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EGG-SHELLENT HACKS Eggs are easy to cook! They're cheap. I'm pretty sure you have them in the fridge right now. But how to make sure each time you cook eggs you can create a little masterpiece?! These egg hacks will surely help you with that! Some people put the eggs in cold water others put water to boiling then drop in the egg. Both methods have advantages and disadvantages. The difference is in how fast you heat up the egg. Starting with cold water, lets you heat the egg more slowly, which keeps the whites from getting rubbery. This method takes longer and gives you less control over the cooking time. Besides the egg will be harder to peel. In boiling water, the egg heats up really fast, making it much easier to control cooking time. But this method has a . Because the egg heats up so fast the shell can crack. And how to get that perfectly peeled egg each time?! Place your eggs in boiling water and cook for a certain amount of time. Then place your eggs into an ice bath and leave them there for about 10 - 15 minutes. After that peeling the egg is very easy. Just tap it at the table, roll it a few times and the shell will go off by itself. Perfect! How long should you cook the eggs? If you cook the eggs in the already boiling water you will always be able to control the result, you'll see in the video how the yolk looks like depending on the cooking time! Pick those to your liking! We’re done with boiled eggs. Let’s get on to fried ones. We have the pan on medium heat. Let’s add some butter. Now break your egg carefully. The heat should be sufficient but not to high, so that white cooks but doesn’t bubble. And here comes the egg hack – adding a bit of water and now we put the lid on. This creates a kind of a steam bath for an egg. Which results in a beautiful bright egg yolk and a cooked through white. And last but not the least way of cooking the eggs- scrambled eggs. First let’s crack the eggs into the bowl. Oops, a piece of the shell fell right in! If you don’t like your scrambled eggs with a shell. Then get a shell from a broken egg and use it to get broken piece out of the bowl. To cook those perfect scrambled eggs, you need to beat them in a bowl. Then seize in with salt and pepper to taste. Now melt some butter in the pan. There should be quite a lot of it. Next, pour the eggs in and wait. Make sure to keep the heat pretty low. When the eggs start to settle on the edge, take your spatula and start stirring the eggs from the outside in. When the eggs are about 2/3 cooked, we need to use another egg hack and a little bit more butter. Melt the butter and it will get our scrambled eggs a wonderful creamy taste. When you think the eggs need little bit more cooking, remove them from the heat. Don’t forget to take the photo for your Instagram! : ) TIMESTAMPS: 0:25 Incredible omelet idea 2:54 How to cook perfect eggs 7:09 Sharpening blades 9:15 Planting grass ---------------------------------------------------------------------------------------- Our Social Media: Facebook: https://www.facebook.com/5min.crafts/ Instagram: https://www.instagram.com/5.min.crafts/ Twitter: https://twitter.com/5m_crafts Subscribe to 5-Minute MAGIC: http://bit.ly/2ldditZ Subscribe to 5-Minute Crafts GIRLY: https://goo.gl/fWbJqz Subscribe 5-Minute Crafts KIDS: https://goo.gl/PEuLVt The Bright Side of Youtube: https://goo.gl/rQTJZz ---------------------------------------------------------------------------------------- For more videos and articles visit: http://www.brightside.me/ Bama Country - Country by Kevin MacLeod is licensed under a Creative Commons Attribution licence (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100359 Artist: http://incompetech.com/
TALENTS ARENA presents the BEST of BRODA SHAGGI. Enjoy!
See Hushpuppi POOR & Expensive Eating Ways & MR EAZI eating pattern
PUB BURGER WITH CARAMELIZED ONIONS AND BACON Servings: 1 INGREDIENTS 2 slices bacon 1 sweet onion, sliced thinly 1 tablespoon balsamic vinegar 1 tablespoon brown sugar 8 ounces ground beef (80% lean 20% fat) Salt Pepper 1 brioche bun Unsalted butter 2 slices Gruyère cheese 1 tomato, sliced Arugula PREPARATION 1. Preheat oven to 400˚F/200˚C. 2. In a large frying pan, cook bacon until crispy. Transfer to a paper towel-lined plate. 3. Add sliced onions to the hot pan and caramelize in the bacon fat. Add brown sugar and balsamic vinegar. Stir until sugar has dissolved. Reduce the heat to low and keep warm until ready to serve. 4. Form the ground beef into a patty. Press into the center of the patty, so that it’s thinner than the edges to cook evenly. Season both sides of the patty with salt & pepper. 5. Heat a large cast-iron skillet, over medium-high heat. Add the patty and cook until the patty turns brown to about ¾ of the way up, then flip, cook for about 3-4 minutes. 6. Once the burger is flipped, add gruyere cheese to the cooked side. 7. Butter sliced brioche bun and toast in the skillet until crisp brown. Remove bun, set aside. 8. Put the skillet in the oven for an additional 5-7 minutes, until the cheese has fully melted. 9. Assemble the burger. Place the cooked patty on the brioche, followed by bacon strips, caramelized onions, sliced tomato, arugula, and brioche top. Recipe inspired by - http://www.munchkintime.com/caramelized-onions-burger-recipe/ DINER-STYLE BURGER WITH PICKLED RED ONIONS AND GARLIC AIOLI Servings: 1 INGREDIENTS Pickled Red Onions 1 cup apple cider vinegar 1½ tablespoons sugar 1 tablespoon salt 1 red onion, halved and sliced into half moons Aioli 1 egg yolk 2 teaspoons Dijon mustard 1 garlic clove, minced ½ cup olive oil ½ lemon, juiced Salt 1 brioche bun 1 tablespoon butter, melted Oil 4 ounces ground beef (80% lean, 20% fat) 2 slices sharp cheddar cheese 1 leaf butter lettuce 2 thin slices tomato PREPARATION 1. Preheat the oven to broil on high. 2. In a small pan, bring the apple cider vinegar, sugar, and salt to a boil over high heat, whisking until the sugar and salt have dissolved. 3. Remove the pan from the heat and add the sliced onion, making sure they’re fully submerged in vinegar. Set aside. 4. In a small bowl, add the egg yolk, mustard, and garlic and whisk to combine. Slowly add the oil in a steady stream, whisking to combine, ensuring that the aioli is emulsifying. Once the aioli is thick, add in the lemon juice and whisk until creamy. Add salt to taste, and set aside. 5. Brush the brioche bun with the butter and transfer to a baking sheet. Transfer the baking sheet to the oven, and broil for 1½ minutes, until the bun is golden brown. 6. Smear the top bun with aioli, and set aside. 7. Heat a cast iron pan over medium-high heat. Once the pan is hot, brush with oil. 8. Place the mound of ground beef on the pan, and immediately press flat with a spatula. 9. Season with salt and pepper, and cook for about 2½ minutes. 9. Flip the patty over and top with cheddar cheese and cook until the cheese is melted and the patty is browned, about 2 minutes. 10. Transfer the patty to the bun and top with pickled red onions, butter lettuce, and tomato slices. FETA STUFFED LAMB BURGERS W. SPICY TOMATO JAM Servings: 1 INGREDIENTS Spicy Tomato Jam 2 pounds tomatoes, diced 1 red onion, finely chopped 1 cup brown sugar 1½ teaspoons red pepper flakes 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 1 lemon, juiced Lamb Burger 8 ounces ground lamb 1 clove garlic, minced 1 teaspoon mint leaves, finely chopped 1 tablespoon cilantro leaves, finely chopped ¼ teaspoon ground cumin Salt, to taste Pepper, to taste 2 ounces feta cheese, crumbled 1 teaspoon Dijon mustard, 1 tablespoon mayonnaise 1 sesame burger bun Arugula leaves PREPARATION 1. In a saucepan, combine tomatoes, onion, pepper, brown sugar, cumin, and lemon juice. Bring to a boil over medium-high heat. Stir frequently, cooking for about 15 minutes. 2. Reduce to medium heat until reduced, and simmer for an additional 20-30 minutes, until it reaches a jam-like consistency. Set aside to cool. Transfer to a jar, storing remaining jam in the fridge for up to one week. 3. In a bowl, combine ground lamb, garlic, mint, cilantro, coriander, and cumin. Mix until just combined. 4. Shape the lamb into a ball. Form a well into the center, large enough for the feta cheese. 5. Place the cheese into the center of the ball, and enclose inside the ground lamb mixture. Gently form a patty. Season both sides with salt and pepper. 6. Cook patty in a hot cast-iron pan set over medium-high heat for about 4-5 minutes each side. 7. In a small bowl, mix together mustard and mayonnaise. 8. Toast the sesame bun. 9. Spread a generous amount of the Dijonaise on the bottom bun followed by arugula, a lamb patty, a few spoonfuls of tomato jam, and finally the top bun.