Boiled Egg in a Spaghetti nest

The green bean, cherry tomato, and egg salad is a hearty mixed salad that you can serve as a side dish or as a main course. It's fresh and tasty, especially in the summer. This nutritious salad is also perfect for a picnic or a quick lunch. The green bean salad is a very versatile recipe that can be prepared with your favorite ingredients, seasonal ones, or simply what you have at home. Adding eggs makes the dish rich and filling. Adding other vegetables gives the dish color, taste, and lightness.

I read in some book and heard on television that if you boil cold eggs, they'll be easier to peel. I tried it out and it turned out well, so I always do this.The water comes to a boil quickly when using a frying pan, and it might also save fuel? lolThe way that the eggs will boil might be a little bit different depending on the size of the eggs.You don't really need to adjust the heat, just keep the water boiling.If you're scared or having difficulty rolling the eggs, I think that it would be alright not to. For those of you who are nervous about placing the eggs into the pan with your hands, you could of course use a ladle. I cracked a lot of eggs too. Recipe by Kumiyamu

Chicken and potato salad is a creamy and flavorful dish, perfect to enjoy cold for a summer family lunch or to pack in a picnic basket for a day trip. It's an easy recipe that anyone can make, and if prepared a few hours in advance, it will taste even better: this way, the ingredients blend well, absorbing flavors and aromas, making the final result even more appetizing. Recipe sourced from Cookist.

Yes hard boiled egg for most of us it’s a very easy thing but let’s not forget there is a lot of new cooks just learning. We have to help them too so they can one day become good cooks.

This is the very first Malaysian dish that I learned.If you don't like spicy food, serve it with some mayonnaise. It goes well as a side for nasi lemak. Recipe by ichimai

This is a simple, yet very tasty recipe. Easy to make for people who are on the go.Indian spices are available from Maya Bazaar, Tokyo, Japan.

The problem: boiled eggs that are difficult to peel. (the fresher the eggs the more difficult they are to peel)Finally a solution! The peels will slip off, I promise!

This is a must for the Osechi I make every year. It's pretty, delicious, and more than anything else, it's easy.Pretty fancy for boiled eggs.It's also a favorite at our house on New Year's Eve.Note that the volume of egg white will be greater than the egg yolk, so you'll have to take note when adding the seasonings and when shaping them.When your making it so that the egg yolk sits lightly on top, there's no need to add flour and it still turns out great. The seasoning is Kansai-style, so it might be a bit sweet for some... adjust it to taste. Recipe by Momora

Under a spring sky, in a nest of asparagus, rest the eggs, dyed with herbs, fragile masterpieces. Carefully colored in shades of green and sun, they hide within a heart of multiple flavors. The rich and savory tuna mixes with the golden yolk, creamy cheese, and capers dance in a salty embrace. In every bite, an Easter story unfolds, an edible work of art, in a beautiful shell. So, as the family gathers and joy spreads, the Easter eggs tell of traditions that time does not hide. And in every smile, in every laugh that fills the air, life is celebrated, and spring gently unfolds.

Great as a snack or in egg salad/potato salad!

Always seem to either undercook or overcook. The hard boiled eggs. Found that the pressure cooker works the best for peeling and at least for me, consistency. If you want soft boiled eggs and just cook 2 minutes less.

Great as a side for any meat or fish, or even on its own. 😋Simple, quick, and very tasty.

After talking with my Nameko-loving-son on how to make the Nameko look more shiny for days, we came up with this.The skewer and chopstick technique used to brown half the egg was a borrowed idea from a summer research project making plastic food.Thanks to this, we were able to make a realistic and cute bento!Be careful not to break the egg white by pressing too hard when shaping the egg!Other than preventing the cup from spilling over, the skewer and chopsticks helps keep the egg from touching the bottom or leaning on the side of the cup. When the egg is touching the cup, it doesn't color the egg very well.If you're making it for a bento, it's better to shave off more (on the back) so it won't stick to the lid. For 1 nameko. Recipe by Gurea

I use the term perfect very loosely. I have made my eggs just like this for many years now. Very simple.

https://www.spendwithpennies.com/sauteed-beet-greens-recipe/

Perfect every time...

Easy fried egg recipe! The crunchy texture on the top is a really nice contrast to the soft egg. In Thailand, it's more common to almost deep fry the egg, so you could instead add enough oil to cover the eggs if you desire a more fried egg.

A simple salad that has become my go-to dish, dressed with a uniquely flavored vinaigrette inspired by @danielainnamorati.

cute and fun these little snowmen can make breakfast fun for u and kids. great for the winter holidays! and best is kids can help assemble the snowmen!

I got a hint from banana sandwich so I made it.

Boiling water, and prepping the other ingredients in another pan... was a bother to me, so I added soup to the sauteed ingredients and just added the spaghetti.Although it's a time-saving recipe, the pasta is even more delicious than usual, as it absorbs all that flavor.It goes so well with tender spring cabbage.The spaghetti strands tend to stick together right after they're added to the pan, so mix diligently.Add olive oil to finish if you like.If you add 200 ml of water for every 100 g of spaghetti, it should be just right. For 2 servings. Recipe by sachie mama

I love my pasta drenched in a beautiful tomato sauce or doused with a generous amount of cheese, but that isn’t the case these days. With summers at peak, I really don’t feel like spending a lot of time in my kitchen, cooking up an elaborate pasta dish, hence, I like my pasta simple and quick, made with only a handful of ingredients.This recipe of garlic confit spaghetti is made with just 5 ingredients, and has become one of my favorite pasta dishes of all time. The best part is that you can keep it as simple as I do, or you can experiment and add some herbs or chilli flakes or bits of bacon, to make it fancy. Versatile and absolutely delicious.Though as the name would suggest, the dish is about celebrating garlic. The key is to add the slices of garlic with the olive oil on low flame. This would allow the garlic to diffuse properly in the oil and give a beautiful flavor.

I've heard of tuna and tomato pasta but then I wondered how mackerel and tomato pasta would taste. So I tried it out and it turned into a rich and flavorful pasta.The sauce is finished during the time it takes to boil the pasta, so it's convenient.If the tomatoes are somewhat sour, add about 1 teaspoon of sugar!The point is to flavor the mackerel with the garlic and to allow the pasta to absorb the juices from the sauce! If there is still some liquid when you add the pasta, don't worry because the pasta will absorb it.A small little soy sauce really brings out the flavor. Recipe by Kumameshi

This is a quick and warm dish to make on cold days! Just by using standard breakfast ingredients such as wieners, egg, and cheese, you can make a stylish soup pasta. The texture is perfect and it's great for hungry kids!If you use a type of pasta that cooks quickly, you won't need to boil it separately but can just add it right in, which saves time. Keep stirring it so that it doesn't stick to the bottom of the pot. I also suggest trying different arrangements using any leftover vegetables from the refrigerator! Recipe by Nisshin foods

The cabbage and tuna are very good combination. I add anchovies and a hint of tomato pasta sauce to give them more flavor.

Well, I love cooking with a variety of vegetables. It's been a while i cooked at home so I decided to have myself a homecooked treat.

I saw a method for making pan-pasta in a magazine. I adapted it when I got the inspiration to turn the heat off and cover the pan with a lid, to save on energy costs! I also save on water usage since I always used to run cold water in the sink to prevent it from getting damaged after draining the pasta water into it.if you're cooking Japanese style pasta, try adding dashi stock to the cooking water. If you're making tomato pasta reduce the amount of water and add canned tomatoes instead to flavor the pasta. (See one of the referred to recipes.) If you want to add garlic or cook vegetables, stir fry them before step 1, or just simmer them with the pasta. For 1 serving. Recipe by Nekozame