One of the advantages of
having chickens is the availability of fresh yard eggs. Since they are a lot
fresher, they have a better flavor but can cause you some difficulty if you
happen to like hard-boiled eggs. Here’s a simple solution to that problem which
should help you.
Fresh yards eggs that have
been hard-boiled can be extremely difficult to peel. You can literally destroy
your egg when trying to get their shell off. Quite often you find yourself digging
the egg out with a spoon. Thankfully, there are two simple things you can do to
simplify the egg peeling process.
First you need to add two or
three tablespoons of salt to the water in which you will boil the eggs. This
doesn’t make your eggs salty. It just makes them easier to peel. The next thing
you need to do is peel the eggs while they are still warm. This should make it
easier for you to peel your hard-boiled yard eggs with less difficulty.
Got hard-boiled yard eggs?
Staying above the water line!
Riverwalker
Posts
8 comments:
An easy way to get fresh eggs to peel easily is to:
1. Bring water to a rapid boil
2. Ladle room temperature eggs into the water
3. Boil for exactly 15 minutes
4. Remove from boiling water and put in ice water and let cool completely.
5. Crack and peel
Mrs RW, you must have known Grammaw! Identical advice!
Thanks for the tips! Always useful!
Now I just need some fresh eggs!
I add a little vinegar to the water.
Bob
III
I'm grateful for the help. The 'ladies in the back' who live in a chicken tractor provide us with some extra eggs and we regularly hard boil some for lunch or quick snacks. They don't always peel easily - I've blamed it on where the egg was positioned when it cooked.
I'll try your methods - THANKS FOR POSTING THEM!
Having chickens is good especially if you have enough room for them to roam and scavenge their own food so you don't have to feed them. Anyway, hardboiled eggs are great. And salt is a must for easy peeling.
Hard-boiling eggs is almost as easy as boiling water, if you know the right process: Cooking eggs too long or too vigorously can result in cracked shells, tough whites, and green-gray, sulfuric-smelling yolks.
I always use the longest stored eggs (at least a week old or older) for hard boiled eggs. That way the little air pocket that's inside is larger and helps the peeling process. NEVER hard boil super fresh eggs.
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