Jammy eggs

[MountainGirl]

What is a cloudberry and where can I get some?

It's a wild berry that only grows above the arctic circle in Northern Scandinavia. Being of Nordic descent, I eat and cook traditionally as much as possible.

I get mine here, usually a dozen jars at a time, along with other goodies and decor. They're good people. The blueberry is very good, too!

Lars Own Wild Swedish Cloudberry Preserves

The king of berries! Wild cloudberries grow in the bogs of Sweden's northern forests and are picked by hand when ripened under the arctic summer sun. The cloudberry is mildly tart and sweet and rich in vitamin C, making them a perfect warm or cold topping

www.ingebretsens.com

 

[baboon]

It's a wild berry that only grows above the arctic circle in Northern Scandinavia. Being of Nordic descent, I eat and cook traditionally as much as possible.

I get mine here, usually a dozen jars at a time, along with other goodies and decor. They're good people. The blueberry is very good, too!

Lars Own Wild Swedish Cloudberry Preserves

The king of berries! Wild cloudberries grow in the bogs of Sweden's northern forests and are picked by hand when ripened under the arctic summer sun. The cloudberry is mildly tart and sweet and rich in vitamin C, making them a perfect warm or cold topping

www.ingebretsens.com

My dads stepfather was a Swede. I was like the only one of several grand kids & 7 step kids that would eat stuff he loved from the old country. Potato sausage, pickled herring in sour cream & Swedish meat balls are still things I love to eat.

 

[Coon]

It's a wild berry that only grows above the arctic circle in Northern Scandinavia. Being of Nordic descent, I eat and cook traditionally as much as possible.

I get mine here, usually a dozen jars at a time, along with other goodies and decor. They're good people. The blueberry is very good, too!

Lars Own Wild Swedish Cloudberry Preserves

The king of berries! Wild cloudberries grow in the bogs of Sweden's northern forests and are picked by hand when ripened under the arctic summer sun. The cloudberry is mildly tart and sweet and rich in vitamin C, making them a perfect warm or cold topping

www.ingebretsens.com

That looks yummy, but at $18 a jar I don't think I want to take a chance that I will like them. I love most berries, and if I hit the lottery, I'll buy some, or maybe go to Sweden when they're ripe.

 

[baboon]

That looks yummy, but at $18 a jar I don't think I want to take a chance that I will like them. I love most berries, and if I hit the lottery, I'll buy some, or maybe go to Sweden when they're ripe.

Bonne Maman - Made simply, with love

Welcome to the Bonne Maman! Discover our delicious products and get creative with our ideas to inspire original, unique recipes.

www.bonnemaman.us

Look for this next time your shopping

 

[jetcycles]

Never thought I'd be posting about boiled eggs on TGT, but here I am. Starting April 1st I added 6 boiled eggs to my daily macros to supplement my protein intake, my girls also eat them when they're with me, we go through a LOT of eggs. Not sure why it took me 43 years to steam eggs, but I get eggs that practically slip out of the shell using the following method. Add eggs to steamer basket, bring water to a boil until steam is produced, cover and steam eggs for 12 minutes before quenching in an ice bath.

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[glenbo]

Here's how the master chef cooks eggs:

 

[MountainGirl]

That looks yummy, but at $18 a jar I don't think I want to take a chance that I will like them. I love most berries, and if I hit the lottery, I'll buy some, or maybe go to Sweden when they're ripe.

Good plan! Odds are you wouldn't find the taste to be worth the $18, lol, and that's fine. For me, it's more the idea of it, the connection, to my ancestors.

 

[baboon]

Here's how the master chef cooks eggs:

He & Julia Childs were very instrumental in my learning to cook. I use to watch cooking shows when I was younger, simply because they were better the soap operas. Talk about a misspent youth.

 

[MountainGirl]

Here's how the master chef cooks eggs:

Thanks for that!
I steam-fry mine for breakfast: Small skillet, 2-3 eggs in like for frying, med-hi heat, when the bottom of the whites are set add splash of water, about 2T, tight lid, cook maybe one more minute, steam finishes them off: Fully cooked whites, soft yolks. Perfection!!

Bonus is ya don't have to flip 'em.

This morning

 

[MountainGirl]

He & Julia Childs were very instrumental in my learning to cook. I use to watch cooking shows when I was younger, simply because they were better the soap operas. Talk about a misspent youth.

Misspent? LOL maybe, but I'm glad you did. I've learned much from you, my friend.

 

[jmohme]

I steam mine.
I have a mesh insert for my pan. Add water to 1/4 inch below the mesh and put eggs on it. Stove on high, lid on pan and start my 15 minute timer.
When the 15 minutes are up, flame off and leave the cover on pan while I fill a bowl with ice water to cool the eggs, then drop the eggs in the cold water.

After they cool I peel them using a spoon. Works great.

 

[jetcycles]

He & Julia Childs were very instrumental in my learning to cook. I use to watch cooking shows when I was younger, simply because they were better the soap operas. Talk about a misspent youth.

I watched them as well as Yan Can Cook as an elementary school student, I used to have to call my mom at work to ask if it was OK to use the stove to make whatever I saw on TV, learned a lot about the kitchen in my youth!

Sent from my Pixel 6 using Tapatalk

 

[baboon]

I watched them as well as Yan Can Cook as an elementary school student, I used to have to call my mom at work to ask if it was OK to use the stove to make whatever I saw on TV, learned a lot about the kitchen in my youth!

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And the Galloping Gourmet

 

[Coon]

If I need a lot of hard cooked eggs, (like for deviled eggs) I use the 5 5 5 method in the pressure cooker. Put them in the pressure cooker set for 5 minutes with a small amount of water. After it's done, let the pressure reduce naturally for 5 minutes, then release the pressure and ice bath them for 5 minutes. Perfectly hard cooked and easy to peel.

 

[baboon]

The ice bath is what makes them peel off easily. I really should invest in an egg timer. I tend to forget the one on. The stove and one on my phone.

I love me some poached eggs. They are all about the right time too.

I watched a YouTube video on eggs and seen lots of interesting stuff that I can’t remember.

 

[baboon]

Thanks for that!
I steam-fry mine for breakfast: Small skillet, 2-3 eggs in like for frying, med-hi heat, when the bottom of the whites are set add splash of water, about 2T, tight lid, cook maybe one more minute, steam finishes them off: Fully cooked whites, soft yolks. Perfection!!

Bonus is ya don't have to flip 'em.

This morning
View attachment 449086

Those look about how I like them. Only thing better is basting the yokes with brown butter or bacon grease.

 

[1911'S 4 Me]

Misspent? LOL maybe, but I'm glad you did. I've learned much from you, my friend.

I use the same fancy eatin' plates.

 

[MountainGirl]

Those look about how I like them. Only thing better is basting the yokes with brown butter or bacon grease.

Ohhhh...thanks for that great memory!!
I can still see her. Every Sunday morning, mom at the stove, bacon just out of the skillet and she's flicking the grease up over the eggs. Oh momma. Miss you like hellfire.

 

[Coon]

Ohhhh...thanks for that great memory!!
I can still see her. Every Sunday morning, mom at the stove, bacon just out of the skillet and she's flipping the grease up over the eggs. Oh momma. Miss you like hellfire.

I have similar memories, except my dad was the breakfast man! His favorite was smoked ham sliced off and fried, then the eggs over easy and cathead biscuits split in half, buttered and covered with Steens Ribbon Cane syrup!

 

[Coon]

That sounds like a scene from Hee Haw. Hey, Grandpa, what's for supper?