I kept 2 dozen fresh from the neighbor ,back for 12 weeks (then tested them to make sure they were good) to make deviled eggs. Did different batches... one with baking soda ..suppose to help... it was worse. one with a steamer... that was not as bad as the baking soda. One batch with vinegar... better but half was still going into the egg salad... the last batch was cracking the shell the last 2 min of cooking... good but still at least 1/4 is going into egg salad.
ANY SUGGESTIONS?
I now have enough boiled eggs for deviled eggs and chicken salad(have leftover chicken) ham salad (ham tomorrow), potato salad and possible egg salad. Can you tell what is on the menu this week???
Dogs got 1 1/2 dozen medium eggs fried for them today.
I have a dozen of medium for dogs (yes I weigh my eggs, culinary training), 2 dozen large for baking and 4 dozen extra large/jumbo for other in the basement for next week.
I also have a dozen large on the counter for the baking this weekend and 3 dozen extra large/jumbo for French toast, custard , bread pudding, cheese cake ( I have a couple jumbos equal to 2 large eggs. I marked them so I can use them for pie actually not a cake) and homemade noodles to be done this week. I am over ran with eggs.
I also had 2 1/2 gal of milk that have the expiration date of yesterday. Last night's
potato soup took care of 1/2 gal... Enough soup left of Monday lunch. I am down 1 3/4 gals now... figured custard, bread pudding , cheese cake and sausage gravy will bring it down especially when I use it in my coffee. Hubby is out Monday working so he will pick up milk then.
I pulled the last of the sliced bread from the freezer for the bread pudding and will make French toast with half of it. More milk and eggs used
Since I am baking ham (found in the bottom of barn freezer that we cleared out... more about that) I decided I would make augratin potatoes from dehydrated potatoes and Scalloped potatoes from dehydrated potatoes. I haven't tried this. I use dehydrate diced potatoes in soups and casseroles and dehydrate hash browns. But I have a nice bucket full of slices and decided to start using them. Also more milk used.
Between the kids getting food from us and what we have eaten ,I had enough space to move everything that was in the barn deep freezer except the unsalted butter into the basement deep freezers. Hubby was amazed. He then took a couple buckets we had cleaned and put water in them and put them in the freezer.... WHY?
It never got cold enough to freeze ponds or river for the Amish to harvest ice so they are ALL OUT OF ICE. E has a spring house so it stays on the cool side but not enough to put the calf meds in . So he was asking around and one of the Mennonites was able to sell him a bit of ice. We decided to take our square buckets, sanitize them as they were kitty litter and kitty food buckets. We made the first block and took it over today. M was happy and then cried when Hubby told her we have 2 more freezing. Takes about 3-4 days to freeze solid. One block last 7 days this time a year, early summer is two a week and the dogs days of summer 3 a week .Days of 100 it can get to one EACH DAY. So we figured we would just keep making it and taking it over. They can always store the extra in the ice house. It won't fill their ice house but she won't be worrying about her dairy spoiling or him about the calves meds going bad. Things are bad enough that we need to help ease each other's burden.
Son 2 has several older friends (like older than us) that don't have family around so he is cooking Easter dinner and delivering plates of food to them. He mentioned he didn't want anyone to eat alone and I told him his youngest sister (daughter 4) is going to be alone. Her kids are going to be there for lunch but that was it. She texted me this morning he was going to drop off food to her tomorrow evening. AND then they are going to video chat to each other while eating their dinners. Got to love technology
We made a judgement call to wait on trying to refill the pantry of non food or sugar , flour, and pasta.I will make a curb pick up order at Krogers for later this week or early next week.
We are digging through Daddy's stuff and another friend's stuff he got from his mom for canning jars. Yep.... tis the season. Asparagus is coming in and rhubarb is right behind it.
We found canning jars at $12 a case if not cheaper. I figured $16 at I couldn't find them less than $15 last year. SO the budget allowed me to get 1/2 gal canning jars. Not that I will can in them but I can put the pasta and dried beans in them and move those quart jars to the regular canning jars.
Blessed Be
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1 week ago
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My sister delivered plates to my Mom and Dad today. I was so glad to know they were not alone with no nice meal. A few months ago I got cases of half gallon jars for $12 and now I am very thankful t have them although Hubby did not think I needed them. You never know what is around the corner in this life. I pour my milk into glass containers and it keeps an extra week most of the time. I wasn't positive what you were asking in the first paragraph but if it is about peeling eggs then here is how I do it. After I take the eggs off the stove that have just been cooking in plain water, I pour off the water and shake the pan to break the shells. You will break the eggs up if you shake too hard. Once they are all cracked I put them under the running cold water and just leave it run and pour over into the sink until the water in the pan is cold. They peel quite easily that way if the eggs are not too fresh. This is the way my Mom always did it and I have never done it any other way.
ReplyDeleteThat's why I went to the knife. I shake way to hard. LOL
DeleteYou have been busy. What was your question about eggs? Did I miss it? I have plenty of canning jars right now, thankfully. I like to store in the half gallon jars--sugar, flour, pasta.
ReplyDeleteI get eggs weekly from the Amish neighbor. I put several dozen back for Easter as I know fresh eggs don't peel easy... Even after 12 wks these didn't peel easy. I was wondering if there was a trick as boiled eggs are on the menu a lot during the summer
DeleteI think the secret is to have the water and eggs cold when you start to peel. If you get in a hurry and start when the eggs are warm, they don't peel as well. Also the eggs should be in water, not dry.
ReplyDeleteeggs were cold and under water.... I don't think I had the water cold enough maybe. Then M told me she only keeps them to 4 weeks and then peels them when they are room temp... Maybe I 'll just ask for a dozen boiled instead of fresh LOL
DeleteAlso egg salad is a good use for eggs.They're good for sandwiches, and people who are under the weather seem to like getting it. They can spread it on their bread or eat as is.
ReplyDeleteI love how you froze water for your Amish friend, you are such a good soul.
ReplyDeleteSide benefit was I found a whole turkey and the ham I cooked for Easter in the bottom of it. The only thing now in that freezer is ice for E and M and unsalted butter
ReplyDeleteI start peeling the eggs once they have cooled enough to touch them. I take the eggs in the pot and dump out the water, and then dump eggs into bowl of water, or just put cold water in the pot. I think shocking them while boiling is the thing that helps them peel best. However, they never get completely free of heat, waiting in a pot or bowl in the sink. I break the large end first and run water over that end as I peel. I use "old" eggs, never new ones to boil. but, I would never boil them and wait weeks to peel.
ReplyDelete