I love the fresh eggs that we collect from our heritage breed hens here at 1840 Farm. Each one is a beautiful symbol of my family’s decision to become chicken keepers. Every egg serves as a reminder of our commitment to hold our food supply close at hand.
Part of our journey to produce our own food has included making a concerted effort to eat seasonally. We live in New England, so the garden is still asleep for the winter. In fact, Winter Storm Nemo gave it a few feet of extra snow a few weeks ago. Now we have another winter storm with up to a foot of snow headed to 1840 Farm this weekend.
When I hard boil our eggs, they seem to appear as though I have peeled them using a cheese grater. Half of the white remains attached to the shell and leaves a divot in the surface of the egg white. Instead of a lovely, smooth egg, I seem to produce bumpy, lumpy hard boiled eggs.
Unfortunately, I still couldn’t peel them without losing half of the egg .white. I came to accept that I would be destined to produce an egg that looked like Edward Scissorhands had been my kitchen assistant.
I don’t want to buy eggs at the grocery store when I have fresh eggs in our refrigerator. Avoiding purchasing our eggs at the grocery store was one of the goals of becoming chicken keepers. I have also attempted using the oldest eggs in our refrigerator when hard boiling eggs. Apparently even our oldest eggs are too fresh, because I didn’t have any greater success with those eggs.