Tuesday, April 7, 2009
Cook: Farm Fresh Eggs
Right now we have eggs coming out of our ears! And some of the eggs are double yokers meaning they have 2 yokes they are so big. Well every time our chickens are very productive I drag out egg recipes and recipes with eggs etc. And hard boiled is one of those for salads, deviled eggs, and just plain eating.
But farm fresh eggs don't peel all that well and that makes for frustration. A few years ago we sold pickled quail eggs those eggs are so small and the shell so hard peeling them was even harder that the chickens eggs.
So through trial and error I figured out what works for us with peeling those fresh eggs well any egg. I put the eggs in the and put cold tap water in the pan not hot you want the water to close to the eggs temp. The I set them to boil for 10 minutes. As soon as that buzzer goes off I dump the hot water out and fill it with cold water and a bunch of ice this cools the eggs down real fast. I let them sit for about 10 minutes or so making sure the ice stays ice when it melts I add more so that there is always ice them the pan.
Then I start peeling. 95% of the time the shell comes off smoothly without the eggs coming off with the shell. This work really well for me and now I don't have to buy store bought just so I can hard boiled eggs.
Here is a recipe for eggs I recently found that is really good and would go well for breakfast as well as a dinner or lunch.
7 Layer Italian Quiche
1 9” refrigerated pie crust (I don't use this)
1 tablespoon olive oil
¼ cup green peppers, chopped
¼ cup red peppers, chopped
¼ cup red onions, chopped
6 strips bacon
1 cup mozzarella cheese, blended with pesto, shredded
¼ cup sun-dried tomatoes, chopped
¾ cup milk, skim or 2%
¼ cup Italian parsley, minced
1 cup croutons, crushed
Preheat oven to 350°F. Follow package directions to lay the pie crust in a glass 9” pie pan. In a small skillet, saute green pepper, red pepper, and red onion in olive oil until tender and onion is slightly translucent. Remove vegetables from skillet and set aside. In the same skillet, brown and crumble bacon until crispy. Drain on paper towels.
Start assembling the layers by placing the crumbled bacon on the unbaked pie shell. Layer the shredded mozzarella cheese over the bacon followed by the sauteed vegetables. Layer the sun-dried tomatoes over the vegetables. In a medium size bowl, crack the six eggs and whisk in the milk until combined thoroughly. Pour over the tomatoes and vegetables. Place the Italian parsley over the egg mixture. Sprinkle the croutons over the top. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Serves 6.
This post is linked to:
Tammy's Recipes Kitchen Tip Tuesday
Forever Wherever Tasty Tuesday
Blessed with Grace Tempt my Tummy Tuesday