Farm Fresh Eggs for Easter

Farm Fresh Eggs for Easter

Using Farm Fresh Brown Eggs for Easter

Great news! Brown eggs dye just as beautifully as store bought white ones. The hue is slightly earthier, and the flecks and  natural color variations among them  make the finished craft a glorious feast for the eyes.

Our home experiments have revealed that both the commercial Easter egg dyes and the natural dyes made with household ingredients such as red wine, cranberries, blueberries, turmeric, paprika or beets will work with brown eggs.  In fact, we’ve come to prefer the rich tones of the brown eggs for these projects and eating them after is much more enjoyable as compared to the flavorless yolks of store-bought eggs.

When it comes to eating Easter eggs, it is true that slightly older eggs will peel easier than eggs that are fresh from the chicken but that can mean your eggs need not be more than a week old, as opposed to several months old (which is what you’ll find in the grocery store).

In a pinch, I’ve even successfully boiled fresh eggs.

The trick is to know how to boil a fresh pasture-raised egg properly, so that it will peel without falling apart and taste delicious, bursting with the flavor of a bright-yellow, creamy yolk, surrounded by a soft and yielding egg white.

I spent a lot of time trying out methods and here is the method that we found works best:

How To Hard Boil Brown Eggs

Organic Hard Boiled Eggs

Ingredients
 1 Dozen Brown Eggs

Directions
1

Carefully place 1 dozen eggs in pot and cover with 1 inch of water.

2

Put the lid on the pot, and bring to a full boil, then lower the heat and simmer for one minute.

3

Turn off the heat and allow the eggs to rest for 8-10 minutes for gas and induction cooktops, and 4-5 minutes for electric cooktops.

4

Drain off the water, then crack each egg and hold it under cold running water.

5

Put them in a bowl of cold water for five minutes, then drain them off.

6

Refrigerate them for 12-24 hours before peeling.
This added chill time makes all the difference when peeling your eggs the next day.

AuthorJackieCategory,

Ingredients

Ingredients
 1 Dozen Brown Eggs

Directions

Directions
1

Carefully place 1 dozen eggs in pot and cover with 1 inch of water.

2

Put the lid on the pot, and bring to a full boil, then lower the heat and simmer for one minute.

3

Turn off the heat and allow the eggs to rest for 8-10 minutes for gas and induction cooktops, and 4-5 minutes for electric cooktops.

4

Drain off the water, then crack each egg and hold it under cold running water.

5

Put them in a bowl of cold water for five minutes, then drain them off.

6

Refrigerate them for 12-24 hours before peeling.
This added chill time makes all the difference when peeling your eggs the next day.

How To Hard Boil Pasture Raised Eggs

So go forth joyously into this year’s Easter holiday. Celebrate with your family, taking the time to savor delicious, fresh, pasture-raised eggs from your local farmer.

And if you’d like to make something truly tasty with the boiled eggs, try this my favorite recipe for deviled eggs, which always gets a bounty of compliments. The secret? Homemade mayonnaise, made from our fresh, pasture-raised eggs, of course!

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