Comments on: Leftover Makeover for Refried Beans: Huevos Rancheros

By: Mardel

Mardel — Sun, 18 Sep 2011 23:21:40 +0000

Gee, I’ve been absent from the interweb for a while and it is so nice to find your posts. Now I have a hankering for huevos rancheros, and since the weather has turned cooler I am sure there will be leftover beans in the ‘fridge soon.

By: GayJ

GayJ — Mon, 12 Sep 2011 20:35:37 +0000

For the last year or so, including last fall with “the freshest dried beans” I find I can never get them soft, even after hours of cooking. Has this happened to you? Remedies? Thanks in advance.

By: Sailu

Sailu — Mon, 12 Sep 2011 07:03:38 +0000

Its been a while since I visited your space. Hope you have been doing good.

I follow Zen’s method to cook the yolks. Hats off to you for your patience is explaining how to cook eggs in a very detailed manner. Your posts reflect your love for cooking and appreciate your explanation of cooking techniques. I have learned a lot from your blog, Barbara. Thanks.

By: Magpie

Magpie — Sat, 10 Sep 2011 18:34:23 +0000

Yummy sounding recipe for Huevos Rancheros!!!

I much prefer over medium eggs, there’s just something about gelatinous egg whites that squicks me (husband cooks his own eggs in our house since he likes his scrambled eggs “wet”)

To practice flipping, use a slice of bread/toast to get the motion right, and if you want to get really fancy with flipping chunky things like sautee’s, try cubing toast and flipping that.

By: Ken B.

Ken B. — Tue, 23 Aug 2011 14:32:30 +0000

Barbara,
Love your site. Just wanted to pass along a technique I learned watching a short order cook. If you don’t want to flip the eggs for fear of breaking the yolks, then place a skillet lid just wide enough to cover them on top of the eggs. The steam will set the whites on top while the bottoms cook. Works great for me.
Take Care
Ken