It’s hard to believe that we’ve had the chickens for almost a year now.
Best. Decision. Ever.
I find myself watching them all the time. Stalking them on the Chicken Cam when I’m at work. On the Chicken Cam when I’m in the house wondering what they’re up to. Spending time with them out at the coop when I’m supposed to be working on my never ending to-do list. See the pattern? I think I need some chicken therapy!
And the rewards of getting beautiful eggs like these still tickles me every time I head out to the coop to collect them — it’s like an Easter egg hunt every single day!
One thing I discovered is that really fresh eggs are terribly difficult to peel when you boil them so I set out to figure this out.
According the the website the kitchn, the only sure-fire trick is to use old eggs. As eggs age, they gradually lose moisture through the pores in their shell and the air pocket at the tip expands. The pH of the whites also changes, going from a low pH to a relatively high pH, which makes them adhere less strongly to the shell. Farm-fresh eggs will always be tricky to age. Ideally, buy your eggs a week or two before you plan to boil them and let them age in the fridge.
But I don’t want old eggs! The reason I got chickens in the first place was to be able to enjoy the freshest of eggs along with the fresh things I grow in the garden.
When you Google “hard cooked eggs” there are several different methods. You can:
- Bake the eggs in the oven.
- Plunge them into boiling water.
- Start them in cold water.
- Boil them with a bit of vinegar or baking soda in the water.
Been there, done that and my eggs often looked like one of the chickens tried to peel them.
Then I saw a tip in Cooks Illustrated magazine about steaming them and figured why not give it a try since I have nothing to lose. And you know what? IT WORKED! Even with the really fresh eggs, the shell comes off easily leaving the white part of the egg perfectly intact and smooth.
Often, boiled eggs can be quite rubbery. Steaming the eggs until they are hard cooked results in a creamier texture for both the white and yolk.
With Easter just around the corner I know many of you will be dying eggs for the holiday, so why not give this steaming method for hard cooked eggs a try?
- large saucepan with steamer basket and lid
- 6-8 large eggs (or as many as you would like to cook that fit comfortably in a single layer)
- Bring 1-2 inches of water to boil over high heat in the saucepan. Place eggs in a single layer in steamer basket and place on pan; cover with lid. Reduce heat to medium and let the eggs steam for 15 minutes. (Note: The bottom of the basket should not touch the water).
- Meanwhile, make an ice water bath in a large bowl; set aside.
- After 15 minutes, immediately place the hot eggs in the ice water bath to allow to cool. Crack and peel or store in the refrigerator until ready to enjoy.
Have you tried to naturally dye your eggs? Find out how here: How-To Naturally Dye Easter Eggs.