©2018 by Gander's Bits 'n Bobs

Eggs

March 2, 2019

 

As anyone who owns chickens will know, egg production has really started to pick up by this time of year.  All our chickens have been laying almost every day for weeks now and the cartons are seriously stacking up.

 

I know that a lot of chicken keepers will sell their eggs or give them away to family and friends, but we are very selfish with our porcelain harvest.  Also, most of my eggs are tiny since I mainly keep bantam hens, so their not a very popular commodity.  So instead of getting rid of them, we look for ways to preserve our eggy harvest.

 

Last year we tried freezing the eggs, primarily by separating the whites and yolks and depositing the sludge into mason jars.  When we tried cooking with those preserves throughout the summer it did not work out as we'd hoped; basically, the yolk goes funny if you freeze it, and what we got was a congealed yellow substance that refused to break up.  So, not great for scrambled eggs.

 

We were going to freeze dry our eggs this year, since that is a really awesome way to preserve them, but our freeze dryer decided to make things difficult and currently isn't cooperating with our efforts.  

 

To add to that, our oven has also broken down and won't be operational for several more weeks, so I can't even bake away the surplus eggs.

 

So, our only other option right now is to eat a lot of eggs.  I have never really been good at eating a lot of eggs consistently, since my main style of preparation is fried eggs, and I just can't do that much grease for days on end.  An alternative to fried eggs are soft boiled eggs, and I love those.  Just the other day, my mum showed me a classic way to enjoy soft boiled eggs; chopped up on toast.  Kinda mind-blowing.

Soft Boiled Eggs on Toast

Ingredients:

As many eggs as your heart desires

Rye bread

Mayonnaise

Celery

Salt & Pepper

 

Attention: The important thing to pay attention to here is the cooking process.  I've found that if you steam the eggs over a pot of boiling water, the shells come off perfectly.  There's none of that guessing or waiting for old eggs - really, I've steamed day-old eggs and they came out perfectly.  

 

Bring a pot of water to a boil and place a steaming rack or sieve over the water.  Place the eggs in the rack and replace the lid.  Normal sized eggs cook for about 12 minutes.  Remove the eggs and place in a bowl of cold water.  Peel.

 

Make some toast, I heartily recommend using rye bread, but anything will do.  Slather on the mayonnaise.  Place a peeled egg on each piece of toast and slice it up, making sure that everything is evenly covered with gooey yolk.    Sprinkle with celery (adds a nice crunch and cuts through the fattiness of the yolk), salt, and pepper.  Voila! 

 

Quick, easy, tasty, and a very good use of eggs.

 

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