I have chickens, and I really enjoy having fresh eggs. There IS a difference in the flavor…fresh eggs have a much better flavor! You can tell an egg is fresh when you crack it into a pan. With a fresh egg, the yolk will sit nice and tight on top of the egg white (well…the clear part…the egg is not cooked yet. But…albumin does not sound like something yummy to eat for breakfast, does it?)
There is one little problem with fresh eggs, however. They do not peel well for boiled eggs. There are a couple ways around this, and seeing as how I am ‘Northerner’, you know that my suggestions are pretty easy!
If the shape of the egg does not matter, simply poach the eggs. Boil your water, then add vinegar or lemon juice…this will help keep the egg white ( yummy albumin, heh-heh!) more or less in one mass. Do NOT salt the water for poached eggs! Salting the water has the opposite effect of acid, and will cause the egg white to mix with the water. This is great for egg drop soup…not so great for poached eggs, though. Once the eggs are done cooking, simply drain, cool them and chop. They work wonderfully for egg salad, potato salad…or any recipe that calls for chopped boiled eggs, because the shape of the egg doesn’t matter. Not having to peel the eggs saves time and effort, and I really like that!! The other tip I will post either tomorrow or Monday…that depends on Mrs. Townson’s blogging schedule!
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