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Kitchen Basics - Hard-boiled Eggs Kitchen Basics - Hard-boiled Eggs
14 Oct 2010
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*******nutrigenomicsandgenotypediet.blogspot**** Find out which foods and beverages are good for you and more healthy ways at the site above.
7 Mar 2009
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*******musclemonsters**** This is just a quick tip on how to peal the egg shell off of a hard boiled egg without losing any of the egg white and saving lots of time.
17 Feb 2009
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A guy in this video shows you how to peel of a hard boiled egg in only a couple of secs.... Amazing :D He should make money with it!..rank it . comment it..Thanks
6 Jul 2009
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Learn how to Make the Perfect Hard Boiled Egg. Also, I eat 50 of them. Visit my website at: *******www.martydukes**** or follow me on twitter: martydukes No Man can eat 50 eggs.
19 Jul 2009
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easy way to open a boiled egg with out leaving shells on the egg.
27 May 2007
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Check out this video. Can you do this?
21 Aug 2007
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Wait a minute...
7 Jan 2008
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Viking Range provides instructions on how to make hard and soft boiled eggs.
8 Oct 2008
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Poem by toro212. A chicken egg expresses his fears about not hatching.
25 Oct 2010
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17 Jun 2011
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if you want to get a hard boiled egg out this
27 Jan 2007
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Making hard boiled eggs is not as difficult as it seems. My new Tips and Techniques video series will show you just that. In this first video, I focus on the basics and begin by showing you how to boil eggs. Enjoy!
10 Sep 2007
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Looking to make some delicious hard-boiled eggs, but don't know how to get started? Let the Rookie Cook show you how to boil an egg.
3 Mar 2009
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Chinese Tea Eggs are these cool hard boiled eggs that are made for the Chinese New Year. We make them using the recipe from Jaden's food blog, *******www.steamykitchen****. Watch the show then get more info at our viewer forum, The Green House. ******* Distributed by Tubemogul.
12 Mar 2009
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The Shredded Wheat and parmesan coating gives the fishcake a delicious crunch. Preparation time: 30 minutes Cooking time: 6 minutes Makes: 6 Nutrition information per Shredded Wheat salmon fishcake: 311 kcal (17% GDA) 13.2g fat (19% GDA) 3.5g saturates (18% GDA) 3.4g sugars (4% GDA) 0.7g salt (18% GDA) Wholegrain servings: 1½ Ingredients: 25g Bitesize Shredded Wheat 5 spring onions, finely sliced 250g cooked unsalted mashed potato 250g uncooked salmon fillet, skinned and chopped into small pieces 15g parmesan cheese, finely grated 2 tbsp light mayonnaise 1 tbsp ketchup 1 tbsp sweet chilli sauce 1 tsp lemon juice 1 tbsp dill, chopped Crumb Coating: 120g Bitesize Shredded Wheat 25g parmesan cheese, finely grated 2 eggs beaten Light sunflower oil spray for cooking To decorate: 6 slices of hard boiled egg 3 mangetout, halved Parsley sprigs 240g frozen petits pois, cooked according to the pack instructions One radish thinly sliced 1.Place 25g Bitesize Shredded Wheat into a freezer bag and use a rolling pin to crush them until they resemble fine shreds. 2.In a large bowl mix together the Bitesize Shredded Wheat crumbs, spring onions, mashed potato, salmon, mayonnaise, ketchup, sweet chilli sauce, lemon juice, dill and season well. 3.Divide the mixture into 6 balls, chill for 3 to 4 hours to firm up. 4.For the coating place 120g of Bitesize Shredded Wheat into a freezer bag and use a rolling pin to crush them until they resemble fine shreds. Mix in the grated parmesan cheese. 5.Dip the balls in the beaten egg, shaking off any excess, then coat in the cheesy Bitesize Shredded Wheat crumb mixture. 6.Dip in the beaten egg a second time then into the cheesy Bitesize Shredded Wheat mixture again to thoroughly coat the balls. 7.Put each ball onto a chopping board or tray and pat into a fish shape, press on extra cheesy Bitesize Shredded Wheat coating if any bald patches appear. 8.Spray a little sunflower oil into a pan and heat. Fry the fish cakes for 2 to 3 minutes on both sides until golden brown and the salmon is cooked through. 9.Place the fish cakes on a plate and decorate with a slice of egg with a pea on top for eyes, half a sugar snap pea for a mouth and a piece of parsley for a fin. Place three slices of radishes for air bubbles coming out of the fishs mouth. 10.Serve with petits pois which double up as the ocean floor. www.wholegrain******
23 Aug 2010
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