1/ if you like sous vide (@random_eddie), like eggs (@Spivonomist ) or live on a farm and likely have free eggs (@BrowningMachine) >
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Replying to @MorlockP @random_eddie and
2/ I recommend egg salad. Pop eggs directly into water bath, preheated to 165°F. Leave for 40 minutes. Shell.
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Replying to @MorlockP @random_eddie and
3/ Texture is PERFECT. Fully cooked, but moist, not grainy nor crumbly.
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Replying to @MorlockP @random_eddie and
4/ I've got a backlog of ~6 doz eggs I'm working through right now. Eggs for kids+adult breakfast helps (1 doz/day).
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Replying to @MorlockP @random_eddie and
5/ Egg salad sandwiches help (2 doz eggs -> 3 meals x 2 people ). Also making quiche later this week. Will make 3x or 4x, freeze extra.
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Replying to @MorlockP @random_eddie and
6/ Frozen quiche isn't as good as fresh quiche, not by a long shot, but it's acceptable. And on those "oh crap we have no food" days ...
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Replying to @MorlockP @random_eddie and
7/ It's perfect. I bake the quiche, let cool, slice, then lightly freeze for 15-20 min before scooping from pie plate.
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Replying to @MorlockP @random_eddie and
8/ Scoop slices into vac-seal bags, then vac seal. Hit the abort button before ful vac - don't want to crush them.
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Replying to @MorlockP @random_eddie and
9/ Quiche is also great bc it productively uses up bacon fat / rendered back fat, which we have a surplus of. I make the crust thusly:
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Replying to @MorlockP @random_eddie and
10/ flour + butter + frozen bacon fat + salt into food processor. Pulse the blades until crumb is pea sized. Add iced water. Voila.
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11/ It's bad bookkeeping to think of eggs and bacon fat as "free", but given that the fixed costs are fixed, and variable costs long paid >
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Replying to @MorlockP @random_eddie and
12/ It sure FEELS like I can conjure quiche out of nothing (free: bacon fat, sausage, eggs cheap: flour, frozen spinach, onions)
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Replying to @MorlockP @random_eddie and
13/ Anyway, for an INTJ / OCD type, one underrated type of satisfaction in running a farm is getting all the equations to balance, using up
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