Making Hard-Boiled Eggs with Fresh Eggs One of the most extravagant things in life is having farm-fresh eggs. Whether you get them from your own chickens or straight from the farmersâ€TM market, eggs are one of those items where you can definitely taste the difference eating fresh. Farm-fresh eggs have deep orange yolks and the whites are firm. Eggs can legally remain on the grocery shelf for 30 days and may already be a few weeks old by the time they get to the grocery store shelf. The yolks are pale and the whites can be runny. Besides having lost most of their taste, their nutritional value has also decreased. So treat yourself to fresh eggs—it will make your day! The only issue Iâ€TMve ever had is trying to hard boil a fresh egg. The shell can be difficult to peel and Iâ€TMve peeled off most of the white along with the shell. Here are two ways to get the perfect hard-boiled egg with a fresh egg: 1)
Pick a whole in the end of the egg with a straight pin. Place eggs in steam basket above cold water. When the water starts to boil, set the timer for 14 minutes. Remove from heat immediately.
My Aunt Eunice taught me this....
Bring water to a boil and put in eggs that have been out of the fridge for a bit. Bring water back to a boil for one minute (with lid on). Turn off heat and let them sit in the hot water for 20 minutes at least (lid still on). The eggs are perfect and easy to peel.
--Lynda Miller, wise woman