Hard Boiled Eggs are a common source of nutrition around our house. We have beautiful hens that make on average 10 eggs per day! Our hens are fed Organic Chicken Feed and Non-GMO Scratch. Every week we give away a few dozen, sell a few dozen and eat almost a dozen!
The instructions below on Hard Boiled Eggs is what I have found that works consistently – not always – but consistently. Most of the time these eggs are being prepped for future use. I often cook these while I am in the kitchen doing the prep work. (See Prep Day post)
See post A Useful Birthday Gift about a new 2 in 1 Egg Slicer. This kitchen tool helps me cut these Hard Boiled Eggs! I usually keep them whole until I use them. This tool allows me to quickly prep them for any salad.
Hard Boiled Eggs
Instructions
- Fill a pot with water and add a pinch of salt. Bring water to a rolling boil over med high heat.
- Lower eggs one by one into the boiling water with a slotted spoon. Stir carefully and continuously for 3 minutes allow the yokes to set (hopefully in the center of the egg). If you use a silicone utensil to stir it seems to be more gentle on the eggs.
- Leave eggs in boiling water for an additional 5 minutes (8 mins total)
- Turn off the burner and allow the eggs to sit untouched for 15 minutes
- Drain water from eggs and refill your pot with cold water and let eggs rest there for 15-20 additional minutes
- To Peel: Remove an egg and tap each end on the side of the pot or on the counter. The "bottom" of the egg should cave in a little and that's the spot to begin removing the shell. The lining will come off with the shell and it will be easily removed.
- Now listen, no matter what you do sometimes an egg white doesn't separate from the shell lining and peeling it is a very irritating task! Do not be discouraged - sometimes it just doesn't peel well.
- If you do not peel your eggs before you refrigerate them, the shells are almost impossible to remove. So peel all of them, store them whole or use the egg slicer to prepare and portion them.
