I’m a huge fan of eggs for protein.  I blame it on my Bradley Instructor, Donna.  I started eating two a day when I was pregnant with Liam as soon as I could keep food down and have continued that patterned several times a week since.  I’m very picky about the eggs I get and am in the very fortunate position to have a friend who raises chickens in her backyard.

There is just something about a fresh egg, and these are have beautiful, bright orange yolks. Those yolks are indicative of a nutritious diet for the chickens, which in turn means a load of nutrients for me!  (Funny story, once I started using my local eggs, I didn’t pay attention before a snow storm and realized I was going to need some so I just zipped into a store and grabbed a carton.  The next morning I made breakfast and discovered those eggs had yolks as pale as could be.  I baked a cake with those eggs and have never bought eggs away from the farm since!)

Anyway.  The point of this post is to tell you that if you haven’t tried “hard-boiling” your eggs in the oven, you really should.  30 minutes in a 325 degree oven, and you’re on your way with creamy, perfectly cooked eggs.  I put my eggs in a stoneware muffin tin to cook them, but I’ve seen people just put them on the oven racks.

The next thing you need to do is make yourself an egg salad sandwich.  Only just use mayo and horseradish.  You don’t even need to add salt or pepper or mustard or whatever you use.  For kicks, make your sandwich on white bread. I know.  Not what I usually recommend, but every now and then… it’s nice just for the sake of nostalgia.

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