Tuesday, August 21, 2012

Welsummer Hens and the Perfect Hard Boiled Egg

 Meet Squirrel. When she first came home from Farm Supply at about two days old, she was tiny. I mean teeny tiny her whole first month. It seemed like she hardly grew in her first month as our other chicks grew and matured around her. She looked just like a baby squirrel. Hence, her name. She's caught up now with other girls but follows me around telling me all about everything. Other chicken keepers have called the Welsummer's flighty and easily spooked but our Squirrel's (we have two) were handled so much as chicks they aren't as easily spooked. Welsummer hens are just about my favorite breed out of the eight different types we have. Sweet, chatty, and beautiful. Photo by Jessica Wilson. 
Photo by Jessica Wilson
Like leaving dial up behind, once you have fresh eggs you really can't go back. Buttery rich in flavor as well as higher in Omega 3's (double!), protein and other good stuff. When you buy farm fresh you aren't just supporting small farmers and chicken keepers, you are truly getting more nutrition for your dollar. Okay. Hopping off my soap box. Now, how to make a perfect hard boiled egg.

1. Cover the bottom of your pot with one layer (just one) of fresh eggs. Add enough cold water to cover the eggs by and inch or two.

2. Bring to a quick boil. Leaving on the hot burner, put a lid on it, turn off the heat
and let sit for 12 minutes for a softer egg and up to 15 for a firmer egg (my preference). Rinse in cold water.
No more dry eggs, and sulfury grey rings!

For more tips 'n tricks on raising chickens, follow along with my Pinterest board, Chickens & Garden!


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