I kid you not, it took me 38 years to learn this trick.
We’ve always enjoyed hard-boiled eggs. In tuna salad, on lettuce salads, as a snack, or even to pack as an easy breakfast when we’re traveling. I take deviled eggs (along with a dessert or French bread) to nearly every potluck meal we attend, because I never ever return with any.
We also enjoy farm fresh eggs, and are blessed with many sources for those. The problem is that farm fresh eggs do not make good hard boiled eggs. Actually, they do, but they don’t peel well. I’ll ruin several eggs just to get a dozen peeled.
I used to put the eggs in the pan, covered them with water, slowly brought it to a boil, cooked them for a few minutes, turned the burner off leaving the covered pan on the burner, then cracked, cooled, and grumped my way through peeling the ugly, falling apart eggs. OR I would just say forget it and buy a dozen from the store specifically for hard boiling purposes. (How sad is it that we all know the store eggs are so old that they’ll pretty easily peel?)
Now I do this.
How to Hard-Boil Farm Fresh Eggs
- Boil water in a large saucepan. (Enough to cover the eggs at least an inch.)
- Carefully lower the eggs into the boiling water. Lower the heat to simmer.
- Cover and cook for 5 minutes.
- Turn the heat off, but leave the pan on the hot burner for at least 20 minutes. (I leave it there longer when I’m not in a hurry.)
- Carefully drain the water off, then shake the pan with the lid on to crack the eggs.
- Cover the eggs with ice water to cool them quickly.
- Cry happy tears as the shells slip right off.
The older I get, the more I realize I don’t know! What fun kitchen tricks have you learned in recent months or years? What have you been doing “wrong?”