Photography by Angie Norwood Browne
All five of my hens are laying! What beautiful eggs they lay( Blue, Green, Pink, Dark Brown, and Light Brown)!
The perfect Hard Boiled Egg
1/2 t. salt
1 pot of cold water
Put eggs in a single layer in a pot, and cover with 1/2 inch with cold water. Add 1/2 t. salt to prevent cracking. Bring to a boil and cook for 11 minutes.
Fresh eggs are harder to peel. So keep them in the fridge for five days before boiling, or boil the water first before adding the eggs. Then after 11 minutes add them directly to ice water and let sit for 15 minutes before peeling.
Recipe and food styling by Patty Wittmann.