Keep it Simple
Books, movies, TV, the Internet.. its easy to be overwhelmed by the ton of health and diet information that’s out there, some of it good, some not so much. How do you tell the difference?
What it really all comes down to is that we must stop eating those mass-produced things that contribute to diabetes, heart disease, cancer and obesity and get back to eating fresh, whole, minimally processed foods. You know, the stuff that our great grandparents ate and would still recognize today.
Throw away the processed sugar and flour, the pesticides, hormones, antibiotics, preservatives and synthetic vitamins and eat the way nature intended. Eat as if your life depends on it.
Here’s a simple, healthy and nutritious summer lunch of hard-cooked pastured eggs, homemade mayonnaise & mustard and just-gathered tomatoes, herbs and wild greens. Totally delicious. I’m heading back to work feeling good today..
For egg salad, place pastured eggs in a deep pan and cover with cold filtered water; the eggs should be 2 inches below the surface. Turn the heat to high and bring the water to a boil. Immediately cover the pan, remove from heat and allow to sit 10 minutes.
Drain the water, roll the eggs around to crack the shells, and cover the eggs with ice water. Allow to cool 5 minutes before handling.
Peel the shells and dice the eggs into a bowl. Add approximately 1 1/2 tablespoons of homemade mayonnaise and 1 teaspoon of coarse, homemade mustard for every 4 eggs, along with a squeeze of fresh lemon and good bit of sea salt and cracked pepper. I’m adding fresh chives and tarragon, just because that’s what looks good in my container garden today.
To serve, dress field greens with oil & vinegar, mound egg salad on top and garnish with tomatoes and black olives.
(Mother Earth News) Eggs from hens allowed to peck on pasture are a heck of a lot better than those from chickens raised in cages! Most of the eggs currently sold in supermarkets are nutritionally inferior to eggs produced by hens raised on pasture.
Eggs from hens raised on pasture may contain:
• 1⁄3 less cholesterol
• 1⁄4 less saturated fat
• 2⁄3 more vitamin A
• 2 times more omega-3 fatty acids
• 3 times more vitamin E
• 7 times more beta carotene
This post is part of the Real Food Wednesdays Blog Carnival
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Millie said,
July 15, 2009 at 3:00 pm
Do you have much trouble with the shells detaching when you peel them? I have a horrible time with mine. I have never tried cooling them in ice water though. Maybe that will make the difference.
Ren said,
July 15, 2009 at 3:11 pm
I used to have nothing but trouble. I read every so-called fail-proof method out there, including adding vinegar to the water, poking pin holes in the broad end, etc., etc. They mostly all failed.
Here’s what I know to be true in my kitchen..
Use eggs that are at least several days old
Start with cold water
Bring it to a boil as fast as you can
Cover the pan and let it sit for 10 minutes off the heat
Drain the water
Crack the shells by rolling them around in the pan
Cool in ice water for at least 5 minutes..
The cold water will seep through the cracks, helping to separate the shell from the egg
Good luck!
Sustainable Eats said,
July 16, 2009 at 11:12 am
I’ve heard that for the first several weeks it’s hard to peel hard boiled eggs. That is why the ones you buy at the store peel much easier then the pastured ones from the farmer – the ones from the store are probably several weeks old already, if not older.
Ren said,
July 16, 2009 at 12:17 pm
True, although I don’t know how long it takes (days, weeks?) to get to the easier-to-peel state. Anyone?
Thanks, Annette!