Not eggs again!

[pacanis]

OK. I'm still trying to decide what's for dinner, so I had a little snack in the meantime Half a dozen hard cooked eggs. A lot has been said about eggs in the past few months and here's what I just encountered.... and my stomach documented....

My five chickens give me a dozen eggs about every 2-1/2 days. That's 2.5 for you metric folk
In my fridge right now I have 5 dozen eggs. I have a dozen on the shelf at room temp that I just pulled out this morning. That's how I keep my eggs for my own use. And I pulled out an eighteen pack this morning because it was the oldest of the bunch and I wanted to hard cook them sometime today.

I filled the pot with cold water to cover the eggs by an inch. None floated. None even wanted to float or had ends turning upward. That says something about how old an egg has to be to be a floater... at least over 17-18 days. And BTW, over the 2-3 days I collect the eggs they are also at room temp before refrigerating them.

Bring water to boil.
Turn down to a simmer and cover for 15 minutes.
Drain and run cold water on them.

These eggs peeled easy and there wasn't any green on six of them (that I can verify at present ). This wasn't more than 30 minutes from pulling them off the stove.

And yes, I used the one handed pepper shaker with and matching salt shaker, had a cold one at the ready, and stood there at the counter eating them. They were just a snack after all!
Not to mention drying my hands long enough to snap a pic

[LadyCook61]

We had 11 chickens , and lots of eggs, we ended up giving a lot a away.

[Katie E]

Yum, pacanis. They look beautiful. I love eggs cooked in any fashion.

One of my favorites is "Eggs Goldenrod," which is hard-cooked eggs that have had the whites and yolks separated. Chop both and set aside.

Make a medium-thick white sauce, add the chopped egg whites. Serve over toast and sprinkle the chopped egg yolks over as a garnish. Yum!

Sooo...have Eggs Goldenrod for dinner.

[pacanis]

Give me the "white sauce" and I might have that tomorrow!

[Katie E]

Originally Posted by pacanis

Give me the "white sauce" and I might have that tomorrow!

Easy.

4 Tbsp. all-purpose flour
4 Tbsp. butter not margarine
2 cups milk
Salt and pepper to taste

In a large heavy saucepan, melt butter. Whisk in flour and cook over medium heat, whisking constantly, until the flour and butter are fully combined and the mixture bubbles gently. Cook for about 5 minutes.

Then, gradually add the milk, whisking constantly to keep from making lumps. When all the milk has been added, increase the heat until the mixture comes just to a boil. Gotta keep whiskin'. Once the mixture begins to boil, whisk and whisk and whisk until you have a medium-thick sauce. Turn temp down and add salt and pepper to your liking. Add the chopped egg whites and heat through. You're done.

[pacanis]

mmmm, a lot like I make my creamed asparagus over toast. It's good to have the quantities, as I never write that stuff down when it comes out.
And you just reminded me I'm out of milk

[Katie E]

Don't skimp and use reduced-fat milk. This sauce is sooo good with whole milk.

[pacanis]

What's reduced fat milk?

[Katie E]

Originally Posted by pacanis

What's reduced fat milk?

Good boy!!!!!!

[Loprraine]

One of my favorites is "Eggs Goldenrod,"

I didn't know it had a proper name. For me, it's great comfort food. Thanks for the reminder.

Pacanis, nice picture. My Farmer's Market finally opens this wekend, so I can start buying free range chicken eggs again. You could always pickle some of them.