Breakfast, lunch, and dessert with pastured eggs!
Eggs are the perfect protein, a powerhouse of nutrition. Eggs from chickens who live on pasture are loaded with Vitamin A, D, K2 and E, folate, biotin, iron, zinc, and selenium. Egg yolks are also a wonderful source of good cholesterol and choline.
Choline is especially important for developing the nervous system in fetuses and through early childhood. It contributes to being able to focus on more than one thing at a time, which EVERY MOM NEEDS!
Bottom line...they are a superfood!
In fact, our pastured egg yolks are one of my kids' first solid foods, that's how highly I value them! I boil them for a couple minutes until the yolk is warm but still runny and dash some Natural Trace Mineral Salt on them and voila!
One fun fact...did you know that the yolk is everything a baby chick needs nutritionally to develop while in the shell? I used to think that the yolk WAS the chick, but it's not. It's the amazing source of nutrition and building blocks needed to create a tiny chicken, hence it's an amazing food for us too!
So here are a few of my FAVORITE ways to cook our Non-GMO Pastured Eggs:
FLUFFY SCRAMBLED EGGS
Ingredients:
- 2 eggs per person you're cooking for
- 1/4 cup of plain yogurt or sour cream
- salt and pepper
- 3-4 Tbsp Kerrygold butter
- 1/4 cup shredded cheese of your choice (I love sharp cheddar)
Instructions:
- Melt butter in a shallow frying pan
- In a bowl whisk together your eggs, yogurt or sour cream, salt and pepper
- Pour into the pan with the melted butter and using a rubber spatula mix the eggs together with the butter, fluffing them as they cook.
- When cooked to your liking (I like mine firm but not dry) sprinkle with shredded cheese
- Done!
- Serve alongside of sourdough bread and Nourished With Nature's Ham!
You can also get creative and add sauteed veggies, ham or breakfast sausage from our farm store to your scramble!
SUMMERTIME DEVILED EGGS
Any BBQ or family gathering isn't complete until somebody shows up with the Deviled Eggs!
In our family it was a tradition my grandmother started, then my mother taught me to love them and now I'm sharing our family recipe with you!
One tip to seemlessly peeling beautiful hard-boiled eggs is to ask your farmer for eggs that are two or more weeks old. This gives the bloom time to shrink away from the shell a tiny bit and separate without taking chunks of white with it as you peel.
You don't even want to know how old grocery store eggs are. Two weeks is still VERY fresh compared to what you find there.
So here you go!
Ingredients:
- 1 dozen Nourished With Nature Pastured Eggs
- 1/2 cup Healthy Homemade Mayo
- 4 tsp dijon mustard
- 1/4 cup sweet zucchini pickle relish (also a homemade family recipe)
- fresh chives (to garnish)
Instructions:
- Using a colander, steam eggs over boiling water for 15 minutes.
- Submerge the eggs into an ice bath for 3-5 minutes.
- Peel (watch this happen seamlessly).
- slice your eggs in half and remove the yolk into a bowl.
- Combine yolks, mayo, mustard, relish, salt, and pepper.
- Mix it all together and taste test.
- Using a frosting piping bag or just a ziplock baggie with the end cut off pipe the yolk mixture into your egg halves.
- Garnish with chopped chives (you could also use paprika).
- Enjoy!
Grab a couple for your own plate before you set it out at the potluck because after all that work you wouldn't want to miss out on enjoying them! I assure you, they'll go FAST!
Visit our farm store to pick up fresh pastured eggs.
HEALTHY MAPLE ORANGE Creme Brulee
Ingredients:
- 1 cup whole raw milk
- 1 cup heavy raw cream
- 1/4 cup maple syrup (can substitute for honey or rapadura)
- 6 egg yolks
- 1 tsp vanilla
- 5 drops Orange Vitality Essential Oil from Young Living
Instructions:
- Warm milk and cream gently over a low flame.
- Meanwhile, beat maple syrup (or honey/rapadura) with egg yolks.
- Slowly add milk and cream mixture to eggs, beating constantly.
- Blend in Vanilla and Orange Essential Oil
- Pour through a fine sieve to remove any bigger pieces of egg yolk.
- Pour into individually buttered ramekins or custard cups.
- Place in a 9 x 13 pan of hot water and bake at 325 degrees for about 1 hour or until a knife inserted into the custard comes out clean.
- Chill well and enjoy as a dessert or for breakfast!
Vanilla, Maple Syrup, Milk and Orange Essential Oil
Buttered ramekins
Pour custard mix into buttered ramekins
Custards ready to bake in dish of hot water
Visit our farm store on Saturdays to stock up on Pastured GMO Free Eggs, we would love to know your favorite way to cook with them!