Saturday, April 23, 2011

Happy Easter from Hope's Chickens

Had to take a break from writing Chapter 26 to start Easter dinner so I wasn't stuck in the kitchen all day long. With a bucket collecting water under the sink from where the faucet has sprung a serious leak, and with cleaning products stacked on the counter on one side of the room, I made Grasshopper Pie (creme de menthe, creme de cacao, whipping cream, marshmallows and Oreos - yum), prepped the pork shoulder, and boiled eggs. Nothing was bringing down my Easter! Sunday I'll make the twice-baked stuffed potatoes, devil some eggs (always eggs around this house with 14 hens in the yard), and collect spinach from the garden for a salad. Saute squash and onions, and I'll be ready.

Hope you enjoy your Easter. In the meantime, enjoy a pic of my first attempt at dying fresh brown eggs - such eye-popping color!

Directions for old-fashioned Easter eggs:

Put eggs in a pot in one layer. Eggs should be at room temperature. Add two teaspoons of salt to the water (helps peeling later, especially with fresh eggs). Bring to roiling boil. Cover tightly and remove from heat. Let set for 17 minutes (for large eggs - longer for XL and Jumbo). Remove eggs and place in ice bath for ten minutes. Set out to dry.

In coffee cups or pudding cups (holds an actual cup of liquid), put 4 ounces of warm water, one Tbsp of white vinegar, and five to eight drops of liquid food coloring. Place dry eggs in cups. Let set for at least ten minutes. The longer, the darker. Remove and set on paper towels until dry. If desired, lightly buff with a drop or two of vegetable oil for a pretty finish.

Happy Easter!

7 comments:

Susan said...

Your Easter menu sounds good, Hope. May the holiday be a blessed one. Susna

Linda O'Connell said...

Your menu sounds delicious, and WOW! your eggs are jeweltones. Happy Easter to you all. I always heard that Easter was a barnyard brawl on the farm, a custody dispute between the rabbits and chickens over the eggs. Blessings.
Linda O'Connell

Val Thevictorian said...

Thanks for that tip on boiling fresh eggs. I gave up and went for store-bought eggs this year, even though we're getting a dozen a day from our own chickens. We have Ameraucanas, so the eggs are already blue and green. Your brown eggs turned out so well, I'm going to try coloring some colored eggs and see what develops.

Hope Clark said...

Val
Fresh eggs are hard to boil then peel. The shell sticks to the egg. What you have to do is let the eggs age for several days, even a week. The egg pulls away from the shell more (like the ones in the grocery store). But we've learned that putting salt in the water while they are boiling also helps quite a bit. Then we often crack them and let them sit in cold water for ten minutes, and that helps peel them as well.

Fresh eggs taste grand, but they are hard to hard boil.

Vicki said...

I want to wish you a Happy Easter! Your Easter menu sounds much better than mine for sure and your eggs colored to look very bright and jewel like. Your tips on boiling eggs with salt will be something I will try because I often run into difficulties peeling the eggs after boiling.
Have a great day!

Barb Hodges said...

Hope, as always you give us helpful tips. You seem to always give us "eggsactly" what we need. And that's no "yolk."I thought my comments might "crack" you up.Have a wonderful Easter.

Hope Clark said...

LOL, Barb. Heck, I can't come up with a better come back, either. BTW, all those colored eggs are history now. Deviled eggs, eggs in a spinach salad - they were so good.