Wild Things Farm

  (Crab Orchard, Tennessee)
Farm life adventures of the Happy Hoer
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How to successfully boil and peel a farm fresh egg

I'd say everyone that has ever tried to make deviled eggs from farm fresh eggs has experienced the frustration of peeling a fresh egg.  The shell just doesn't come off the egg in a clean manner.

This morning I wanted to make a batch of deviled eggs for snacking,   The last time I boiled eggs I had used the eggs that were cracked during the laying process--(hens are really rough on eggs)--or cracked during handling for whatever reason.  ANYWAY, I boiled the cracked eggs and they actually peeled very easily, so I told myself that the next time I needed to boil eggs I would purposely crack the shells before cooking.

I used a dozen eggs that were gathered yesterday evening.  Each egg was gently cracked against the side of the pot before placing all the eggs in cold water.  Don't rupture the membrane, just crack the shell.  The stove eye was turned on medium high until the water began to boil, then turned down a little so the water would gently boil for 10 minutes.  After 10 minutes the hot water was drained off and cold tap water immediately filled the pot to cool the eggs down a bit.

I was simply amazed at how easy the shells came off--not one single egg was mangled during the peeling process.

Yay!

 
 

Delicious Quiche Recipe

The Happy Hens are really laying a lot of eggs now so I thought it was a great time to try a new quiche recipe.  The spinach hadn't recovered from the last harvest sufficiently to include in the recipe, so I went to my favorite recipe site, Allrecipes.com and found this yummy recipe that will be made again.  I took it to my parents' house and my Dad ate it for two meals and Mom wanted the recipe--it's a keeper.

8 oz bacon, fried crisp and crumbled
9" pie crust (popped out of the foil pan and into a glass pie plate)
2 cup sharp cheddar cheese, shredded
1 cup Monterey Jack (I used pepper jack) shredded
3 T all purpose flour
5 eggs, lightly beaten
1-1/2 cups half and half
1/2 cup diced onion
1-4 oz can diced green chiles

Preheat oven to 350 degrees.  Crumble the bacon bits onto the bottom of the pie crust.  Combine cheese and flour and stir to coat cheese with flour.  In a separate bowl mix eggs, half and half, onion, and chiles.  Add the cheese and stir well.  Pour into crust--it will be full--full-full.  I put the pie plate on a cookie sheet and a little ran over but not much.  Bake 60-70 minutes or until firm.  Mine was done in 45 minutes but my oven runs hot.

Let it stand for 10 minutes.  A slice of this and a salad is quite filling--it's good for breakfast too!

Note:  If your husband/boyfriend/significant other won't eat things they can't pronounce, the other name for this recipe is "Bacon, Egg, and Cheese Pie".

 
 

Farm Fresh Eggs

Although it is hard to admit when one does things worthy of being the punch line in a joke, once in a while I like to make other people feel smart by sharing these "blond" moments.

At the present time there are about four different age groups of hens in the empire of the Happy Hens; there are old hens, pullets, almost-pullets, and chicks.  That means that egg production around here is somewhat cramped right now and the loyal fans of the Happy Hens are keeping us BUSY!  Yesterday the high tunnel season sort of officially began with the first delivery of greens, root veggies and fresh eggs.  There are always more orders for eggs than are available so the orders are processed in order of how they were received.  The folks who got eggs were thrilled and the others, well, really wanted eggs.

This morning I was taking inventory of all the ingredients I needed to make the dishes I volunteered for the Thanksgiving meal this year--that would be corn (out of the garden), a sweet potato casserole (from the garden), and deviled eggs (from the Happy Hens) oh crap, I sold all the eggs.

Can you believe that I had to go to the grocery store this morning and BUY eggs?  I was hoping no one I knew would see me, and it was really difficult to choose which eggs to buy.  I know cage-free means that there's a door open somewhere that the chickens could go out IF they knew the door was there and IF there were chickens to follow out that door, and natural means, well, uh, nothing actually.

Rather than stress myself out over natural, brown, white, cage free, listen-to-music-while-they-lay...blah, I just chose organic eggs.  If you've never seen store-bought eggs (organic, nonetheless) right next to a fresh farm egg, here's a picture I took of 2 store bought eggs and 1 egg from the Happy Hens (it was cracked a little)--guess which ones are which......

The only saving grace to this whole mixup is that fresh eggs are harder to peel than store bought eggs, so the deviled eggs won't look like I peeled them with a butcher knife this year....hopefully!

Enjoy your turkey day.

 
 

It's OK to Play with your Food

Since I'm the one in the family that has chickens, one of the dishes I was to take to the family Thanksgiving dinner was deviled eggs.  Anyone who has tried to boil and peel a fresh egg knows that it's nearly impossible to cleanly peel them.  So, in anticipation of being the designated deviled egg maker, I held 2 dozen eggs in my fridge for 6 months...no, just kidding!  2 weeks is more like it.  They peeled pretty good--I put them in a pot of cold water, brought it to a slow boil and set the timer for 10 minutes.  I put ice cubes in a big bowl with water and when the timer went off I put the eggs into the ice water for a few minutes, then peeled them.  The shells came off pretty easily.  A couple were a little testy, but not too bad. 

I wanted to use some olives stuffed with peppers as a garnish on some of the eggs, just for something a little different.  I took 2 capers and placed on each deviled egg (eyes) and sliced the olives to make a mouth that was open like it was hot.  I scattered the peppers around the plate to let everyone know they were hot so I wouldn't scorch the family members who don't appreciate hot!

 Remember Mr. Bill?  These reminded me of Mr. Bill---"Oh Noooooo!"

See, it's okay to play with your food!  These were a hit at the table :)

 

 
 
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