Thursday, July 09, 2015

What a Trick! (How to Hardboil Fresh Farm Eggs)

If this is common knowledge, feel free to make fun of me right now, but I never knew it until recently.  We always call our hard-boiled eggs that are pocked with crevices "monster eggs" so we can pawn them off on Zeke and Aidan.  No longer!

It's so easy to smoothly peel fresh farm eggs!  Instead of placing your eggs in cold water, like one should do for store-bought eggs, simply bring a pot of water to boiling and then gently lower your room-temperature fresh eggs into the boiling water.  Boil for about 13 minutes (or however long you prefer to boil your eggs) and then remove from the water.  Proceed as usual.  Peel those eggs and marvel at them.  How smooth!  How white!

 This is something farmwives would definitely laugh at me about, because the only reason to put cold water in the pot is to prevent cold eggs from the refrigerator from changing temperature too rapidly and splitting, and, of course, farm eggs can sit on the countertop for a while.

This post is for those of you who, like me, never had this light-bulb moment.

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