are mostly our daily brunch food as well as a snack food. To make it best, you have n number of choices. You can use a hundred types of sauces and make your version.

What is your version of eating eggs? Comment below, and if you have any queries related to these egg recipes, let us know.

Readers who read this article also read .

You are here: Home » Recipe Collections » 40 Different Types Of Bread & Egg Sandwiches To Make

How to Boil Eggs on the Stovetop

There are two egg-related questions that come up all the time:

  1. What came first, the chicken or the egg?
  2. Do you start with boiling water or do you start with cold water when you boil eggs?

We recommend a 4-step method that starts with cold water. Why? Because this prevents overcooking the eggs. You&aposll never have to deal with dry, chalky, overcooked eggs with weirdly greenish yolks again. Nothing but beautiful bright yellow yolks and amazing texture for you! So good, you&aposll want to eat them with just a sprinkle of salt.

Four Steps to Perfect Hard Boiled or Soft Boiled Eggs:

1. Place eggs in a saucepan or pot and cover with cold water.

Eggs first, then water. Why? Because if you put the eggs in afterward, they might crack as they fall to the bottom of the pan. It&aposs no fun to learn this the hard way.

2. Put pan over high heat and bring water to a rolling boil. Remove pan from heat and cover.

How long does it take to boil an egg? Well, actually, you want the water to come just to a boil but not stay there. Eggs exposed to high heat for a long time go through a chemical reaction that turns the yolks green. So the answer to "How long do you boil hard boiled eggs?" is: pretty much not at all. Because the eggs cook in water that&aposs not actually boiling, some people use the term "hard-cooked" instead of "hard-boiled" eggs.

3. Let the eggs stand in the hot water for 4 to 12 minutes, depending on how firm or set you want the yolks to be.

Why the time range? The longer the eggs sit in hot water the more cooked the yolk will be: figure less time for soft boiled eggs and longer time for hard boiled eggs. Use these time guidelines for large eggs:

Meet Snack Girl AKA Lisa Cain

In 2006, I was sitting in a doctor’s office receiving the news that I needed to lose weight. After having 2 children, the pounds were increasing and my doctor was worried that the numbers on the scale would keep going up.

I had to lose weight and I wasn’t sure how. I tried a whole bunch of different diets and found that I could lose weight but then I would gain it back.

It was time for a different approach.

My new strategy was to go after each bad habit, one by one, until I became healthier. I stopped weighing myself and started paying attention to how I felt when I ate food that nourished me.

In 2009, I started writing Snack Girl because most packaged snacks are junk food and I wanted to create a resource for healthy snacking. My thought was that if I could start replacing cookies, chips, ice cream, soda, and candy with something healthy – that could be a start toward a healthier lifestyle.

Five years later, Snack Girl is growing (hurray!) with more and more people who want to make a shift.

After I started writing about healthy snacking for a while, I found that my readers wanted MORE than snacks. They wanted breakfast, lunch, dinner, desserts, and strategies for dealing with the onslaught of food that keeps on coming.

I wrote my book, Snack Girl to the Rescue!, as a guide to address as many issues as I could think of to help people get healthy. The recipes in the book are like a toolbox of delicious, easy food that supports your body.

Contact me at [email protected] - I would love to hear from you!


Dear Snack Girl

I love love love this website. I am a Direstor of a Fitness Cluc in Bronxville, NY and have shared this wwebsite with all the members. It gives great information and tips. Just wanted to say Thank You.


Jackie Braca on January 17, 2010

Creme de la peanut paninis are a favorite in my household. I had forgotten about the oldie-but-goodie: Ants on a Log. Thanks for the reminder.

Joy Oglesby on January 19, 2010

I am so impressed with your website. I am working toward becoming healthier and need practical advice. I find all the "healthy" foods so confusing in the store because as you said they try and make it a selling point, but they aren't always what they are advertized to be.

Mary Ann Hochstedler on May 13, 2010

Hi Lisa. I just want you to know I gave you a well deserved award for being one of my top four favorite blogs! I really love reading what you have to say. Check out my blog for the compliments!

I just wanted to let you know that I stumbled across this website today (the hamburger experiment was linked to another site I visit regularly) and I find it amazing and informative. Thank you and keep up the good work!

Glad to share you views. I teach community based classes on basic eating and cooking techniques. Consumerism is a immersed into the classes as much as possible. I am a consumer nutrition , aka common sense back to basics, educator. I am enjoying your site. I too am a stumbler, slym22.

I agree, eating healthier is a lot easier than people think. It's simply making the right food choices. Proper meal planning and eating at home, you can control the ingredients, ensuring a healthy dish for your family.

Noel Chapman on August 10, 2010

Yahoo and Amen! What an awesome site! Are we in a wellness revolution or what? I teach individuals, families and small groups on how to have diet and lifestyle be their number one health strategy! And we offer an easy way for people to get the nutrition of fruits and vegetables every day. Everything that you are promoting! You go girl!

Sherry Fritz on September 29, 2010

Love your site! Your posts are informative and digestible. I love your applicable information and your explanation of how easy it is to make better eating decisions. Thank you!

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Hi, I found your site from a link from Jenn at Slim Shoppin'. OMG, I love it. I've already bookmarked it and will be visiting regularly! Thanks for all the great info!

An inspiration! Well written and full of valuable information. Keep it up!

I'm an AVID snacker and smart snacking has been the KEY to making sure I'm hitting my health goals (without feeling hungry). I love Snack Girl because Lisa incorporates reviews of packaged products with easy recipes AND includes nutritional information for all her snacks. She's inclusive too, so if you're gluten-free, on weight-watchers or diabetic you can find recipes there. She's great on pre-planning, getting the most bang for your buck & recipes that are so easy ANYONE can make them. She's humble, funny & smart. Great content & I'm a big fan. Sign up for the newsletter! Only one I actually look forward to!

Chichi Kix on March 21, 2011

@Haywood Jablomi Lisa provides incredible & incredibly informed tips daily on her blog, enhanced by her scientific background. She also writes about her weight loss journey on a regular basis and encourages thousands of people to make healthier choices. As anyone will tell you, you don't need to be thin (or pose in a bikini) to be healthy, but you do need to make informed choices about what you put in your body. I don't need a full body shot to tell you that Lisa's advice is sound & scientifically (and humanly) informed. I love the fact that she's a working mom, with a family & a passion for helping others. :)

Chichi Kix on April 12, 2011

I found your site through another food blog on Med food. Great idea to have a forum on snacks!

I'm really enjoying your blog. I started blogging this year and will be doing a series in June on eating Whole Foods. I plan to publish our families weekly menu and I have a feeling I may be linking your site for recipes, especially with my kids. One thing I'm looking for is a delicious morning energy boosting drink. I plan to experiment but was wondering if you have one you love. I want some green in mine but want my kids to like the taste. Thanks for all your work!

I love your sunny cute face! You are adorable in your picture, and I thank you so, so, much for your awesome blog! I get so much great inspiration here to keep eating healthy. by the way I am on weight watchers, and I have lost 15 pounds--about a pound a week so far! Love it!

Hi Lisa -

Love your blog, it's great to have a place online to go for healthy snacks when you're out of ideas! Take care, Kate.

leanrunnerbean on August 28, 2014

I've just bought your bought today here in Christchurch, New Zealand, and I'm so excited to read it!

Hi Lisa,

Please accept my thank you on behalf of those who don't take the time to write.

I try most of your recipes and really enjoy your topics and point of view.

You rocked the bikini!

You are an inspiration and I look forward to all that you post and take the time to discuss. You have a beautiful family and I'm a better person, cook, more educated woman and encouraged by your freely sharing information.

I had not heard of you until someone on Food Babe asked if she had seen the article you wrote on her. ) peaked my interest so I came to check you out. I think you both are helping improving the health of our country and just like everyone has different tastes in foods. we all have different tastes in healthy food mentors. Bottom line. eat more real foods and less processed crap! Keep up the momentum!

I saw the comment on Food Babe and researched you. I'm so glad I found your site! I'll be up reading tonight for sure. I'm not educated formally in food but have read extensively. Been a fat kid, fat teen, fat adult plus had to learn about sugar triggers in diabetics. I love learning about food additives and the like. Keep up the great work. From Southeastern Mass

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I LOVE your blog. I have struggled with my weight all my life. I've gone from a size 10 to currently 24. Right now I'm 301 lbs and I eventually want to get back to a healthy weight. Your tips and recipes are VERY helpful especially since I just joined Weight Watchers. Keep up the good work. It is very appreciated. :)

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Nice blog! I just discovered this gem and its way better then most sites. Your posts are really informative, keep up the good work.

reviewyu on January 20, 2016

Hi Lisa !

This webiste is great for me, it's great to have a place online to go for healthy. Have fun

tao of badass on September 25, 2016

So excited to have found your website. Thank you for creating and maintaining it. I am so excited to start trying your recipes!

Brenna on February 27, 2017

Love your weight loss tips, thanks so much for your passionate writing. Keep those articles flowing!

Scott Webb on May 21, 2017

I've just bought your bought today here in Christchurch, New Zealand, and I'm so excited to read it!

Worked for W W on Long Island years ago. We had a pilot program with prepared food! Most of it was really delicious. Of course, sodium was an issue. Did it for 1 year, didn’t really take off!!

Helaine Ayas on November 9, 2017

It's always nice to see a picture of the person your texting,cute picture.I love this site the information you have is GREAT makes me stay closer to my WW program.If they change the program,the only thing I'll get new is the program.It's nice to know ahead of time what's going on,I feel like it's a secret lol Keep doing what your doing you do such a wonderful job.I look forward to it every day. I also love reading the comments their very helpful. Thanks again.

Jackie on November 13, 2017

Nice blog! I just discovered this gem and its way better then most sites. Your posts are really informative, keep up the good work.

Clark on November 16, 2017

I've read your book Lisa. Great, funny, great advice! Decided to stop by and say Hi!

Jill Roberts on November 19, 2017

Margarita on August 21, 2018

Hi! Just sent you an email since I am trying some more of your recipes today! Everything I have tried is great!

Penny Foy on January 3, 2021

Portuguese Egg Tarts (Pastéis de Nata)

Recipe adapted from 'My Portugal: Recipes and Stories,' by George Mendes (Stewart, Tabori & Chang)

Yield: 30 egg tarts

Prep Time: 30 minutes, plus chilling and cooling time

Cook Time: 30 minutes

Total Time: 1 hour, plus chilling and cooling time


For the Puff Pastry:

1¾ cups all-purpose flour, plus more for dusting

For the Filling and Garnish:

1 cup, plus 6 tablespoons, whole milk, divided

Special Equipment:


1. Make the puff pastry: In a small bowl, whisk the butter until it is the consistency of sour cream. In the bowl of a stand mixer fitted with the dough hook, combine the flour, water and salt. Mix on low speed, scraping the bowl down occasionally, until the mixture comes together and has a tacky consistency.

2. Transfer to a well-floured work surface and form into a 1-inch rectangle. Using a floured rolling pin, roll the dough into a ½-inch-thick rectangle, 10 inches long. Cover with plastic wrap and let it rest for 15 minutes.

3. Remove the plastic wrap and roll the dough into a 15-inch square, dusting with more flour as needed. Spread a third of the butter on the bottom half of the dough, leaving a 1-inch rim. Using a bench scraper, fold the top half of the dough over the butter. Press the edges to seal and pat the dough with the rolling pin. Roll the dough into another 15-inch square. Spread half of the remaining butter on the bottom half of the dough, leaving a 1-inch rim. Using the bench scraper, fold the top half of the dough over the butter. Press the edges to seal. Pat the dough with the rolling pin and rotate the dough so that the seam is facing you. Now, roll into an 18-inch square.

4. Spread the remaining butter all over the dough, leaving a 1-inch rim. Starting with the edge closest to you, roll the dough into a tight log. Wrap in plastic wrap and refrigerate until very firm, at least 2 hours, preferably overnight.

5. Make the filling: Preheat the oven to 500°. In a medium saucepan, combine the sugar, water and cinnamon stick over high heat. Bring to a boil and cook for 1 minute, then remove from the heat and let sit until ready to use.

6. On a lightly floured surface, trim the ends of the dough to make sure they're even, then cut the log into thirty ½-inch slices. Place each slice into the cavity of an egg tart mold or muffin tin, with the cut side of the spiral facing up. Use your thumb to press the center of the spiral into the bottom of the pan and continue pressing to evenly flatten the dough against the bottom and sides of the cavity, extending about 1&frasl16 inch above the rim of the tart molds or ¾ inch up the sides of the muffin tin. Repeat with the remaining dough. Refrigerate until firm, 10 minutes.

7. Meanwhile, in a small saucepan, heat 1 cup, plus 1 tablespoon, of the milk over medium heat until bubbles begin to form around the edges, 4 to 5 minutes. In a large bowl, whisk the flour with the remaining 5 tablespoons of milk. Continue whisking while adding the hot milk in a slow, steady stream. Discard the cinnamon stick from the sugar syrup and whisk the syrup into the milk mixture in a steady stream. Return to the saucepan and cook over low heat, whisking constantly, until thickened 10 to 12 minutes.

8. Add the yolks to the mixture and whisk until well combined, then strain through a fine-mesh sieve. Pour 1½ tablespoons of the warm filling into each pastry shells.

9. Bake until the shells are golden brown and crisp, the custards are set, and the tops are blackened in spots, 15 to 20 minutes. Let cool in the pans on wire racks for 5 minutes. Then, remove the molds, transfer the tarts to the wire racks and sprinkle with cinnamon. Serve warm.


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