Kitchen Basics - Hard-boiled Eggs Kitchen Basics - Hard-boiled Eggs
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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.
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
Learn how to Make the Perfect Hard Boiled Egg. Also, I eat 50 of them.
Visit my website at:
or follow me on twitter: martydukes
No Man can eat 50 eggs.
easy way to open a boiled egg with out leaving shells on the egg.
Check out this video. Can you do this?
Viking Range provides instructions on how to make hard and soft boiled eggs.
Poem by toro212.
A chicken egg expresses his fears about not hatching.
if you want to get a hard boiled egg out quick...watch this
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!
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.
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. *******www.green-house.tv Distributed by Tubemogul.
The Shredded Wheat and parmesan coating gives the fishcake a delicious crunch.
Preparation time: 30 minutes
Cooking time: 6 minutes
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
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
120g Bitesize Shredded Wheat
25g parmesan cheese, finely grated
2 eggs beaten
Light sunflower oil spray for cooking
6 slices of hard boiled egg
3 mangetout, halved
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.