You think I’m being dramatic? I’m not. You see, ever since getting the chickens, I’ve suffered a terrible problem – I can’t boil them in a way that allows me to peel them neatly. I had visions of taking deviled eggs to potluck, but alas, I’ve had to make egg salad to serve on melba toasts. I had tried all the things – letting them sit for a couple weeks (not long enough), boiling with salt, boiling with vinegar, cracking before plunging them in cold water. A dear friend finally turned me on to THIS method, and I can tell it is going to save me from endless frustration.
This will allow you to cook your fresh eggs to your desired doneness (I like soft-medium for toast, hard boiled for any other number of things) and peel them in a tidy fashion. Deviled eggs, here I come.
Here are your instructions. Feel free to memorize them:
1. Bring a pot of water to a boil. Add some salt.
2. Gentle place your eggs in the pot. Return to a boil, and then start your timer. For our large eggs, 7 minutes gave me the perfect medium boil for toast, and I do 10-12 for a hard boil. Our backyard chicken eggs are a little larger than the ones I used to get at the grocery store, so you may need to adjust. My FlyLady timer has to get used somewhere:
3. While your eggs are boiling, get a bowl ready with ice (I used a full tray for 6 eggs), cold water, and a good splash of white vinegar. I got too excited and forgot to take a photo of this step, but you know what a bowl of ice water looks like.
4. When your timer goes off, scoop the eggs from the pot and plunge (gently!) into the ice water. Allow them to sit there until they’re cool enough to handle.
5. Rinse, dry with a towel, crack, and peel. See these clean shells? That half that just slipped right off, taking the membrane with it but leaving the egg intact? I’m impressed.
6. Rejoice in your perfect, whole, tidy eggs.
Will you try this technique? Do you like your eggs boiled, or do you prefer them prepared some other way?