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QUENCH

 

HANDMADE GATHERINGS

 

A YEAR OF PIES!

 

HOMEMADE LIVING: HOME DAIRY

 

HOMEMADE LIVING: KEEPING BEES

 

HOMEMADE LIVING: CANNING & PRESERVING

 

HOMEMADE LIVING: KEEPING CHICKENS


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  • That'll do pig, that'll do.
  • This is his
  • Brunch at Rhubarb-a good idea today, and always. Plancha roasted romaine with @lustymonk vinaigrette, @bentonsbacon, sunny side eggs, and fingerling potatoes. Not seen: a fried apple & cranberry hand pie that made my heart and belly happy. Huxley and @glennbenglish's, too.
  • My
  • The pies @rorris, @jenathan and I helped baking goddess @bakerhands make today will be available for purchase tomorrow at the North Asheville Tailgate Market from 8-1 pm, along with tarts and bread. Trust me, you don't want to miss out. Set your alarm clocks now!
  • When @bakerhands put out a call two days ago asking for a few hours of baking help today, I pounced at the chance to spend some quality time with such a warm, wise lady. When I found out @rorris and @jenathan had offered the same thing, the deal became even sweeter. The four of us gathered at Smoke Signals Bakery in Marshall today to chat, chew, and chop. Three cheers for wonderful people, delicious food, and fostering community. Hip, hip, freaking HOORAY!!! What a stellar day. *I was in charge of apple pie filling prep today. Photo credit to @rorris for capturing my hella serious pie-making game face!!!
  • When your morning looks like this, you know you're off to a good start. Was introduced to the glorious donuts and conviviality at @holedoughnuts today. Mercy! Goodness abounds.
  • Finally, I bring you this
  • This next pie is a pumpkin-meets-tiramisu hybrid, my
  • Up next in pie recipes with a Thanksgiving vibe from my book
  • Trying to decide what desserts to make for Thanksgiving (we're hosting a big potluck,
  • Totally a long underwear, trains in front of the wood stove kind of evening. Stay warm out there, friends! Low of 15 here tonight, BRR!!!!
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When Life Hands You Eggs

 We are flush with eggs these days, chez English. More eggs than we can eat each day, which is saying something since we’re all crazy about the things. There are so many eggs coming in lately that visions of custards and curds and ice cream move to the forefront of my culinary mind’s eye (to reach that last goal, Hubs & Huxley just headed to the West Asheville Tailgate Market to pick up flavoring add-ins-can you say triple berry ice cream?).

However, while I might like nothing more than to slather my palate in sweetened eggy goodness, something more substantive (and savory) seemed in order. And so, we whipped up a batch of egg salad today. Hubs came across a suggestion on local greenhouse Eagledove’s Facebook page recently suggesting the inclusion of baking soda when making hard-boiled eggs.

As an egg ages, the albumen in it shrinks, making it easier to separate the white from the shell after boiling. The longer you allow the eggs to age (typically at least one week, two being preferable), the easier they are to peel. Eagledove’s suggestion helps to expedite this process. So, if you don’t have the time to wait, or older eggs on hand when the urge (dare I say need!) to make egg salad strikes, you can still satisfy your craving without swearing at every bit of egg shell that just won’t give up the ghost as you futilely attempt to peel them.

We gave the method a go. While it didn’t completely make the shells slip off unencumbered, it definitely did help. We added in sweet relish (I’ve got a recipe in my book that was destined to go with egg salad), mayonnaise, olive oil, Dijon mustard, salt, pepper, lemon juice, capers, and my all-time, hands-down favorite herb blend, Herbs de Provence (we grabbed a jar when we were at the Lavender Festival).

Generously dolloped onto toasted wheat bread, crowned with lettuce from the garden (we like chopping lettuce finely and tossing it with a bit of vinaigrette or mayonnaise when we use it in sandwiches) & slivers of dill pickle, and nestled in with some pickled okra (you can find a recipe for that in my book, too), we decided being flush with eggs is not such a bad problem to have. Not bad at all.

Best Yet Hard-boiled Eggs
The Goods:
-One dozen eggs

The Deal
1) Place a dozen eggs in a medium-sized pan.
2) Fill with cold water, at least an inch higher than the eggs.
3) Add a pinch of salt and a half teaspoon of baking soda.
4) Heat covered, over medium-high heat until the water comes to a boil.
5) Turn the burner off, and set a timer for 13 minutes.
6) About 2 minutes before the timer goes off,  prep an ice water bath by filling a large bowl with ice cubes and cold water.
6) When the timer goes off, remove the eggs with a slotted spoon and gently place them in the ice water bath.
7) After a few minutes, when they have cooled, take them out of the water.
8) Gently crack each egg before peeling it carefully, submerging the egg in the bowl of ice water as you go, which makes it easier to remove the shell and get the last little bits off.

Herbs de Provence Egg Salad
The Goods:
-1 dozen boiled eggs, diced
-3 Tablespoons mayonnaise
-2 Tablespoons olive oil
-2 Tablespoons Dijon mustard
-2-3 Tablespoons sweet relish, to taste
-1 Tablespoon capers
-1 Tablespoon Herbs de Provence
-1 Tablespoon lemon juice
-1 teaspoon sea salt
-Several grinds black pepper


The Deal:
1) Combine the ingredients in a medium/large mixing bowl, stirring well to make it a bit creamy.
2) Let it sit for a few minutes before serving to give the flavors a chance to meld.

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