Eggs Baked in Muffin Cups

I got the idea for baking eggs in a muffin pan from something I saw on the internet. My contribution was to also use a paper muffin cup and to separate out the whites and the yolks.

The larger ones are blueberry muffins, and in the center there is one whole egg, and another egg divided into yolk and white.

I was planning to bake blueberry muffins anyway, in the larger muffin pan, so I decided to use the smaller pan for the eggs.

The Full Egg

The muffins were done much sooner than the eggs, despite being larger. I allowed the eggs to overcook a little, because I did not want any part to remain raw.

The Egg Yolk

The separated eggs were a little overdone, as they were smaller than the whole eggs.

The Egg White

My daughter likes the whole egg. I am allergic to the egg white, which consists mostly of protein, but I can eat the egg yolk, which also contains fat. Nobody in our house likes egg white in particular, but if you know someone who is afraid of adding fat into the diet, the egg white is something they might like. I remember that on the show Gilmore Girls, the comical character of Michel, who was constantly watching his diet and who went with the latest fads, was often seen asking for an egg white omelet. If you have someone like that in your life, you can give the egg white to him. In our house, we give them to the dogs, who will eat anything. That way, nothing goes to waste.

The eggs separate easily from the muffin cups, and there is no mess to clean, in the pan or on the plate. You can even eat them without a plate or utensils in the great outdoors, because these are eggs that will not run!

Asian Rice and Pork Dish with Fried Zucchini and Blackberry Lemonade

I am not much of a cook. But lately I've been making these Asian style dishes with rice and pork. They are very easy to make, so I thought I would share them here.

First we make the rice. I usually boil two cups of water and one cup of rice, adding about half  a stick of butter to the water and a little seasoned salt with turmeric for flavor. When the water is boiling, I also throw in one egg yolk. If you have ever looked at how rice is prepared for Asian dishes, you may have noticed that rice isn't all that's going into the pot. The secret to making nutritious rice  dishes is adding a lot of fat to the carbs. After bringing the water to a boil. I lower the heat so the rice can simmer. It takes about fifteen minutes for most of the water to be absorbed into the rice.

Now for the pork part. I use either butter or lard to grease a skillet and I cut the pork into little pieces. In this case, I also had a nice, fresh zucchini from the garden of my friend Kathy, so I fried the zucchini first, then I added the pork.After things get very hot in the pan, I add some teriyaki sauce.

Once the rice was ready, I put it into the bowls first, then added the pork and fried zucchini.

Sometimes adding chop sticks makes the dish look more authentic.

But not everybody likes to use chopsticks, so providing a spoon is also a good idea.

Blackberries for dessert are nice.

Blackberries are in season here now, so picking a bunch is not a problem.

But if you don't have a very big harvest, you can just put a few blackberries into each person's lemonade for a special treat.