Cottage Cheese Egg Bites

s is 

UPDATE - this ATK recipe is even better

12 eggs

12 oz cottage cheese 

• Mix 1 egg and the cottage cheese in a blender. 
• Whisk the rest of the eggs then mix them in. Mixing them all in the blender makes the eggs “too delicate”
• Put add ins in muffin tins: bacon, Gruyère, or scallions, sun dried tomatoes, feta. 
• Pour in egg mixture and mix each gently with a skewer.
• It’s not in the recipe, but they need seasoning too.

Bake at 325 in a water bath. Done when they reach 170.

******************

8 eggs

2 cups cottage cheese

1 tbsp cornstarch optional, for creaminess

1/4 tsp salt

Optional mix ins

1/4 cup roasted red pepper

1/2 cup chopped spinach

1/2 cup grated cheddar cheese 

• Preheat oven to 300 F and boil water in a kettle.
• Add eggs, cottage cheese, cornstarch and salt to a blender, blending on high until just combined and creamy.
• Grease a 12-count metal muffin tray with cooking spray, then add overtop of a 9×13 baking sheet. Divide fillings of choice among muffin tin cups, then divide egg filling among the cups.
• Add the baking sheet with filled muffin tin to the oven, then very carefully pour boiling water into the baking sheet to fill it up to submerge the bottom of the muffin cups.
• Bake for 30 minutes until just set. Remove the muffin tin first, then carefully remove the baking sheet underneath with the water. Remove egg bites from muffin tin cups once cool and serve and enjoy!

Notes:

• I sprayed the tins and put maybe a tablespoon of chopped fresh spinach in the bottom along with maybe a tablespoon of shredded cheddar and just a little measure of real bacon bits. (Nick had a little package of crispy salad topping bacon and it was perfect.)
  I doubt it was more than a half-teaspoon per. 
• They don't bake long and the temp is relatively low so I would probably pre-saute any heartier veggies before adding them in.
• Also, my eggs are pretty average sized lately so I thought I'd use 10 instead of 8 and I ended up dumping a little of it. (not 2 eggs worth, but there was still some left after I filled the muffin tins to the top.)
• I used a sheet pan for my water bath but it would feel a little safer to have something deeper for moving the hot water out.  I just let it cool enough that I wasn't going to get burned, but it was still a little tricky.
•  Starbucks are bacon and Gruyère.
• I brought some to post-partum Jenny today and this is the reply

Easter Quiche

I used this formula from Sally's Baking Addiction:

4 large eggs
1/2 cup whole milk
1/2 cup heavy cream or heavy whipping cream
1/4 teaspoon each salt and pepper*
up to 1 cup shredded or crumbled cheese (see recipe note)
up to 2 cups add-ins


Our add-ins were bacon (Costco precooked bits), a bag of spinach (steamed and wrung dry in a piece of cheesecloth and chopped), and smoked Gouda.  I made this one without a crust and it was fine.  Even better, in a way.  I'd definitely do this combo again.

For the second one I used about 3/4 cup asparagus, finely chopped red peppers, and mushrooms, all sauteed a little, and with cheddar.  This one needed either a bolder cheese or some additional seasoning, but was still fine.

I mixed both the night before and left the filling in bowls until I needed it.  It worked well.
I used the cream and milk recommended here.  Logically, it seems like just a cup of 1/2 and 1/2 would be just as good, but I feel like the cream gave it an especially good texture.
Also, fwiw, the one with a crust took a little longer than the crustless one.

Bake @ 350 for about 50 minutes.

Hard Cooked Eggs - Instant Pot

A friend loaned me her Instant Pot (electric pressure cooker) to test over the next few days and I started with this easiest "recipe" for eggs.

Basically, I cooked a dozen eggs for 7 minutes at low pressure.  Release the steam immediately after the timer beeped, and let them cool a bit.  (I moved them to a bowl of cold water.)

In just a few minutes they were cool enough to peel, which was the really big part of the show!  After cracking them around the middle and removing a few pieces, almost all of the shells came off in two halves.  It was pretty impressive and the eggs were perfectly cooked.

Slightly more detailed instructions here.

Baked Croissant Blueberry French Toast

French toast made with croissants - seems like the stars are lining up just right, eh?
We (Tony, Emily and I) first had this at a department brunch during her Notre Dame commencement week and it was memorable enough that we analyzed it and took notes with the hopes of duplication.  Fast forward to this week when I have a Costco-sized pack of croissants and a ladies group that needs lunch - again with the stars!  Unfortunately, neither Emily nor I could locate notes, but I did come up with something pretty nice on the 'net.

French Toast
6 -8 plain croissants, cut in half lengthwise
6 eggs
1 1/2 cups whole milk
1 1/2 cups half-and-half
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
2 tablespoons Grand Marnier
1 orange, zest
1/4 cup packed brown sugar
1/2 cup white sugar
1 pinch salt

Topping
1 cup pecans
1/4 cup unsalted butter, plus
1 teaspoon unsalted butter
1/4 teaspoon salt
2 cups blueberries
1/4 cup packed brown sugar

Blueberry Syrup
1 cup blueberries
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice

Directions

• For the French toast: Butter a 9-by-13-inch baking dish. Arrange the croissant halves in the baking dish. In a large bowl, whisk together the eggs, milk, half-and-half, nutmeg, vanilla, Grand Marnier, orange zest, 1/4 cup brown sugar, white sugar and salt. Pour this mixture over the croissants. Cover the baking dish and chill until all of the liquid is absorbed, at least 2 hours.
• For the topping: Preheat the oven to 350 degrees F. In a shallow baking pan, spread the pecans evenly and toast until fragrant, about 4 to 5 minutes. Remove from the oven and toss pecans with the 1 teaspoon butter and salt.
• Increase the oven temperature to 400 degrees F. Sprinkle the blueberries evenly over the croissant mixture. Melt 1/4 cup butter with 1/4 cup brown sugar, stirring until the butter is melted. Drizzle this mixture over the baking dish and bake for 20 inutes, or until the liquid from the blueberries is bubbling.
• For the blueberry syrup: In a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve; stir in the lemon juice.
• Sprinkle the croissant French toast with toasted pecans. Serve with the syrup.

NOTES:

French Toast

• I used Orange Curacao instead of Grand Marnier.  It was orange-y, it's a fraction of the cost, and I had it on hand.
• I also ramped it up with about 1/4 tsp. of orange oil.  No regrets.
• I sliced the croissants in half and put some blueberries in the middle.  I also sprinkled some brown sugar in there, but it probably wan't necessary.
• I do remember the original inspiration having some connection with cream cheese in the middle but when I looked at the nutrition facts page of this recipe, I decided that maybe cream cheese wasn't all that necessary after all.
• 6 Costco croissants = one cake pan.
• After slicing them in half, re-assemble by giving the tops a 180 degree twist so the thick side of the top ends up on the thin side of the bottom.  Uniform thickness is the goal.

Topping

• I don't typically bother with unsalted butter.  (Heck, the recipes that use it almost always have you adding salt along the way somewhere anyway.)
• Because I'm inclined to skim while reading wanted to save time, I didn't bother to toast the pecans, and I just added them right away before baking instead of messing around with that whole "increase the temp" and "drizzle carefully" thing.  I just mixed the pecans, brown sugar and melted butter together and spooned it on the top.
• I tried Aldi's canned blueberries for this recipe and they were pretty great.  It's not that gloppy pie filling stuff, but real blueberries canned in a light syrup.  (Sorry, I can't find a link.  They were canned, not frozen though.)

Syrup

• Seriously, don't bother.  It would be too sweet and you've already added enough blueberries by this point anyhow.

One more operation note and one word of caution:

• I started with these top-side-up soaking up all that egg and nutmeg goodness, but even by morning there were still dry spots on the top of those oversized Costco monstrosities.  I ended up flipping each of them upside down to help (and it worked).  A better strategy would be to start top side down and flip them the next day so the more attractive side is up before baking.  A minor detail since it was smothered in blueberries and pecans anyway, but I'd do it that way next time.
• Just focus on the health benefits of blueberries and don't follow the link to the nutrition facts box in the original recipe.

Make-Ahead Breakfast Casserole

This one is dairy light and veggie & egg intense.

3/4 pound uncooked sausage, casings removed
optional: 1 teaspoon dried rosemary to give the sausage more flavor
2 bell peppers, diced (any color you prefer; about 2 cups)
1 cup sliced mushrooms
1 cup fresh spinach
1/2 medium yellow onion, diced
1 teaspoon minced garlic
salt and fresh ground black pepper
4 slices day-old gluten free bread (or whole wheat, white, sourdough, etc)
10 large eggs
1/2 cup milk
1/2 cup shredded cheese
Directions:

• Place sausage in the skillet and begin to break it up with a spatula or fork. Stir in the rosemary and brown the sausage, about 6-7 minutes.
• Meanwhile, set a 2nd skillet over medium heat and coat it with nonstick spray or a drizzle of olive oil. (If you have a skillet large enough to fit both the sausage and veggies, you can just add the veggies to the sausage that is browning in step 1.) Add the peppers, mushrooms, spinach, onion, garlic, and a sprinkle each of salt and pepper. Begin stirring and cooking the veggies down until tender, about 6-8 minutes.
• Set sausage and veggies aside.
• Generously grease a 9x13 baking pan. Break the bread into pieces and place in the pan in an even layer.
• In a large bowl, whisk the eggs, milk, and 1/4 cup shredded cheese together. Pour half of this egg mixture over the bread. Top with the sausage and vegetables, then the remaining egg mixture and remaining 1/4 cup cheese. Add a sprinkle of salt and pepper on top.
• Cover casserole with plastic wrap or aluminum foil and refrigerate for 2 hours or overnight-- or up to 1 day. Allow it to come to room temperature before baking.
• Preheat the oven to 375°F (191°C). Bake the casserole, uncovered, until the top is golden, edges are crisp, and a toothpick inserted in the center comes out clean-- about 40-45 minutes. I like mine on the super crisp side, so I bake it for around 45-50 minutes. Allow to cool for 10 minutes, then slice and serve. Kevin loves hot sauce on top of his. Try it! Leftovers keep well in the refrigerator for up to 5 days. Reheat in the microwave to your liking.
• Make ahead tip/Freezing instructions: Obviously this is a make ahead recipe! However, you can brown the sausage and cook down the veggies up to 2 days in advance-- simply put the two in a tupperware in the refrigerator until ready to use in the recipe. Also, you can freeze this breakfast casserole. Prepare through step 5, then cover the casserole with plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw overnight in the refrigerator. Bring to room temperature, then continue with step 7.

NOTES:

• Two whole peppers seemed a little intense.  I just used one plus a few little sweet red ones from the garden.  (I doubt they added up to an additional half though.)
• The sage was good.
• I'd use less garlic next time.
• Loved the spinach and mushrooms in it.
• I divided it all in half.  We ate one for brunch and froze the other for later.
• And I should also note my huge success - after owning my "new" stove for a couple years now, I finally tried the delayed start feature.  It worked flawlessly and was almost ready to eat when we got home from Mass.  Hooray!

Peaches and Cream French Toast

1/2 c butter
1 c brown sugar
2 tbsp reserved juice from canned peaches
1 29 oz can of peaches, drained
1 French baguette, cubed
8 oz cream cheese, cut into small pieces
12 eggs
1 1/2 c half-n-half
1 tsp vanilla

Heat butter, sugar and peach juice in saucepan until bubbly.  Pour into a 13x9 inch casserole dish.  Scatter peach slices over caramel sauce.  Top with bread cubes then pieces of cream cheese.  Place eggs, half-n-half, and vanilla in blender; blend to combine.  Pour egg mixture over bread and cream cheese.  Cover and refrigerate at least an hour but preferably overnight.  Bake, uncovered, in 350F oven for 50-60 minutes.

NOTES:

• I made a 1/2 batch in a smaller baking dish and it was just right for 5.
• I had some leftover croissants that I used instead of a baguette.  Worked well.
• I cut up the peaches so they would distribute better.
• Very good - not as sweet as expected.  Would definitely make it again.
• Source.

Earl Grey Ice Cream

1 cup milk
2 cups heavy cream
¾ cup sugar
¼ cup loose earl grey tea leaves
5 egg yolks

Warm milk, 1 cup cream, sugar and tea leaves in a saucepan over medium heat.  Cover, remove from the heat and let steep for one hour.

Rewarm the tea-infused milk.  Pour the remaining cup of heavy cream into a large bowl and set a mesh strainer on top.  In a separate bowl, whisk the egg yolks.  Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer into the cream, pressing gently on the tea leaves to extract the maximum flavor from them, then discard the leaves. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s directions.

Makes about 1 qt.

From "The Perfect Scoop"

Mushroom-Cheddar Quiche

2 tablespoons butter

1 cup chopped onion; about 1 medium onion

8 ounces white mushrooms, sliced

3 large cloves garlic, peeled and finely chopped

1 teaspoon dried thyme or 1 tablespoon fresh thyme; use more or less to taste

1 1/4 teaspoons salt, divided

¼ teaspoon ground black pepper

8 large eggs

½ cup milk

1 cup shredded sharp cheddar cheese

One 9" pie crust.

• Preheat the oven to 375°F.
• Heat the butter.
• Add the onions and cook for 5 minutes.
• Add the mushrooms and cook until the mushrooms start to lose their juices, about 10 minutes.
• Mix in the garlic, thyme, ½ teaspoon of the salt, and the pepper. Stir to combine; remove from the heat.
• Combine the eggs, milk, and remaining 3/4 teaspoon of salt.
• Line the bottom of the crust with the cheese, top with the mushrooms, and pour in the egg mixture.
• Bake the quiche for 35 to 40 minutes, until the edge of the crust is brown, and the filling appears set.
• Remove the quiche from the oven, and serve warm.

Puffy Apple Oven Pancake

2 tbls. butter

2 tbls. packed brown sugar

1/4 ts. cinnamon

1 med. apple, peeled and sliced thin

2 large eggs

1/2 c flour

1/2 c milk

1/4 tsp salt

1. Heat oven to 400 degrees.
2. In a 9 inch pie plate, melt butter (in microwave or oven) and brush it over the bottom and sides.
3. Sprinkle brown sugar and cinnamon evenly over the bottom.
4. Arrange apples over sugar.
5. Mix eggs, flour, milk, and salt. Do not overbeat or the pancake may not puff.
6. Pour into pie plate.
7. Bake 30-35 minutes until puffy and golden brown.
8. Loosen sides and turn upside down on a serving plate. Serve immediately.

German Pancakes

6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
2 Tbsp melted butter

Blend eggs, milk, flour, and salt until smooth.  Pour the melted butter into a 9x13 pan and add the batter.  Bake at 400 for 20 minutes.  Serve with Buttermilk Syrup.

Source: Donna Shogren

Country Brunch

16 slices firm white bread

2 1/2 c cubed, cooked ham

1 lb. shredded cheddar cheese

1 lb. shredded mozzarella

6 eggs

3 c milk

1/2 tsp dry mustard

1/4 tsp onion powder

Trim the crust from bread and cut the slices in half. Grease a 9 x 13 pan. Layer with half the bread, half the ham, and half the cheese; repeat layers. Combine the remaining ingredients. Pour over mixture and refrigerate overnight. Remove from refrigerator 30 minutes before baking.

TOPPING:

3 cups cornflakes

1/2 c melted butter

Combine and sprinkle over eggs. Cover loosely with foil. Bake at 375 for 45 minutes. Let stand 10 minutes before serving.

NOTES:

• I'm just amazed at how well raw egg dishes work for freezer meals!
• I divided this recipe in half and put each in one of my 11 cup Pyrex dishes.
• I happened to have some leftover hamburger buns that fit just right for the bread requirement. I sliced each in fourths so they were about the thickness of a slice of bread and just left the crusts on. It worked just fine.
• I didn't bother with the topping because I rarely have corn flakes, but if you wanted to do that, just freeze the egg part and then slip your zip loc of topping in the dish when it's all solid. Sprinkle it on before thawing and baking.
• We ate one dish and I froze the other for another day.

Aztec Quiche

1 1/4 c grated Monterey Jack cheese

3/4 c grated mild cheddar cheese

1 9-inch deep dish frozen pie shell

1 4 ounce can diced green chilies

1 c half and half

3 eggs beaten lightly

1/2 tsp salt

1/8 tsp ground cumin

Spread Monterey Jack cheese and half of cheddar over bottom of pie shell. Sprinkle chilies over cheeses. Stir together in a bowl the half-and-half, eggs, and seasonings. Pour carefully into pie shell. Sprinkle with remaining cheddar. Cover pie with foil, and put in freezer. To prepare for serving, thaw pie and remove foil. Bake uncovered in a preheated 325 degree oven for 40-50 minutes. 6-8 servings.

NOTES: This froze well in a 5-liter Rubbermaid container. In fact, after it was frozen, I could stack another pie on top and they'd both fit nicely.

Served nicely and would be good for brunch.

Source: Once-a-Month Cooking

Quiche Lorraine

One nine-inch pie crust

8 slices bacon, crisply cooked and crumbled (1/2 c or more)

1 cup shredded Swiss cheese (4 oz)

1/3 c finely chopped onions

4 large eggs

2 cups cream or half-and-half

1/4 tsp salt

1/4 tsp pepper

1/8 tsp cayenne pepper

• Heat oven to 425. Make pastry and place in pan.
• *Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes; carefully remove foil and bake 2-4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
• Sprinkle bacon, cheese and onion in pie crust. In large bowl, beat eggs and add remaining ingredients. Pour into pie crust.
• Reduce oven temp to 325. Bake 45-50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

* I skipped all this foil part and my crust bubbled. When I tried to push it down with a spoon, it cracked. At that point I was stuck and went ahead with the rest of the directions fully expecting it to be a stuck-to-the-bottom mess. Surprise! Not only did it not stick, but in spite of the fact that it must have leaked through, I couldn't tell where. All the pieces came out nicely.

In spite of the fact that this could be classified as girl food, the boys liked it. I'm crediting the bacon.

IMPORTANT NOTE: Chances are good that something will slosh out at some point while moving it into your oven or as it starts to expand while baking. (It did for me.) Put a pan under it and your oven won't get all messed up.

Mini Quiche

1 box refrigerated pie crust

Filling:
3 eggs
1 cup heavy cream

Bacon bits
Caramelized onions
Fresh spinach, chiffonade
Steamed broccoli, finely chopped
Shredded cheese
Anything else you may want

Unroll pie crusts and cut rounds from them with a 2-1/2 inch round cutter; press rounds into mini muffin pan. Place ~1 tsp. of filling in each crust. Whisk together eggs and cream, pour into crusts to fill. Bake at 350 for 15-20 minutes.

H/T

Bread Pudding with Vanilla Rum Sauce

Bread Pudding

4 cups cubed bread(old dry bread is just fine)

1/4 cup butter, melted

1/4 cup amaretto

3 eggs

1 cup half and half

1 cup milk

1/4 cup sugar

1 tsp. cinnamon

1/4 tsp salt

Spread the bread cubes evenly in a greased 9x13 pan, drizzle with butter and amaretto. Whisk together remaining ingredients and pour evenly over the bread. Bake at 350 for 35-50 minutes or until an knife inserted in the center comes out clean.

Vanilla Rum Sauce

1/4 cup butter

1/4 cup rum

1 cup half and half

1 tsp cornstarch

1/2 tsp vanilla bean paste(or 1 split vanilla bean, or 1 tsp vanilla extract)

In a small sauce pan melt butter, stir in rum and vanilla. Whisk together half and half and cornstarch, then whisk that into the butter. Stir over medium heat until slightly thickened. Serve warm over bread pudding.

Breakfast Burritos

Based on a Sonic recipe, this version comes from Pioneer Woman.

8 whole Flour Tortillas, Fajita Size

1-½ cup Grated Cheddar Cheese

8 whole Eggs Beaten

2 Tablespoons Half-and-half

1 pound Breakfast Sausage

Salt And Pepper, to taste

1 whole Medium Onion, Chopped

½ cups Jarred Jalapeno Slices

3 whole Roma Tomatoes--sliced

Salsa, On The Side

1 Tablespoon Butter

Preparation Instructions:

• Bake or fry tater tots according to package directions. Make sure they’re a little on the crisp side. Warm tortillas in the oven or microwave; keep warm and soft.
• Brown breakfast sausage in a large skillet, breaking it up as you go along.
• Mix eggs, half and half, salt, and pepper, and beat with a fork or whisk until totally combined. Melt butter in a skillet over medium heat and cook the eggs, scrambling them until they’re in smaller pieces and no longer wet.
• To assemble, add ingredients to the middle 1/3 of a warm tortilla in this order: cheese, eggs, sausage, tater tots, chopped onion, jalapeno, and tomato slices. Wrap one side of the tortilla, then the other. Wrap burrito tightly in a square of foil and keep warm. Reheat in the oven if necessary.

Serve with salsa on the side.

NOTES: I used banana peppers (yum!) for those who like such things. These were better than my usual bb's due to the additional step of baking them for a few minutes. It really made a nice difference and the oven was warm because Holly baked muffins anyway. There were a couple left over, and they microwaved nicely the next morning.

French Toast Bake

1-2 day-old French bread

5 eggs

2 ½ cups milk

1 cup packed brown sugar, divided

1 tsp vanilla extract

½ tsp ground nutmeg

1 cup chopped pecans

¼ cup butter or margarine, melted

2 cups fresh or frozen blueberries

1. Arrange bread in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.

2. Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. Bake, uncovered, at 400 degrees F for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.

Sunday Brunch Casserole

1/2 lb. sliced bacon (or breakfast sausage)

1/2 c chopped onion

1/2 c green pepper

12 eggs

1 c milk

1 tsp salt

1/2 tsp pepper

1 16 ounce package frozen hash browns, thawed

1 c shredded cheddar cheese

1/4 tsp dill weed

In a skillet, cook bacon until crisp. Remove with a slotted spoon, crumble and set aside. In the drippings, saute onion and green pepper until tender; remove with a slotted spoon. Beat eggs and milk. Stir in hash browns, cheese, salt, pepper, dill, onion, peppers and bacon. Transfer to a greased 13X9" pan. Bake uncovered at 350 degrees for 35-45 minutes, or until a knife inserted in the center comes out clean. Makes 6-8 generous servings.

NOTES:

• Sausage is a good substitution for the bacon.
• Onion and peppers are optional (but recommended)
• This could easily be assembled the night before and baked for breakfast or brunch.
• I just halved all the ingredients and baked it in a 9x9" pan and it worked well for 4 of us.
• We tried it as a freeze-ahead meal by freezing before the baking step. Someone will comment on whether this worked or not.

Egg-Ceptional Tuna Pie

1 c. crumbled soda crackers (about 30)

1 c. shredded cheese

1/2 c. chopped onion

13 ounces tuna, drained

6 eggs

1 c. mayonnaise (or Miracle Whip)

1/2 c. milk

Preheat oven to 350 degrees. Crumble soda crackers into bottom of ungreased 9 1/2" pie pan. Mix together cheese, onion, and tuna and sprinkle over crumb crust. Beat eggs until lemon-colored and stir in mayonnaise and milk. Pour evenly over pie. Bake for 40 minutes or until knife inserted in center comes out clean. 6 servings.

NOTES:

• Originally from a pamphlet, presumably from some egg promotion board.
• I think this is pretty tremendous. Not everyone in my family agrees.

Perfect Boiled Eggs

Place eggs in a single layer (preferably) in a saucepan and cover with cold water, about one inch above eggs. Cover and heat to boiling. Remove from heat and let stand covered for 15 minutes. Drain and immediately place eggs in cold water to stop cooking.

This carefully timed method will prevent overcooking and those green colored yolks.