Tag Archives: eggs

Pressed On – Walk #16

I awoke to peaceful quiet. In fact, a nano-second before steaming my latte I noticed the distinct absence of WordPress app notification sounds from my cell – on a new blog post day.

But the forecast is for 108 degrees (42.22 C), it is only day two of a new pasture routine, the hens are laying like they’re supposed to, and so I didn’t have a moment to look into it.

Four hours, six tiny, light brown eggs, and lots of fun and games later, I discovered I’d inadvertently scheduled the wrong publish date. {I sighed with a relieved, contented and slightly embarrassed smile}, Silly Ol’ Roo.

This morning’s antics

 

Ol’ Dog and I paused a moment to admire the neighbor’s haircut. Of course, out of earshot we snickered. Llamas can actually spit long distances.

Suzy has taken to swinging on the fence as the sun rises. When she falls on my side she’ll run to me even across the lot. Her squawking interpreted; “Did you see that! Am I great or what? I fully rock that stuff.”

Later Suzy couldn’t figure out how to get back in the chicken yard. She went in the tool shed door and the other hens (ahem) couldn’t open the coop gate for her. Poor, silly Suzy.

Suzy runs to me – likely admiring the teal flip flops.

Suzy was happy in my arms for a few minutes. She wasn’t upset – just chill…

Silly Suzy still trying to figure out the shiny-boxy-thingy.

 

Notice at no time are eggs ever laid in the nesting boxes:

 

Then on to games before it gets too hot

Follow the leader

Hide and seek

Simon Says

Finally we play Roo’s Done

 

“How joyful are those who fear the Lord— all who follow his ways!  You will enjoy the fruit of your labor.  How joyful and prosperous you will be!” Psalm 128:1, 2 (NLT)

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Eggsact Timing

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I get eggs from an obliging neighbor’s chicken coop whenever I can. We’re huge fans of hard-boiled eggs (yolks are rarely on for me), so eggs are a mainstay for fast, easy protein.

Knowing which are fresh can sometimes be tricky, especially with free eggs. We faithfully place eggs in water before cooking. Fresh eggs roll right to their sides. Good, but older eggs stand up or roll around. These are best for hard-boiling. If an egg rises to the top of the water or floats it goes away, preferably unbroken.

 

Yesterday I realized a carton had been in the ‘fridge for longer than I could remember. None lifted, so all were edible, but some moved faster than I like. Remembering Cole loves deviled eggs (okay, and inspired by the marvelous Victo’s post), as I went about other tasks, I boiled them and then deviled them.

Sprinkling them with paprika and finely minced parsley for a festive touch, they were so pretty at my kitchen coffee station, I thought to take a picture and went into the bedroom for my phone. Tickled because I rarely think to shoot a photo, I wanted to share the joy. First I texted Cole that they were there, to please eat them. I didn’t realize the time and the shop has been unusually busy so I didn’t think anyone would respond right away.

I’d already seen Cole earlier, and still hadn’t changed from my lounging flannels, when I heard the door open I delayed long enough to make the bed – I even set the pillows that usually stay on the arm chair in the corner unless I expect visitors. When I heard the door again…

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I returned to the kitchen. Instead of a plateful of eggs all dressed up for the photo, four halves remained. The guys were hungry and the eggs didn’t suck.

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Sometimes my plans go better than I expect. But hey, there’s still lunch, a snack and maybe even breakfast tomorrow.

Oh, and I still haven’t changed from my lounging flannels. Jus’ Sayin’.

To perfectly cook hard-boiled eggs that peel easily every time:

 

 

Cover room temp eggs under  2″ of water and bring to a full, rolling boil. Reduce heat, cover and simmer for 5 minutes then remove from heat. Let the pot stand (don’t lift the lid) for 10 – 20 minutes. Altitudes (or whatever) vary so you’ll have to figure out the best timing for perfect, yellow yolks. After ten minutes rinse one till it’s cool enough to peel and split. If the yolk’s done to your liking pour out most of the water, fill the pot with ice or ice water and let the eggs cool enough to handle – about 7 minutes.

Once cooled, crack the eggs and then roll them between flattened hands enough for air to get between the membrane and loosen the shell all around, then peel the shells off. Voila!

Quinn’s Deviled Eggs:

For 6 hard boiled eggs, 12 deviled eggs

Slice eggs in half placing yolks in bowl and arrange whites on a serving plate. Into yolks mix 2 tablespoons mayonnaise, with a splash of mustard. We like dijon, but brown or plain yellow prepared mustard is good. You may also like a little more mayonnaise. Be brave and experiment. Add salt and white pepper and mix thoroughly.

We like to grate a tablespoon of onion into the yolks, 1/2 teaspoon of sifted Coleman’s mustard, and a tiny splash of white balsamic vinegar or drops of lime juice. Be bold – find what you like best! Quinn also likes to add a hint of ground, prepared horseradish. Personally I think the horseradish is too many flavors for the pallet, but to each his own.

Pipe mixture into the whites (a zipper sandwich baggie with one corner cut off works) and sprinkle with paprika. I also add a tiny pinch of finely minced parsley during the holidays or chopped, fresh dill is delightful any time.

Advisory: Our family throws caution to the wind and typically prepares at least 3 dozen eggs for family gatherings – and they’re gone before we sit down to the table together.

“So, whether you eat or drink, or whatever you do, do all to the glory of God.” 1 Corinthians 10:31 (NIV)

Eggs Freshness Test, Water video courtesy YouTube and HappyEggDelivery.com
Chicken image courtesy Pixabay

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Filed under Kitchen Sync