How to hard boil a fresh egg...without making a complete and utter mess of it

Fresh eggs don't like to peel.  It's a known, hard-boiled fact.  We are told each year around Easter, when everybody wants to make deviled eggs and potato salad with their colored eggs to use older eggs or BEWARE THE PEELING!

As a chicken owner, I am fully aware of this as I only have fresh eggs.  So, here's the trick you can use for all eggs for easy and awesome peeling.

You need to punch a hole in the larger end of the egg.  Now, there's a trick to the trick.  There's a membrane in the egg, just under the shell that protects the yolk and white. You don't want to pierce this membrane.  So, insert your push pin just far enough that it goes through the shell, but not so far that it pierces the membrane.  It's easy, just be careful.

Bring a pot of water to boil.  Normally you put your eggs in cold water, not in this case.  So, after the water has boiled, gently lower your eggs in and let simmer for about 14 to 15 minutes.  You want to make sure there's enough boiling water to cover the eggs completely.  When time is up, set pot under running cold water and cool those eggs down so they don't continue to cook.  Prepare hard-boiled eggs to your liking and enjoy!

I have a push pin that is my designated shell piercing push pin.  I wash it after each use and keep it in my spice cabinet.

 See how easily the peel is coming off?  This is what I like to see!

If My Oldest was around, these would be gone in half a second.  That girl loves her some hard-boiled eggs.  She's a carnivore.  Doesn't like frosting on cake.  Would eat a steak over a cookie any day of the week.

Happy hard-boiling!

Heather

Scrambled Eggs with Roasted Asparagus

You know I mean spring when this is on the menu at my house.

Scrambled Eggs with Roasted Asparagus.

This is a very simple recipe but don't let that fool you as to its tastiness.  The simple recipes are the best.  Sometimes.  Okay, it's me we're talking about.  I love nothing more than fancy.  But, I do love simple too.

Preheat oven to 400 F
Wash a bunch of asparagus and cut into 2 inch pieces.
Place on cookie sheet and sprinkle with olive oil and salt and pepper to taste.
Roast for about 13 minutes. You don't want it mushy, but not exactly toothsome, either.

Grab some eggs, however many you need to feed your family.  Whip them up nicely.  Put a Tbl. or so of cold buttery cut into itty bitty pieces in the eggs. Stir.  Pour this into a COLD, non stick frying pan.  Turn heat on to medium and using a rubber scraper, cook your eggs until ALMOST done.  Add your asparagus.  Continue to fold eggs and asparagus together.

Enjoy!

These are the yolks from my farm fresh eggs  See how orange they are?.  I love to see this because I know it means my chickens are running around eating all the weeds and grasses and tender baby gooseberries leaves that have just emerged after a winter when I was sure my gooseberry plant was not going to make it thanks to excessive chicken pecking the fall before,  and bugs and digging up my plants and trees until their roots are exposed and I am sure they are going to meet an untimely demise just like the gooseberries, and...well, I am happy that my chickens are nice and healthy and free ranging it.  Means my eggs are that much healthier for us.

The reason they are so orange, so I've heard, is because of the chlorophyll in plants.

Thanks for reading!

Heather