Hard Boiled Eggs or Soft Boiled

The Age old Question is NOT what came First…The Chicken or the Egg…!!! But when Man First seen the Egg POP out of the Chicken’S Ass…Was is it good to Eat and Who is going to, try to Eat It First.

Anyone knows that a Soft Boiled Egg is made by boiling the Egg for Just a Few Minuit’s. 3 to 4 depending on how you like them.

And Hard Boiled You boil them for more  5 to 10 Minuit’s.

And if you want to be able to take the Shell off with Ease you put them in Ice Water. Or you can do it this Way…

Any way I get the Bright Idea to make some  Egg Salad….I took 5 count them 1, 2, 3…5 Ok, let them sit out for about a half an Hour. Now I have been boiling eggs for almost 60 Years…I put them in a Pot and added Hot Tap Water to cover them and put them on the Stove @ the Highest Heat setting…And let them go till the Water was Boiling, turned the Heat down to about Mid-High or about 75%…and let them Roll Boil for about 5 More Minuit’s….I had some Water Chilling in the Freezer all this Time. I got that Bowl out and into the Sink.

And I took the Eggs One @ a Time and Put them in the Ice Water…for about 4 Minuit’s. I took the First one out Taped both Ends to Break and Peel. No Problem…Put that one aside Picked up the Second One taped the Ends…No problem EXCEPT it started to Split WTF it was Soft Boiled, I was still able to get the Shell Off no problem…My Mind is Saying WTF how the Hell does that Happen. I grab the Third Egg and it Peels OK..and I get the Fourth Egg and I’m Peeling it and it Breaks and it’s Soft Boiled….Now I’m going NUT’S…How can this Be….the Fifth Egg is a Normal Hard Boiled EGG.

Now I have 3 Hard Boiled  and 2 Soft Boiled Eggs…Well I was able to Slice up the HB in the Egg Slicer thingy…and more or less Smashed up the Two SB Added my Onions, Salt, Pepper and Mayo….And had me some Good Egg Salad on Toasted English Muffins…

And I’m NOT going to Worry about HOW Two Egg‘s Stayed Soft…I’m Not going too…you can’t Make Me…I will NOT wake up in the Middle of the Night Wondering about this…

Calamari

Or Squid if you prefer…My Wife that passed away, her family was Italian…and they Loved Calamari. I tried it a few times, a little to Rubbery for me. But they did use a Great Wine Sauce…So I tried to Duplicate it, did NOT work for me.

BUT…..

Mini Tuna

I forgot to Post this about a Week Ago…I make it with English Muffins that I Toast on one side under the Broiler. Then Add the Tuna Salad and Cheese.

Friday Night Shrimp

As a hold over from my Childhood Days and being a Recovering Catholic. I like to Eat Sea Food (Fish) on Fridays. So you will be seeing a lot of my Posting about Seafood Cooking…

I hope you Enjoy Making and Eating It…

Liver n Onions

I had done a Liver n Onion Post not long ago. But Someone Asked if I could do a Better one to Explain it Better…

I Hope that these Video’s, Help you to Make Your Beef Liver the Easy Way. Cook on the First side till you see the Edges Turning Brown. Then on the other side till you See the Blood on the Cooked Side. Then turn over again.

My Hungarian Cabbage n Noodles

My Hungarian Cabbage n Noodles, This is the way I learned…Except for the Home made Noodles…this is pretty much the way my Grandmother made it…

Basic ingredients…this is a VERY RICH High  Calorie Recipe…almost everything in Hungarian Cooking is. Taste is what makes this Great…you get a Sweet/semi-Bitter Buttery Cabbage taste, very heave meal. It can stand by it-self or with a Pork Dish…with Apples sauce. Oh Yes it does take time to make…But I like to draw it out…

The cabbage needs to be Chopped or Shredded as small as possible…and Salted the Reason for this is to make the cabbage Bleed out the Water it retains…Cover over with a towel or cloth and let it sit for an Hour or more. Oh and also there are No Mesurments…you add a little of this and a pinch of that…Work it by Taste.

I use a Heavy course hand towel to squeeze out the Water from the Cabbage about two handfuls at a time.

Out of that Little Cabbage, I was able to squeeze out about 1 and 2/3 cups of Water. Break up the little cabbage balls as much as you can.

ADD Butter to the cabbage under low heat covered…stir occasionaly till translucent. It will be Very Bitter do to the Salt.

Adding Sugar to Taste while Browning and Stiring…Once you have it the way you want it (remember to taste) not just yours. Set aside Start water for Noodles.

After the noodles are done to your liking, ADD a stick of Butter too your Hot Noodles to loosen them up…

Add your Cabbage and More Butter if you want…I like More…

The problem with this is you are always sampling for Taste…So by the time it’s done your Full…(NOT)…but close…if you try it I hope you Enjoy…I can only Make and Eat it every so often, as I have said it is Rich and full of  Calories….