TITLE: Free Range Eggs (Recipe: Oleana's Deviled Eggs)
DATE: 6/24/2009 11:07:00 AM
Amazing things happen when animals can roam freely. From all this exercise, more blood flows through their muscles, yielding meat that is more is more flavorful and also has a little more texture. And when egg-laying hens roam freely, the eggs taste better too!
Cooking farm-fresh eggs is different than regular supermarket eggs. They cook more quickly. When used in cakes or other baked goods, the results are lighter. The yolks tend to be more orange and flavorful as a result of the grain and grass diet.
When I get fresh eggs, I tend to make egg salad or deviled eggs so I can really appreciate the flavor and texture. Lately, I’ve tired of my usual recipe and decide to branch out.
With a recent dozen, I made a simple deviled eggs, seasoning the yolks with mayonnaise, mustard and cumin...
And the recipe from Oleana for Deviled Eggs with Tuna and Black Olives...
Ana Sortun's Deviled Eggs with Tuna and Black Olives
1 tablespoon extra virgin olive oil
1 cup minced fresh tuna (about 6 ounces)
1 scallion, minced
1/2 cup minced celery
Tiny pinch curry
Salt and pepper
8 hard-boiled eggs, split in half lengthwise, with yolks and whites separated
1 cup thick mayonnaise, preferably homemade
1 tablespoon chopped parsley
8 black olives, pitted and finely chopped
1 plum tomato, finely chopped
Heat oil in a medium saucepan over high heat. Add the tuna, scallion, celery, curry and salt and pepper. Cook until the tuna is just opaque, about 3 minutes. Cool and drain well.
In a small mixing bowl, mash the egg yolks with a fork. Stir in the mayonnaise, tuna, and parsley. Season with salt and pepper.
Season the egg whites with salt and pepper and fill their centers with heaping spoonfuls of the tuna egg filling. Top each with a black olive and tomato.
Labels: celiac, eggs, hors ds
DATE:6/24/2009 11:56:00 AM
I was never a huge egg lover until I started eating free range eggs. Now I can't get enough! In addition to the difference in yolk color, I've also noticed that the shells are a lot thicker on free range eggs. Whenever I visit my parents and use "regular" eggs, I end up mutilating them because I've become accustomed to hitting them rather hard to break the shell.
You deviled eggs look great, too! I love the idea of using tuna in them.
DATE:6/24/2009 07:48:00 PM
to be honest with you, i never knew why free range eggs were better tasting. i thought it was just nicer to the chickens, so i buy them. but now i have a whole new reason! and i love deviled eggs :)
DATE:6/24/2009 08:04:00 PM
Free range everything is better and I wish I had discovered that sooner. We had our first truly awesome chicken last year. The difference was unbelievable. I used to buy the cheapest crap I could... please forgive me foodies.
I love egg salad and deviled eggs so much and don't make either often enough. Plus, I haven't tried it yet with my homemade mayo. Mmm. Maybe tomorrow.
By the way, I like how you've been doing your post titles like Lydia. It works. :)
AUTHOR: T.W. Barritt at Culinary Types
DATE:6/25/2009 05:23:00 AM
Great to see a photo of free-ranging chickens. I've always wondered what it looked like. I love deviled eggs, so much. I could eat a whole platter of yours.
AUTHOR: Lydia (The Perfect Pantry)
DATE:6/25/2009 12:38:00 PM
I must admit I'm partial to your egg salad, but it's hard to resist farm-fresh deviled eggs. I'm lucky to live in a place where many neighbors sell free-range eggs from their farms. And sometimes, where those chickens free range onto the roads, too.
DATE:6/25/2009 01:32:00 PM
My Seattle neighbor has chickens. Thinking about getting some for our "urban farm." Nothing beats a good deviled egg!
AUTHOR: Lori Lynn
DATE:6/28/2009 12:51:00 PM
I love eggs, but now trying to keep cholesterol lower, so I am only eating egg yolks on special occasions. The deviled eggs look soooo good! Tuna is a great substitute, I could leave out the yolk.
I don't remember if I thanked you for the link to the sweet soy sauce.
DATE:6/28/2009 08:16:00 PM
Katie -- I actually didn't like the free-range eggs at first. They tasted too sulphery.
Heather -- could you taste a difference between the two?
Melissa -- Oh good! I'm glad you're finally going to make the homemade mayo ;-)
T.W. -- I'm curious to know if the "commercial" free range chickens have as much room as the smaller "artisanal" farms provide.
Lydia -- That's so great you can get eggs from your neighbors!
LC - Your neighbor in Seattle?? Cambridge law won't allow us to have chickens. That's so great for you.
LL - But eggs have the good cholesterol, right? ;-)