Fresh Eggs are the Best Eggs!

March 9, 2016 Leave a Comment

There are two types of people in the world: those who keep their eggs in the fridge and those who think room temperature is best. Those that believe that eggs should be stored at room temperature will tell you that chilling eggs is similar to chilling fresh tomatoes. It changes their flavor – and not for the better.

What follows is info that may help you keep your little cackleberries fresher longer.

Farm fresh eggs will remain fresh for at least a week at room temperature if unwashed. They can be stored safely at temperatures between 55-70 degrees for several weeks. Commercially raised eggs stored in the refrigerator should last several weeks. Farm fresh eggs, refrigerated, should be good for a great deal longer.

Mother Earth News ran a test using 60 dozen eggs – 30 dozen purchased from the supermarket and 30 dozen farm-fresh, fertile, unwashed eggs. They used multiple methods of storage to find the best method of storage for longevity. Each month they tested several eggs to see how they were handling solitary confinement. At seven months, they tested the eggs that had been stored in air-tight containers in the refrigerator at temperatures between 38 and 40 degrees. The unwashed fertile eggs were still very fresh. The whites were a little runny, but overall the quality was good. The store-bought eggs were still edible, but suffered in quality. The secret, fresh, unwashed eggs, air-tight containers and consistent temperatures.

How to tell if eggs are fresh

So, those eggs that have been in your fridge for a very long time. . . .are they still good or should you toss them. Here is how to check for freshness:

A fresh egg will sink in water while an older egg will float. A very fresh egg will not only sink, but it will lay on it’s side. As an egg ages, the size of the air cell inside of the egg increases. In time it will enlarge to the point of causing the egg to float. Cracks in the shell will also cause an excess of air in the eggshell. To check for freshness – place eggs, one at a time, into a container of water and watch how they respond. Rule of thumb: If it floats, toss it out.

In a fresh egg, the yolk should sit up high, and the white should be thick and closely surround the yolk. Older eggs have flat yolks that break very easily – and thin, watery whites. See the difference in the two eggs in the picture below.

A cloudy egg white is a sign of freshness (the egg on the right). The cloudiness is the result of the high carbon dioxide content that is preset when the egg is laid.

• A fresh, Grade A egg will have a firm white, a small air cell at the wide end of the egg and a centered yolk. You will notice these differences most when you hard-boil eggs. Those eggs that you boil and find upon peeling that one end is flat or has a large cupping shape – that was an older egg.
Properly storing your eggs will add to their quality and longevity. Eggs should be stored pointed end (small end) down – so that the air sack is at the top of the egg. Sometimes it is difficult to tell which end is which, but there is always a pointed or smaller side. You can always candle your eggs to check.

Kathy

A Spring Time Eggstravaganza!

March 1, 2016 Leave a Comment

At our house, the chickens definitely came before the eggs! Raising the chicks that have grown to become the hens that give us our amazing eggs has been quite an adventure – not to mention delicious. The past 30 years of being involved with these clucking wonders has provided great entertainment, great fertilizer, great learning opportunities, and great food.

There is nothing that compares to farm-fresh eggs. With their brilliant yellow – almost orange yolks, and firm whites, they are downright delicious! The egg is truly one of nature’s near perfect foods. Scrambled, poached, fried, over-easy. . . hard-boiled, soft-boiled, coddled. . . served as an omelet, souffle, frittata, the star of soups and pastas,. . . . baked into cakes, pies, custards, curds, . . . . made into ice cream, eggnog, . . . . I can’t imagine my kitchen without them!

With the onset of spring, eggs are at their best. Hens will be at the peak of production after the winter months – and with the return of longer days. If you purchase your eggs at the grocery store, they will be fresher – due to the high turnover. Of course, whenever possible, support your local farms.

For years, eggs have taken a beating by many in the health industry (they are finally coming to their senses!). . . but eggs are a very important part of good nutrition. The whole egg, white and yolk together, make up such a bounty of good proteins and fats – Maybe – just maybe – God knew what he was doing when he designed this delight!

This month on the blog, I will be featuring the egg. All month long I will be posting basic info on eggs – everything from how to safely use them in their raw form (pasteurizing them at home) to how to test them for freshness. How to best store them, soft and hard boil them, poach them – and some of my favorite recipes where eggs are the star.

Here’s my favorite recipe for quiche. . . . Enjoy,

Kathy

Cheese and Bacon Quiche

This recipe is an all-time favorite. . . and why wouldn’t it be? Crisp bacon, Swiss cheese, and a light egg custard – all baked up in a flaky, buttery tart shell . Sliced into wedges, it can be served hot or cold any time of day.

Print Recipe Pin Recipe

Cook Time 45

Total Time 45

Servings 6 people

Ingredients

10 slices bacon fried crisp and crumbled
1 Tart Shell partially baked* (click on the link to see my recipe)
4 eggs
2 cups light cream or half and half
1/2 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Pinch of cayenne pepper
1 1/4 cups Swiss cheese grated

Instructions

Preheat the oven to 425º F. Sprinkle the crumbled bacon over the bottom of the partially baked tart shell .
Combine the eggs, cream, salt nutmeg and cayenne pepper. Beat to mix thoroughly.
Sprinkle the grated cheese over the bacon and ladle the custard over it.
Bake for 15 minutes at 425ºF.
Lower the heat to 350ºF and bake for an additional 30 minutes, or until a knife inserted into the center of the quiche comes out clean.

Notes

*To partially bake the tart shell, make the pastry according to the directions. Prick the bottom of the shell with a fork. Bake at 425 for 8 minutes. Allow to cool slightly before filling it with the quiche ingredients.

Variations:

Spinach Quiche
Omit the bacon and use only ½ cup grated Swiss. Add 1 cup cooked, chopped spinach – well drained, and 2 Tablespoons minced onion – which has been sautéed in 1 Tablespoon of butter.

Onion Quiche
Omit the bacon and add 2 onions, thinly sliced, which have been sautéed in 3 tablespoons of butter.

Goat Cheese and Herbs
Omit the bacon, Swiss, and nutmeg. To the egg mixture, add ½ teaspoon grated lemon zest, 1 teaspoon chopped fresh thyme, 2 tablespoons chopped scallions and 2 tablespoons chopped Italian parsley. Slice 4 ounces of fresh goat cheese (chevre) into quarter-inch rounds. Spread the goat cheese slices evenly over the bottom of the pastry. Beat the custard once more and carefully pour it over the cheese slices. Bake at 375 ºF for 30 to 35 minutes until the top is golden and the custard is set. Cool for 10 minutes before slicing. For a more rustic look, crumble the cheese instead of slicing into rounds.

Spring. Just the word congers up images of blossoms and bunnies, eggs and chicks. . . . and catalogs filled with tableware, linens and all the fresh spring color imaginable. . . . so when my spring edition of the Pier1 catalog arrived – I was immediately drawn to devour every page. The dinnerware, table settings, linens were, in typical Pier1 form, a wonderful feast for the eyes.

But, there was one thing that especially drew my attention. . .their adorable folded napkins – especially the little bunnies in the upper right corner of the page. The catalog directed readers to log on to their website for instructions – which I immediately did.

Upon arriving at the page, I searched for the Bunny Fold and found this. I grabbed some cloth napkins (which happened to be from Pier1) and, following their directions, began folding. It only took me to the 4th step to figure out that there was a real problem with the directions – they were rolling from the wrong side of the napkin. . . and by the final step – it was unmistakable.

I had created this. I took an unfolded napkin and the directions to my husband – who, as a builder, reads instructions for a living . . . and his response was immediate – these are not right. They have rolled from the long side and not the point – and used directions for a granny knot. It needs to be an ‘overhand’ knot. (50 plus years of scouting – he should know his knots!)

After making a few simple changes – rolling from the point and using an overhand knot – the finished product looked like the one in the Pier1 picture. Success!

And so, as much as I LOVE Pier1, no one is infallible. I have done my own set of instructions, including pictorials, for your use should you be wanting to try these little treasures. Such a simple way to dress up a spring or Easter table.

Just Click Here to go to the instructions. Happy Spring!

Enjoy,

Kathy

Fresh Eggs are the Best Eggs!

A Spring Time Eggstravaganza!