Here is a scrumptious yet easy to make fall dessert. Enjoy!
Making the cauliflower rice is pretty simple, but even better, I tried a couple of methods and found a way I could prep a super-sized batch and then freeze it so that I could quickly pop it in for dinner. HUGE win! It was a big time saver not to have to get out the food processor and wash all the pieces each time I wanted cauliflower rice for dinner.
I wanted to share my process to help make healthy eating quick and easy for you too. In addition to that I am adding a recipe for making the cauliflower rice “egg fried”.
For the most evenly cooked, tender hard boiled eggs, forget the boiling water, use a steamer instead.
Why this recipe works:
Placing eggs into a pot full of steaming water cooks them evenly and gently with less risk of cracking than dropping them into simmering water.
Chilling the eggs immediately after boiling ensures that they come out perfectly shaped with no air space indentation on their fat end.
Starting the eggs hot and peeling under running water makes for easy, divot-free peeling almost every time.
Perhaps the most common problem with hard-boiled eggs is overcooking. That’s what happens when the yolks are pale yellow with that familiar green band around the outside. There is frequently the odor of sulfur.
This is due to a reaction between traces of iron in the yolk and sulfur in the white. It happens only when eggs have been overcooked. Perfectly cooked yolks are moist and deep orange. Needless to say, there is no chemical smell.
The second biggest problem is cracked shells that leak yolk and white out into the cooking water. This is caused by too-rapid heating. All eggs contain an air pocket at the base (the wide, rather than the pointed, end). When the air pocket is heated, it expands. If it is heated too quickly, it more like explodes, cracking the shell.
So what is the best way to get a hard-boiled egg? The answer: Steaming!