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
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!