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How to Hard Boil Fresh Eggs

Folks say that fresh eggs do not hard boil well… actually, they boil fine, the problem is peeling the shell off without tearing up the white. Here is the secret to hard boiling fresh eggs…

Source: Three Oaks Farm & Guest House (Entered by Dee and Stephen Eichler)
Serves: 12 per dozen eggs
Vegetarian!

Ingredients
12 eggs eggs in the shell      View Available Products

Step by Step Instructions
  1. Hard Boiling Fresh Eggs - Folks say it is impossible to peel a hard-boiled fresh egg without tearing up the white. Older eggs will separate from the shell more easily due to shrinkage and the formation of gas between the inner shell membrane and the white. For hard-boiled eggs, keep a dozen (or two) fresh eggs specifically for boiling in the fridge for about 2 weeks to “age.” Let the eggs come to room temperature. Bring water to a good boil and use a spoon to gently place eggs into the water. Turn heat down to low, boil eggs for no more than 12 minutes, run under cold water and refrigerate for a couple of hours. To peel, tap each end to break the shell, then roll the egg on the counter to pulverize the shell all around before peeling. Enjoy!

Comments

Comments added by fellow market members.

Thanks Dee and Stephen for the helpful hints!



Years ago, we had to keep stacks of eggs in our refrigerator to "age." However a chef we sold produce to taught us that all you have to do to make a fresh egg peel, is to slightly crack the shell. Then all you have to do is boil them like normal, and they'll peel easily!



I do something similar to this recipe! I bring the water to a rolling boil, gently add the eggs, let them boil for 15 minutes, then I scoop them out and place them in an ice water bath. After 5 min. they are cooled and ready to peel.