this is like my egg-timer, but mine is made by a different company:
http://www.grill-perfect.com/egg.html
- I don't know what an egg-beheader is really called. That's just what I call it. It fits down over the small end of a soft-boiled egg and slices off the top (through the shell, without getting shell crumbs into the egg) so you can scoop out the inside of the egg. I learned to eat eggs like that in Germany, but here in the States, you don't see it. The egg sits in a little cup. I can't find good egg cups here, either, so I found a set of napkin rings that are the right size if you set them on their sides.
- I have enjoyed Friendship Bread, many times.
- pastry cutter! Yes! My Mom taught me to cut in shortening/butter/lard using two knives slicing through the flour mixture. I'm so thankful to have discovered the pastry cutter. It works so much better.
Recipe for Dutch Puff Babies:
Use a large, very deep dish. Put ¼ cup of butter in the dish and place it in the oven while you mix up the rest of the ingredients. Set oven for 400° and turn it on. You want the dish very hot and the butter bubbly by the time the batter is ready.
Beat:
6 eggs
Add:
1 cup flour
1 cup milk
½ tsp. salt
Beat until smooth.
Tilt the hot dish all around to coat at least an inch or two up the sides with melted butter. Pour egg mixture into dish and return to oven immediately. Bake 25 min or until puffed and lightly browned. Serve immediately.
Top with syrup, fresh fruit and cream, warmed pie filling, or my favorite: powdered sugar and lemon juice.
As I indicated before, my family (two adults, two teens, four kids (plus a non-Puff-Baby-eating baby) goes through four of these for breakfast. I can just barely fit two in the oven side-by-side. Come to think of it, with only one in the oven it might cook a little faster. One batch can be cut into fourths for serving - it looks big, but it's mostly air, like a souffle.