It is to me what duct tape is to a redneck.

My latest adventure was hard boiled eggs. I've tried them on the stove. Some "recipes" call for either baking soda or vinegar to make it easier to remove the shell. Nothing ever worked to my satisfaction.

Found a simple way to cook them in the slow cooker. Place as many eggs as you want in the cooker and cover the eggs with water. Cook on low heat for 3-3 1/2 hrs. No need to stand by the stove. Easy peasy!

Peel and chop the eggs adding mayo,celery and onion for a nice egg salad. I'll put some mayo on a six inch hoagie roll with a slice of white american cheese and a diced roasted chili. Load the roll with egg salad and pop an ice cold Corona and what could be better when it's 100 degrees outside.

I use a steamer. Faster and just as good with no broken eggs.
Made some HB eggs for salad this afternoon.

__________________
Only difference Fool/Mule-ears

we use our "Crock Pot" frequently. They last forever; we've owned only 2 in probably 35 years.

__________________
John

I found the perfect hardboiled egg recipe years ago and it always works. Put your eggs in a sauce pot and cover with one inch of water. Bring to a boil, remove the pot from the burner, cover and let stand for 21 minutes. Then dump the hot water a fill with cold water and let sit for 5 minutes. Perfect hard boiled eggs. When peeling, peel the egg under cold water and the shell will come of very easily.

We have one of those steamer things also. I've only used it once, it was one of those weird gifts you get from someone who just has to give you something. My daughter & I read the directions and did what it said and they came out perfect. Somewhere in the process it calls for stabbing one end of the egg. I think it only does 6 at a time.

__________________
Waiting For The Sun.

Steamer works for us

I do ours in the Instant Pot..."5-5-5".

5 minutes on high pressure
5 minutes natural release
5 minutes in ice water

15 minutes. Always perfect, always peel easy.

3 1/2 hours is too long for me.

I've had a couple steamers. First one worked great (though not with the jumbo eggs we prefer), second one not so much. They both blasted the house with a sulfur smell we'd have preferred to avoid, so we took to using it on the back porch.



coltle6920, does the slow cooker method blast the house with a sulfurous stink?

__________________
How God has blessed us!

Not familiar with these steamers you speak about. No smells from the slow cooker.

Thanks - egg steamers we're all talking about look like this:

__________________
How God has blessed us!

Mississippi Pot Roast is our favorite in the slow cooker. Simple set it and forget it.
-a chuck roast
-ranch dressing mix
-au jus gravy mix
-butter
-jarred pepperoncini peppers

Mississippi Pot Roast {The BEST Pot Roast EVER} - Belle of the Kitchen

__________________
JLL

I'm a big fan of the "Mississippi" cooks. I usually have a selection of individual frozen meats: chicken, chops, or pot roast. They make a quick complete meal when adding spuds, rice and/or veggies.

Crock pots and instant pots are the best. Toss in these guys, some potatoes and onions, some slow cooker barbacoa sauce, fully choice.



Now do yourself a favor and get an air fryer too. I could move into an apartment and be set for 95% of cooking with those two appliances.

Love to cook goose in the crock pot., breasts or thighs, add bay leaves, salt & pepper as desired, cover with water and cook on low until tender. Then make up Stove Top using the cooking water and cut up the goose and mix it all together.

__________________
_______________
Super Snooper

No special steamer required. I just use the steamer basket for a sauce pan.

I posted before about doing chix wings in the cooker. I don't add any liquid. The leftover juices are excellent without adding anything to them. Never enough to reuse so I usually end up drinking it.

I don't think my 6qt cooker is big enough.

The OLD ones last forever. The new ones, not so much.

One of my fave crocker recipes is simple, too.
Get a boneless pork shoulder roast.
Place it with the fat side up.
Cover it over with a quality deli-style
sauerkraut, usually found in the cold-case
in a bag, or jar (never canned!).
Cook until done to your satisfaction.

Kick it up a notch with the addtion of a whole
diced onion or sweet red apple of your choice.

Yep, the newer ones have a habit of cracking the pot. I lost two in 8 years, now I rely on the metal instapot.

Have a smaller cooker I'll put some Johnsonville italian sausage in covered with marinara sauce and cook on low for 7-8hrs. Served on a 6in. steak roll with onions and parmesan cheese.

That's got Sunday's meal covered.

Am another fan of this. Perfect easy peeling eggs and quick!

One thing for sure is I don't need another appliance no matter what it can do. I could've easily done the eggs on the stove but there wasn't any hurry and I enjoy experimenting with the slow cooker.

I love the Insta Pot but when I'm gonna be gone for awhile I still use the crock pot. I especially like it to cook and tenderize venison.