Hard Boiling Fresh Eggs

When we started raising laying hens and collecting our own fresh eggs, I thought having hard boil eggs were a thing of the past.  We have all been advised to use our very oldest eggs for hard boiling, but my farm fresh eggs were never quite old enough.

Eggs of many colors from my diverse flock.

Each time I hard boiled a batch of eggs, they were so difficult to peel that half the white was removed along with the shell.

Then I found a new way to cook them and now even fresh eggs can be peeled without difficulty.

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Here is method;

You will need a two part steamer pan with a lid.

• Pour about 3 inches of water into the bottom pan and  carefully place the eggs into the top  pan.

• Put the pan together and cover with a lid.  Turn the heat on to a medium setting.  

Eggs in the top "steamer" pan.

• When the water begins to boil, set your timer for 20 minutes.

Cover and boil for 20 minutes.

• After the eggs have steamed for 20 minutes, immediately place them in a bowl of cold water to cool.  You may need to change the water a few times to keep it cool.

• Tap the cooled egg gently on the counter and carefully peel off the shell.  You may notice a thin semi-transparent film between the shell and the egg.  If you can remove this, the shell with come off right along with it, leaving the whites intact.

• Rinse off the eggs to remove any residual pieces of shell and then use as desired.  Hard boiled eggs should be refrigerated.