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Wednesday, May 9, 2012

How to boil fresh eggs

We have had our chickens for several months now, and they've been producing eggs nicely. We are even considering expanding their enclosure so we can get us a few more. We go through a lot of eggs at our house. I think we would eat as many as we could get. At least 2 dozen a week. I hate to think what our grocery budget is going to look like when the kids get bigger!

But that's another post for another day.

Today, I'm going to tell you how to boil those "yard eggs", as we call them.

We love our fresh eggs, and they're better for us, too. Grocery store eggs else pale in comparison, literally. You can tell a good, fresh egg from a happy chicken just by looking at its bright orange yolk.

The only complaint we have is with trying to boil them. They are impossible to peel without destroying the white of the egg.

I saw this recipe on  a looong time ago, and I recently remembered it and decided to try it for our eggs.

It's as easy as all get-out (I guess "all get-out" is easy... I don't know) and it works like a charm!

Here's all you need to do:

- add 1/4 cup white vinegar and 1 tablespoon of salt to 6 cups of water
- bring to a boil over high heat
- add 8 eggs one at a time and bring to a simmer
- boil 14 minutes
- drain and let sit in ice water (or cool running water) for about 15 minutes

These eggs keep for about 1 week in the fridge, and make a quick healthy snack for when both kids are up and wanting mama and mama's hungry!

Or just whenever. :)

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