I love having farm fresh eggs. The taste, the shell color, the lovely ladies who produce them.
However, it took me awhile to figure out how to hard boil them without shredding the white part during the peeling process.
The trick is…
Don’t boil the eggs. Instead, steam them.
WHY IS IT SO DIFFICULT TO PEEL FARM EGGS?
Without getting too scientific, the reason boils down to age. As the egg ages, the white part becomes more acidic. This acidity causes the white part to stick less to the inner membrane of the shell. The older an egg is, the easier it is to peel. Eggs sold in super markets are generally a couple weeks older than eggs fresh from the farm – making store eggs easier to peel… Until now.
COOKING THE EGGS
I use a pasta cooker that has a strainer and lid to cook the eggs.
Cover the bottom of the pot with water, but not enough that the water sneaks through the strainer.
I typically steam 2 dozen at a time. We are a family of 5, 24 eggs get devoured pretty quickly.
All 24 eggs are placed in the strainer. The lid goes on and the burner is set to high.
Once the water starts boiling, I turn the burner to low and set the timer for 22 minutes. We have a propane stove and our elevation is about 1300′. Your stove and elevation may affect your cooking time.
Once the 22 minutes are up, I take the strainer out of the pot and run cold water over the eggs.
That’s it. Super simple, easy to peel farm eggs.
STEAMED EGGS PEEL BEAUTIFULLY
I have tried the method of adding baking soda to the water when I hard boil eggs. This works sometimes, but not often enough.
Steaming works perfectly on nearly every egg.
Now I can use my beautiful eggs for deviled eggs without the embarrassing demolished white.
Of course they are also perfect for eating plain or adding to your favorite recipe.
