Has anyone tried BAKING eggs, as per the Alton Brown method? I haven't, so far. And I haven't a clue, as how to adapt the cooking time to Bantam Fruit.
I have been collecting my recent bantam eggs to make a couple big jars of pickled eggs. I have never used extremely fresh eggs for boiled eggs, as the "old school of thought" that I was brought up with (and within rural backyard flocks), was that you never boiled an ultra-fresh egg.
Aside,...I gave some same-day-laid eggs to a neighbor, without explaining that he/they possibly shouldn't try peeling FRESH boiled eggs? Ignoramus me, assumed "they" would use the super-fresh eggs in an omelet, frittata, etc. So, 'natch, the neighbor boiled them up, and couldn't easily peel a single egg. Duh.
Great ideas here. Cooking times are likely off the charts for bantam eggs, as well, but it's much fun to read about peeling FRESH eggs. Not the crappe from the grocery store?