While i’m making devilled eggs for Refuge Ministries in Mexico, MO, this is a great opportunity to not only share my recipe, but also talk about food. Like most real food, there is little NO waste when preparing eggs.
For the meal today, I’ve hardcooked 5 dozen eggs – that’s a total of 60 eggs and of those 17 ‘failed’ which is to say there is some reason they don’t qualify for use as a devilled egg – might be the shell split, the yolk busted free, or it’s just misshapen. Whatever the reason, even when the eggs are sufficiently aged (eggs peel better when they are at least a week old), sometimes they just don’t serve this purpose. But don’t throw them away!
1/2 teaspoon salt (use Real salt or something that is 100% salt – check the label)
3 tablespoons cold water
1 tablespoon tapioca flour (cassava)* or cornstarch
2 eggs slightly beaten (farm fresh from pastured hens is best)
Heat broth and salt to boiling. Mix cold water and tapioca flour; stir gradually into broth. Boil and stir 1 minutes. Slowly pour eggs into broth stirring constantly with fork, to form shreds of egg. Remove from heat; stir slowly once or twice.
You can also make this without thickening it with the tapioca flour or cornstarch if it needs to be absolutely thin liquid.
For best medicine, you need to find a local farmer from whom you can purchase healthy pasture raised spent hens or broilers. You may have to butcher them yourself. Cook them down bones and all, pull off the meat bits, then throw the bones and cartilage back into the water and simmer another hour or so. The goal is to get as much of the chondroitan out of the cartilage and minerals out of the bones and into your broth. Once done, strain out the bones and let the broth cool. Chicken fat is quite soft, so if you want to skim it off, you’ll eventually have to put it in the frig or other cool spot so that it will harden on the top of the broth so that you can remove it with a slotted spoon.
Buying chicken broth in the store is NOT the same product as what you are making here.
As always, find certified organic or organically raised ingredients.
This was a big hit with my father-in-law who is recovering from hernia surgery, is very weak, and really doesn’t have an appetite.
However, it’s quite good even if you aren’t sick or in recovery.
*my friend Francoirse raises cassava in DRC!
Find a local producer near you using a handy website search, here are a few:
Next 3 day replication started morning of 5 Jun 2015 with Dallas moving poultry netting to fresh pasture before letting the chooks out of their tiny eggmobile. Day 1 egg collection – 7 eggs. Day 2 egg collections: 7 eggs. Day 3 egg collections: 7 eggs. We’ve continued with one pound of the wheat screenings cleanout, but that is really not enough for them since they are eating it all and still seem like they want more. However, for the next replication, we will continue with one pound and increase it after the grazing trial.
We have discovered that this size paddock with this much forage results in far too much trampling of quality forage and not enough eating. Now that we are getting an idea of how much chooks eat in a day, we can determine how many chooks can be managed in smaller, more easily handled housing. A full length 164 foot poultry netting fence is too much work for only 14 hens eating .75 lb of grass per day. In other words, to be more cost effective, the 41′ by 41′ enclosure allowed with a poultry netting should allow about 41 hens, of course depending on forage quantity and quality. This would include realising that the taller forages would be unavailable for chooks to eat.
We realise that, by the book, chooks typically eat only 4 ounces of feed per day. However, i think that is a purely grain diet which would be more dense than grass, legumes, and forbes. Probably, most of what is being utilised, however, is actually scratching and trampling. Nevertheless, this needs to be considered to keep a healthy sward.
The chooks (laying hens) practically stopped laying eggs this winter, so bread making had to be adjusted. This super easy and relatively quick recipe is officially to make burger buns, but creativity can turn them into hot dog buns, loaf bread, or slice thin and broil with cheese and/or garlic butter or make mini-pizzas. Cut smaller rounds for cocktail buns. Recipe modified from the original found in the very helpful “Dining On A Dime” cookbook.
Try to use homegrown, local, or organic ingredients whenever possible. There are several search sites online to help you find sources near your home.
Easy Hamburger Buns
5-6 cups flour (preferably unbleached white and/or stone ground – using 100% stone-ground can affect how high the buns rise)
2 pkgs or 2 Tablespoons yeast
1 cup milk (organic or local, real (raw) from cows grazing on pasture)
3/4 cup water
1/2 cup oil ( i use olive oil if i use oil, but mostly i use home made applesauce)
1/4 cup sugar (organically grown cane to avoid GMO)
1 Tablespoon salt (Real salt)
butter, melted (same as milk)
Stir together 2 cups flour and yeast. In a saucepan over medium, heat milk, water, oil, sugar, and salt to very warm (120ºF-130ºF/50ºC-55ºC). Add liquid all at once to flour mixture Beat until smooth (about 2 minutes) on medium speed with electric mixer or 300 strokes by hand. Add enough additional flour to make a soft dough; mix well. Let rest 10 minutes. Roll out on a well-floured surface to 1/2 inch thickness. Cut with 3-inch round cutter (or rim of glass). Place rounds on greased baking sheets. Let rise in warm place (80ºF/27ºC) for 30 minutes. Preheat oven to 425ºF (230ºC) and bake 12-15 minutes or until lightly browned. Brush melted butter on the tops whilst still warm. Make 12-20 buns. (depending on how thick you cut them). For burger buns, I like at least 15, otherwise it’s just more bread than one needs to make a nice sandwich.
Substitutions and ideas:
I use 1/2 cup of prepared applesauce instead of olive oil.
Add 1/2 cup of ground seeds (i’ve used chia, but flax, sesame, or hemp would likely work as well)
Try 1/2 and 1/2 with unbleached white flour and stone-ground whole wheat.
I warm the oven for about 10 minutes, then turn it off and place the buns inside to rise. However, this slows down the process, because they need to be taken out before preheating the oven for baking.