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The basic problem with eating boiled eggs is to produce a clear-cut edge on top where you open a boiled egg. Many people prefer to use a breakfast knife and simply cut the top off. Such a barbaric method is simply not acceptable. The edge is too rough, and you may end up with egg shell pieces in your yoke.
Now that our son Patrick is two months short of his third birthday it has become increasingly difficult to hunt him down and “force” him to sit at the breakfast table. It takes quite an amount of inspirational and motivational efforts to convince him to eat his Honey Nut Cheerios or Corn Flakes. If you believe him, he can go months without breakfast, lunch, supper, and sleep.
Amazingly enough, the whole scenario changes dramatically when we offer boiled eggs, because we are in possession of an egg-shell-perforation-causer. We just call out to him, “Patrick, we have boiled eggs,” and he comes running from wherever he was hiding. In my personal opinion every household is incomplete without an egg-shell-perforation-causer, but it also seems the Voss household is the only one in the entire United States to use it.
It is sort of a German tradition to occasionally serve boiled eggs for breakfast, in addition to bread and rolls. My wife and I got into the habit after we had visited Germany together, and especially after a friend of ours gave us an egg-shell-perforation-causer as a gift. Eating boiled eggs is so much more fun with the egg-shell-perforation-causer, and, as I mentioned before, even Patrick loves it. You can say, the egg-shell-perforation-causer keeps our family together.
The basic problem with eating boiled eggs is to produce a clear-cut edge on top where you open a boiled egg. Many people prefer to use a breakfast knife and simply cut the top off. Such a barbaric method is simply not acceptable. The edge is too rough, and you may end up with egg shell pieces in your yoke.
The way to do it, is using an egg-shell-perforation-causer as shown in the following.
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- First you place the egg-shell-perforation-causer on top of the boiled egg.
- You lift the little spheric weight to the top of the egg-shell-perforation-causer
- Let the weight drop to the bottom of the egg-shell-perforation-causer.
- Remove the egg-shell-perforation-causer.
The egg-shell-perforation-causer has left a perfectly round perforation, and the top of the egg can be easily peeled off. The edge will be as straight as can be.
Thank you, egg-shell-perforation-causer, for saving our family!
A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up” — an apt description of what happens to this combination of custard and egg whites.
Amaretto Soufflé
Servings: 6
Ingredients:
1/2 cup superfine sugar
6 amaretto or almond cookies-coarsely crushed
6 tablespoons Amaretto liqueur
4 eggs, separated
1 egg white
2 tablespoons all-purpose flour
1 cup milk
1 pinch cream of tartar (if needed)
confectioners’ sugar, for dusting
Preheat the oven to 400F. Butter a 6-cup souffle dish and sprinkle with a little of the superfine sugar. Put the cookies in a bowl. Sprinkle them with 3 tablespoons of the Amaretto liqueur and set aside.
In another bowl mix together the 4-egg yolks, 2 tablespoons sugar and all the flour. Heat the milk just to a boil in a heavy saucepan. Gradually add the hot milk to the egg mixture stirring.
Pour the mixture back into the pan. Set over low heat and simmer gently for 3 – 4 minutes or until thickened stirring occasionally Add the remaining Amaretto liqueur. Remove from the heat.
In a clean, grease free bowl, whisk the 5 egg whites until they hold soft peaks. (If not using a copper bowl add the cream of tartar as soon as the whites are frothy.) Add the remaining sugar and continue whisking until stiff.
Add about one-quarter of the whites to the liqueur mixture and stir in with a rubber spatula. Add remaining whites and fold in gently. Spoon half the mixture into the prepared souffle dish. Cover with a layer of the moistened amaretti cookies, then spoon the remaining souffle mixture on top.
Bake for 20 minutes or until the souffle is risen and lightly browned. Sprinkle with sifted confectioners’ sugar and serve immediately.
A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up” — an apt description of what happens to this combination of custard and egg whites.
Acorn Squash Soufflé
Servings: 4
Ingredients:
2 small acorn squash — (3/4 lb. ea)
4 teaspoons brown sugar
Grating of fresh nutmeg
1/8 teaspoon salt
4 tablespoons butter
1/4 teaspoon ground cinnamon
1 large egg — separated
1 egg white
Fresh ground black pepper
Preheat oven to 400 F. Wash squash. Cut squash in half and scoop out seeds. Place squash halves skin side up in 1/2 inch (1.25 cm) water in a baking dish and bake for 30 minutes. Remove from oven. Using tongs turn squash halves over. Put 1 tbs butter in each half. Bake again for 30 minutes or until flesh is tender. Cool for 30 minutes. Carefully remove squash from baking pan and pour butter into a bowl. Without damaging skin, carefully scoop out flesh from each squash half and put into same bowl. In blender or food processor, puree the squash with the reserved butter, sugar, spices, and egg yolk. Pour into mixing bowl. Whip the egg whites with the salt until it forms stiff peaks. FOLD into the puree. Work quickly but carefully, preserving the egg white volume. Pour souffle mixture into squash skin halves and bake 25 min. or until the tops are brown and beginning to crack. Serve immediately. Notes: adjust amounts of spices to taste.
