There are a few tricks to amazing deviled eggs. If you follow some basic guidelines, it’s hard to go wrong.
So, you’ve got great eggs, but you can’t figure out how to peel them after you’ve boiled them without pulling off huge chunks of the white. Here’s the answer.
Every now and then a story comes up about sickness from and recalls of eggs because of salmonella contamination. Salmonella is a serious issue, but one that can be easily managed or prevented in the home flock.
When laid, an egg is coated with a protective coating called “bloom” which dries on the shell and seals it. The bloom helps protect the egg and keep it fresh by blocking gasses and bacteria from passing through the porous egg shell. Eggs also get other material on them from the hen’s feet, or the bedding they’re laid in. Commercial eggs are washed so as to remove anything on the shell, including the bloom. This is another reason for the difference in freshness between commercially produced eggs and home produced eggs.
Fresh eggs have a variety of benefits over commercial eggs including flavor, eye appeal (yolk color, shell color, and consistency), and even nutritional content.
According to an oft-cited 2007 study by Mother Earth News Magazine, eggs laid by hens raised on pasture, as compared with eggs laid by confined factory farm chickens have: