Day 329 of 365
We have had chickens for nearly 9 years. One of the first things I noticed when we started getting fresh eggs from our chickens is that fresh eggs do not peel well when they are boiled, at least not with the same methods you would use for grocery store eggs.
I read and read on the web and in chicken forums for tips and tricks. I tried all kinds of strategies for boiling and and adding baking soda or some salt or both. I finally gave up and did my best to let the eggs get a little older but mostly just accepted the fact that my boiled eggs were going to be butchered when I peeled them.
Then, Ron read on a Reddit thread about what to do, and it is like a miracle! I had to test this method 5 times before I could share about it because I had to make sure it wasn’t luck, but this works! If you are having trouble peeling your fresh boiled eggs, this is a strategy that works very well.
*Please note, if you have a different strategy that works, that’s awesome. This is just one strategy that for sure works. Because I have tested this method, I want to share it with others who may be struggling as I was. It’s amazingly simple. If only I had known years ago because we love boiled eggs around here.
Fill a saucepan with enough water to cover your eggs. Keep in mind the water will rise when you add your eggs. Bring the water to a full boil. Add 1 Tablespoon of salt. Using a spoon, place the fresh eggs into the water. Boil for 10 minutes for fairly hard boiled eggs. Reduce the time for softer yolks as you like.
Remove from the stove and drain the water. Add ice to allow the eggs to cool enough to touch, and then peel. I always crack the tip with the air pocket and peel from there. It seems to help. The air pocket is generally the pointiest tip.
I hope this is helpful this Easter and beyond. You wouldn’t believe how happy having lovely boiled eggs makes me. I used be so sad looking at the lumpy ugly eggs. This strategy is a sure way to be free of the bumpy boiled egg.
photo credit: Sincerely Media, Unsplash
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