Monday, April 9, 2007

Brown Eggs Are Local Eggs...

...but they aren't quite right for Easter egg dying. Perfect for turning into egg salad for Easter lunch, though!

I used, for the first time, a new hard-boiled egg recipe that resulted in both yellow (and not gray-green) yolks and mostly easy-to-peel shells: Cover fresh eggs in cold water with a teaspoon of salt, bring to a boil, turn down the heat a bit, cover and cook for 13 minutes, followed by an ice bath (I ran mine under cold water in the sink for a while). Worked quite well!

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