(no subject)

[coraa]

Soft-boiled eggs made from fresh Farmer's Market eggs taste extraordinarily good. However, they are abominably hard to peel.

(I quite often have strong mid-afternoon and late-night protein cravings. Eggs hit the spot. I like them soft-boiled and then either eaten out of hand with a little salt or mashed with a little salt and spread on toast, or over easy with toast for mopping up the yolk. Yum!)

Also: the woman who sold me the eggs told me that one of them (which was noticeably larger than the others -- half again or more) was possibly a double-yolk egg. No guarantees, but possibly. I'm trying to figure out what an interesting thing to do with a double-yolk egg would be? Perhaps I'll make a big pot of Japanese noodles, lightly fry the egg, and put it over the top for an extra dose of creamy yolk-y goodness.

Comments

[dancambull.livejournal.com]

I grew up raising chickens, and we always saved the older eggs for boiling because they are so hard to peel, but fresh eggs are so very good. Double yolks are hard to get and are often a fun surprise and your plan for them sounds delicious.

[coraa.livejournal.com]

Right now what I do is try to peel them, and if they peel okay I eat them like that, and if not I mash the raggedy bits for toast. :D (Also, when a carton starts to get a bit elderly, I make a bunch of hard-boiled eggs, because they do make nice boiling eggs.)

[bellwethr.livejournal.com]

Ooh, I heart boiled eggs. We tried a hybrid boil/poach approach the other night that failed kinda miserably. Sigh. Partially boiled eggs are also really, really hard to peel! :)

[clairebaxter.livejournal.com]

When I was a kid, my mom made us soft-boiled eggs, in special egg cups, with toast cut up to make a log cabin around the egg (the right size and shape for dipping, too).

[sithjawa.livejournal.com]

If the shell isn't too thick you might be able to candle it to see if it's really got two yolks (you don't have to use an actual candle, I think a mag-lite works just fine). Can't give any particularly solid pointers, though, because Eichling's hens' eggs have REALLY THICK shells.

Fresh eggs are wonderful. Heck, free-range eggs in general taste wonderful. I can't say there's anything *bad* to do with them (except maybe put them in something that you don't want to end up yellow).