Our Best Tips: Eggs


Spring is an ideal time to experiment with new egg recipes. This is when there is an abundance of eggs being offered up by Virginia hens and, consequently, numerous price specials being offered up by farmers.

To help you make the most of eggs and spark your culinary creativity, we’ve compiled a list of tips and ideas. We’ll keep adding to this list as the ideas come in. So please share your own tips in the comments section.


Steaming Hard-Boiled Eggs

from Mark McIntyre of Norwood Cottage Bakery

If you love hard-boiled eggs but hate the boiling or the frustration of peeling, try steaming your eggs. The eggs never crack and the shells peel off with shocking ease.

  • Put the eggs in the steaming basket (water should already be boiling) right from the fridge. Cover.

  • 8 minutes…yolk still a bit liquidy, 11 minutes…nearly perfect yolk, 13 minutes…a fully cooked yolk.

  • After, place cooked eggs in chilled water or ice water.

  • Eggs need about 2-3 days after being laid to allow for easy shelling.

  • Steaming makes for creamier whites.


Freezing Eggs

  • Yes! You can freeze eggs. Not in the shell of course — they’d expand and break. But you can freeze the yolks and whites either separately or together. Read the Prairie Homestead’s easy to follow instructions.

  • Freeze multiple eggs in containers or single servings in ice cube trays.

  • Freeze eggs up to 6 months.


Separating Eggs

  • Cold eggs are easier to separate than room-temperature eggs.

  • You can pour the egg back and forth between the two halves of the egg shell while letting the white drip down into a bowl. Or…

  • According to Saveur, using your hands is gentler and more sanitary. They recommend you “Crack it with one hand and ease the contents into the other hand, allowing the white to slip through barely separated fingers into a bowl.”

  • Another idea is to crack the egg into a funnel. The white drops through and the yolk stays intact.


Other Tips

  • To get a little piece of eggshell out of a cracked egg, use one of the broken halves of the eggshell to scoop the rogue bit out of the egg white.

  • If you have some leftover yolks, you can cook them by dropping them in a pot of boiling salted water. These are tasty in salads, stir frys and soup.

  • Fresh eggs are ideal for poaching or frying  — the fresher the egg, the better it will hold its shape.


Beyond the Omelet…

The beauty of the egg is its versatility! Below are some links to tasty recipes we’ve found. Please share others that you have tried and liked.


Breakfast Pizza – a favorite in Molly Harris’ house – “I make breakfast pizza using Pizza Tonight’s fresh dough, eggs from any of our farms, grass fed sausage or bacon and a favorite cheese topping. Easy, fun and the kids love it!”


Quiche idea from Robyn – “I like to start with this basic recipe for a crustless quiche from allrecipes.com and change it up based on what i have available. I like to cook it in my cast iron skillet and saute the onions in oil (or bacon grease) first. Sometimes I saute some spinach with the onions too.”

Pickled Deviled Eggs from Christi Macomber of Macshack Acres

“Eggs are boiled and pickled for at least a few days in beet pickle juice. The longer you pickle them, the more intense the color. Use your favorite deviled egg recipe. I like to mash the yolks with mayo (Duke’s!), a little mustard and cider vinegar, salt & pepper and, this time of year, chopped chives or green onions.”


Saveur’s 64 Ways To Cook with Easter Eggs

Green Eggs and Ham!
Baked Custard
Egg Souffle
Pesto Egg Salad and Warm Egg Salad with Herbs and Olive Oil

We still need good recipes for the following…
Breakfast Casserole
Eggs Benedict
French Toast
Huevos Rancheros

What ideas, tips or recipes do you have for using eggs? Please share in the comments section.

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4 Comments on “Our Best Tips: Eggs”

  1. Mary Delicate
    April 12, 2014 at 5:04 pm #

    Reblogged this on Fall Line Farms.

  2. Robyn
    April 23, 2012 at 4:13 pm #

    I like to start with this basic recipe for a crustless quiche from allrecipes.com and change it up based on what i have available. I like to cook it in my cast iron skillet and saute the onions in oil (or bacon grease) first. sometimes I saute some spinach with the onions too.

    • mdelicate
      April 23, 2012 at 4:42 pm #

      Robyn — Sounds wonderful. I bet the cast iron skillet with bacon grease makes it taste even better. I like how flexible the recipe is based on whatever you have. Thanks for sharing.


  1. Easter Meal Ideas Using Local Food | Fall Line Farms - March 22, 2013

    […] Pickled Deviled Eggs […]

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