Stuffed German Pancakes

1 cup milk
6 eggs
1 cup flour
1/4 tsp. salt
1/4 cup melted margarine or butter

Preheat oven to 400 degrees

Mix together milk, eggs, flour, and salt, making sure to blend well.
Slowly blend in melted butter, you don't want to cook the eggs yet!
Grease muffin tins and fill cups 1/2 full with batter.
Bake for 15 minutes, or until puffy and golden brown on top.

While the pancakes are baking, chop and saute any combination of the following ingredients
Mushrooms
Onions
Ham
Spinach
Bell Peppers


When the veggies are cooked (onions translucent, mushrooms darkened and soft) Fill pancakes with the sauteed mix, sprinkle with grated cheese, and enjoy!

Hard Boiled Eggs

Can it really be that hard?  I forget how every time I go to do it. Which turns out to be less than 3 times a year. But with Easter around the corner, I am going to get in some practice.

Cooking:

• Place your eggs in a single layer at the bottom of a saucepan. 
• Add enough cold water to just cover the eggs.  
• Add 1 tsp salt
• Bring to a full boil over high heat. 
• Then remove from heat, cover, and let sit for 15 minutes.
• Cool eggs by running under cold water or putting them in ice water. 
• (one tip I have yet to try is to add 1 tsp baking soda to the cool water)
• When cool enough to handle, drain and store, or peel and use.

 Peeling:

•  Tap an egg on the countertop to crack the shell, then roll the egg with gentle pressure to loosen shell from egg. 
• Start on the large end and peel off the shell, it should come off pretty well
• Or just be as awesome as this guy. I guarantee the man of the house will want to give this one a try.

(Tips for this one: Blow from the wide end. We'll see!)

Other tips:
http://www.goodlifeeats.com/2011/01/kitchen-tip-easy-peel-hard-boiled-eggs.html
http://www.wikihow.com/Peel-an-Egg

Basic Omelet Recipe

Incredible Egg.org is the organization that taught me eggs get fluffy by adding water, and rubbery by adding milk! Here is their recipe for a basic omelet
(Multiply the recipe by as many servings as you need and use 1/2 cup of the egg mixture for each omelet.)

things you'll need

• 2 eggs
• 2 tablespoons water
• 1/8 teaspoon salt, optional
• Dash pepper, optional
• 1 teaspoon butter or cooking oil OR cooking spray

getting started

1. In a small bowl, beat together the eggs and water with the salt and pepper, if desired, until blended.
2. In a 7- to 10-inch omelet pan or skillet over medium-high heat, heat the butter until it’s just hot enough to sizzle a drop of water.
3. Pour in the egg mixture. (The mixture should set immediately at the edges).
4. With an inverted pancake turner, carefully push the cooked portions at the edges of the pan toward the center so the uncooked portions can reach the hot pan surface, tilting the pan and moving the cooked portions as necessary.
5. When the top of the omelet is thickened and no visible liquid egg remains, fill the omelet, if desired.
6. With a pancake turner, fold the omelet in half or roll it.
7. Invert the omelet onto a plate with a quick flip of the wrist or slide the omelet from the pan onto a serving plate.