{"id":25078,"date":"2014-03-19T08:00:51","date_gmt":"2014-03-19T14:00:51","guid":{"rendered":"http:\/\/dailyimprovisations.com\/?p=25078"},"modified":"2014-03-17T13:12:46","modified_gmt":"2014-03-17T19:12:46","slug":"easy-ways-eat-abundance-chicken-eggs","status":"publish","type":"post","link":"https:\/\/dailyimprovisations.com\/easy-ways-eat-abundance-chicken-eggs\/","title":{"rendered":"10 Easy Ways to Eat Your Abundance of Chicken Eggs"},"content":{"rendered":"

I am not<\/strong> a natural egg eater. If they are not from my<\/em> chickens, I’m not that interested. So, when my hens start laying I really have to switch gears. I want to enjoy my bounty. I understand the nutritional treasure chest of an egg, especially from chickens as happy as mine are. From the cholesterol rich yolk to the perfect protein “white.” I can taste the difference in the fresh, home grown eggs, and feel the health with each bite.<\/p>\n

Familiarity<\/strong> with food is probably more important to my palate than many people’s, but even I like some variety. Thus, I have come up with a list of 10 easy ways to eat my eggs. Besides the rotating options, I am a believer in salt. Enough salt tremendously helps my finicky appetite, in general.<\/p>\n

1. \u00a0Boiled<\/span> – It makes a lot of sense to keep a supply of boiled eggs on hand. They make great quick snacks. You can slice them up for creamed eggs over toast or smash them for egg salad sandwich. My professional-chef-daughter recently taught me a good method for boiling eggs. It takes less supervision and yields a completely done yolk, but without the grey coating and not too dry. My own little twist to the procedure is to pin prick the fat end of the egg, so that they don’t crack much while cooking. (click on any photo to enlarge)<\/em><\/p>\n

\"I<\/a>
I have been doing this step for years and never cracked an egg. Just hold the egg firmly and guide the pin in.<\/figcaption><\/figure>\n

 <\/p>\n

\"It<\/a>
It is neatest if the pin doesn’t puncture past the air pocket under the shell, but if it does all that happens is a little bit of egg white sometimes escapes.<\/figcaption><\/figure>\n

Then, the usual cover them with an inch or two of cold water. This is where it starts to differ from what I have done before. Now, bring them to a boil, but as soon as the bubbling boil gets going, turn off the flame or take them off the heat. Cover the pan for 15 minutes. When the timer goes off, put them in ice water for 15 minutes. Somewhere I read that it might be helpful to put them back in the hot water a minute or two, then back in the rejuvenated ice water again about the same amount of time. Next, dry them as much as desired and refrigerate until you are ready to eat them. Of course, you can have one right away if you are in the mood. I did. Doing all of this made my fresh eggs (I mean from the coop in my yard) peel quite a bit more easily. Our elevation here is almost 3000 feet above sea level. My daughter had to boil them for longer when she moved to 8000 feet for a while, but if you live at higher elevations, you are probably familiar with these adjustments.<\/p>\n

\"The<\/a>
The perfectly cooked boiled egg.<\/figcaption><\/figure>\n

2. \u00a0Stir fry<\/span> – My husband is the master of the impromptu stir fry. I always cook extra rice because I know he will whip something up with it. But, I’ve watched because some day I may want to do it myself. The amounts depend on how many people, but it seems that even with only a cup and a half of rice, he makes a 14 inch skillet full of dinner.<\/p>\n