Friday, July 20, 2012

Easy to Peel Fresh Eggs for Making Deviled Eggs

With so much of Corey’s family within a five mile radius I have had the privilege of hearing quite a few stories about Corey’s great-grandmother, affectionately known as Mama Childs. She was a true farmer’s wife, canning in the summer, being known for the best applesauce cake in five counties, and raising backyard chickens. What I wouldn’t do for a chicken coop like the one she had. It was gorgeous even from a distance. It was painted a beautiful dark green color to blend in with her gardens and circular with one door. I never saw it up close, but I would guess that it was at least twelve feet across. Every morning she would let her proud brood out and every evening back in they would go. Corey remembers more than once helping her chase a new chicken out of her garden and back to the coop for the night. I never met Mama Childs, but I know I would have loved her company. Anyone who is famous for talking to her chickens is all right by me.

Fun Chicken Facts

Chickens are omnivores. They’ll eat seeds and insects but also larger prey, like small mice and lizards.

There is no distinct difference in the taste between brown eggs and white eggs. What makes a difference is diet. Pasture raised chickens have darker, richer yokes due to the diversity in what they eat.

A top producing commercial hen can lay over 300 eggs per year. Most of the heritage breeds of chickens here on our farm lay somewhere between 220-280 eggs each year.

The record for egg laying was set in the 1920’s when a hen laid 364 eggs in 365 days. 

One of the downsides to fresh eggs is that they are notorious for being hard to peal. Solution? Try steaming them.  

Deviled Egg Recipe 

6 eggs
4 tablespoons mayonnaise
1 teaspoon prepared mustard
¼ teaspoon of vinegar
Pinch of salt
Pinch of sugar

Begin by placing your eggs in a vegetable steamer set over water. Be sure to give them plenty of elbow room. Steam for 10 minutes covered. Remove from heat and run cold water over eggs to cool quickly.

Once eggs are cooled completely, peel. Using a sharp knife cut eggs in half lengthwise. Put cooked egg yolks into a medium bowl, while putting egg whites carefully on a tray or plate.

Using a fork, mash egg yolks until they resemble a fine crumble. Add mayonnaise, mustard, vinegar, salt, and sugar. Mix well.

Spoon the egg yolk mixture into egg whites. Sprinkle with paprika. Keep refrigerated until ready to serve.


Sawsan@chef in disguise said...

your mama child reminds me of my grandmother. Those ladies were amazing, they had so much to do yet they did it with love and joy
Thank you for bringing back those memories

Hi, I'm Janet! said...

You are welcome! It has been fun taking walks down memory lane myself while writing the blog.


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