At the farmers market I often put blown eggs on display to let our customers know that we have eggs for sale that day. They are amazed that I'm able to do that with the eggs, but really it's easy! Here’s how I do it.
Easy Easter Egg Decorations
Easter is right around the corner. With a rainbow of assorted colors of eggs our ladies lay I don’t need to do any dying or coloring to make Easter decorations. But in order to display them on the table for years to come I usually blow out the interior of the eggs. All you need is - hypodermic syringe needle and / or a sewing pin
- bowl to save the egg material
The hypodermic needle is nice because it will make a smaller hole and be able to blow the egg material out at the same time. But it's not entirely necessary.
Poke a small hole in either end of the egg making the hole toward what you intend to be the bottom the bigger hole. Insert your needle in the smaller hole that will be your top and blowout the egg material. Be sure to save the eggs in a bowl.
Sometimes it helps to shake up the egg so that the yoke is broken inside. This takes quite a bit of doing, but you'll get there. Once all of the egg material seems to be removed, and you can blow air straight threw the two holes, flush out the interior of the egg by with water and a little soap.
Lay them all out to dry and then they are all ready for display!
This is the top hole
This is the bottom hole
Quick low-carb Breakfast
Brian and I lately have been trying to watch our carb intake. The majority of our carbs seem to come from our breakfast. I decided the easiest way to cut those carbs was to plan ahead and make these delicious egg muffins ahead of time, because I am not a morning person. (yes, I know farmers should be morning people but we come in all forms...HA!)
So when you make these blown eggs save the egg material in a bowl and make our egg muffins.
Egg muffins are super easy to make! I use a large muffin tin that makes six muffins at a time. Spray the inside of the tin with olive oil or line it with Lard. Set your oven to 350 degrees. I like to line each muffin tin with one strip of bacon around the edge. Then tear up pieces of spinach to fill up the interior put a few slices or shredded cheddar cheese or whatever kind of cheese you prefer. I LOVE garlic so I put some minced garlic on top of each muffin. Mix up your eggs you saved and add a touch of water. You can also add your salt and pepper here too. Then pour over the egg mixture in each muffin tin distributing equally.
Bake at 350 for about 30 minutes. Your time will vary. I have to bake mine longer because I have the bigger tins.
You can store these on your refrigerator. When you’re ready to eat them pull them out in the morning and heat each muffin up for 30 sec in the microwave.
Here are some other tasty ingredents that would be fun to try: Mushrooms
Really the list is endless...
In the batch pictured I used bacon (from Cottonwood Farm of course), spinach, pimentos, cheddar cheese, minced garlic, salt & pepper, and 1 dozen eggs. As you can see our muffin tins are bigger than average. You might need to play around with the cook time and amount of eggs you need for your tin. Make sure that a toothpick comes out clean to test if they are done.
For this recipe I used 1 dozen eggs and that will last Brian and I three mornings. If you are interested in more information on getting some of our eggs in your life CLICK HERE.
Have you seen our neat egg washing machine? Check out this video and see how we wash our eggs.
Food is not what it says it is anymore. Unless we know our farmer and our food source, how can we really know what we are eating? What better food group to get to know exactly how it was made and where it came from than BUTTER?!
Check out our 6 steps to making your own and tools you can use to do it.
Making the leap to go RAW is a BIG decision not to be taken lightly. Lactose intolerance, allergies, & eczema are just a few health reasons people come to us for REAL milk. The reason that resonates with me the most though is the ethics of knowing my milk came from a cow that has been treated with respect and encouraged to live as she would in nature.
The problem with making yogurt is that most of the recipes I come across require getting the milk up to a temperature that will basically pasteurize it in order for the cultures to work their magic. I have found the ONE my heart desires. It lets you retain the raw goodness of your milk while also setting up to form a thick yogurt.