Recipes
12 large eggs, hard boiled and peeled
1 cup mayonnaise
1½ tsp rice vinegar
¾ tsp ground mustard
½ tsp sugar
2 jalapenos, seeded and chopped6 pieces bacon, cooked, crisp, and crumbledpaprika
- Slice the hard boiled eggs in half, lengthwise
- Remove the yolks and put them in a mixing bowl
- Mash the egg yolks with a fork
- Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined
- Mix in the jalapenos and bacon
- Put the mixture in a ziploc bag and cut a small hole in the corner of the bag
- Fill each egg hole with the mixtureSprinkle with paprika
- Chill until ready to serve
- Hens take about 24 to 26 hours to produce an egg. Then they start over—the average hen lays about 250-270 eggs per year.
- Hens lay larger eggs as they grow older.
- Hard cooked eggs are much easier to peel if the egg is at least a week old. A fresh egg will hold its shape more and not spread out in a frying pan, though.
- When baking, allow your eggs to warm to room temperature before adding them to the recipe. Your cookies and cakes will be fluffier!
- A beaten egg white is a great cleansing and exfoliating facial mask. The yolk is a perfect moisturizing mask.
- The entire month of May has been declared "National Egg Month". This is the time of the year to celebrate the many benefits of the egg.
- At the time of the French Revolution, the clever French already knew 685 different ways of preparing eggs (including, of course, the omelet).
- Chickens came to the New World with Columbus on his second trip in 1493.
- According to the Egg Nutrition Center the color of an egg shell is dependent upon the specific breed of hen, and there is no nutritional difference between white and brown eggs. Generally speaking, hens with white feathers and white earlobes will lay white eggs, and hens with red or brown feathers and matching-colored earlobes will lay brown eggs. However, there are exceptions and the shell color really depends upon the pigments that are deposited on the egg as it makes its way through the oviduct.
- The stringy piece of material in the egg is not an embryo but rather a special protein called chalazae, which acts as a shock absorber for the yolk so it doesn't break.
Ever wonder if that egg in the back of the fridge is still edible? Or maybe you just found that stash of eggs your hen has been hiding behind the shed and want to know which ones are still fresh. Here's a quick and easy way to tell if the egg is rotten without the nasty smell!
Place the egg into a bowl of cold water. Add ice to the water if needed, the water level should be about 2 times higher than the egg.
Observe what the egg does.
- Fresh eggs will immediately sink to the bottom of the bowl and lie on their sides.
- Slightly older eggs (about one week) will lie on the bottom but bob slightly.
- Older but edible eggs (about three weeks) will balance on the smallest end.
- Bad Eggs will float at the surface are rotten and should not be consumed.
