Living on an egg farm means eating lots of… yep, eggs. We have included below some go-to techniques that keep us from tiring out from an abundance of these delicious, nutrient-packed powerhouses of protein.
Mom’s Hard-Boiled (Easy-peel) Eggs
Ever lost half an egg to peeling? It’s frustrating, we know. Well, she figured out the secret… Thanks, Mom!
Ingredients and Tools:
Deep sauce pan or pot
Water
Eggs
Large bowl
Slotted spoon
Cold water
- Add eggs to pot and cover with water.
- Put on stove and turn up to High, covered.
- Once soft boil begins, turn down heat to Medium, keep covered.
- Hard boil for 12 minutes.
- Remove from heat.
- Let sit for 30 minutes in pot, covered.
- Move eggs to bowl.
- Run cold water through bowl until the eggs are cool (not cold) to the touch and they don’t heat up the water anymore.
- Refrigerate for at least 4 hours, preferably overnight.
- Peel and enjoy however you like them!
Ideas…
- Deviled eggs
- Chopped on a salad
- With salt and pepper
- Marinated
- Egg salad
Omelet Muffins
Ingredients and Tools:
Muffin tins with 12 spots
Silicone muffin cups
Butter
Shredded cheese
Everything Bagel seasoning
Hot sauce
One dozen eggs
Preheat oven to 300F
- Line muffin tins with silicone cups.
- Put a pea-sized dab of butter in each cup.
- Add 1-2 T of shredded cheese to each cup.
- Sprinkle generously with seasoning mix.
- Optional: Add hot sauce to taste.
- Add one egg to each cup, stirring in slightly to coat the cheese at the bottom and break the yolk (You can also scramble the eggs ahead of time if you’re good at pouring and estimating portions).
- Bake uncovered for 20-23 minutes or until they have grown and no longer jiggle. You may see slight browning on top.
- Let sit 5-10 minutes to continue cooking.
- Remove from tray and cups.
- Eat warm or store for later.
Storage: 3-4 muffins fit in a pint-sized mason jar and are great grab-and-go goodies. Be sure to add a folded paper or small cloth to the jar; cooked eggs expel moisture and that’s not as appetizing when they’re cold.
Reheating: Can be reheated in the toaster oven or microwave, but keep them covered in the microwave since eggs have a tendency to explode in there.