This weekend we had my brother and grandma over for dinner. I wanted to share some of our eggs with them. To showcase our wonderful fresh eggs I opted to make a kicked up deviled egg. A bacon-jalapeno deviled egg to be exact. There is only one hitch to this, in order to get a good, clean peeled egg, the eggs should be old. This proved to be a problem for us for a couple of reasons. We’ve only been keeping chickens for a month, and our oldest egg is only days old, not weeks. Secondly, and most important, why would I want to let my eggs old, sort of defeats the whole purpose of having the chickens, don’t you agree?
I had seen a post on another chicken keepers blog about steaming fresh eggs. Off to the internet I went to look up the details. Ridiculously simple, Wash your eggs in warm water (You don’t wash your eggs until ready to use, they have a protective film on them that prevents bacteria from entering) and then place in a steamer basket atop a pot of water (a bamboo steamer would work if you have one)
Turn the stove on to high heat and set a timer for 20 minutes. Near the end of the 20 minutes, grab a bowl, fill it with cold water and ice, leave enough room for your eggs to be added. When 20 minutes is up, use tongs to place your eggs in the ice bath.
Leave in the ice bath until they are cool enough to handle.
To peel: Crack the fat end of the egg and then roll, flat handed, on the counter to get a good allover crack. Then peel away. You will be amazed at how easy your eggs, whether home-grown or store-bought, will peel.
Give them a quick rinse and then be prepared to be amazed one more time, cut your eggs in half (if making deviled eggs) Do you see what I see? No gray ring, all you have is just the most perfectly hard cooked egg!
If you’d like to try out the bacon-jalapeno deviled eggs, that are delish, here is what you do:
For every 6-8 eggs you cook you will need to cook and finely chop 3 slices of bacon and mince up 1 seeded jalapeno (like it really spicy, leave the seeds and membrane in). Remove the yolks from the whites, place in a small bowl.
Using a fork, mash up the yolks. Stir in the bacon (save a little to sprinkle on top), jalapeno, some mayo (about 1/2 cup) and sprinkle in a little bit of chili powder, pepper and salt. Stir it all up and then spoon or pipe the yolk mixture back into the egg white halves. Sprinkle that saved bit of bacon on top and then give them a light dusting of chili powder and voile you have you kicked up, bacon-jalapeno deviled eggs.