Beeping Eggs

Today’s post is about boiling eggs. Sounds boring, right? Would you believe if I said that nowadays it’s very funny? Just take a look at the picture:

With the regular egg there is a beep egg in the pan. It it a perfect tool for us who forget to take time when boiling eggs. You just place it in the boiling water with the eggs and then you can just relax and wait the egg to beep.

Well, it doesn’t beep -it sings! If you want soft-boiled eggs, just wait until you hear “Killing me softly”. The eggs are medium-boiled when it plays “I wish I was a hen”, and the tune of the hard-boiled oned is “Carmina Burana”.

The beep egg plays each song a couple of time so you don’t have to run to the pan immediately when you hear the tune.

Great Christmas Dessert : Healthy Kitchen

This year, we won’t cook or bake any Christmas foods at kitchen. However, it doesn’t mean that we don’t eat any Christmas food. We tend to be different in many ways and we eat rice porridge, which is strongly associated with Christmas, all year round.

It is a great breakfast as well as an evening snack. Yesterday, we made a dessert version of rice porridge. In case you don’t have any idea what to serve as a dessert on Christmas, here is a great recipe for you:

  • 2 dl rice
  • 2 dl water
  • 8 dl milk
  • pinch of salt

First, cook the porridge. Put the rice and the water into a pan and bring to a boil stirring occasionally. When the rice has absorbed the water, lower the heat and add the milk.

Put a lid on the pan and cook for approximately 40 minutes or until ready. Remember to stir the porridge every now and then. Let the porridge to cool completely. You can make it for example a day before.

  • 2 dl double cream
  • 0,5 dl caster sugar
  • 2 tsp vanilla sugar
  • 1 tbsp grated lemon peel
  • 3 tbsp lemon juice
  • 0,5-1 dl crushed almonds

Whip the cream fluffy. In a large bowl, combine the cold porridge with the rest of the ingredients and the whipped cream. Sprinkle some crushed almonds on top and serve with warm raspberries or jam.

This is originally called Victoria’s rice or something and there is also a jelly version of it which includes gelatin. I don’t think the gealtine is necessary because the consistency of this version is also very solid. But who on earth is this Victoria?