After the lettuce is torn and added to the bowl, we pile on the extras. Chopped carrots, diced onion, sliced cucumbers, crumbled sharp cheese, etc. We also often peel a boiled egg and chop it up, sprinkling it into our salad as well for the extra protein.
Oftentimes this salad is so hearty it’s all we want for supper. And cool meals are a bonus in the heat & humidity of NE Texas summers!
But I recently read about a way to cook your eggs in an Instant Pot similar to boiled eggs. But the eggs are cracked and poured into a pan before being cooked. I’ve seen it called an ‘Egg Loaf’. Well color me intrigued!
I love cheesecake, y’all. I mean really, really love cheesecake. But I’ve always been intimidated to try to make it myself. I mean – water bath in the oven? The top cracking if you didn’t cook it just right? The 2-part pan leaking in the water? It just sounded so… finicky.
So instead I always enjoyed my cheesecake at a restaurant table, #thankyouverymuch.
Then I read someone saying that the reason you bake it in a water bath in the oven is because it must have that moisture. Without that moisture you’re doomed to have a dry, cracked cheesecake. This person said that’s why a pressure cooker is the perfect way to make cheesecake. There’s naturally lots of moisture.