For those of us who love fresh eggs, the one draw back is attempting the hard-boiled version. Oodles of tricks and attempts, cracked, broken, exploded…..the list is long. I have heard of folks marking eggs to keep in the refrigerator for 3-4 weeks for use in boiling. People have shared they poke a hole with a pin prior to boiling. Folks have told me that is the only reason they buy store-bought eggs is to use those to boil.
I make an effort to raise healthy, natural chickens so we can eat healthy, natural eggs. I really don’t want to purchase store-bought, old eggs just for boiling.
So, it is with glee that I share the Secret formula for “hard boiling” FRESH Eggs!!!!!
Today was pure SUCCESS.
Place fresh eggs in a bowl of warm water to bring them to room temperature. Grab that double boiler, get the water boiling. Add the egg to the top steam portion. Cover with a lid, STEAM (that’s the secret) for 20 minutes. Remove from heat, plunge into an ice water bath. (no need to fill the bathtub with ice cubes, a kitchen bowl will do nicely) Wait 5 minutes. Remove. Peel an egg. None are cracked, broken, exploded. None have the green ring around the yolk from over cooking. Perfectly “hard-boiled” eggs. Once and for all, SUCCESS!
Here’s to easy peeling eggs! Here’s to a really good, well crafted egg salad sandwich! Oh, I love figuring out the secret to success.