I didn’t know this until we got chickens, but farm fresh eggs are VERY VERY hard to peel! We have tried everything from extra salt in the water, to vinegar….nothing but trouble. Think itty bitty teeny tiny flakes of shell coming off bit by painful bit. It was AWFUL!
*Note: did you know the reason its so easy to peel store bought eggs, is because they are typically already 6 months old? Google it, I am not kidding! They dip it some kind of preservative to make it last longer.
I finally found the answer from Dale’s brother who is a great chef:
The key is to pre-crack the uncooked eggs! Who knew?! (still do salt too, I think it helps)
Take a spoon and just thump it once in the middle, to break that outer shell. The inside lining keeps the egg in tact, but allows water to seep through, making the shell easier to break off later.
You’ll be able to tell later, which ones were perfect and which ones were thumped too much!
You’ll get better at it as you go! 🙂
You can’t see the size here, but these are very small pullet eggs. Our kids love to eat these little eggs for breakfast, hard boiled and rolled in kosher salt. They are perfectly bite size for Dale, too! And I am not joking, one bite and they are gone! He LOVES when I have a dish of these ready in the fridge. 🙂
Speaking of Breakfast, look what we came up with in a bind, when we remembered it was our turn for Sunday school breakfast.
Canadian Bacon Egg Cups
Salt and Pepper and Garlic powder
Take a full sized muffin pan, and place Canadian Bacon circles inside each hole. Dig around in the veggie drawer and see what needs to be used up quickly, we had green onions in ours, slice or chop accordingly. Crack a 8 or more eggs into a bowl and whisk with salt, pepper and garlic powder. Pour a little egg into each Canadian Bacon cup, filling just below the top. Sprinkle on your veggie of choice and top with cheese. If you like baked eggs, you could crack the egg directly into each cup and THEN season and top. Bake at 375* for 17 minutes.
Everyone in my family LOVES Egg salad, served on Ritz or wheat bread, with squares of cheese and raw veggies. I love that when we are busy playing, or this week…at Vacation Bible school….lunch is already waiting in the fridge for us.
I know everyone has their favorite egg salad recipe, but I am pretty proud of this one. It’s the only one my mom, Grandma and Aunt use, I added a “Tonya Twist” to it, naturally, but it’s a keeper for sure! We took it on a field trip, and several teachers asked for the recipe, proclaiming it as DELICIOUS! I told them I’d put it up on the blog so they could print it.
Dilled Egg Salad Sandwiches
- 12 whole Eggs, Hardboiled
- ½ cups Miracle Whip
- 2 teaspoons Lemon Juice
- 2 Tablespoons Sweet Relish
- 1 teaspoon Worcestershire Sauce
- 2 teaspoons Very Finely Chopped Onion
- 1 Tablespoon Yellow Mustard
- Generous Dash Of Salt, Pepper And Garlic Powder
- 1 Tablespoon High Quality Dill Weed, I Like Pampered Chef’s Best
Boil, cool and peel eggs. Give them a rough chop and place in a medium sized bowl. Add remaining ingredients, adding more miracle whip or mustard or seasonings per your taste. I always have to taste and add a bit more of this or that.
Refrigerate until serving time. Serve on wheat bread or Ritz crackers with cheese cubes for a delicious, easy lunch!