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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

How to Boil Eggs

I guess most people know how to boil eggs already, but just in case, here's how I do it. Actually, this is how my grandmother taught me to boil them and it works out perfectly every time.

Above: Beautiful Hard Boiled Eggs

How to Boil Eggs

Hard Boiled
In a large pot, place your eggs in a single layer. Cover them with cold water. Place the pot on the stove over high heat and let it come to a full boil. Turn the heat off (leave the pot on the stove) and cover the pot with a lid. Wait for 15 minutes then drain. My mom will tell you to rinse the eggs under cold water. I suppose it makes them easier to handle.

My mom will also tell you that you should crack your egg at the bottom where the air pocket is because it makes them easier to peel. Sometimes that skin between the shell and the egg can be a real pain. I also noticed that with one particular brand of egg that we get here, I ALWAYS have a problem peeling the eggs. Other brands peel without a problem. I have no explanation for this since I always cook my eggs the same way.

Soft Boiled
For soft boiled eggs, start the same way. Bring the pot of eggs in water to a full boil. Place bread in the toaster and press it down. When the toast pops up, your eggs should be soft boiled. Rinse them under cold water for a minute then go ahead and eat them before they cook any further. I assume you could also use a timer but how many minutes to set it for is not something I can tell you. I haven't got a clue.

To eat a soft boiled egg, my husband will peel the whole thing then chop it up on his plate and scoop it up with his toast. Well, in that case you may as well just fry the egg sunny side up, but that's just my opinion. I think the right way to eat a soft boiled egg is to break off the top of the shell with the whack of a spoon. Scoop off the top and eat it then dip your toast into the yolk. Then you scoop out the rest of the white with your spoon. It's more fun this way. If you don't have egg cups you can use shot glasses, they're the perfect size.

Comments

  1. I'm going to have to try this your way I always over cook them or under cook them.

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