Blueberry and White Chocolate Scones

 

These scones taste amazing! I undercooked them, but the outer half of the circle was done enough to sample. I highly recommend trying this recipe. From Hope's Table by Hope Helmuth.

Blueberry and White Chocolate Scones

Ingredients:

2 cups flour

1/3 cup sugar, plus additional for sprinkling

1 T. baking powder

1/2 t. salt

6 T. cold butter, grated (I used a box grater)

1/2 cup frozen blueberries

1/4 cup white chocolate chips

1/2 to 3/4 cup heavy cream (I used the whole 3/4 cup)

Directions:

In a medium bowl, mix together flour, 1/3 cup sugar, baking powder, and salt.

Use your hands to cut the butter into the flour until coarse.

Add fruit and white chocolate chips.

Using your hands to mix, add cream 1/4 cup at a time until the mixture comes together and forms a ball.

Form the dough into a 7-inch circle and wrap in plastic wrap.

Refrigerate until stiff (about an hour).

Using a knife or pizza cutter, cut into 8 wedges.

Place scones on a baking sheet lined with parchment paper.

Sprinkle with additional sugar.

Bake at 400 F. for 15-18 minutes, or until starting to brown.

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Foolproof Herby Omelet

 

This omelet came together in about 10 minutes. It is big enough to serve two people. Don actually ate some with me this morning. He usually sticks to his Nutri-Grain bar.

Foolproof Herby Omelet

Ingredients:

5 large eggs

2 T. of minced fresh herbs such as dill, basil, parsley, or chives

salt and pepper to taste

1 T. butter

2 to 4 T. shredded cheese (any type)

Directions:

Warm a 10-inch nonstick skillet over medium-low heat. Do this while you prep the other ingredients.

Crack the eggs into a large bowl. Mince enough herbs to get 2 T. and add them to the bowl along with salt and pepper. Whisk until frothy and combined.

Melt the butter in the skillet, swirling the pan to coat the bottom. Pour the eggs into the skillet. Cover and cook until the eggs have ALMOST set, 5-6 minutes.

Turn off the heat, then sprinkle the cheese over one half of the eggs. Fold the other side over the cheese. Cover and let it sit in the pan for 1 to 2 minutes more, until the cheese is melted.

Slide the omelet onto a plate and cut it in half to share.

Recipe from: What To Cook When You Don't Feel Like Cooking by Caroline Chambers

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Pioneer Pancakes

 

If you want to up your fiber intake at breakfast, make these buckwheat pancakes. They also have protein in them.

Pioneer Pancakes

Ingredients:

1 cup buckwheat flour (Bob's Red Mill)

1/2 cup flour

2 T. sugar

1 T. baking powder

3/4 t. coarse salt

3/4 cup unsalted butter

1 1/2 cup milk

1 egg

Directions:

1. In a large bowl, whisk together the dry ingredients.

2. In a small pan over low heat, melt 1/4 cup butter. Let the butter cool.

3. Put the milk and egg in a small bowl and blend them together with a fork.

4. Add the melted butter to the egg mixture and whip with a fork just until they are mixed together.

5. Add the wet ingredients to the dry ingredients. Mix with a fork until there are no dry ingredients at the bottom or sides of the bowl. The batter should be the thickness of a melted milkshake - pourable but not watery.

6. Warm a griddle or frying pan over medium heat. To test the heat, drop a bead of water onto the griddle. If it sizzles and evaporates (disappears) immediately, the griddle is ready.

7. Melt 1 t. butter across the griddle.

8. Starting with three or four pancakes at a time, pour 1/4 cup batter onto the griddle for each, leaving about 1 inch of space between them.

9. When air bubbles appear on top of the pancakes, use a spatula to flip them over and cook for another 2 minutes.

10. The pancakes should be lightly browned on the bottom. Stack them on a plate, add a little more butter to the griddle, and start the next batch. When all the pancakes are cooked, turn off the stove.

I'm not sure where I got this recipe, but it must have been written for a 10-year-old with all the detail (ha, ha).

Pancakes freeze well. I'm saving these for when Marina is in town (although she will want to know where Mickey Mouse is). I used these Patty Paper Squares between each pancake so they wouldn't stick together. I found them at the Dollar Tree.

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Blueberry Coffee Cake

 

I need to stop trying to make two or three recipes at a time. Whenever I do that, I mess something up. When I made this coffee cake, I left out the yogurt, which made it taste a little dry. But everyone enjoyed it, so it will be even better with all the ingredients.

Blueberry Coffee Cake

Ingredients:

3 eggs

1/2 cup milk

1/2 cup Greek yogurt

1/2 t. vanilla

1/2 cup honey

10 T. butter, melted and cooled

1 t. salt

1/2 t. baking soda

2 t. baking powder

2 1/2 cups flour

1/2 cup blueberries 

For the topping:

6 T. cold butter

1 t. cinnamon

1/4 t. salt

1/4 cup brown sugar

3/4 cup flour

Directions:

Preheat the oven to 350 degrees and grease a 9 x 13 baking dish.

In a mixing bowl, combine honey, melted butter, yogurt, eggs, milk, and vanilla.

In a separate bowl, combine the baking soda, baking powder, salt, and flour.

Fold the dry ingredients into the wet ingredients.

Mix all the topping ingredients together in a bowl. Use your hands to make it crumbly.

Spread the batter into the baking dish and sprinkle blueberries on top.

Sprinkle topping over the whole thing.

Bake for 35-40 minutes or until the center is set.

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Brown Butter Pumpkin Chocolate Chip Bread

 

The brown butter was used in another recipe from the Fall 2025 issue of the Magnolia Journal. The brown butter added a little caramel flavor to this pumpkin chocolate chip bread. The recipe makes two loaves. I gave one to Carolyn because I'm such a nice sister. She can share her thoughts in the comments.

Brown Butter Pumpkin Chocolate Chip Bread

Ingredients:

3 1/3 cups all-purpose flour

1 t. ground nutmeg

2 t. baking soda

1 1/2 t. kosher salt

1 t. ground cinnamon

3 cups sugar

1 cup liquid brown butter, at room temperature

4 eggs

1/2 cup water

1 15-oz. can pumpkin puree

1 cup miniature semisweet chocolate chips (I used regular-size but wouldn't recommend it because there are fewer chocolate chips to spread throughout the bread).

Directions:

Preheat oven to 350 degrees. Grease the bottoms and 1/2 inch up sides of two 9 x 5 loaf pans. Line the bottoms of pans with parchment paper. 

In a large bowl, stir together flour, nutmeg, baking soda, salt, and cinnamon.

Place sugar and brown butter in the bowl of a stand mixer and beat on medium speed until combined. Beat in eggs. Alternately add flour mixture and water to egg mixture, beating on low after each addition just until combined.

Beat in pumpkin. Stir in chocolate chips. Spoon batter evenly into prepared loaf pans.

Bake 60-65 minutes or until a toothpick inserted in the center comes out clean.

Cool in pans on a wire rack for 10 minutes. Remove bread from pans. Remove parchment paper. Cool loaves completely on a wire rack. Wrap loaves in plastic wrap and store overnight before slicing.

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Overnight Baked French Toast

 I put this together on Saturday afternoon and baked it up on Sunday morning. It was a hit!

Overnight Baked French Toast

Ingredients:

2 T. butter (for greasing the pan and serving on top)

1 loaf challah bread (preferably stale). I put six slices in the oven for 5 minutes while I was cooking something else.

1 1/2 cups whole milk

3 large eggs

1 t. vanilla

salt to taste

2 T. sugar and 1/2 t. cinnamon 

Optional toppings:

1 T. sugar and 1/2 t. cinnamon mixed together

Maple syrup 

Powdered sugar 

Toasted pecans or walnuts

Fresh berries

Directions:

Butter the bottom and sides of a 9" x 13" pan.

Line the pan with six slices of bread.

In a medium bowl or large measuring cup, whisk together the milk, eggs, vanilla, salt, 2 T. sugar, and 1/2 t. cinnamon.

Pour the mixture over the bread, then cover with plastic wrap and chill overnight (or up to 24 hours).

In the morning, remove the pan from the refrigerator while the oven is preheating to 350 degrees.

Bake uncovered until puffy and golden (40-45 minutes).

Serve warm, accompanied by any optional toppings you prefer.

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Egg in a Hole

 

I made two of these for Don for dinner on Wednesday night, along with some bacon and fruit. He loved it.

Texas Toast Egg In A Hole

2 eggs (or however many you want to make)

butter (softened in the microwave so it will spread)

salt and pepper

Bread (any kind you have - or Texas Toast and Brioche work well)

Butter both sides of the bread. 

Use a 3-inch round cookie cutter, biscuit cutter, or rim of a small glass to cut a hole in the center of the bread. Set aside the circle you cut.

Heat a skillet to medium heat.  Place the bread into the skillet. Crack an egg in the hole of the bread. Sprinkle salt and pepper to taste on top. Cook the cut-out circles as well.

Cook until golden brown and then flip, cooking to golden brown on the other side. 

Slide each slice and its rounds onto plates.

Garnish with sour cream, chives, or parsley if you wish.

Recipe from Joy the Baker.

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Grandma Rabey's Saffron Rolls

 

This Saffron Roll recipe has been in Don's family for generations. Grandma Rabey, Don's dad's grandmother, was from Cornwall, and these rolls have Cornish roots. 

These rolls are quite expensive to make because of the cost of saffron. I purchased a 4-gram tin on Amazon for almost $30. I used the entire tin in the recipe, although I could have gotten away with a little less.

You would think the red saffron would create red rolls, but instead, the dough turned yellow!

Along with the saffron, this recipe uses currants. I had to buy those on Amazon, too.

Another $13! You can see why I've never made them for Don.

Actually, I finally made them because of a Christmas gift from Katherine. She gave me a coupon to help me with any yeast-containing recipe I wanted to make. If you recall, I am afraid of working with yeast.

Don is not the snooping type. It is easy to pull something off without him knowing about it. Katherine was here Friday night, so after the kids were in bed, she helped me make the dough. I was shocked at how easy it was! Don came into the kitchen once and asked what we were doing. We just said it was a surprise.

On Saturday morning, he went out to get his usual Dunkin coffee before the brunch. We took that opportunity to scoop the dough onto baking sheets and get them in the oven. We had Marina's help, so it went very fast. 

When Don came back from his coffee run, the house smelled of saffron. He recognized that smell and looked to see what was baking. One tray of rolls was already out of the oven, and he was "pleased as punch," as his mom would say.

If I had known it would make him so happy, I would have made them a long time ago! They are quite good, if I say so myself!

This is a secret family recipe, but I will share it with you here because pretty much all my blog readers are family members.

Grandma Rabey's Saffron Rolls

Do this the morning of or night before you make the dough:

3 to 4 grams of saffron

10 oz. currants

1 cup water

Put saffron, currants, and water into a small pot with a tight-fitting lid. Bring to a simmer. Remove from heat and let steep at least four hours, but preferably overnight.

Do this the night before you bake the rolls:

8 cups of flour

1 1/2 cups sugar

1 t. salt

18 T. unsalted butter (2 sticks + 2 T)

Combine flour, sugar, and salt in a large bowl. Cut in butter until mixture resembles coarse meal. (We used our hands to squish the butter into the flour mixture).

1/2 cup water

1 t. sugar

2 packets of active dry yeast

Combine water and sugar in a bowl. Heat in microwave until lukewarm (water temperature 100 - 110 degrees). Add yeast and let it bloom until nicely foamy.

Pour the yeast mixture and saffron/currant mixture into the flour mixture. Give it a little stir, then add an additional 1 to 1 1/4 cups of water (you want the dough to be moist and a little gooey, but not sloppy). Mix thoroughly. Cover bowl with plastic wrap and a tea towel and let rise overnight.

Do this the day you bake the rolls:

Place parchment paper on two large baking sheets. Scoop up mounds of dough (between golf ball and baseball size) on prepared sheets approximately 1 1/2" apart. Bake at 350 degrees for about 20-30 minutes. Keep an eye on them. 

Makes 30-40 rolls. Can freeze extras.

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Breakfast Casserole

 

I don't think I have ever posted this recipe that Heidi always makes. It is a handy one for a week's worth of ready-made breakfasts or for a family gathering. Very tasty!

Breakfast Casserole

20 oz. shredded hash browns, thawed (from the refrigerated section)

1 lb. sausage cooked

1/4 c. onion, finely diced (optional)

1/2   bell pepper, diced (optional)

2 cups shredded cheddar cheese, divided 

8 eggs

1 1/3 cups milk (any kind)

salt and pepper to taste

Preheat the oven to 350 degrees (if baking right away). Grease a 9 x 13-inch pan or 3-quart baking dish.

Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with a spoon, until no pink remains. Drain fat.

Add the hashbrowns, cooked sausage, onions & bell pepper (if using), and 1 1/2 cups of cheese to the prepared dish. Gently mix the ingredients together.

In a large bowl, add the eggs, milk, salt and pepper. Whisk until well combined.

Pour the egg mixture over the hashbrowns mixture and sprinkle the remaining cheese over the top.

Cover the dish with foil and refrigerate overnight or bake immediately.

Bake uncovered for 55-65 minutes or until cooked through.

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Christmas Cinnamon Bread

 

I found a perfect cinnamon bread recipe for Don just before Christmas. It is from merricksart.com. It makes two loaves.

Ingredients:

1 1//2 c. sugar

3/4 c. unsalted butter

1 1/2 t. vanilla

3 eggs

3 c. flour

1 1/2 t. baking powder

1 1/2 t. baking soda

3/4 t. salt

1 1/2 c. sour cream

Brown Sugar Filling:

1 c. brown sugar

1 T. cinnamon

Directions:

Preheat the oven to 350 degrees. Grease the bottom and sides of 2 loaf pans (9 x 5 x 3).

Prepare the brown sugar filling and set aside.

Beat together sugar, butter, vanilla, and eggs in a large bowl with an electric mixer on medium speed for 2 minutes.

Mix flour, baking powder, baking soda, and salt in a medium bowl. Beat flour mixture and sour cream alternately into sugar mixture on low speed until blended.

Spread 1/4 of the batter (about 1 1/2 cups) into each pan. Sprinkle each with 1/4 of the filling.  Top with another 1/4 of batter in each pan then top with 1/4 of filling again.

Bake for about 1 hour or until a toothpick inserted near the center comes out clean. Cool slightly. Remove from pans.

Let cool completely. 

Enjoy!

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Cucuzzi Bread

 

It's that time of year when neighbors and friends drop off all kinds of produce from their overgrown gardens. I was the lucky recipient of an overgrown Cucuzzi gourd that Pam was gifted. She had no shame in regifting it to me. 

Unless you are from Italy, you probably have never heard of a Cucuzzi. The seeds came from Sicily and were planted by some friends of Pam. The photo below shows how they grow.

I was going to hang on to it for use as a back scratcher, but I knew it would eventually rot, and that would not be good. The next best thing was to make something out of it - something akin to zucchini bread.

The process of peeling and grating the pieces wasn't as difficult as I imagined. It was large enough to make eight loaves of bread, but I stopped at two.

Daniel, Heidi & Dean came over for dinner tonight so I had some guinea pigs to test it out on. I did not tell them what the star ingredient was. I said they had to wait until this blog post was published to find out.

The good news is that everyone loved this bread! Don said he liked it better than banana bread. Daniel ate three pieces and said it was really delicious. Heidi said it tasted a little like zucchini bread (she was close). Cucuzzi has more moisture than zucchini, so the bread came out more moist. Dean gobbled it up as well. It was a hit! So now I guess I'm going to need some more Cucuzzi in the future. I'm not going to say that too loud though!

Satisfied customer.

Cucuzzi Bread

 

3 cups flour

1 t. salt

1 t. baking soda

1 t. baking powder

1 T. cinnamon

3 large eggs

1 cup vegetable oil (I used olive oil)

2 1/4 c. sugar

1 T. vanilla extract

2 cups Cucuzzi gourd, grated

1 cup chopped walnuts

Grease and flour two bread pans. Preheat oven to 325 degrees.

Mix dry ingredients (flour, salt, baking soda, baking powder, and cinnamon) together in a medium bowl using a whisk.

Mix eggs, oil, sugar, and vanilla together in the bowl of a stand mixer.

Add dry ingredients to the wet mixture.

Fold in Cucuzzi and walnuts.

Divide the batter between the two pans and bake 50-60 minutes until a cake tester comes out clean. Let bread cool in pans for 10 minutes then turn out on a cooling rack.

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Paleo Blueberry Muffins

 

If you would like to try some delicious gluten-free and dairy-free muffins, here's a recipe for you from Downshiftology, a website and Youtube channel that I love.

Paleo Blueberry Muffins

Dry Ingredients:

2 cups almond flour

2/3 cup tapioca flour

1/4 cup coconut flour

1 t. baking soda

1/2 t. salt

1 1/2 cups blueberries

Wet Ingredients:

2 eggs at room temperature

1/3 cup almond milk

2/3 cup maple syrup

1/4 cup coconut oil (measure, then melt and cool)

1/2 Tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 350 degrees F. and line a muffin pan with baking cups.

2. Add all dry ingredients (except blueberries) to a mixing bowl and whisk together.

3. Add all wet ingredients to a separate mixing bowl and whisk together.

4. Add the wet ingredients to the dry ingredients and mix until the batter comes together.

5. Fold the blueberries into the batter.

6. Fill the baking cups using an ice cream scoop.

7. Bake 25-30 minutes. Check after 25 minutes.

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Make Ahead Scrambled Eggs

 

I make scrambled eggs for breakfast four or five days a week. I get out the pan, the butter, the spinach, the spatula, etc. and cook them day after day. 

Then I saw a recipe for scrambled eggs you can make ahead and keep in the refrigerator for a few days. Hooray! I did a little prep today to test them out.

Make-Ahead Scrambled Eggs

12 eggs

1 onion, diced

2 bell peppers, diced

1/4 c. bacon, chopped (I used Costco bacon bits)

1 bag baby spinach

2 T. butter

1 T. olive oil

Heat olive oil in a frying pan then saute onion, peppers, and bacon. Set aside.

Using the same pan, scramble a dozen eggs in 2 T. butter (I did them in two batches).

Put the spinach in a saucepan and sprinkle with a tablespoon of water. Cover and steam for a few minutes until wilted.

Mix everything together in a storage container and keep it in the refrigerator. Reheat as needed.

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Pumpkin Donut Holes

This recipe is from Live Well Bake Often blog. It is similar to the Apple Cider Donut Cake recipe only it involves all the pumpkin flavors rather than all the apple flavors. I wish Peter were here to sample them.

Pumpkin Donut Holes

2 cups flour
2 t. baking powder
1 t. pumpkin pie spice
1/2 t. ground nutmeg
1/2 t. salt
1 cup pumpkin puree
1/2 c. light brown sugar
1 large egg
1/2 c. milk
1/4 c. unsalted butter, melted and slightly cooled
1 t. vanilla

Sugar Topping

6 T. unsalted butter, melted and slightly cooled
3/4 c. sugar
1 1/2 T. ground cinnamon

1. Preheat oven to 350 degrees. Spray a mini muffin pan with non-stick cooking spray.

2. In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt.

3. In a medium bowl, mix together pumpkin puree, brown sugar, egg, milk, butter, and vanilla until fully combined.

4. Add wet ingredients to dry ingredients and mix until just combined.

5. Use a small cookie scoop to fill mini muffin cups about 3/4 full. Bake for about 15 minutes or until a wooden toothpick comes out clean.

6. Remove from oven and cool in pan for 5 minutes. Place donut holes on a cooling rack and cool completely.

7. Using tongs, dip each donut hole in butter until it is completely covered. Drop butter-covered donut into a bowl containing sugar and cinnamon mixture. Roll around to coat.

Makes about 32 donut holes.

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Scrambled Eggs for Two

This is a healthy breakfast that can be easily doubled for four.

Scrambled Eggs for Two

Olive oil

6 cherry tomatoes, cut in half

2 handfuls of spinach

4 eggs

Salt and pepper

Cheese (optional)

1. In a medium skillet, heat olive oil. Once hot, add tomatoes, cut side down.

2. Cook tomatoes for 3 minutes then turn them over and add spinach to pan.

3. Crack eggs in a bowl and season with salt and pepper to taste.

4. When spinach has wilted, add eggs and cook on medium-low until they are set the way you like them.

5. Add cheese if desired (cheddar, feta, goat).

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Pumpkin Pancakes for Two

These pancakes are gluten-free, but don't let that scare you off. They are delicious.

Pumpkin Pancakes for Two

1/4 cup pumpkin puree

4 T. almond milk

1 T. honey

3 eggs

1 T. coconut oil, melted

1 T. vanilla

1/4 cup coconut flour

1 t. cinnamon

Pinch of nutmeg

1/2 t. salt

1/4 t. baking soda

1. In a medium-sized bowl, whisk together the dry ingredients (coconut flour, cinnamon, nutmeg, salt, and baking soda).

2. In a separate bowl, whisk together the wet ingredients (pumpkin puree, almond milk, honey, eggs, coconut oil, and vanilla.

3. Add the dry ingredients to the wet ingredients. Stir together until combined.

4. Heat griddle or a non-stick skillet to medium heat. Coat pan with additional coconut oil. Pour about 1/4 cup of batter onto skillet. Flatten the batter with a spatula if it is too thick to spread. Cook for about 4 minutes on each side. Lower heat if outside is getting too brown before the middle is cooked.

5. Repeat with remaining batter. Serve warm with maple syrup! Makes 4 pancakes. 

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Little Toasts

Another recipe I tried last weekend was Little Toasts from a cookbook called Love, Welcome, Serve by Amy Nelson Hannon.

Unfortunately, my little toasts came out a little burnt. The next time, I will watch them carefully and cut down on the baking time. Otherwise, they would have been great for our cheese board.

1 baguette
Olive oil
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. paprika
1/2 t. dried oregano

Set oven temperature to 375 degrees.

Using a bread knife, cut the baguette into 1/4 inch slices. Brush both sides of the slices with olive oil and lay them out in a single layer on a sheet pan.

In a small bowl, mix the salt, pepper, garlic powder, and paprika together. As you add the dried oregano, rub it between your fingers. Stir to combine. Sprinkle the tops of the oiled baguette slices with the seasoning blend.

Bake for 8-10 minutes, then turn over the slices and bake for another 5 minutes (I reduced the times here). Watch the bread so it does not burn.

Remove from oven and allow to cool completely. Store in an airtight container for up to a week.

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Slow Cooker Sausage and Potatoes

This is a very simple dinner or breakfast or lunch for that matter! It is a potato and sausage bake in the Crockpot. I tried chicken and apple sausage. Not really a fan, so next time I'm going to use some sweet Italian.

Slow Cooker Sausage and Potatoes

1 to 2 pounds baby potatoes (whole)
2 t. olive oil
16 oz. fully cooked sausage, cut into chunks
1 small yellow onion, sliced
a sprinkling of sliced banana peppers
1/2 cup chicken broth

Place baby potatoes in a slow cooker and drizzle with olive oil. Toss well.

Add sausage, onion, banana peppers, and broth.

Cover and cook on high 4-6 hours or low for 8-10 hours.

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A Labor of Love

I spent half the day making cinnamon rolls for my love.

Now, you know I only make recipes with five ingredients or less. So making these cinnamon rolls was a real expression of my love. This recipe called for about 25 ingredients and it took me five hours - not to mention two loads in the dishwasher.

These are Katherine's famous Blue Door Bakery cinnamon rolls which are really Aunt Kathy's Cinnamon Rolls from Candace Nelson's Sprinkles cookbook. Katherine made them so many times this summer for the market that she can make the recipe in her sleep.

You'll have to get the book for the recipe. It's too long to post here.

Trust me when I say that Don was in heaven when he ate not one, but two of these cinnamon rolls after dinner. If it weren't for the stick and a half of butter in the six rolls, he would have eaten the entire pan.

The recipe makes three pans of six buns. (The pan on the far left has 12 buns because I cut that log before reading the directions). 

There are Sprinkles bakeries in nine states (including Texas), specifically Austin, where we will be next week. This shop will be on our sight-seeing list because I want to get a cupcake from a Cupcake ATM. 

I will most definitely make these cinnamon rolls again for special occasions like Christmas morning or Don's birthday or if I host a brunch. They are well worth the effort!

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Perfectly Boiled Eggs

For years, I have been using my sister's recipe for hard-cooked eggs. It makes good eggs, but almost half the time, the eggs are difficult to peel or they sometimes have a gray ring around the yolk.

Then I came across a recipe in Joy the Baker Over Easy called "The Secret to Perfectly Boiled Eggs."

Everyone claims they have the recipe to perfectly boiled eggs, so I was skeptical. I made this recipe three times in a row to make sure it really worked before I shared it here. It could not be more simple. All the eggs have come out perfectly. It didn't matter if the eggs were fresh or had been in the refrigerator for a couple of weeks. No gray rings and they peel so easily!

Perfectly Boiled Eggs

Fill a pan with cold water. Bring the water to a full rolling boil.

Remove the eggs from the refrigerator just before you put them in the pan. Reduce the heat to medium and boil them for 13 minutes. Joy recommends 11 minutes, but I found that the yolks were not quite fully cooked so I increased it to 13 minutes.

Remove the pan from the heat. Using a slotted spoon, transfer the eggs to a large bowl of ice water. Let the eggs rest about five minutes. Peel and eat or store in the refrigerator.

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