Whenever I cook eggs on a skillet, the burner is off by the time I’m done and I’m finishing them with the heat retained by the pan.
I’m late to comment on some earlier topics. This could go in the breakfast foods thread because I love eggs and beans for breakfast.
I like my boiled eggs warm so I’m not going to leave them in an ice bath for long. I add vinegar to the boiling water and it’s been my observation that they’re easier to peel since I’ve been doing that. My process is to (gently) drop cold eggs into boiling water and let them boil for 7 minutes. Then I pour out the water and fill the pan with cold water from the sink, covering the eggs, about as much as I used to boil them. I don’t usually run into problems peeling them. When I do, it’s usually the first of the eggs which leads me to believe that letting them sit in the cooling bath a bit longer would help. But it’s never bad and doesn’t often happen so I’m not worried about it. Like I said, I don’t want them to cool down too much. This way I get eggs where the yolks are just starting to set and they’re sort of gelatinous.
I soak my pinto beans but not for as long I used to. I’ve found that 2-4 hrs is sufficient. It takes 2 hrs of simmering to finish them. I can use pork products in them but often don’t. I don’t know if my take on these beans would be Texas-approved but I like them. I use the same spices I’d use for chili. It gives me a cheap, convenient way to experiment with different blends of peppers and spices. And I include the soaking liquid. After the beans have been thoroughly cleaned and rinsed, why not?
Sometimes my beans have more broth, sometimes less. I generally try to make sure they’re just covered in the pot. I start off sautéing minced onions and garlic in oil or bacon grease, then add my spices, maybe a bouillon cube, then add the beans and liquid. Bring to a boil, cover and simmer til the beans are tender. Right around 2 hrs. It’s pretty quick and easy.