Right Now: Eggs

The best method for “hard boiling” eggs plus beet and turmeric pickled eggs.

Spring eggs are the best eggs. With bugs and green shoots thriving, chickens feast. Yolks go from anemic straw-yellow to vivid orange in a matter of weeks. It’s a good time to eat a farm fresh egg.

Though prices have come down significantly, eggs are still expensive. I see them as a nutrient-dense option for protein and we keep them stocked in the fridge, inflation be damned. For the best, freshest, and most price-stable eggs, I recommend the farmers market. At ours, they’re $5 a dozen – more than the grocery store, but still an excellent value. 

Cooking Eggs

I cannot eat uncooked egg whites (they make my mouth/skin really itchy!) but I like my yolks runny. This makes it hard to cook fried eggs and easier to cook scrambled. But the easiest, most perfect every time eggs are steamed. Below, I detail my approach to steaming eggs  – it works perfectly for everything from runny-yolked eggs for ramen to a fully cooked “hard boiled” egg with a buttery yolk and no sulfur smell. 

Once you’ve perfected your technique, I have a recipe for golden beet and turmeric pickled eggs. They can be served on their own, sliced or chopped on a sandwich, or alongside a salad. If you like hard boiled eggs and pickles, you will probably love beet pickled eggs. 

The Recipes