Right Now: Eggs
The best method for “hard boiling” eggs plus beet and turmeric pickled eggs.
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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.
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.
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