Tag Archives: pastured eggs

How I Make The Best Hard Boiled Eggs

8 Dec

 

I love  hard boiled eggs for quick protein. Up until a few years ago however, I never ate eggs. So when I first started, I had some pretty shaggy looking hard boiled eggs.

I have tried many methods from various other tutorials and kept what worked. My method is a compilation of several of those tips that have consistently worked for me!  I know many like the oven method or the steaming basket way of hard boiling eggs but to me the texture is never the same or as good as old fashioned hard boiled eggs.

First, I gather my ingredients: vinegar, baking soda, healthy pastured eggs.DSC_0130

 

Fill a pan with cold water and your eggs. Drop in a teaspoon of baking soda and stir it around till it dissolves.
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Then add a splash of vinegar. It shouldn’t fizz because you dissolved the baking soda first.

{I was posing the vinegar bottle while the baking soda dissolved fyi because I know you can still see it in this picture :-)}DSC_0142

 

Bring your water to a boil and while covered, turn off the heat and let sit for 10 minutes.
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While waiting, give attention to your screaming toddler climbing up your legs.

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When you get a minute, get some ice.
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After the 10 minutes are up, drain your water and fill with ice and cold water. This shocks the eggs and stops the cooking. DSC_0158

 

 

Now this is the most important tip I can offer. Look at your eggs and find the narrow pointed top part. DSC_0172

 

Tap the top part of your egg first. DSC_0174

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Then flip it and tap the wide bottom part of the egg. DSC_0176

 

 

I have found this is the best way to get easy to peel eggs because the act of tapping the eggs forces the air from the air pocket all around the egg and knocks the shell away from the egg white.

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I also like to have some cold water running to help rinse away the little bits. DSC_0178

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This egg basically peeled in two pieces. Don’t you love that!?

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Pretty, smooth, perfect hardboiled eggs! Not a shaggy one in the batch. DSC_0184

 

Rich and golden without any green ring! DSC_0186

 

 

 

 

 

As a bonus I will share with you my easy egg salad “recipe”.

First, chop up your 8-12 eggs in a medium size bowl. I LOVE using a pastry blender for chopping up my eggs for egg salad. It is quick and efficient! DSC_0190

Assemble your desired spices. I use about 1 teaspoon of garlic powder, 1/4 teaspoon pepper and paprika and 1/2 teaspoon of salt. I usually eye ball this part and season to taste but those amounts are pretty close. DSC_0192

Add about 2 big dollops of your favorite mayonnaise which is probably about 1/4 cup. Start with less if you prefer less mayo in general. I am a mayo lover so I like it really creamy. With that, add your favorite mustard. I prefer a slightly spicy brown mustard. I use a big squirt which is approximately 1 tablespoon. DSC_0194

Mix all together and enjoy!  DSC_0196

This is an easy lunch idea for my kids because they adore snack style lunches. They love crackers and egg salad or tuna salad with fruit. I love it too because it is super easy and a big batch keeps for about 5 days in the fridge.

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Homemade Mayo

15 May

I am not trying to have a cooking blog. Although lately it might come across that way with all of the Whole30 posts. This is really a family blog of sorts, but I do love cooking and do a lot of it so it is hard not to post about yummy kitchen creations. Like this delicious mayonnaise.

Look at how beautiful that is… that creamy swirl… mmmmmm.

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I made that, you guys! This makes me so happy because I love mayonnaise so much. I grew up on Best Foods (or Hellmann’s for you midwest readers) because my family and I are mayonnaise snobs. Just in case you didn’t know this, Miracle Whip is NOT mayo. It is actually a miracle that people eat that junk.  While the taste of Best Foods is amazing, those darn ingredients make it junk too. So, since starting on my real food journey a few years ago this has been my one big struggle. I have tried various other “healthier” options out here but the truth is they still contain soy or canola. News flash, canola is not “heart healthy”. That leaves me with making it myself. I have tried SO many recipes and techniques. Many attempts have left me in tears and with a mild case of carpal tunnel.  I am always trying to recreate that same flavor and texture that I love so much and often, it is a miss. Until now!

I found this recipe from The Clothes Make The Girl! I made her recipe exactly and it was amazing but not quite fool proof because I still managed to ruin it once or twice.  I decided to combine a few other things from the many other techniques, I’ve tried and now it is PERFECT.

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Squeeze a lemon. I don’t care if people say the bottle stuff is just as good. Squeeze your own lemon.

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Put one whole pastured organic egg into your blender, along with 2 Tablespoons of the aforementioned lemon juice.

Let them come to room temperature. This is very important. I will usually take out the egg and set it on the counter in the morning so when I do this step in the afternoon it doesn’t take a long time.

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Add in 1/2 teaspoon salt. We love our Redmond Real Salt.

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The original recipe calls for 1/2 teaspoon dried mustard. I don’t have dried mustard. I used this dijon mustard and just squirt a dollop into the blender.

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I was curious as to why this recipe tells you to include 1/4 of light tasting olive oil immediately and I’ve learned it is to make sure your mixture is up to blade level in your blender.

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Blend in your 1/4 cup of light tasting olive oil (not extra virgin because the taste is too strong) with your egg, lemon, salt and mustard for about 30 seconds. I should note that your blender should be on low. I snapped this picture while my blender was on the highest setting and almost messed this batch up. So don’t do that!  Your blender also cannot be a high powered blender like a Blendtec or Vitamix. Apparently they are such powerful machines that they run too hot and will break your emulsion.

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Next, pour in your additional 1 cup of oil very slowly! I have tried pouring in my 1 cup of oil with a measuring cup and without fail my patience runs out and I end up pouring too quickly and breaking my emulsion and ruining my batch. There are ways of salvaging your broken batches but it is just such a let down and it makes me cry. Here is my “secret” weapon! This is just a cheap Wilton candy making squeeze bottle. I have tried making mayo in a food processor, with a stick blender, by hand, with my mixer and all while pouring in drip by drip out of a measuring cup.  I always had very inconsistent batches until this little bottle.

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I remove the blender lid and my squeeze bottle fits perfectly on the opening. I could just allow it to drip slowly on its own, but I find that a soft, gentle pulse of the bottle every few seconds is helpful and doesn’t release too much oil.

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You can see the emulsion starting already! Just keep dripping slowly. I find it does take a little longer using the bottle (about 10 minutes+/-) but it is better then your mayo breaking half way through and having to start all over!

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There it is! Just scrape out with a spatula, fill up your jar and store for a week in the fridge. You can lacto-ferment your mayo to last longer but while on the Whole30 we are not allowed to have whey. And to be honest, we end up using it by the end of the week anyway. It only makes about a cup.

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