Have you ever tried to hard boil an egg from your very own chicken and had it turn out nearly impossible to peel? Bits of egg came away with the peel and the thing ended up looking mutilated.
Method 1. Wait: The reason farm eggs are hard to boil and peel is because they are so fresh! If you keep your eggs in the refrigerator for 2 weeks and then boil for 10 minutes, they should peel easily. This is a great solution for those eggs of questionable age in mid-summer when the girls are laying so quickly that it’s hard to keep up your egg consumption. If a batch of eggs starts to seem a little older, then boil them for snacking.
This leads to the question… why are grocery store eggs usually so easy to boil and peel? The logical answer is that they are already older. Hmmmmmmm.
Method 2. Steam: Let’s say you don’t have time to age your eggs. You need boiled eggs now!! Instead of boiling, put them in a steamer. When you get a good steam going turn the timer to 20 minutes. You’re eggs should peel beautifully.
Method 3: Baking Soda: Sprinkle baking soda in your cold water and add eggs. Bring to a boil for ten minutes. Bon appetit!
Tonight dinner was fresh baked bread, broccoli, and chicken smothered in home-made marinara with cheese. My family always asks about the sauce. What kind of sauce is this? Did you make it? In other words… is it store bought? I think the reason they have such a hard time nailing down my signature marinara sauce taste is because it is different every time I make it.
Here was tonight’s recipe:
1 jar whole tomatoes
2 cloves elephant garlic
3 small sweet peppers
8 leaves spinach
A couple pinches of my home dried herbs (oregano, savory, thyme and rosemary)
A dash of salt, sugar and olive oil
All whirled through the food processor and then simmered for half an hour.
My frugal ingredients from the garden
The tomatoes, garlic, and herbs are really all this sauce needs (all of which are items I had laid up for the winter) but I like to use up fresh ingredients from the fridge in this recipe, or excess produce in the summertime. Marinara can be a true waste not, want not adventure. Here are some of my other favorite marinara add-ins: carrots, peppers, basil, greens like spinach or chard, summer squashes, onions and all garlic varieties, capers, olives and wine (substitute wine for sugar), and of course… meat. You may grate or food-process any of these items to add flavor and nutrients (your kids will have no idea) to your dinner. You may cook your ingredients anywhere from ten minutes (I do min. 10 minutes on home canned tomatoes…. just in case) at a brisk simmer for a fresh tasting distinct sauce to a slow-cook of several hours for a rich and densely melded marinara sauce.