4 tablespoons (½ stick) butter, olive oil, or a combination
(1 or 2 garlic cloves, lightly smashed)
1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs
½ teaspoon salt
Sub-recipe steps
Heat in a skillet over medium heat: 4 tablespoons (½ stick) butter, olive oil, or a combination
If desired, reduce the heat to low, add, and cook for 5 minutes: (1 or 2 garlic cloves, lightly smashed)
Remove the garlic from the pan. Increase the heat to medium and stir in: 1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs; ½ teaspoon salt
Cook, stirring occasionally, until the crumbs turn golden brown. If desired, mince the cooked garlic cloves and stir into the crumbs.
Place in a pot in a single layer: Unshelled eggs, from the refrigerator
Cover them by 1 inch with: Cold water
Bring to a boil over high heat. Promptly remove the pot from the heat, cover, and let the eggs stand: 8 to 12 minutes for large eggs, or 11 to 15 minutes for extra-large and jumbo eggs (6 to 10 minutes for small and medium eggs). For room temperature eggs, subtract 1 minute from these cooking times. The lower amount of time will yield eggs that have set whites and barely set yolks, while the higher amount of time will yield eggs that are hard-cooked all the way through. When the eggs are done, run cold water over them to stop the cooking.
To peel hard-boiled eggs, crack the shell all over and roll the egg gently between the palms of your hands to free the thin tough skin from the egg and make shelling easier. Find the air cell and start peeling from there, peeling away the inner membrane along with the shell. Rinse the eggs after shelling to remove any shell fragments.
To slice eggs smoothly, dip a knife blade into water before slicing. Hard-boiled eggs are best stored in their shells in the refrigerator. A peeled hard-boiled egg should be used within a few days.
STEAM METHOD
Have ready: Unshelled eggs, from the refrigerator
If using a steamer insert, gently place the eggs inside, bring 1½ inches of water to a rapid boil in a pot, and fit the insert onto the pot. If using a steamer basket, place it inside the pot, bring the water to a boil, and gently place the eggs in the basket with long-handled tongs. Cover immediately and steam the eggs on high heat for 8 minutes for large eggs with a set white and fudgy yolk, or 11 minutes for eggs that are firm all the way through. For room temperature eggs, subtract 1 minute from these cooking times. As the eggs cook, fill a bowl with ice water. Immediately transfer the eggs to the ice water and cool completely. Peel as directed in I.
Melt in a large skillet over medium heat: 2 tablespoons butter
Step 2.
Add and cook, stirring, until softened, about 5 minutes: 1 small onion, thinly sliced
Step 3.
Add and cook 1 minute more: 2 garlic cloves, minced
Step 4.
Stir in: 3 tablespoons all-purpose flour
Step 5.
Add to the skillet: 1 pound spinach (preferably mature), well washed, tough stems trimmed, coarsely chopped; ½ cup heavy cream or half-and-half; ½ teaspoon salt
Step 6.
Bring to a simmer, cover the skillet, and cook until the spinach is wilted. Uncover and continue to simmer, stirring, until the spinach is cooked and the liquid is thickened. If desired, serve topped with: (Browned Bread Crumbs); (4 slices bacon, cooked until crisp and crumbled); (2 Hard-Boiled Eggs, chopped)
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