You could also add a handful of diced ham or spinach per egg. Remember to add no more than 1 handful of additional material (meat or vegetables) per egg, otherwise the egg-to-vegetable or egg-to-meat ratio will be thrown off.
If it’s not ready, repeat the test every 30 seconds until it is.
This recipe works best if you have a wide-mouthed kettle. Scoop the eggs out of the kettle and onto a plate or into a bowl. Top the eggs with salt, pepper, and ketchup, if you wish.
Add salt or pepper if you wish. For a smoother soup, put all the ingredients in a blender, then cover with boiling water. Turn the blender on high for about 20 seconds.
There is no “right” amount of oats you should use. If you are quite hungry for oatmeal, you’ll probably want 1 cup or more. If you are just having a snack, you’ll likely use about 1/2 cup of oatmeal.
Substitute milk for water if you want to enjoy a stickier, thicker oatmeal.
Add about one teaspoon of each spice and one tablespoon of sugar per cup of oatmeal.
Spoon a bit of the rice out of the kettle after about 20 minutes. If it is easily mashable in your hand, it is ready. If you cannot easily mash the rice, return it to the kettle and boil it another 10 minutes. Serve your rice with canned vegetables or beans.
In another bowl, mix corned beef, tomato puree, and olive oil. Combine 170 grams (6. 0 oz), 2 small spoonfuls of tomato puree, and 1 small spoonful of olive oil. Sprinkle some thyme, oregano, salt, and/or pepper over the mix, to taste. Put everything in a roasting bag and drape the end of it over the edge of your kettle’s mouth. Put the lid on the kettle to trap the roasting bag in place. Boil the beef and other contents for about 10 minutes, then remove it and cover the spaghetti with the sauce. Top with Parmesan cheese or additional spices, if you wish.
You can also parboil veggies by putting them in a hard plastic box, covering them with water, and dropping the sealed box into the kettle.
You could also mash the chunks with a fork or mashing tool if you want mashed potatoes.
