Bring a large pot of water to a boil. (For 12 eggs, use about 4 qt. water.) Using a slotted spoon or tongs, gently lower eggs, one at a time, into water. Return to a boil, cover, and reduce heat ...

HARD-BOILED: Bring a medium saucepan of water to a boil. Using a large slotted spoon, gently lower eggs into boiling water. Simmer for 6 minutes for jammy, medium-cooked eggs or 11 minutes for ...

Use a slotted spoon to remove them from the pan. 8. Transfer the chicken pieces to a bowl. Gently fold the asparagus into the vegetables. Taste for seasoning and add more salt and pepper ...

Add the lamb cubes in two batches, browning them to seal. Once browned, remove the lamb with a slotted spoon and set aside. Preheat the oven to 150°C/130°C Fan/Gas 2. Add an onion to a pan and ...

Or a slotted spoon. Or literally just a can opener that doesn’t maim you. That’s where this set comes in, like a full-blown kitchen support staff, but stainless steel and judgment-free.

Add the cime di rapa and cook for about 5 minutes until tender but still vibrant. Use a slotted spoon to remove them and set aside. Do not discard the water. Cook the Pasta: In the same boiling ...

Transfer chicken and potatoes to a clean plate using a slotted spoon. Bring stock mixture to a gentle simmer over medium. While whisking constantly, add butter, 1 piece at a time, until ...

Continue to cook until the greens are softened and dark green, 2 more minutes. Use a slotted spoon to transfer the greens and eggs to a fine-mesh sieve to cool and drain; reserve the boiling water.

Repeat with the remaining filling and wrappers. Cook the dumplings in batches for 4 minutes in a large saucepan of boiling water. Remove them with a slotted spoon and drain.

Cook until golden-brown and crispy, then remove from the pan with a slotted spoon and leave on a plate lined with kitchen paper. Keep the fat that’s left in the pan. Set aside about a quarter of ...