Eggs are a staple in our home, and probably in many homes in America. Eggs are a quick and excellent source of protein. We have several couples that buy 2-3 dozen eggs a week, and that is their main source of protein throughout their week.
In our home we use eggs by themselves as fried eggs, or hard-boiled or steam-boiled eggs; as the main dish in fried rice or magic quiche; as a part of a macaroni or potato salad; and as part of baked goods, like coffee cake, blueberry muffins, or cookies. Since we like to have an egg meal at least once a week year round, we also freeze lightly blended eggs during the spring abundance, so that we have them in the less abundant wintertime.
Chickens that are raised outdoors in fresh air and sunshine produce good meat and excellent eggs. The eggs are sturdier, the yolks are brighter, and the cooked product is tastier than its barn-raised counterpart. Both are eggs, and both are good for you. But the ones from the chickens raised outdoors are better, and our customers regularly confirm this.
In this last week of the April Egg challenge, use some local eggs, mine or someone else’s. Let me know what you made and how it tasted. And check out the recipes that others have shared in the comments of this post.
We have recently begun steam boiling eggs, rather than hard boiling them. We googled it, looked at several recipes, and came up with this one.
Bring eggs to room temperature. Bring about 1/2 inch of water in pan to a boil. Put the steamer pan in the top. Fill with eggs – our pan holds about 20. Put lid on pan and reduce heat to low. Steam for 20 minutes. (If you are steaming only 1 layer of eggs, then 12-15 minutes should be enough.) Remove eggs from heat and put in cold water. Sometimes we put ice in the water, but not always. Let sit for 15 minutes.
Use any eggs you want. Use a pencil to mark the rest HB (hard boiled). Put in refrigerator until you want to use them.
We use ours within 5 days, so they haven’t gone bad. Eggs are sturdy by themselves. So I would only hard boil enough eggs that would get used in 5 days.
Have you been looking for locally grown food this year? This month’s challenge is to find and use locally grown eggs. It shouldn’t be hard this time of year. Any hen that is going to lay eggs will lay in the spring. We have a full refrigerator to support that claim!
We have recently moved our chickens from the barn area to the grassy areas. We usually do this around March 15, but with the snow and muck this spring we didn’t get to do it until the 30th. So now our hens and roosters can have true free range and fresh air and sunshine. Here is a hen walking down the run to the ground.And here are some of the chickens eating their feed for the day.
Fresh air and sunshine are an excellent combination for the production of most food. And raising layers outdoors leads to an excellent egg!
We sell eggs by the dozen – $4.00 / dozen. Email us if you would like us to set some aside for you.
Later this month I will give you some suggestions about how to cook with eggs. In the meantime, what do you make with eggs? Do you use locally grown eggs or free range eggs? How do eggs fit into your diet?