Some chicken keepers have birds that lay white eggs, but I enjoy the variety of shades in a bowl of brown eggs, and I prefer brown-egg-laying breeds.
Even when I had my older flock, we always had plenty of eggs in the spring. Spring is when I splurge on egg dishes. Some of the things I make more often during the spring are:
- custardDeviled eggs are one dish that I seldom make but in the spring there is no reason to be stingy with egg dishes. Deviled eggs aren't just for potlucks at church or company for dinner.
- quiche
- angel food cake
- deviled eggs
I've tried a few different ways to boil eggs hoping to avoid tearing them apart when I peel them. Recently I found two more to try. First is Perfect Hard-Boiled Eggs:
"Get the water boiling first: rapid boil. Add a dash of salt. Gently lower eggs in with slotted spoon and keep the water boiling. Fourteen minutes later, drain and put in cold water so they are cool enough to handle. Peel."This is the method I used recently and it worked very well. There were a couple spots where I lost a small chunk of the white, similar to the divot on a golf ball, but on the whole the eggs looked good.
The second method, which I haven't tried yet, is Alton Brown's Baked Eggs instead of Boiling:
"Preheat the oven to 325°. Position the oven racks in the center of the oven. Place the eggs parallel to the bars on the racks. Place a baking sheet pan in the bottom of the oven (just in case an egg breaks). Bake for 30 minutes. When the eggs are done, fill a large bowl with ice water and move the eggs into the bowl. Peel the eggs as soon as they're cool enough to handle, then return them to the ice water to thoroughly chill... This recipe works best with the freshest eggs you can find."Everyone has their favorite recipe for deviled eggs. Some are closely guarded family secrets, but mine isn't. I found it at GoodEgg.com years ago, so if you don't have a favorite, give this one a try.
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Kathi, I have found the best way to "boil" fresh eggs is to steam them. They peel like a dream. I have done it in a pan with a steamer insert and in my rice cooker/steamer. Works great!!!
ReplyDeleteThat sounds like a great idea! Thank you for sharing.
DeleteI agree! 20 minutes in a steamer. Will never do it any other way again.
DeleteAnother vote for steaming here! I've steamed eggs the day there were laid and they pealed perfectly. I'm being overrun with eggs too. I'm thinking about making ice cream and challah bread today. That might use a dozen eggs...only about 20 dozen more to go. LOL
DeleteThanks for sharing on the Homestead Blog Hop.
Bonnie, your refrigerator has 2x more eggs than mine! Yikes!
DeleteGood Morning, I've recently gotten into pickling/fermentation and it sounds like you have the best situation for making pickled eggs. You can do several jars with different spices to represent different countries and give yourself opportunities to include more eggs with your meals. Done properly and kept submerged in their brine solution they are shelf safe for very long periods of time. It's the earliest form of food preservation. Here's one to inspire you: Pickled Eggs
ReplyDeleteRoughly 2 dozen eggs, hard boiled
1 liter white vinegar
1 jar hot chili peppers and the juice (Mezzetta is my favorite brand for these)
1 white onion, thickly sliced
1 bulb garlic, cloves peeled and left whole
1 teaspoon pickling spice
1 tablespoon peppercorns
To boil the eggs: Gently place the eggs in a 4 quart sauce pan. Cover with cold water. Let cook over medium heat until water begins to boil. Boil for 1 minute only. Cover and remove from heat immediately. Set a timer for 12 minutes. After that, pour out the hot water and run cold water over the eggs to stop the cooking process. Let cool completely before peeling. (Note: older eggs peel more easily than fresh ones)
Once your eggs are cool and peeled, start layering your ingredients into your jar. This doesn’t have to be precise. Once the eggs, onions, garlic, hot chili pepper and their juice, peppercorns, and pickling spice are in the jar — you can add the white vinegar. Make sure you have enough liquid to cover the eggs. These eggs will start to taste “pickled” in about 3 days, and will keep getting better and hotter the longer they sit. They can be stored, tightly sealed on your counter. Cheers!
Thank you for sharing your recipe! Hubby and I wondered how long pickled eggs would keep, so I also appreciate your advice on that as well. We'll give this a try.
DeleteI also make chocolate chip bread pudding with 12 eggs, delish! Fritattas and french baked eggs are great for dinner :)
ReplyDeleteOoooooh, would you be willing to share the recipe for your chocolate chip bread pudding? It sounds delicious!
DeleteI love eggs, especially really fresh ones! Most of our eggs in England are brown, although I have had blue and pastel coloured ones too from different speciality breeds. Love the recipes you have shared. Sharing this post. Thank you for being a part of the Hearth and Soul Hop, Kathi.
ReplyDeleteThank you for sharing the post, April. I enjoy your weekly hop. :-)
DeleteGreat ideas! I like to make chili and cheese and egg casseroles with our extras too. Thank you for sharing on the Art of Home-Making Mondays Kathi! :)
ReplyDeleteThat's a new dish to me, I'll have to do some research on it. Thank you, Jes.
DeleteI'll take one sample of every recipe you listed please. It all sounds yummy. Thank you for sharing with Simple Saturdays
ReplyDeleteCome on over, Valerie!
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