We’ve all been there…
You get the hankering for a good, old-fashioned hard-boiled egg. And since you have your very own flock of chickens, you can hardly wait to boil up a batch.
You carefully select the eggs, place them in the pot, and simmer them to perfection.
Your mouth starts watering as you gently crushed the shell and peel the egg–with the salt shaker ready and waiting.
And then you get this:
It’s enough to make you wanna say a bad word.
With their gorgeous, orange yolks and rich flavor, there aren’t many downfalls to farm-fresh eggs. However, since the inner membrane clings tightly to the shell of a fresh egg, it’s near-impossible to have anything but ugly results when you try to hard-boil them.
There are lots of suggestions floating around to make the process easier, including:
- Letting the eggs age first (I don’t know about you, but my 2-3 week old farm eggs are STILL hard to peel!)
- Boiling them with vinegar (this didn’t work for me…)
- Boiling them with salt (this didn’t work either)
- Boiling them with baking soda (this sorta worked…. almost)
- Using a pin to prick the shells before boiling (I REALLY wanted this to work, but alas, I think I’m too heavy-handed)
I had pretty much completely given up this whole concept, until I ran across the idea of steaming the eggs.
It sounded kinda crazy at first, but in my desperation, I decided to give it a try.
I started with these babies–fresh from the chickens that morning. An egg-peelers worst nightmare:
And I ended up with these. Yeah, I may have done a happy dance in the kitchen. Maybe…
Easily Peel Farm-Fresh Hard-Boiled Eggs
You will need:
- Fresh eggs
- A metal colander (like these) or steamer basket
- A pot with lid
So technically, we are steaming the eggs, not boiling them. I don’t have a vegetable steamer basket, so I just used my metal colander to hold the eggs instead. Feel free to use whatever you have.
Initially, I tried setting it on the rim of a pot, like this:
But this prevented the lid from fitting on top, which released a lot of the steam, which resulted in half-cooked eggs. We don’t want that.
So, I grabbed a larger pot, and place the colander in the bottom, like this:
(Definitely don’t use a plastic colander for this–it’ll melt.)
Fill the bottom of the pot with water–the exact amount isn’t important, just make sure you aren’t submerging the eggs. And also make sure that there is enough water to keep the pot from boiling dry.
Place the eggs in the colander, and the colander in the pot. Bring the water to a boil, and place the lid on top.
Allow the eggs to steam for 20-22 minutes. Remove the colander (or steamer basket) from the pot and rinse the eggs with cold water to halt the cooking process.
And now… Relish in the experience of peeling a farm-fresh egg without strife, frustration, or bad words. Life is good. 🙂