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Farm fresh eggs for Easter

April 2, 2015

Using Brown Eggs for Easter

Yes, you can use farm fresh  brown eggs for Easter. 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 both work with brown eggs .  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:

    1. Cover your eggs with one inch of water, put the lid on the pot, and bring to a full boil, then lower the heat and simmer for one minute.
    2. 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.
    3. Drain off the water, then crack each egg and hold it under cold running water. Put them in a bowl of cold water for five minutes, then drain them off and refrigerate them for 12-24 hours before peeling. This added chill time makes all the difference when peeling your eggs the next day.

So go forth joyously into this year’s Easter holidays. 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 recipe for deviled eggs, which always gets a bounty of complements. The secret? Homemade mayonnaise, made from our fresh, pasture-raised eggs, of course!

Deviled Eggs

1 dozen hard-boiled eggs

1 batch mayonnaise (see recipe below)

2 teaspoons Dijon mustard

Paprika, sprinkled for garnish

Remove the yolks from the whites. Set the whites on a platter, cut-side up, and add the yolks to a bowl. Mash the yolks thoroughly with a fork. Add the mayonnaise and mustard and mix well. Spoon this back into the cavities of the egg whites, sprinkle with paprika, and chill 1-2 hours before serving.

Homemade Mayonnaise

Makes approx. 1 cup

1 lg. egg yolk

1 teaspoon mustard

1 teaspoon fine salt

½ teaspoon ground black pepper

½  teaspoon apple cider vinegar

1 teaspoon lemon juice

3/4 cup olive oil

Place the egg yolk in a shallow bowl and whisk until it lightens to a lovely lemon yellow. Whisk in the mustard, salt, pepper, vinegar and lemon juice.

And now for the technical part: You  must drizzle the oil into the egg mixture extremely slowly, whisking it all the while. To be exact on just how slow, set a timer for four minutes. During that 4-minute period, you should whisk in no more than ¼ cup of the oil. After that initial period, you can drizzle in the remaining ½  cup a bit faster (about 2 minutes), whisking steadily the entire time. Use immediately or store covered in the refrigerator for up to two days.

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