Samaki (fish) fried and kachumbari is a big combo take it with ugali or mashed potatoes😋😋

some call it 'Salsa' but most us Kenyans call it 'kachumbari'. its a crowd 'pleaser'for sure. it goes with almost everything but here in Kenya it goes well with 'nyama choma' roasted meat, then Pilau. it is quick and easy to make. enjoy!

Mama goose laid her first spring egg this week, 6 ounces, 171 grams, my dog got it before I did. I lured mama goose in her goose run with whole corn and chopped carrots and locked the gate, so she can build a nest in peace, and hiss at me and the dog when we get close. She will now lay 30 or more eggs next 30 days.To use chicken eggs for these recipes, replace one goose egg with 3 large chicken eggs. One goose egg is as big as three chicken eggs, and the yolk alone is 2 ounces.Here are my proven goose egg recipes, we preserve these egg yokes and enjoy them year round. Egg whites go into salads and dogfood.

a rich source of protein which is easy to make

One day, when I needed to boil an egg, I put them in with some vegetables I was boiling, and I was amazed. The shells came right off! This is just one of my little theories, and I feel like I owe an apology to my economics teacher. This time, I had 5 successes and 1 failure. But, if you're going to use them chopped, even if a little egg white leaks out, at least the shell comes right off!There is a chance the eggs may crack since they are put in boiling water. For recipes where the shape of the egg is important, boil a little more water than you need. The shock of the difference in temperature will make the shells come right off. Immerse the eggs as gently as possible. For broken eggs, mash them with a whisk or chop them up. Recipe by Okaachan

This is a short recipe that works every time! As long as you follow the directions for room temperature or chilled eggs you can't fail.Don't break the shell too much. It's important to adjust the cooking time based on the condition of the egg. If adding more eggs, add 1 tablespoon water to every 2 eggs. Every stovetop is different, so adjust accordingly; start out with a lower heat. Recipe by Chikazo-

This a quick and simple way to boil an egg :-) :hungry

CaloriesCauliflower: 120Cheese: 360Egg: 60Onion: 32Enchilada Sauce: 113Black beans: 315Seasoning packet: 90Whole batch: 1,090Serving is 1/3 batch: 364Optional add-ons:1/3 plus Egg: 4221/3 plus 4 oz sliced filet: 732

I love deviled eggs. I don't like the overpowering taste of mayonnaise or miracle whip. I use as little as possible to allow the egg taste to manifest itself. For a half dozen eggs (dozen halves), I use about 3 tspns, just enough to bind the filling. Use more if needed for consistency, not all eggs are the same size, and the amount needed may vary a bit.

I've been making this oyakodon for a while now.-Although the instructions says to use 1 1/2 medium egg, you can use 2 if you're using small eggs.-I've listed the mentsuyu since it's easier to use. When making the seasoning from scratch, please use dashi, sake, mirin, soy sauce, and sugar. Recipe by Yuuyuu0221

Have you went to make deviled eggs and part of the hard boiled egg is torn by peeling the shells off? If so here is a good way of dealing with it. Slice the messed up part off and put that messed up part in to the salad part. I would have had 12 deviled Eggs in the salad but only 7 of them were not messed up so the other 5 egg halves went into the salad mix.