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View Diary: Easter Eggs (12 comments)

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  •  we had hens 3 or 4 years ago, (4+ / 0-)

    and I can vouch for the aged eggs- far easier to peel. I also learned to put a splash of vinegar in the water and shock them with cold water as soon as they came out of the pot. It helped a great deal, but I'm going to try it your way next time. Thanks!

    Anyone who scoffs at happiness needs to take their soul back to the factory and demand a better one. -driftglass

    by postmodernista on Sat Mar 23, 2013 at 04:49:33 PM PDT

    •  Hours of my youth (2+ / 0-)
      Recommended by:
      RiveroftheWest, postmodernista

      were spent producing deviled eggs whose whites looked like a minefield. This was mostly because MY MOM was a fanatic about fresh eggs - no doubt a holdover from growing up on a farm where she and her eleven brothers and sisters ate eggs gathered just an hour before.

      I think she derived some sort of perverse pleasure out of assigning this job to me. I didn't understand the problem until my sister clued me in one day (she probably had the job before I came along).

      Meddle not in the affairs of dragons... for thou art crunchy and good with ketchup.

      by Pariah Dog on Sun Mar 24, 2013 at 06:13:27 AM PDT

      [ Parent ]

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