How Long Do I Cook Hard Boiled Eggs

how long do i cook hard boiled eggs
    hard boiled
  • (of an egg) Boiled until the white and the yolk are solid
  • Denoting a tough, realistic style of detective fiction set in a world permeated by corruption and deceit
  • hard-bitten: tough and callous by virtue of experience
  • (of a person) Tough and cynical
  • case-hardened: used of persons; emotionally hardened; "faced a case-hardened judge"
  • (eggs) cooked until the yolk is solid
    how long
  • "How Long?" is a 1975 song by the British group Ace from their album Five-A-Side. It reached number three in the Canadian and U.S. charts.
  • How long is the second album from the West Coast artist L.V..
  • "How Long (Betcha' Got a Chick on the Side)" is a funk classic by American family girl group the Pointer Sisters, released as the first single from their Steppin' album in 1975.
    do i
  • "Do I" is a song co-written and recorded by country music artist Luke Bryan. It is the lead-off single to his second studio album Doin' My Thing.
  • English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
  • Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
  • (of food) Be heated so that the condition required for eating is reached
  • someone who cooks food
  • Heat food and cause it to thicken and reduce in volume
  • prepare a hot meal; "My husband doesn't cook"
  • An infertile egg, typically of the domestic hen, used for food
  • egg: oval reproductive body of a fowl (especially a hen) used as food
  • The female reproductive cell in animals and plants; an ovum
  • An oval or round object laid by a female bird, reptile, fish, or invertebrate, usually containing a developing embryo. The eggs of birds are enclosed in a chalky shell, while those of reptiles are in a leathery membrane
  • (egg) animal reproductive body consisting of an ovum or embryo together with nutritive and protective envelopes; especially the thin-shelled reproductive body laid by e.g. female birds
  • (egg) throw eggs at

It's me
It's me
And my photo face. Just like almost everybody I don't like it when my picture is taken. No wonder I am more often behind than in front of the camera. I was tagged by Jana and was not into publishing 16 things about me on Flickr because really thing some things are too personal. I am very open and open-minded. But then Saskia tagged me too. And I really can't stand that presure!!!!!! LOL So here we go. 1 I have Spina bifida. It is both a blessing and a curse. The handicap means that some muscles in my legs and hips are paralyzed. I can walk but slower than most people and I am much sooner tired than other people. And there are some other inconveniences. 2 I live in a very small one room apartment of about 50 square meters. So my kitchen, livingroom and bed are in one space. Besides that I have a small bathroom and a hall. I would love to get something bigger but it is very expensive and hard to find. Besides that my apartment is very close to a shopping mall and that is very convenient. So I don't have to walk long distances to do my shopping. 3 I have one sister. She is 2.5 years younger than me. And we used to be best friends and always stood up for each other. Unfortunately we don't see each other often enough because we are both very busy. Tomorrow I will meet her again at my dad's place for christmas. 4 Since my parents divorced 5 years ago it is hard to do family things. I don't celebrate my birthday anymore because my dad does not want to meet my mom anymore. And it is difficult to arrange that they don't visit at the same time during my birthday. Both my parents are in a new relationship now. But that is not the same as it used to be. 5 Photography is both my hobby and my job. I work for the Dutch National Museum of Natural History in Leiden as a photographer. 10 Years ago I started working there as a collection manager which was mainly the registration of the collection. Three years ago this changed and I started doing a little photography for the museum. And now it is full-time photography. Next year a book about fossils will be published that has my photos in it. And I am very proud of that. 6 I love working with and being around women. It is much easier for me to be friends with them too than it is to be friends with men. 7 Pfff... I came to ten earlier. But now it is hard to think of 8 things. HELP! But number 7 is another passion of mine. Cooking. I love to cook and enjoy cooking nice food just for myself Some people call me crazy that I do this all just for myself. But I love it. My inspiration comes from cooking books, restaurants I visit, TV shows about cooking and the countries that I visit. Two years ago in Rio de Janeiro I bought a really big cooking book with Brazilian recipes. Unfortunately I only know a few words in Portuguese. So it is a bit difficult to work with. But I can look at the pictures! 8 In number 1 I said my handicap is a blessing and a curse. But never explained why it is also a blessing. It is because it made me into what I am now. And I have a few mistakes in my character. But overall people like me for who I am and I am proud of that. It is not easy when you are a kid, and other kids look at you funny, don’t want to play with you and fight you even. Just because you’re different. So I can say I came a long way. 9 My motto is 'I love people' I believe that people are good. But that the circumstances can make them bad. And I trust everybody and think everybody is good until I have seen the opposite. 10 I really hate discrimination and believe all people are equal. No matter what the colour of their skin is, or their religion or sexual preference, or handicap or whatever. Everybody deserves a chance in life. And I can really get angry when I meet narrrow-minded people that discriminate others. 11 pffffeewww... I made it to 11. Now let me save this and start cooking. All that writing about myself made me hungry! I'll go on when I have had dinner.Well, now it is after dinner I think it is time to tell you about another passion of mine. It is related to my passion for travelling and getting to know different cultures and people. And so I love knowing about the history of people. In my late teens I became interested in Italian Renaissance, and especially in a person called Leonardo Da Vinci. So, no my nickname on Flickr is not a coincidence. Da Vinci was a very interesting man, who was a painter, a scientist, a sculptor and an engineer. Since I read a lot about him, I discovered that we have a lot in common in the sense that he had a lot of things that he was interested in. And I always say that my curiosity is my best property and that I like know a little about everything. 12 Christmas. It is Christmas time and I really must say that I HATE Christmas. It is a time where everybody is supposed to be good and visit relatives on days where we have to be nice in a forced way, we eat too much and most of us spend too much money on gifts that are re
"Crab" ravioli
"Crab" ravioli
We surprised ourselves at how delicious they turned out! Crab ravioli (ravioli di granchio, would that be?) Grind together in a meat grinder: 1/2 lb. onion 1/2 lb. crab (or, "crab"--we use imitation crab because Paul can't eat real crab) Stir in: 1 egg 1/2 c. breadcrumbs (plain--not with any spices or herbs) 1 tbsp. melted butter 1/4 c. ricotta cheese dash of white pepper 6 sheets of fresh pasta (our pasta shop, Phoenix, has sheets that are about 10" x 13") I got our ravioli mold from Sur La Table to assemble them, and fill each rav with 1-2 tsp. of filling--about 1-1/2 tsp. of filling is perfect. (Be sure to wet the areas of the pasta that will be the edges of the ravs for a good seal!) This recipe made about 70 ravs, enough for a main course for 3 people. We put them on wax-paper lined cookie sheets to freeze them, and when they were frozen hard, put them into containers, and ate them a week later. We did this test, because when making them for a large group, we wanted to know if they'd do well made ahead of time and frozen--they did! When cooking them frozen, we boiled them for ca. 10 min.--it may take 11 min., depending on how hot your water is, and how long it takes to return to a rapid boil after adding the frozen ravs. (Of course, if cooking them fresh, it will just take a few minutes.) To see if they're done, I always just take one out, blow on it a bit, and eat it to see of the pasta is cooked all the way. We ate them with a plain tomato sauce (2 onions sauteed in about 1 tbsp. organic canola oil until lightly browned, 2 large cans organic diced tomatoes, then added 6 cloves chopped organic garlic, 2 fresh tomatoes 'cause we had them, 1 bunch fresh organic basil, 1 tsp. dried thyme, 1/2 tsp. salt, 1/4 tsp. white pepper). We added freshly grated parmesan on top (also from Phoenix) and a Cline Ancient Vines Carignane (although they'd be delicious with white--we just adore reds, and have a serious devotion to the always outstanding Cline wines).

how long do i cook hard boiled eggs
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