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Embracing Motherhood Egg Drop Soup Recipe

Egg Drop Soup Recipe

As we approach colder days and sicker days (The two always go hand in hand don’t they?), I love making a nourishing chicken bone broth and using it in as many different recipes as I can. I was looking for something different than my standard chicken soup recipe and came across this. Here is my version. I love this soup so much that I want to eat it (or drink it) for every meal!

Ingredients

  • 6 c. Bone Broth (Check out my simple recipe here.)
  • 2 Eggs (Pastured or organic would be best.)
  • 1 T. Bragg Liquid Aminos (Get some here.)
  • 1 t. Sriracha (Get some here.)
  • ½ t. Cornstarch (or Arrowroot powder)
  • Salt and Pepper

Directions

  1. Boil some chicken bones and get yourself some bone broth. If you roast and boil and entire chicken, it will make way more than 6 cups, but this recipe is best to eat right away. So I recommend saving the rest of the broth to make more egg drop soup later, turn it into a standard chicken soup, or freeze it for later.
  2. Add the Bragg Liquid Aminos, Sriracha, salt, and pepper. *With the salt and pepper, I just add it to my taste preference.
  3. Bring the broth to a slow rolling boil. (Set the dial to about a 6, stir occasionally until it boils, then turn it down to a 3 and let it continue to boil.)
  4. Mix the cornstarch into a cup of water (so it won’t be clumpy) and add to the boiling water. (You can add a little bit to the eggs to make them creamier too.)
  5. Beat the two eggs, add a bit of salt and pepper, and slowly drizzle into the boiling water.
  6. Turn off the heat, let it cool a bit, and serve right away! Sprinkle some scallions on top for a nice little touch or add some chicken to make this more of a meal. I like pouring mine into a mug and just sipping on it!
Embracing Motherhood How to Make Paninis That Will Knock Your Socks Off!

How to Make Paninis That Will Knock Your Socks Off!

Finally, I have a reason to use my George Foreman grill again! Remember back in the day when everyone thought that high protein, low-fat diets were healthy? (You know that we were misguided then, right?) Well, when I learned the truth about fats and how good it was to eat fats with their attached proteins (thank you Sally Fallon), I put my George Foreman grill on the shelf. Well, now thanks to one of my lunchtime panini cravings, the Foreman is back!

It all started when my husband and I stopped at a little deli the other day, excited to try one of their advertised special paninis. At the mere mention of said panini, my mouth started watering in anticipation. The crisp bread, the melted cheese, the caccophony of flavors, I could hardly wait! But then, as I bit into the premade deli sandwich, I was crestfallen at the reality of the flavor, or the lack thereof.

So, I went on a mission to create my own panini, and let me say, it was well worth the journey. I think that having fresh, quality ingredients really makes all of the difference.

Ingredients

  • Sourdough Bread (I just purchased some from our local grocery store. Properly prepared sourdough is, in my opinion, the healthiest bread choice because it gets rid of the most phytic acid that blocks mineral absorbtion.)
  • Lunchmeat (I would have preferred sliced organic free range chicken, but I settled for Oscar Meyer’s carving board lunchmeat.)
  • Cheese (I used sliced havarti and shredded cheddar.)
  • Tomato Slices
  • Avocado Slices
  • Finely Chopped Jalapeño
  • Mustard
  • Mayonnaise (I like Hellman’s)
  • Real Salt
  • Butter

Directions

  1. Plug in the Foreman grill. Prop the front legs up on a cutting board to make it level so that all of the butter doesn’t slip out.
  2. Spread the butter generously on one side of the sourdough bread.
  3. Stack the two slices of bread so that the butter sides are together so that you can put the toppings on the other side of one of the slices.
  4. Start by spreading the mayo and mustard on the bread.
  5. Then add your lunchmeat and sliced cheese.
  6. Add the tomato, avocado, and jalapeño. (Be careful not to let things stack too high.)
  7. Add a nice sprinkling of Real Salt, and hey, maybe even add a dash of pepper to boot.
  8. Cover everything with a handful of shredded cheese.

    Making the Panini

    Making the Panini

  9. Carefully place the bread half with all of the toppings onto the preheated Foreman grill and cover with the other half of the bread.
  10. Press the top down really hard and cook for about 10 minutes (or until all of the cheese is melty and gooey and the bread is nicely browned.
grilled paninis on a foreman

Grilled Paninis

Variations

  • Ultimate Grilled Cheese Panini: I put tomato, jalapeño, garlic, and salt into our little food chopper and pulsed it until it was a finely chopped. Then, I put these ingredients in between two layers of cheese and grilled them to perfection.

    Ultimate Grilled Cheese Panini

    Ultimate Grilled Cheese Panini

  • Roasted Chicken Panini: After I cooked a delicious roasted chicken and cut up all of the meat into chunks, I placed those chunks on my sourdough bread and topped them with sliced tomato, chopped jalapeno, fresh parsley, and shredded cheddar cheese. It was amazing!
  • Breakfast Panini: Cook some scrambled eggs and bacon separately, then place the scrambled eggs, crumbled bacon, and shredded cheddar cheese on sourdough and grill it up! Add some jalapenos for a little kick!
How to Make Hard Boiled Eggs That Will Peel Easily

How to Make Hard Boiled Eggs That Will Peel Easily

Making the perfect boiled eggs that are easy to peel is truly a culinary mystery, one that I have tried and failed to perform accurately for years and years until I discovered this amazing method that makes hard boiled eggs easy to peel. Every. Single Time.

hard boiled egg that is too hard to peel

Avoid This!

Ingredients/Materials

  • 12 Eggs (Two weeks old and pastured)
  • 1 t. Salt
  • Large Pot (Like this. Big enough to fit all of the eggs and at least an inch of water)
  • Water

Directions

  1. Choose Old Eggs: My brother David (who’s a culinary wizard) taught me that the trick to boiling eggs that will peel easily is to make sure that they are old. This is because as an egg ages, carbon dioxide (which is a weak acid) leaks out through the pores in the egg’s shell, making the egg white less acidic, and the more acidic the egg is, the harder it is to peel. We get our eggs fresh from a neighbor who raises pastured chickens, and I always set one or two dozen eggs aside to “age”. Fresh eggs need about two weeks to age, but one week will be better than nothing. If you get your eggs from the store, they will obviously not be as fresh and need less time to “age”.

    perfectly cooked hard boiled egg with shell peeling off easily

    Perfectly Cooked Hard Boiled Egg

  2. Cook Your Eggs: My dad (another culinary wizard in our family) taught me that the best way to cook your eggs is to place them in cold water, add a bit of salt (this helps to stop the whites from leaking if the shell cracks) and bring them to a boil for a just minute or two, then turn the burner off and let them sit for no longer than 13 minutes. Finally, dump the eggs into the sink to cool. You can even put them in a cold water bath to make sure they stop cooking.

    hard boiled eggs in a pot of boiling water

    Eggs Boiling

  3. Peel Your Eggs: My mother-in-law taught me how to roll eggs to gently crush the shells so that they will peel easier. If you use this method, just watch out that you don’t push too hard and crack the actual egg.

    a gently rolled hard boiled egg that will make it easier to peel

    Roll Your Hard Boiled Eggs Before Peeling

  4. Check Your Eggs: Peel one egg and cut it in half to see if it’s cooked to your liking. If so, sprinkle with salt and enjoy! Or, if you’re in the mood for some deviled eggs, check out my delicious deviled egg recipe.

    perfectly cooked hard boiled egg cut in half to show the yolks still soft

    Soft Yolks on Hard Boiled Eggs

In Conclusion

Now, even though you know that the secret to perfectly peeled hard boiled eggs is to use old eggs, you just know that there will come a time when you HAVE to have a hard boiled egg and you only have fresh eggs. So, here’s what you do. Boil your eggs as usual, roll them to get them cracked, and then soak them in a large pot water. As you’re peeling the eggs, you can keep dipping them back into the water to get the water to go under the shell and to help remove any little bits along the way. This will work on some of the eggs, but probably not all.

If you’re really feeling ambitious, you can roll the egg, put it in a shallow glass of water, put your hand over the top of the glass, and shake vigerously. See what I’m talking about here. But I’ve only found this to partially work, and I don’t really feel like any egg is worth this much trouble.

How to Make the Best Potato and Egg Salad

There are lots of recipes for potato salad out there, but I’m not kidding when I say that this is the best! It’s all about the simplicity of the recipe and the quality of the ingredients. When you buy organic potatoes and pastured eggs and use Bragg’s Apple Cider VinegarHellman’s Mayonnaise, Real Salt, fresh organic parsley, you have the makings for a winning recipe. Not only does this recipe, taste good, it’s good for you too. So, let’s get to it!

Ingredients

  • 4-5 Medium Sized Organic Potatoes
  • 10-12 Eggs (Preferably pastured)
  • 8 T. Mayonnaise (Hellmann’s)
  • 1 T. Mustard
  • 2 T. Apple Cider Vinegar
  • 2 t. Real Salt
  • 1 t. Dill
  • ½ t. Pepper
  • 1 t. Celery Seed
  • *1 t. Cayenne Pepper (If you like things on the spicy side.)
  • Extras: Chop up any of these items to give it a little pizzazz.
    • Fresh Organic Parsley
    • 1-2 Chives
    • 4 Small Pickles
    • ½ c. Celery
    • 2-3 Pieces of Bacon

Directions

  1. Cut the potatoes into cubes. (I don’t bother to skin them, but you could.) Make sure they are covered by about an inch and a half of water, and heavily salt the water (this brings out the flavor of the potatoes).

    raw_potatoes_chopped_up

    Raw Potatoes with the Skins On

  2. Bring the water to a slow boil, then turn down the heat and simmer for about 12-15 minutes. Check the potatoes at about 12 minutes. (If you cook them too long, they will lose their firmness and texture and it will be more like mashed potato salad.) Dump them into a strainer, and run cold water over them to stop them from cooking any further.

    cooked_diced_potatoes

    Cooked Potatoes in a Colander

  3. Boil your eggs. Check out my blog here to learn how to boil the perfect egg that’s easy to peel.
  4. Chop up the eggs into cubes. I just use a basic egg slicer.

    chopped_egg

    Cubed Hard Boiled Eggs

  5. Mix in the mayonnaise, mustard, and apple cider vinegar.
  6. Add the potatoes. I don’t mind if the eggs get mashed up a bit, but I like to be gentle with my potatoes so that they’ll hold their shape.

    Eggs, Potatoes, Mayo, Mustard, and Apple Cider Vinegar

    Eggs, Potatoes, Mayo, Mustard, and Apple Cider Vinegar

  7. Add the salt, pepper, celery salt, and dill. I really never measure out my spices, especially salt. I just add a little, taste a little, add a little more, and taste again until it’s just right.
  8. I like to add finely chopped fresh parsley, chives, and pickles to my potato salad, but add whatever extras suit your fancy.

    parsley_chive_pickles

    Parsley, Chive, and Pickles

  9. I just so happened to have some crispy freshly cooked bacon around after making this potato salad, and I thought, what the hey, everything’s better with bacon! So I crumbled some up, and sprinkled it on top of my potato salad, and as I ate it, my moans of pleasure brought my husband running from the other room. It was amazing.

    potato_salad_with_bacon

    Bacon Topped Potato Salad

  10. So what are you waiting for? Go make some dang potato salad already!

How to Make the World’s Best Yogurt and Buttermilk Pancakes

I stumbled across the recipe for these yogurt and buttermilk pancakes this morning purely by accident when I ran out of my intended ingredients, and the results have absolutely blown me away. These are the best pancakes I have ever made. Period. It isn’t even dinnertime yet and the entire batch has been devoured by everyone in the family. Now, let me share the brilliant story of their creation.

It all started when I woke up this fine Saturday morning with my precious little five month old who decided that 5:30 a.m. would be a fine time to start the day. While everyone else slept in and Julian played happily in his bouncy seat, I decided that I would waft the house with the delicious aroma of a pancake breakfast and fresh coffee.

After I had added two cups of flour to my bowl, hoping to next add the milk and my cup of sourdough starter for my Sort of Sourdough Pancakes, I realized that we were out of milk. “Rats!” I thought, as I slowly remembered that I knew that we were out of milk since it was milk day and we had plans to visit the farm and get our weekly eight gallons of fresh raw milk when everyone woke up. Come on brain!

As I scanned the fridge, I found one cup of buttermilk left over from making my Ranch Dressing. “Hmmmm, buttermilk pancakes sound good,” I thought. But after adding the one cup of buttermilk to my flour, I realized it wasn’t near enough liquid. So I scanned the fridge again and noticed some plain organic yogurt sitting way in the back. “I sure hope this isn’t rotten,” I thought, not remembering the last time I had even touched the stuff. “Phew!” it passed the smell test, and into the mixture it went!

Next, I had hoped to add 3 or 4 eggs to at least make some super protein pancakes that Scott and I could force down, but we only had one egg. So after adding it to the mixture, I only half-heartedly mixed in the rest of the ingredients (vanilla, cinnamon, aluminum free baking powder, and salt). I had pretty much accepted the fact that this recipe was a bust, and I was ready to toss the whole thing out. But after mixing everything together, I realized that, hey, it wasn’t half bad. “Maybe there’s hope!” I exclaimed to Julian who just looked at me with a big goofy grin.

So I heated up the skillet with some coconut oil and decided to give these my best shot. I spent the next hour cooking one pancake after another (they took a reeeeeeeeeeally long time to cook thanks to the yogurt) until I had one big stack of pancakes. I usually take pictures of just about everything I cook since I like to blog about my recipes, but I didn’t even think it was worth it to snap one single photo.

After all of my pancakes were complete, I finally decided to try one. I was prepared for the worst as I hesitantly lifted up one corner of a still warm pancake and took a little nibble. It was…good. I mean, wow, like, really good, and it didn’t even have any butter or syrup on it yet! So I smothered one with butter, cut it up into bite sized pieces (cuz that’s what you do when you’re a mom, even if there aren’t any kids around), and drizzled some fresh maple syrup on top. Then I poured a big glass of milk, and sat down to one of the best pancakes I have ever had in my life.

The texture was just so amazing. It was chewy and moist, and full of so much wonderful flavor. The way that the buttermilk and yogurt complemented each other, and how the vanilla and cinnamon accented this taste explosion was simply exquisite. When my husband and children finally awoke, they were all treated to the most amazing breakfast ever. Everyone devoured these pancakes for breakfast, and then we ate them again for lunch! I am happy (and sad) to say that they are now all gone!

We only go shopping every other week nowadays to help with our time and budget, so we’ll have to wait awhile to stock up on buttermilk and organic plain yogurt again, but you can bet your buttons that this will be a recipe I will make time and time again. Now, without further adieu, here’s the recipe.

Ingredients

  • 1 c. Buttermilk
  • 1 ½ – 2 c. Plain Yogurt
  • 2 c. Flour
  • 1 Egg
  • 1 T. Cinnamon
  • 1 T. Vanilla Extract
  • ½ t. Real Salt
  • 1 t. Aluminum Free Baking Powder

Directions

  1. Preheat your cast iron skillet at heat level of 3 (if that’s how you’re cooking) and plop in a huge dollop of coconut oil.
  2. Mix together the flour, buttermilk, and yogurt. The mixture shouldn’t be too thick, but it shouldn’t be runny either.
  3. Crack the egg and mix it in.
  4. Then add the cinnamon, vanilla, salt, and baking powder, and gently mix everything together.
  5. Turn the heat up to a 4, and pour in a ladle’s worth of batter.
  6. Cover and cook for about 10-12 minutes.
  7. Check to see when not just the edges, but the entire pancake starts to look a darker shade of brown and you can see little bubbles popping up before flipping.
  8. Cover and cook for another minute or two. If you don’t cook these pancakes long enough, they will feel gooey in the middle. As they cool, they will firm up a bit.
  9. This recipe should make about 6 medium sized pancakes.
  10. Top with tons of butter, drizzle on some fresh maple syrup, and sit down at a real table with a big glass of milk to enjoy the best pancake you’ve ever had.
  11. You’re welcome.
yogurt_and_buttermilk_pancake_partly_cut_up_with_butter_and_syrup

Yogurt and Buttermilk Pancake

ruby_eating_yogurt_and_buttermilk_pancakes

Yogurt and Buttermilk Pancake Lunch

 

 

 

Whole Wheat Pancakes or Waffles

I love making these whole wheat pancakes or waffles when we need a quick meal and I don’t have the time to wait for my Sourdough Waffle and Pancake Recipe or my Sort of Sourdough Pancake Recipe. I like this recipe because it has the most eggs and least amount of flour of any of my waffle or pancake recipes. Yes, it will have phytic acid, but as long as it’s just sometimes and not all the time. The kids love helping me with this recipe.

Ingredients

  • 2. c. Milk (Raw is best.)
  • 3 ½ c. Flour (I get my wheat berries here, but you can find some similar here too. I use this grinder. You could also just buy some organic sprouted grain flour here.)
  • 4 Eggs (Preferably pastured)
  • 2 T. Cinnamon (Buy some here.)
  • 2 T. Vanilla Extract (This vanilla would be best, but on our budget, I buy this.)
  • ½ t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • 1 t. Baking Soda  (or Aluminum Free Baking Powder)
  • 2 T. Coconut Oil (This coconut oil would be best, but on our budget, I buy this.)

Directions

  1. Preheat your cast iron skillet (make sure it’s cured properly) by setting it to a 2 or 3 for about five minutes.
  2. Add a dollop of coconut oil to your cast iron skillet (or whatever cooking pan you choose).
  3. Mix the eggs. It definitely is a good idea to have some help with this! Ruby knows how to puncture each egg yolk and stir them up.

    child cracking eggs into a bowl

    Ruby is Really Good at Cracking Eggs

  4. Add the cinnamon, vanilla, salt, and baking soda. Stir well.
  5. Add the flour and mix together. (Add a little at a time and mix well to avoid lumps. To make a thinner mixture, use 3 cups of flour, and to make a thicker mixture use 4 cups of flour.)
  6. Turn the heat dial to 4 and pour a ladle’s worth of batter into the skillet. (The oil should be bubbling around the pancake.) *If you’re making waffles, go ahead and add the batter to the waffle iron. I like to grease mine with coconut oil.

    whole wheat pancake batter just starting to cook on a cast iron skillet

    Whole Wheat Pancake Batter Starting to Cook

  7. Cover and let cook for about 2-4 minutes. (By the time I get a few pancakes in, the heat is sometimes too high and needs to be turned down temporarily. You’ll know if the heat is too high if you get hit with splattering coconut oil!)
  8. When the edges are slightly browned and the top is bubbly, you’ll know it’s time to flip. (Stand back as you do this so you don’t get hit with splattering coconut oil.)

    whole wheat pancake with brown edges and bubbly top ready to flip

    Whole Wheat Pancake Ready to Flip

  9. Cover and cook for about 1 minute on the other side.

    whole wheat pancake cooking in a cast iron skillet

    Whole Wheat Pancake Cooking

  10. Cook the rest of pancakes and add more coconut oil as needed. When you rock the pan back and forth, there should be enough oil to generously coat the bottom. This batter should make about 5-6 pancakes.
  11. Serve with butter and maple syrup. (I like to smear the butter all over the top, then cut it up, and finally add a very modest amount of syrup.)
    whole wheat pancake topped with butter and syrup ready to eat on a plate

    Whole Wheat Pancake Topped with Butter and Syrup

    child eating whole wheat pancakes for breakfast with a glass of milk

    Elliot Loves these Whole Wheat Pancakes!

fried eggs cooked in a cast iron skillet

How to Make the Perfect Fried Egg

There are so many different types of egg dishes to consider making, but my each of my four kids have gone through a phase when one of their favorite foods was a perfectly cooked fried egg. Just like all of my other egg recipes, this one is simple and easy to follow, and will soon become a family favorite in your home too.

Ingredients

  • 3-4 Eggs (Preferably Pastured)
  • 1 T. Coconut Oil
  • ½ t. Salt (I buy my Real Salt in bulk here. You can buy a shaker here, or a refill pouch here.)
  • ¼ t. Pepper
  • 1 T. Butter
  • ½ c. Cheese (Optional)

Directions

  1. Cure the Cast Iron Skillet: If you’re using a cast iron skillet, which I recommend, then you’ll want to make sure it’s cured properly before beginning.
  2. Coconut Oil: Plop in a dollop of coconut oil and let the pan warm up for a good 3-5 minutes on a low setting. (This helps to ensure that the skillet is properly cured even more.)

    Coconut oil melting on a cast iron skillet

    Coconut Oil Melting on a Cast Iron Skillet

  3. Turn Up the Heat: Turn the heat up to a 3 or 4 and if you have the patience, let it heat up for another few minutes.
  4. Crack the Eggs: I usually like to cook three or four eggs at a time.

    fried eggs just starting to cook in a cast iron skillet

    Fried Eggs Just Hit the Cast Iron Skillet

  5. Break the Yolks: Puncture the yolks by making an X in them with the spatula. (Don’t get too crazy here, you want the white and yellow parts of the egg to stay somewhat separate.)
    fried eggs halfway cooked with yolks broken

    Fried Eggs with Broken Yolks

     

  6. Cover and Cook: Cover the pan with a lid and cook on a 3 for about 8 minutes. Check the eggs after about 4 minutes. If they’re not really cooking yet, turn it up a bit. If the oil is bubbling and the eggs are cooking too fast, turn it down.)

    Fried eggs covered and cooking.

    Fried Eggs Covered and Cooking

  7. Flip: Once the eggs are cooked almost all the way through, it’s time to flip.
    fried eggs ready to flip in a cast iron skillet

    Fried Eggs Ready to Flip

    fried eggs cooked and flipped in a cast iron skillet

    Fried Eggs Flipped

  8. Cheese: If you want cheese, add it now. Either shredded or sliced will work just fine.
  9. Cover and Turn Off the Heat: Let the eggs finish cooking for a minute or two, or wait until the cheese melts.

    cooked fried eggs with melted cheese in a cast iron skillet

    Fried Eggs with Cheese

  10. Serve: If I’m serving the eggs plain without any cheese, I like to add a large pat of butter. Then I cut the eggs up into bite size pieces and serve. These eggs also work really well in egg sandwiches.
    cooked fried eggs with melted cheese and bacon on a plate

    Cooked Fried Eggs with Cheese Served with Bacon

    One Egg with Melted Cheese Cut Up and Ready to Eat!

    One Egg with Melted Cheese Cut Up and Ready to Eat!

perfectly cooked sunny side up eggs with sourdough muffins

How to Cook the Perfect Sunny Side Up Eggs

Frying an egg might seem like the simplest of culinary feats, but it can also be one of the most challenging..especially if you want to cook an egg just perfectly so that the white part is completely cooked and the yolk is nice and dippy. For years and years, I would proclaim to my husband that we were having sunny side up eggs for breakfast, only to serve them over medium time and time again. But I have FINALLY figured out how to cook the PERFECT  sunny side up egg. Every. Single. Time.

Ingredients

  • 3-4 Eggs (Preferably pastured)
  • 1 T. Olive Oil
  • 1 T. Coconut Oil
  • 1 t. Real Salt (I buy my Real Salt in bulk here. You can buy a shaker here, or a refill pouch here.)
  • ½ t. Pepper
  • Sourdough Muffins
  • 1 T. Butter

Directions

  1. Cure the Cast Iron Skillet: If you are cooking with a cast iron skillet (which I recommend for pretty much everything), then you’ll want to make sure it’s properly cured before you begin. Even if it’s been cured recently, I recommend running some hot water over it to clean out any bits of food, pouring in a fresh glug of olive oil, and letting it sit at the lowest setting on your stove for about thirty minutes to an hour.
  2. Coconut Oil (or Butter): Add a dollop of coconut oil and turn the heat up to a 3 or 4 for a few minutes.

    Coconut Oil Melting on a Cast Iron Skillet

    Coconut Oil Melting on a Cast Iron Skillet

  3. Add the Eggs: Make sure the coconut oil is melted and the pan has had plenty of time to heat up (a few minutes at least), and then crack the eggs into the pan.

    three sunny side up eggs just starting to cook in a cast iron skillet

    Sunny Side Up Eggs Just Starting to Cook

  4. Cook Low and Slow: The trick with just about every egg dish is to cook them at a low temperature for a long time. Resist the temptation to turn the heat up because you’ll turn your back for ONE SECOND and the eggs will be overcooked. You’ll want to cook them for about ten minutes or so. If the eggs are just not cooking after some time, turn the heat up just a titch, and if the oil is starting to bubble, turn the heat down a smidgen. DON’T COVER WITH A LID! You might think that it will help cook the tops, but it won’t. It will just overcook the eggs.

    three sunny side up eggs cooked halfway through on a cast iron skillet

    Sunny Side Up Eggs Halfway Cooked

  5. Add the Salt and Pepper: At any point after you’ve cracked the eggs, go ahead and sprinkle on some salt and pepper.

    three sunny side up eggs almost ready to flip on a cast iron skillet

    Sunny Side Up Eggs Sprinkled with Salt and Pepper

  6. Time to Flip: Once the eggs are cooked just about all the way through, they are ready to be flipped.
    three sunny side up eggs being flipped in a cast iron skillet

    These Sunny Side Up Eggs are Ready to Flip

    IMG_8429

  7. Keep it Quick: To make a truly perfect dippy egg, you’ll only want to keep the egg flipped for no more than ten seconds. If you keep it flipped for about 30-40 seconds, you’ll notice that the egg is still dippy, but more firm around the edges. Any longer, and you’ve ruined the whole thing, and you might as well start over. Just make sure the whites are cooked through all the way because it’s really gross when they’re not.
    showing how sunny side up eggs only need to stay flipped for a very short time

    Sunny Side Up Eggs Cooked to Perfection

    In the picture above, the egg with the fork next to it was flipped for about 45 seconds, the egg in the middle was flipped for about 30 seconds, and the egg on the right was only flipped for about 5 seconds.

  8. Check the Pan: You’ll know if your cast iron skillet was cured properly (and that you didn’t cook the eggs at too high of a temperature) if your pan looks like this when you are done.

    after cooking sunny side up eggs this cast iron skillet still looks clean

    Cast Iron Skillet After Cooking Sunny Side Up Eggs

  9. Enjoy: Serve with some toasted and buttered sourdough muffins, a few slices of bacon, and a tall glass of milk for an amazing breakfast! (Also, make sure to sprinkle those yolks with a generous helping of Real Salt!)

    three sunny side up eggs, sourdough muffin, bacon, and milk make the perfect breakfast

    Sunny Side Up Eggs, Sourdough Muffin, Bacon, and Milk…the Perfect Breakfast!

perfectly presented deviled eggs

How to Make the Best Deviled Eggs

Deviled eggs are kind of my thing. Whenever we go to a gathering that is potluck style, I love bringing a big platter of freshly made deviled eggs. Some of our neighbors raise pastured chickens and sell us their eggs for $2/dozen, and I hate saying no since we are their only customers, so some weeks we have 6+ dozen eggs to consume! I love making fried eggsscrambled eggs, dippy eggs, egg sandwiches, potato egg salad, and baked egg dishes, but my favorite thing to make (and eat) are these deviled eggs.

Ingredients

  • 12 Eggs (Two weeks old and pastured)
  • 4 T. Mayonnaise (I like Hellmann’s Olive Oil)
  • 1 t. Mustard
  • 3 t. Apple Cider Vinegar (I like Bragg)
  • ½ t. Real Salt (I buy my Real Salt in bulk here. You can buy a shaker here, or a refill pouch here.)
  • ¼ t. Pepper
  • ¼ t. Paprika

Directions

  1. Boil Your Eggs: To see how to boil an egg so that it is cooked to perfection and peels easily, check out my recipe for the perfect boiled egg.

    perfectly cooked hard boiled egg cut in half to show the yolks still soft

    Perfectly Cooked Hard Boiled Egg

  2. Make the Yolk Mixture: To be honest, I never really measure my ingredients here. I just add a big blob of mayonnaise until it’s nice and creamy, then I add a squirt of mustard, a glug of apple cider vinegar, a few dashes of pepper, and a generous sprinkling of salt. Then I keep tasting and adding and tasting and adding. It’s always best to start with too little of something and add more than add too much of something and have to start over! You can use the measurements I’ve listed above as a starting point to create the mixture that you like best. 🙂

    yolk mixture for deviled eggs will be creamy and slightly lumpy

    Yolk Mixture for Deviled Eggs

  3. Fill the Eggs: I just use a spoon to fill the empty egg halves, but you could get super fancy with these cake decorating tips and bags.

    hard boiled eggs cut in half with yolks removed ready for deviled egg yolk mixture filling

    Empty Deviled Eggs Ready for Filling

  4. Finishing Touches: I like to lightly sprinkle paprika over all the eggs when they are filled. (I don’t think they really look like deviled eggs without it!) I use a plastic egg serving tray, but this glass one would be nice too, or you might want something more portable like this or this. Enjoy!

    tray of deviled eggs make a perfect party appetizer

    Tray of Deviled Eggs

Embracing Motherhood How to Make the Best Egg Sandwiches

How to Make the Best Egg Sandwiches

Egg sandwiches are a delicious and portable breakfast that you can take anywhere! I love making a pile of egg sandwiches in the morning and then enjoy watching them disappear throughout the day. My husband enjoys intermittent fasting and so he pops home around mid-day and can grab one without any fuss, and my daughter enjoys eating one for her after school snack. Sometimes I get so busy in my mornings that I forget to eat, but if there’s a pile of egg sandwiches, I have no excuse!

Ingredients

  • 4 Eggs (Preferably pastured)
  • ¼ c. Raw Milk
  • Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • Pepper
  • ¼ c. Cheddar Cheese (Shredded or sliced)
  • Sourdough Muffins
  • 2 t. Butter

Directions

There are two ways to make egg sandwiches. 1) You can use scrambled eggs, which can be a little more difficult to balance the on the muffin, but they are oh so light, fluffy, and delicious! 2) Or you can use fried eggs which pack up a little better and give you that “Egg McMuffin” taste that you might crave from time to time.

Scrambled Egg Sandwich

  1. Cook the Perfect Scrambled Eggs: Check out my recipe for how to make the perfect scrambled eggs every time using a perfectly cured cast iron skillet.
  2. Melt the Cheese: Once your eggs have been cooked to perfection, I like to first top them with a large pat of butter, stir and melt it around, then add a fresh sprinkling of salt, and finally add shredded cheese. Cover, turn off the heat, and let it melt.
  3. Put Eggs on the Sourdough Muffin: Check out my sourdough muffin recipe to see how to make some delicious “English Muffins” that free from phytic acid and taste great! Scoop out a generous amount of eggs onto the buttered muffin and press the top down.
scrambled egg sandwich with melted cheese on a sourdough muffin

Scrambled Egg Sandwich

 

Fried Egg Sandwich

  1. Cook the Perfect Fried Eggs: Check out my recipe for how to make the perfect fried eggs every time using a perfectly cured cast iron skillet.
  2. Melt the Cheese: Once your eggs have been cooked to perfection, I like to first top them with a large pat of butter, stir and melt it around, then add a fresh sprinkling of salt, and finally add shredded cheese. Cover, turn off the heat, and let it melt.
  3. Cut and Fold the Eggs: Once you separate the eggs into individual servings, you’ll want to fold them in half so that they’ll fit more easily on the muffin. I like to cut off the little triangle piece so that it’s the best fit. Then I take the little triangles, cut them up a little more, and serve them on the side.

    fried eggs with melted cheese folded and cut for an egg sandwich

    Fried Eggs Folded In Half and Cut to Fit on an Egg Sandwich

  4. Put Eggs on the Sourdough Muffin: Check out my sourdough muffin recipe to see how to make some delicious “English Muffins” that free from phytic acid and taste great! Scoop out a generous amount of eggs onto the buttered muffin and press the top down.

    fried egg sandwich with melted cheese on a sourdough muffin

    Fried Egg Sandwich

 

Variations: There are plenty of other toppings that you can add to make your egg sandwich even better. Here are some of the topping I enjoy adding periodically.

egg sandwich with jalapenos

Egg Sandwich with Jalapeños

  • Crumbled Bacon
  • Fried Lunchmeat
  • Taco Meat
  • Sliced Jalapeños
  • Diced Green Pepper
  • Tomato Slices
  • Fresh Parsley
  • Garlic Slices (As long as I’m not going to talk to anyone who will care about my breath!)