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Most of us consume eggs throughout our lives, in one form or another. Today I pay homage to the ultimate simple food—the egg—and share the most effortless way to boil them perfectly. Let us begin with a tray of organic, free-range chicken eggs, please. If we support local egg farmers, even better. If we purchase industrial eggs, we are condoning inhumane treatment of animals—please see my blog entitled the thing about documentaries—and watch Food, Inc.

I will now step off my soapbox to share the most sublime boiled egg recipe your mom never taught…

If you can locate a thumb tack these days, one makes the perfect hole in the fat end of an egg. Just hold egg gently in one hand and poke the hole. Repeat for all eggs boiled for that meal.

Next bring a sauce pot to a boil using enough water to cover all eggs.

When water comes to a full boil, gently lower eggs, one at a time, into the water. Reduce heat to #3 (on a scale of 1-8) and set timer for anywhere from 3-10 minutes, depending on the doneness desired. I go a full 10 for egg salad.

When timer rings, pour off hot water. If you plan to eat immediately, with spigot on at a trickle (catch the run off in a basin for the garden), crack the fat end of the egg, and under the water, peel off the shell. I peel the ones I plan to eat hot, then store the rest in a bowl in the fridge. These stored eggs are the ultimate fast food on days when I am on the run and do not have time to prepare a meal.

Garden tip: Many back yard birds love to consume eggs shells, especially when they are nesting. Simply fine crumble the COOKED shells (never put raw shells out) and sprinkle on the edge of a shrub border, where they can be found easily—a calcium supplement for your feathered friends!

Are you hungry now?

Yummy eggs are indeed a beautiful food from the chicken to our tummies. Just make sure that the chicken has a wonderful life.

FACT: one whole egg has merely 80 calories, yet 6.3 grams of protein.

Bon Appetit!

Now I am off to bake granola for Saturday market.

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Copyright © 2012 by Diane LaSauce All Rights Reserved