RC: Easter Eggs in the Dorm

We employed two rice cookers to hard boil 15 eggs. We brought the water to a boil, and then switched the setting to 'keep warm' for about 10 minutes. (I have read that you shouldn't put eggs into hot water immediately, or they will crack, so we started with warm tap water.) Six eggs fit comfortably in each rice cooker, so we had to make them in three batches, but our rice cookers are small and cheap.


We died the eggs with PAAS easter egg dye and white vinegar. Afterwards we ate some of them. They weren't very easy to crack, but this probably had more to do with the fact that we didn't dunk them in cold water after boiling - instead we handled them for almost an hour, dyed them, etc. The consistancy was excellent. If I was exceedingly fond of boiled eggs I would do it in the rice cooker again anytime.

HP: Rosemary Egg Rice

Over Spring Break I babysat for a family whose kitchen was being remodeled. I got hungry partway through the day and needed to cook something, but all they had was a microwave, a Hot Plate, and a Toaster. First I made some peanut butter toast, and when that wore off I decided it was time to use a Hot Plate for the first time. It was pretty straightforward, not unlike using a stovetop. I cooked some rice, and then I added some egg and semi-fried it with the moist rice, adding rosemary and a few other spices to the finished mixture - I did all of this in one pot, minimizing clean up. The result was nothing inspiring, and would probably have made a better side dish than lunch, but it was warm and satisfying.