The Easy Way to Peel Farm-Fresh Hard-Boiled Eggs

how to peel farm fresh eggs

We’ve all been there…

You get the hankering for a good, old-fashioned hard-boiled egg. And since you have your very own flock of chickens, you can hardly wait to boil up a batch.

You carefully select the eggs, place them in the pot, and simmer them to perfection.

Your mouth starts watering as you gently crushed the shell and peel the egg–with the salt shaker ready and waiting.

And then you get this:

photo (15)

It’s enough to make you wanna say a bad word.

With their gorgeous, orange yolks and rich flavor, there aren’t many downfalls to farm-fresh eggs.  However, since the inner membrane clings tightly to the shell of a fresh egg, it’s near-impossible to have anything but ugly results when you try to hard-boil them.

There are lots of suggestions floating around to make the process easier, including:

  • Letting the eggs age first (I don’t know about you, but my 2-3 week old farm eggs are STILL hard to peel!)
  • Boiling them with vinegar (this didn’t work for me…)
  • Boiling them with salt (this didn’t work either)
  • Boiling them with baking soda (this sorta worked…. almost)
  • Using a pin to prick the shells before boiling (I REALLY wanted this to work, but alas, I think I’m too heavy-handed)

I had pretty much completely given up this whole concept, until I ran across the idea of steaming the eggs.

It sounded kinda crazy at first, but in my desperation, I decided to give it a try.

I started with these babies–fresh from the chickens that morning. An egg-peelers worst nightmare:

easy peel fresh hard boiled eggs

And I ended up with these. Yeah, I may have done a happy dance in the kitchen. Maybe…

how to peel fresh boiled eggs

How to Easily Peel Farm-Fresh Hard-Boiled Eggs

You will need:

  • Fresh eggs
  • A metal colander or steamer basket
  • A pot with lid
  • Water


So technically, we are steaming the eggs, not boiling them.… [Continue Reading]

Braised Short Ribs with Sun-Dried Tomatoes and Herbs from The Nourished Kitchen


(this post contains affiliate links)

Someday when I grow up…

… I want to cook like Jenny McGruther of Nourished Kitchen.

For reals.

I mean, yeah, I do consider myself a fairly decent cook, but there is something about the way that Jenny cooks, photographs, and talks about food that takes it to an entirely new level.

I’ve been a fan of Jenny’s blog for quite a while now, so when I heard she was working on a new cookbook, my mouth started watering in anticipation.


I was lucky enough to receive a copy of the not-yet-released Nourished Kitchen cookbook last week. Heck, I already feel like a better cook just from having this cookbook in my kitchen, and I’ve only made one recipe so far!

The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle

It’s not very often that a cookbook could double as a coffee table display book, but this one definitely can. (I’d need to have an extra copy in order to keep in on my coffee table though… As it stands right now, my copy will be busy in my kitchen for a loooong time.)

Jenny has a poetic way of describing the time-honored, nutrient-dense foods that she highlights in her 320-page book. This cookbook is far more than a simple collection of recipes; it takes you on a historical journey through the staples of a traditional-foods diet. From crusty sourdough breads to savory, slow-cooked meats, to impeccably seasoned vegetables, The Nourished Kitchen is a wholesome journey into a better way of eating.

I especially love how the book is arranged. Instead of the recipes being categorized into main dishes, desserts, or sides, they are grouped according to where they are sourced–making this the ideal cookbook for the local food enthusiast:

  • chapter 1: from the garden
  • chapter 2: from the pasture
  • chapter 3: from the range
  • chapter 4: from the waters
  • chapter 5: from the fields
  • chapter 6: from the wild
  • chapter 7: from the orchard
  • chapter 8: from the larder

And You are Invited…

… to a virtual dinner party!… [Continue Reading]

Honey Whole Wheat Hamburger Buns

whole wheat hamburger bun recipe

When the urge for hamburgers strikes…

… You just gotta heed the call. And when you live 45+ miles from the grocery store (and don’t really care for the ingredients list on store-bought buns anyway) hamburger cravings usually necessitate homemade buns of some sort.

I’ve been making homemade hamburger buns for a while now– both with unbleached white flour and whole wheat flour. Usually I get a bit skittish about feeding whole wheat bread products to guests, since such recipes can end up being dry and crumbly.  But these buns are an exception to my rule! They have just the right texture that make them a pleasure to eat–without feeling like you’re eating a mouthful of cardboard.

bun recipe

Honey Whole Wheat Hamburger Buns

  • 1 cup milk
  • 1/4 cup butter or coconut oil (If using coconut oil, select the refined kind that doesn’t taste like coconuts)
  • 1/4 cup honey
  • 1 egg
  • 1 teaspoon salt
  • 2 1/2 teaspoons yeast (or one packet)
  • 2 to 3.5 cups of whole wheat flour (see note below)
  • Sesame seeds or rolled oats (optional–for garnish–only really necessary if you are trying to take pretty pictures for a blog…)

In a small saucepan, gently heat the honey, butter, and milk over low heat until the butter is just slightly melted. Don’t boil or simmer this mixture– you want it just barely warm.

Place the yeast in a mixing bowl. Check the temperature of the honey/milk mixture. It should be warm, but not the slightest bit hot. If you put your finger in the mixture and it’s even the tiniest bit uncomfortable, allow it to cool down to around 100 degrees before adding it to the yeast. Otherwise, you’ll end up with dead yeast and flat buns.

Mix the lukewarm honey/milk mixture into the yeast and stir well. Add the egg and salt.… [Continue Reading]

How to Make Ricotta (Two Ways!)

how to make ricotta cheese

I love simple recipes that make me feel like a rockstar…

… And ricotta definitely fits the bill.

Ricotta is one of the easiest cheeses to make, but it can totally transform a ho-hum recipe into something special–plus I always feel a extra fancy when I use it.

Oh, and making  lasagna with homemade mozzarella AND homemade ricotta? It takes the dish to a whole new level folks… If you are serving it to dinner guests–they’ll go away impressed–promise. (Especially if you pair with it a hot loaf of homemade French bread. On second thought, scratch that. You don’t want to overwhelm them with awesomeness…)

True-blue, authentic ricotta simply comes from heating up whey–the word ricotta actually means “recooked.” If you’ve read my blog for a while, you are probably already intimately familiar with whey and how to use it. However, if you’re new, but sure to check out my list of 16 Things to do With Whey and my knock-your-socks-off Vintage Lemon Whey Pie recipe.

Ricotta made just from whey tends to have a low yield… So if you prefer a recipe with a slightly larger end result, try a recipe that starts off with whole milk. (I’ve included that below as well!)

ricotta cheese recipe

There seems to be approximately a million-and-one different ways to make ricotta, so if you’ve made it before, it’s likely that your method is different than mine. But I’m going to venture to say, that as long as you end up with those amazing little fluffy white clouds of ricotta goodness, there really is no “wrong” way to make ricotta.

So on to the recipes!

How to Make Whey Ricotta

You will need:

*This can be done with any amount of whey, but keep in mind the yield is quite small, so I don’t recommend doing it unless you have around 1-2 gallons of fresh whey at your disposal.[Continue Reading]