Eggs and Slow Cookers
The slow cooker is very successful with egg dishes because eggs need to cook at a low temperature to remain tender. The protein in an egg becomes hard at 165°F, which is just about what the slow cooker heats to on Low. Eggs should be cooked to that temperature to make them totally safe and bacteria-free.
The scientific reality is that if eggs are cooked at a high temperature, they toughen. That might be the objective if you're making fried eggs, because you need them to be hard enough that you can flip them in the pan without breaking them. But these recipes are tender egg dishes, and the slow cooker treats them kindly.
Brunch is a cross between breakfast and brunch, and depending on your emphasis, you can find other appropriate dishes in this book. There are some wonderful potato, sweet potato, and grain recipes that are appropriate at any time of day. If you want more of a lunch than a breakfast, look at some of the one-dish meals. And the dessertscontain many homey dishes that are good for breakfast or brunch.
More on: Cooking Tips and Basics
Excerpted from The Complete Idiot's Guide to Slow Cooker Cooking © 2003 by Ellen Brown. All rights reserved including the right of reproduction in whole or in part in any form. Used by arrangement with Alpha Books, a member of Penguin Group (USA) Inc.
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