Pickled Eggs

 

Ingredients:

• 6 large eggs
• 1 cup rice vinegar
• 1/4 cup sugar
• 1 1/2 teaspoon allspice berries
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 2 bay leaves

Method:

Arrange unshelled large eggs in a pot that is wide enough to allow for a single layer. Cover eggs by 1 inch with cool water. Over medium-high heat, bring water just to a boil. Remove the pot from the heat, cover with a snug lid and set aside for 12 minutes.

Using a slotted spoon, transfer eggs to a bowl of ice water, stirring gently to cool them down. Once cooled, pat eggs dry and store in the refrigerator until ready to use, or peel immediately. Place in a large sealable jar or bowl.

Meanwhile, in a medium saucepan, combine vinegar, 1 cup water, sugar, allspice, peppercorns, mustard seeds and bay leaves, and bring to a boil. Boil 5 minutes.

Remove pickling mixture from heat, and while hot, add to the container of peeled eggs. Cover and refrigerate at least 2 days or up to 1 week (the longer eggs soak in the mixture, the more pickled flavor will intensify).

Courtesy of: http://www.wholefoods.com

 

BIRDS ON THE MOVE!

Our birds have flown the coop!  Or more accurately,they’ve eased on down the road to greener pastures.  Ali’s Place, a major producer of free-ranged, GMO-Free/Corn Free/Soy Free pastured eggs for Rosemary Favorites, recently relocated their flock.  Hen health and happiness is a priority, and moving them ensure they have the best living environment available, including delicious, nutritious green eats.  Stay tuned as we share more about their new home.

SPRING IS IN THE AIR

Happy First Day Of Spring!!!!

Green Eggs & Ham: Happy St. Patricks Day!

Ingredients

1-2 tablespoons of butter or margarine 4 slices of ham
8 eggs
2 tablespoons of milk

1-2 drops of green food coloring 1/4 teaspoon of salt
1/4 teaspoon of pepper

What You’ll Need

knife, medium-size mixing bowl, wire whisk or eggbeater, large frying pan, spatula, aluminum foil, serving plates

1. With an adult’s help, melt a teaspoon of butter in a large frying pan over medium heat. Add sliced ham and brown until edges are slightly crisp. Remove the ham from the pan, cover with aluminum foil, and set aside.

2. In a medium-size mixing bowl, combine the eggs, milk, salt, and pepper. Beat with a whisk until frothy. Then add 1-2 drops of green food coloring until you reach the desired shade of green.

3. With an adult’s help, heat a tablespoon of butter or margarine in a large frying pan over medium heat until the butter begins to sizzle. Then add the egg mixture to the pan.

4. Stir the egg mixture with a spatula until the eggs are firm and not too runny.

5. Transfer the eggs to individual plates. Garnish with a sprig of parsley. Add the ham prepared earlier. Serve with toast or warm rolls.

Feeds 4 hungry green-egg lovers.

Courtesy of: http://www.seussville.com

Storing Raw & Cooked Eggs

• Eggs should not be stored on the refrigerator door, but in the main body of the refrigerator to ensure that they keep a consistent and cool temperature.
• Leftover raw egg whites and yolks should be put in airtight containers and stored in the refrigerator immediately. To prevent yolks from drying out, cover them with a little cold water. Drain the water before using.
• When storing hard-cooked eggs, you may notice a “gassy” odour in your refrigerator. The odour is caused by hydrogen sulphide, which forms when eggs are cooked. It’s harmless and usually dissipates in a few hours.

Recommended Storage Times for Eggs

Fresh shell eggs	By best before date
Leftover yolks or whites	Within 2 to 4 days
Hard-Cooked eggs	Within 1 week
Prepared egg dishes	Within 3 to 4 days
Pickled eggs	Within 1 month
Frozen whole eggs (blended)	Within 4 months

Egg in a Hole With Smoked Salmon

Ingredients

• 2 slices country bread
• 1 tablespoon unsalted butter
• 2 large eggs
• 1/4 cup crème fraîche
• 4 ounces smoked salmon
• 1 tablespoon capers
• 1/2 small red onion, thinly sliced
• black pepper

Directions

1. Using a cookie cutter or shot glass, cut a 3-inch hole in the center of each slice of bread. Melt the butter in a large nonstick skillet over medium heat. Place the bread slices in the skillet, crack an egg into the center of each, and cook until the bread is golden and the whites are set, 1 to 2 minutes per side.
2. Dividing evenly, top with the smoked salmon, crème fraîche, capers, and red onion; season with ¼ teaspoon pepper.

Courtesy of: http://www.realsimple.com

Did You Know?

Eggs, which are a satiating and filling protein, and are nature’s top source of choline. Low levels of choline are associated with increased anxiety!