Snowy day breakfast

2 Mar

This entry is not really a recipe but just a note about how to make a bad snow day into a good breakfast. I biked through three inches of snowcover in the middle of the road this morning to find that the shuttle to work had already left. I was 1 minute late. You’d think that on a snowy day the shuttle would be late rather than early. But when I made the trek back, i decided to have granola and soy milk and a hard boiled egg for breakfast at home. The granola was from Next Dining, and at $1.60 for about a pound(? maybe 3/4 lb) it’s a really good deal. The soymilk was from a Starmarket but still good nonetheless.

Here is how to make a hard boiled egg, in case you didn’t know. Really, it’s simple, except I couldn’t figure out whether the eggs were ready or not, so use this as a quick guideline.

From GoodEgg.com:

1. Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY reduce heat to a lower medium boil and cook an additional 10 minutes for a “hard boiled” egg. For a “soft boiled” egg reduce the time by a few minutes.

2. Remove from heat and IMMEDIATELY place eggs under ice cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenish “ring” from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk.

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One Response to “Snowy day breakfast”

  1. Lil' Bro March 3, 2009 at 4:53 pm #

    People probably looked out the window and saw how bad the weather was and then decided not to go to work. Because less people were getting on the shuttle, which is not really affected by the snow as much as pedestrians, it arrived early and left before it could spot your bike helmet trying to catch up (which is surprising).

    In terms of the green yolk, I know it’s “unsightly”, but I’ve been used to it since I was little so it’s fine for the most part – I like to preserve the warmth as long as I can, since I usually take it on trains or submarines. But, is there a chemical difference about the green ring? What is it made of? Is it healthier to have or not to have the green ring?

    Anyway, I miss your delicious cooking.

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