Dinner

Cold Peanut Noodles with Hard-Boiled Eggs

Cold Peanut Noodles with Hard-Boiled Eggs

Print Recipe
Servings 2

Ingredients

  • 2-4 The Farmer's Hen large eggs
  • juice from 2 limes (about 1/4 cup)
  • 1 tbsp tamari or soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp creamy peanut butter
  • 1 tsp Sriracha or other chili sauce of choice
  • 1 garlic clove grated or minced
  • sea salt
  • 8-9 oz soba noodles, rice noodles, or other noodles of choice
  • 1/4 cup roasted peanuts chopped
  • 1 medium cucumber or 2-3 Persian cucumbers sliced
  • large handful basil leaves chopped

Instructions

  • Bring a medium pot of water to a boil over high heat. Use a slotted spoon to carefully place the eggs in the boiling water, one at a time. Adjust the heat to a steady boil and cook for 11 minutes. Put the eggs under cold water to stop the cooking. Once cool, crack the eggs at the wider end and peel. Slice in half.
  • Make the sauce. In a large bowl, combine the lime juice, tamari/soy sauce, rice vinegar, peanut butter, Sriracha, garlic, and a pinch of salt, mix until smooth. Taste for salt and adjust if needed. 
  • Cook the noodles according to the instructions on the package. Drain and rinse the noodles under very cold water. If your tap water is not cold enough, place a few ice cubes in the colander with the noodles and let them melt completely to cool down your noodles.
  • Transfer the noodles to the bowl with the sauce, along with the peanuts, cucumbers, and basil. Mix very well to coat everything in the sauce. Distribute the noodles between serving bowls and top with the hard boiled eggs, seasoned with salt. Enjoy right away.

Notes

These cold peanut noodles are so fresh and perfect for spring or summer cooking. The addition of nutritious, hard-boiled eggs rounds out this dish and makes it into a complete meal.

Cold Peanut Noodles with Hard-Boiled Eggs Read More »

Spaghetti Carbonara

Spaghetti Carbonara

Print Recipe
Servings 4

Ingredients

  • sea salt
  • 3 oz guanciale cut into 1" long strips
  • 3 The Farmer's Hen large egg yolks
  • 1 The Farmer's Hen large egg
  • 1/2 cup finely grated Parmesan plus more for garnishing
  • 1/2 cup finely gated Pecorino, or more Parmesan
  • freshly ground black pepper
  • 1 lb spaghetti

Instructions

  • Set a large pot of lightly salted water to a boil.
  • Scatter the guanciale in a large skillet over medium heat. Cook, until the guanciale is golden brown and the fat is rendered, 8-10 minutes. Remove the guanciale from the pan with a slotted spoon and set aside.
  • In a large bowl, whisk the egg yolks and egg until smooth and streak free. Mix in the Parmesan, Pecorino, if using, and plenty of black pepper (the rule is to grind the pepper until your arm gets tired).
  • Cook the spaghetti in the boiling water until al dente. Reserve about ½ cup of the starchy pasta water. Strain the pasta and add it to the pan with the guanciale fat, set over medium heat, along with a splash of the starchy water. Stir vigorously to deglaze the pan and coat the pasta in the fat. Turn off the heat. Add the egg and cheese mixture to the pan (the pan shouldn’t be too hot so that the eggs don’t scramble), along with the guanciale, mix rapidly. Add more of the starchy water if the sauce needs thinning. Serve the Carbonara right away, garnished with more grated Parmesan.

Notes

This Roman pasta dish is the ultimate breakfast for dinner recipe that features a sauce made of eggs and cheese, and a generous studding of guanciale (cured pork jowl).

Spaghetti Carbonara Read More »

Beet and Turmeric Pickled Eggs

Beet and Turmeric Pickled Eggs

Print Recipe
Servings 6

Ingredients

for the eggs

  • 6 The Farmer's Hen large eggs
  • 1 1/3 cup apple cider vinegar
  • 1/2 cup water
  • 2 tbsp sugar
  • 1 tsp sea salt

for the turmeric variation

  • 1 tsp tumeric
  • 1 shallot sliced
  • 2 tsp whole black peppercorns
  • 1 tsp fennel seeds

for the beet variation

  • 1 medium beet peeled and cubed
  • 2 tsp whole black peppercorns
  • 1 tsp coriander seeds

Instructions

to prepare the eggs

  • Bring a large pot of water to a boil over high heat. Use a slotted spoon to carefully place the eggs in the boiling water, one at a time. Adjust the heat to a steady boil and cook for 11 minutes. Put the eggs under cold water to stop the cooking. Once cool, crack the eggs at the wider end and peel. 

to make the turmeric pickled eggs

  • In a medium saucepan, combine the vinegar, water, sugar, salt, and turmeric. Bring to a simmer over medium-high heat and simmer, stirring, until the sugar and salt dissolve, about 5 minutes. Let cool.
  • Put the hard boiled eggs in a quart jar, along with the shallot, peppercorns, and fennel. Pour the turmeric mixture over the eggs. Seal the jar and gently flip it a few times to evenly distribute the ingredients. Refrigerate overnight and enjoy. These pickled eggs will keep for up to 2 weeks.

to make the beet pickled eggs

  • In a medium saucepan, combine the vinegar, water, sugar, salt, and beet. Bring to a simmer over medium-high heat and simmer, covered, until the beets are soft, 20-25 minutes. Let cool. Strain out the beets and discard or save to use in salads, etc.
  • Put the hard boiled eggs in a quart jar, along with the peppercorns and coriander. Pour the beet mixture over the eggs. Seal the jar and gently flip it a few times to evenly distribute the ingredients. Refrigerate overnight and enjoy. These pickled eggs will keep for up to 2 weeks.

Notes

Pickled eggs are delicious, they last a while in the fridge, and they’re so fun to make thanks to all the potential for colorful brine ingredients. This recipe shows you how to make beet and turmeric pickled eggs, which both turn out stunningly vibrant in color and look beautiful on appetizer plates, in salads, or grain bowls.

Beet and Turmeric Pickled Eggs Read More »