We’ve got fresh eggs here on the farm, and I love ’em. There is nothing like them. Not cage free. Not vegetarian fed. Nope. There is no comparison to a pastured egg.
What is a pastured egg?
It’s an egg laid by a chicken who is free to roam on pasture instead of being raised in confinement.
You know, one of these…
Yours might not be allowed on the patio. If so, I applaud you. You have a poop-less deck.
I wish I could say the same.
The only thing that has bugged me about fresh eggs is that darn shell peeling of a hard boiled one. If it’s been around this earth less than 2 weeks, there ain’t no peeling that mother without BIG chunks coming off with it. Until…
I met Danielle at More Than Four Walls who showed me I could effortlessly peel my very own day old egg using her salt water method.
Oh, yes. Salt.
Here’s her method:
Dump some salt into a saucepan filled with water. Bring to a boil. Add fresh eggs. Boil for 12 minutes. Rinse with cold water and then stick in a bowl of ice water until cooled.
That’s it folks. The most beautiful peeled eggs are the result.
That’s right. There’s going to be a round of egg salad sandwiches here tonight.
Look out you big basket of beauties. You’re about to meet some homemade mayonnaise.
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