Hard boiled eggs are pretty simple. But that doesn’t mean you can’t improve the process by following a little bit of advice. So read on for how to hard boil eggs with the best method that I’ve learned.

I love hard boiled eggs because they are the perfect snack to take with me on a busy day or to have as a quick and easy breakfast. Just a tiny sprinkle of salt and I usually will have two hard boiled eggs for a filling breakfast.

There is much more to hard boiling than simply putting the eggs in a pot of water and waiting. There are a number of things you can do to make your hard boiled eggs peel easier, look better, and have a better texture. Note that the steps are the exact same for making soft boiled eggs, except for how long the eggs stay in the water.

If you are having any trouble cooking your eggs just right, then use the tips below to help improve your process.

Tips for Easy to Peel Eggs

The most annoying and difficult part of how to hard boil eggs is getting them peeled. The shell seems to love sticking to the egg and peeling off chunks of precious egg whites as you go.

However, there are a few ways to make it easier on yourself.

Follow these tips for a better egg-peeling experience:

• Older eggs peel easier – this tip has to do with science and pH levels and a whole lot of stuff. But you just need to know that older eggs are better for boiling. Just don’t use expired ones. Most grocery store eggs have been sitting for a bit before getting to your fridge, so be more aware of this tip if you get fresh eggs from a neighbor’s chicken.
• Start the eggs in boiling water – Rather than plopping the eggs into the water at the same time you put it on the stove, let the water come to a boil first before adding the eggs. Use a slotted spoon to gently lower the eggs into the boiling water.
• Use an ice bath – When the eggs are done cooking, immediately pull them from the pot and put them in a bowl of ice water. This helps stop the eggs from continuing to cook any further. It will also shock the eggs and help it to pull away from the shell.
• Let the eggs cool down before peeling – I know, patience is hard. But if you let the eggs fully cool before peeling them, they will be much easier to peel. If you have the time, leave them unpeeled in the fridge for a day for the easiest peeling possible.
• Peel in water – I typically use the same water from the ice bath to help peel the eggs. After cracking a bit on the outside, just start peeling the egg while submerged in the water. It seems to help get the shell off better and keep it off as the eggshell sinks to the bottom.

How to Use Hard Boiled Eggs?

So, after you’ve learned how to hard boil eggs, what can you do with this newfound skill?

It’s a good question and one that can lead you to a host of delicious and unique ways to use your eggs. Hard boiled eggs can be used to top salads, sandwiches, and breakfast dishes. In addition, they make a great snack on their own. Like I said before, just add a pinch of salt and take a big bite.

For some specific recipes using hard boiled eggs, try any of the following:

• Rotisserie Chicken Salad
• Deviled Eggs
• Egg Salad Sandwich
• Soy-Marinated Eggs

How did yours turn out?

I’d love to hear when you try hard boiling eggs! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

How to Hard Boil Eggs

Recipe by Marc PetersonCourse: Breakfast, AppetizersDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

13

minutes

Total time

23

minutes

Learn how to hard boil eggs in a pot with a few key tips for success that will make sure your next batch turns out perfect.

Ingredients

• 6 large eggs

Directions

• Bring a pot of water to a boil over high heat
• When the water is at a full boil, gently lower the eggs into the pot with a slotted spoon
• Lower the heat to a simmer and boil the eggs for 12 minutes for a yolk that is still a little dark in the middle and 13 minutes for a fully cooked bright yellow tolk
• While the eggs are boiling, prepare an ice bath by adding a 50/50 mix of ice and water to a medium-sized bowl
• When the eggs are done boiling, use the slotted spoon to take them out of the pot and place them in the bowl with the ice water
• Let them sit in the ice bath at least 10 minutes, longer if possible
• Store the eggs with shells on in the fridge or peel in a bowl of water to eat or use

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The post How to Hard Boil Eggs – Cooking Basics appeared first on Do You Roux?.

Soft boiling is a very simple process, but that doesn’t mean you shouldn’t go in prepared. To ensure the eggs are properly cooked, here’s a step-by-step guide for how to soft boil eggs.

Soft boiled eggs are one of my favorite things to eat on toast. They’re fairly easy to make, nutritious, filling and very versatile.

I’ve been experimenting with different methods to achieve the perfect soft-cooked yolk and easy-to-peel shell. What follows is the method that I found best for how to soft boil eggs. It is essentially the same method for how to hard boil eggs, but with a shorter time spent sitting in the hot water.

Have you ever had trouble cooking eggs? To make it easy for everyone to learn and remember, below are 6 tips to get soft-boiled eggs just right.

Tips for Easy to Peel Eggs

There are a few key things to keep in mind when cooking eggs.

When you are adding the eggs to the boiling water, make sure that you also turn down the heat. The rapid boil of an empty pot will knock the eggs around too much. This can lead to eggs breaking in the pot before they have had time to cook and it gets a little bit messy.

Here are all of the fundamental tips for how to soft boil eggs:

• Use a large pot – Make space for the eggs since they will move around as the water simmers.
• Use older eggs – Some magical science with pH levels and eggs means older eggs peel easier. Just don’t use expired ones.
• Don’t start the eggs in cold water – Wait for the water to boil before adding eggs. This helps in the cooking process and will make it easier to peel.
• Plunge them in an ice bath – When done cooking, immediately put the eggs in ice water. This halts any more cooking, shocks the eggs a bit, and begins cooling it down. All for easier peeling.
• Cool the eggs before peeling – First off, the eggs will be hot when they’ve just finished boiling. Plus, a colder egg will shrink back a bit from the shell to make it easier.
• Peel them in water – Peeling the eggs in a bowl of water is helpful. Water helps in getting the peel off the egg and the shell will sink to the bottom and out of the way as you peel.

How are Soft Boiled Eggs Used?

A well-cooked soft-boiled egg is a perfect appetizer or snack – it has everything you need for a light and healthy meal. Use soft boiled eggs as a healthy breakfast option. They are a great source of protein and can keep you feeling full.

Add some cheese, avocado, or spinach to the plate with your soft boiled eggs to round out a good breakfast.

Soft boiled eggs can be used in many different ways. Eat them plain, add them to salads or pasta, and even use them to top a soup.

Use your soft boiled eggs as a side or topping in any of the following:

• Ramen
• Miso Soup
• Salad with Jammy Eggs
• Chicken Curry
• Toasted Whole Wheat Bread

How did yours turn out?

I’d love to hear when you try making soft boiled eggs! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

How to Soft Boil Eggs

Recipe by Marc PetersonCourse: SidesDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Soft boiled eggs are delicious, but not always easy. This guide will show you all my tips on how to soft boil eggs to perfection.

Ingredients

• 6 large eggs

Directions

• Bring a pot of water to a boil over high heat
• When the water is at a full boil, gently lower the eggs into the pot with a slotted spoon
• Lower the heat to a simmer and boil the eggs for 6 and 1/2 minutes for runnier eggs and 7 minutes for jammier eggs
• While the eggs are boiling, prepare an ice bath by adding a 50/50 mix of ice and water to a medium-sized bowl
• When the eggs are done boiling, use the slotted spoon to take them out of the pot and place them in the bowl with the ice water
• Let them sit in the ice bath at least 10 minutes, longer if possible
• Store the eggs with shells on in the fridge or peel in a bowl of water to eat or use

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The post How to Soft Boil Eggs – Cooking Basics appeared first on Do You Roux?.

This recipe comes by way of one of my mom’s college roommates. My mom was a college student with a short budget and a need for some cheap food. That roommate took charge and showed her the ropes of this simple and inexpensive meal. It stuck around long enough that I was introduced to the delicious and easy meal that is a ramen omelet while growing up.

It is some weird concoction that strangely works in a way that doesn’t seem like it should. Soft-boiled eggs are commonly served with a bowl of ramen. But I have not seen this mix of egg and ramen outside my house. Not saying nobody’s done it before, but it is not common. If you try this, you will have to let me know what you think of it.

But don’t be fooled by the name, it isn’t just a regular omelet that is filled with ramen noodles. It actually isn’t super omelet-like, now that I think about it. And it is not something that I would really think to have for breakfast. It is more of a lunch kind of meal in my head.

It is more like pan-fried egg and ramen that isn’t scrambled and is then topped with cheese and whatever other toppings you want. Like a ramen frittata or something. But I always have and always will call it a ramen omelet. And if you are looking for other inexpensive meals after giving this one a try, make sure to check out how to make the perfect baked potato for another cheap meal.

Basic Ramen Omelet Steps

Making a ramen omelet takes a few simple steps. I think one of the reasons my mom taught it to me while I was young is that it is so easy. I could make it as a child and it was a great recipe to learn from early on. It truly does bring back memories from growing up for me.

First, cook the ramen noodles until they are just tender and then drain them. I recommend putting about half of the seasoning packet into the water that you use to cook the ramen. Let the noodles rest in the strainer for a minute while you crack an egg into a bowl. Whisk the egg until smooth. Then add the drained noodles to the bowl with the egg and stir to combine. Add the rest of the flavor packet into the bowl and stir.

Heat a small skillet on medium and then melt a little butter in it. Add the egg and noodle mixture to the pan and let it start cooking. Flip it over after a few minutes so that the other side can cook. Cover the cooked top side with cheese so that it can melt while the bottom cooks.

Once it is cooked through, remove it from the pan, add any toppings that feel right, and then enjoy your meal.

Flavor Your Ramen

This is an inexpensive meal when you can get a 24 pack of ramen for less than $12, and then you have the eggs and cheese that won’t break the bank. But even though we’re going light on money, we don’t want to go light on flavor.

The most simple version of this recipe doesn’t add on a whole lot of complex flavors. Ramen, egg, and cheese. The flavor packet of your selected ramen lends a bit of nuance. And it is a great dish served in its simplicity. But it can also be a whole lot more if you have some imagination in the kitchen.

Throw some aromatics into the butter and sauté them before adding in the noodle and egg mixture. The best ones would likely be garlic and onion. Just mince them up, toss them in for a quick pan fry, and then continue cooking everything else as normal. If you are feeling like adding a bit more flavor and zing, try grating in some fresh ginger.

You can also try adding some other sauces to the mix – soy sauce, sriracha, chili garlic sauce, gochujang, or save some of the flavor packet to sprinkle on top. When stirring together the egg and noodle, try throwing some spinach or crumbled bacon into the mix. Try topping it with green onion or sliced avocado.

However you flavor it, just know that it comes from a fond place of childhood memories.

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Easy Instant Ramen Omelet

Recipe by Marc PetersonCourse: LunchDifficulty: Easy

Servings

1

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Ramen noodles and egg combine to make a unique, springy ramen omelet that can be topped with cheese, green onions, chili sauce and more

Ingredients

• 1 packet instant ramen noodles

• 1 green onion

• 1 large egg

• 1/2 tablespoon butter

• 1/4 cup shredded cheese

• 2 tablespoons hot sauce or garlic chili sauce

Directions

• Cook the ramen noodles in boiling water with half of the seasoning packet for 2 to 5 minutes until tender
• While the noodles are cooking, slice the green onions
• Drain the noodles with a colander
• Put the cooked noodles in a mixing bowl, crack the egg and add it to the bowl, and add the remainder of the ramen seasoning packet
• Whisk together the noodles, egg and seasoning in the bowl until thoroughly mixed
• Melt the butter in a small frying pan over medium heat
• Pour everything from the bowl into the pan to start cooking
• Let it cook about 5 minutes until the egg on the bottom is cooked and flip to cook the other side
• After flipping, top the omelet with the cheese so that it can melt
• When the other half has fully cooked, and the cheese is fully melted, about 5 minutes, remove the ramen omelet from the heat
• Top the ramen omelet with sliced green onions, chili sauce, and any other toppings

The post Easy Instant Ramen Omelet Recipe appeared first on Do You Roux?.

I made a lot of pasta for this post. Like, so much that there are no more eggs available in my house. And I started off with one of the huge Costco egg cartons. But I did it because making that many batches really forces you to learn how to make pasta.

For the longest time I never really thought about the pasta itself being good or bad. It was just kind of the blank vessel that was there for other food to taste good. The first dish I remember having that made me double-take the cooked noodles was the chicken noodle soup at Sweet Tomatoes.

The noodles were thick and had some bite to them. And it had soaked up a ton of flavor from the soup itself. Those noodles were the reason to eat that soup, rather than just being a bland background ingredient. I remember going to ladle out some of that soup and digging down to the bottom to pull up all noodles and chicken, with a little bit of broth.

Sorry to all the others who got soup after me.

Why Fresh Pasta

The ingredient list for fresh pasta is actually quite small: flour, eggs, and salt. Sometimes a little bit of water (we’ll get into that later…). For being so simple, there are still so many variations and varieties of recipes out there. It all has to do with the ratios. The recipe I provide below is the one that worked best for me.

Fresh-made pasta is much softer and springier than the dried variety. To me, it seems kind of lighter and less dense. It has a silkier texture and more flavor of its own. It is used mostly for dairy-based sauces and for making filled pasta like ravioli or tortellini. Think butter, milk, cheese, and cream.

Dried, packaged noodles are still very much useful and what I use like 90% of the time. Both because it is easier to just store in the pantry, and because it does actually work better for certain recipes. Contrasting the delicate nature of fresh pasta, dried pasta is heartier. It works better with meats, oil-based sauces, and casseroles. It is also easier to get certain shapes from dried pasta that would take very specialized equipment to make.

So always think about the end-goal recipe and how it will work with the pasta.

Resources

There are two main resources that I used on my pasta making journey.

The first is a cookbook called, simply, Pasta by Antonio Carluccio. It is a mostly old-school look at traditional methods, dishes, and recipes. Written by a master Italian chef, it captures the essence of the process in an approachable manner. I highly recommend it if you are in to cookbooks and have a large collection of them like myself.

The second resource is the Serious Eats page called The Science of the Best Fresh Pasta. I love Serious Eats because they go in-depth on topics and give so much detail. On this page, the author, Niki Achitoff-Gray, gives step by steps and photos of the process used to get to an ideal pasta recipe. She discusses trying multiple methods for the various steps and what not to do.

Flour

Looking into pasta making gave me many thoughts on flour options. A lot of different recipes advise using a specific one, but it doesn’t seem to make enough of a difference to make it necessary to search out a specific one. Almost any flour will really work in the recipe. You may have to adjust by adding a little water or extra flour to make sure the hydration level is right.

“00” flour (or double zero flour) – Refers to very finely milled Italian flour and is usually deemed to be the gold standard for pasta (and pizza) dough. I have never personally used it. It just doesn’t seem like it is worth the effort of seeking out. But I’ll let you know whenever I try it.

Bread flour – I only fairly recently got some bread flour. I’ve used it to make both pizza dough and pasta now. I like it. It has higher protein content than all-purpose flour. It is a little more widely available and could be worth adding to the cart if you plan on using it more than just this recipe.

All-purpose flour – The average flour someone would happen to have on hand. What I make most things with. Available everywhere (assuming pandemic buying hasn’t cleared the shelves). It is called all-purpose for a reason. It is generally great for most recipes, and it works wonderfully for this one.

So, use whatever flour you are comfortable with.

Pasta Making Methods

The goal for fresh pasta is to get it tender. And one of the main keys to that is getting proper hydration of your dough. Hydration is just the percentage of water in the dough. However, do not worry. I am not getting super exact. But luckily this is something we can easily adjust. If it is too dry after mixing, then add a little water – I recommend having a small spray bottle filled with water to easily add a few squirts. If it is too wet, then add a little flour.

This process involves two main steps: mixing the dough and then rolling and cutting it.

Mixing the Dough

For mixing the dough, we have three main methods: by hand, with a stand mixer, and using a food processor. Whichever method you select, you will have some work to do by hand when you knead the dough. And honestly, it doesn’t save a ton of time or effort to mix it by hand. Plus there are fewer dishes to do later. So my recommendation is to do this part by hand.

Measure out your flour and salt and put it on a clean work surface. Then make an indentation in the center of the flour (#1). Crack the eggs into the flour well (#2). Using a fork or your fingers, mix the eggs into the flour (#3 & #4). When it looks like photo 4 above, it will probably seem a little dry. But don’t worry, it likely isn’t.

Begin kneading the dough for about 5 to 10 minutes. You will be done when it is nice and elastic and it comes together in a clean ball (#5). Now take your disc of pasta dough and wrap it in plastic wrap (#6). After that is done, you have to wait for it to rest for at least 30 minutes. I tend to prefer an hour rest. It can sit out for up to 2 hours. Or let it rest in the fridge for up to 2 days.

Rolling and Cutting the Noodles

In my mind the real life-saver is using specific tools to roll the dough and cut your noodles. Yes, you certainly can use a rolling pin to roll it out and use a knife to cut it. But if you choose that method, then be aware that it will take longer.

All of the tools in the image above are for rolling, cutting, or shaping pasta. Those shiny silver ones are the real MVPs. They are pasta roller and cutter attachments for a KitchenAid stand mixer. It is so much faster and easier to use these. However, they are expensive. So, my suggestion is to attempt pasta-making a few times without any fancy tools. And then if you think you will continue on in the journey, invest in the tools!

They also make a pasta extruding attachment that can give you different shape options for spaghetti, bucatini, fusilli, rigatoni, and macaroni. I really want to try it, but haven’t splurged on it yet. So I can’t give my stamp of approval on that one yet. I will update if (when…) I get it and test it out myself.

Note that there are also options to buy hand-cranked pasta rollers and cutters that are very similar to the KitchenAid attachments. But of course, you have to hand-crank them. I have also not tried these myself, so can’t speak directly from experience.

I also have a pasta drying rack. It is not really necessary, since you can just lay your pasta out to dry as I instruct below. The main advantage the drying rack is displaying your pasta beautifully. Also you don’t have to flip the pasta while it dries.

And finally, to make ravioli there are some useful tools. This ravioli maker lets you drape a sheet of rolled pasta over it. Then you can use the tool to make impressions for the filling. Fill it and then top it with another sheet of thin pasta to make ravioli.

Cooking Your Pasta

Your homemade noodles will cook lightning-quick. So be prepared to be on top of the pot. Have everything else for the meal mostly ready to go. The noodles will cook quickly – drain, sauce, and serve.

You’ll bring a large pot of salted water to a boil. Once it is boiling, throw in your noodles. And then cook them for 60 to 180 seconds. Yes. You read that right. Unless you have made monstrously thick noodles, they will cook in that time. And you can just take one out and test it to see if it is done to your liking since exact timing will depend on a lot of local factors in your batch.

Color Your Pasta

Now that you know how to make pasta, or are going to learn, one of the fun things you can do is adding colors to the dough. I saw these options through both of the resources I mentioned above. To get some color, add one less egg to the mix and substitute the following:

• Green – 2/3 cup pureed cooked spinach. I popped some spinach into boiling water and let it cook for a few minutes, drained most of the water, and blended it until smooth. The color on this batch was a bright and vibrant green.
• Purple/Red – 1/2 cup beet juice. Found this in the juice aisle at my store. It may also be in the natural or healthy section. The color on this one is awesome as well. It is a deep magenta color.
• Orange – 1/2 cup carrot juice. I made my own juice by putting some chopped carrot and some water in my Vitamix. The color was a little disappointing. It honestly looked similar to the color I achieved with the tomatoes below. Maybe store-bought carrot juice would have better results.
• Red – 2/3 cup pureed tomatoes. I put some canned tomatoes into the blender and then into the pasta. Color not fantastic. Slightly changes the shade from the original dough to end up at what I actually thought was a good orange color.
• Black – 1 tablespoon squid ink and keep all 5 eggs. From what I’ve seen, it looks good. The ink really colors the pasta.
• Golden Yellow – About 1 teaspoon ground turmeric and keep all 5 eggs. Again, I did not try this one. So this amount is based on some internet research. Let me know if you try it.

If the dough is too wet after adding the color ingredient, then even it out by adding a little more flour.

Storing

You can make the dough ahead of time and let it rest in the fridge for up to 2 days. Do this at the stage where the dough has come together and would normally be set aside for 30 minutes. You will have to take the dough out an hour or so before you plan on proceeding with rolling it out. Because it would be a little difficult to roll out cold dough.

I have read that you can freeze the dough by wrapping it in plastic wrap and putting that inside a freezer bag, or by using a vacuum sealer to seal it in an airtight bag. I have attempted this part. Because I made so many batches, I tried freezing a few for later use. Once I have tested thawing, rolling, and cooking I will come back with an update.

To thaw the frozen dough, simply move it from the freezer to the fridge for 2 days before you plan to use it. Then remove it from the fridge for an hour to come to room temperature before rolling it out.

To dry your own pasta for longer storage, roll it and cut it like you normally would. Then, air dry it by coating it in some flour so that it won’t stick to itself and laying it down flat on a large baking sheet. Turn it over a few times to give both sides the opportunity to dry. It’ll take 12 to 24 hours to fully dry. It is finished drying when it snaps in half – no bending or twisting, a straight snap. You can speed it up by pointing a fan at it on low speed.

Properly dried and stored pasta will be good for about 3 months when stored in an airtight container. When you are ready to cook the pasta, toss it into salted, boiling water for 5 to 7 minutes.

Recipes to Try

Now that you have a recipe to make your own homemade pasta, how can you try and use it? You can honestly try it in any of your favorite pasta dishes. But here are a few suggestions to get the juices flowing:

• Chicken Noodle Soup
• Pasta Topped with Meatballs
• Fettuccine Alfredo
• Butternut Squash Ravioli
• Shrimp Scampi over Noodles

Mangia! Mangia!

On an unrelated note, do you know anyone who could use a lot of fresh pasta?…

How to Make Pasta

Recipe by Marc PetersonCourse: EntréeDifficulty: Moderate

Servings

5

servings

Prep time

30

minutes

Cooking time

2

minutes

Resting Time

30

minutes

Total time

1

hour 

2

minutes

Fresh, delicate, and silky homemade pasta to pair with your favorite sauce

Ingredients

• 3 cups flour

• 5 large eggs

• 1/8 teaspoon salt

Directions

• Method 1 – Hand Mix
• Measure out your flour and salt and combine them on a clean work surface
• Push your fist down into the center of the flour to make a depression, like a very large volcano
• Crack your eggs into the center of the flour well
• Using a fork or your fingers, whisk the eggs together in the center of the flour and slowly begin incorporating the flour into the egg mixture
• Continue mixing the egg and flour until it comes together in a kind of flaky ball
• Knead the dough for 5 to 10 minutes, until it is fully incorporated and comes together in a smooth ball – you can add a little flour if the dough is too wet (sticky), or a little water if it is too dry (crumbly)
• Cover the dough in plastic wrap and let rest for at least 30 minutes
• Proceed to rolling and cutting steps
• Method 2 – Stand Mixer or Food Processor
• Put all of the ingredients into the mixing bowl
• Using the dough hook for the stand mixer and the blade attachment for the food processor, mix it until the dough comes together in a shaggy ball
• Dump everything from the mixing bowl onto a clean work surface
• Knead the dough for 5 to 10 minutes, until it is fully incorporated and comes together in a smooth ball – you can add a little flour if the dough is too wet (sticky), or a little water if it is too dry (crumbly)
• Cover the dough in plastic wrap and let rest for at least 30 minutes
• Proceed to rolling and cutting steps
• Rolling and Cutting
• Using a rolling pin, hand-crank, or KitchenAid attachment, roll your dough out to the desired thickness – on the KitchenAid attachments usually a #5 or #6
• Using a knife, pastry lattice roller, or the cutting attachment for the hand-crank or KitchenAid, cut the pasta into long strips of the desired thickness
• Or, use the rolled pasta sheets to form ravioli by placing one sheet down, spooning out your filling at the appropriate spacing, topping it with another sheet of rolled pasta, and then cutting and crimping the edges around your filling
• Or, use a pasta extruder and the appropriate attachment to form and cut the shape you desire
• Cooking the Pasta
• Bring a large pot of salted water to a boil
• Add the pasta to the boiling water and cook for 60 seconds to 5 minutes depending on the pasta you have made – test for doneness every 30 seconds

Notes

• Remember to keep a spray bottle on hand to help hydrate your dough as you work with it – it can dry out depending on conditions in your house

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