Fresh eggs are what everyone hopes to be buying at the grocery store, but in fact fresh eggs are the hardest eggs to peel. Still, I’ll take the hard to peel fresh eggs any day over older eggs. When buying your eggs, the best you can buy are labeled “organic pasture-raised”. These are eggs from chickens that are truly free range and have access to the outside. They are fed organic feed, no antibiotics, soy or corn and as a result the eggs have superior nutrient value.
It’s true you can boil an egg one of two different ways. Some people like to put their eggs in a pot of water, bring it to a boil, turn the heat off as soon as it comes to a boil and then time for 5 minutes. Others prefer to boil the water in the saucepan first, then add the eggs and then start timing depending on the degree of doneness you’d like. It’s no surprise that I’m a believer in the second option. It’s more precise and gives you more accurate results. What if, after all, you don’t see when the pot of water starts to boil? Suddenly your timing is all off. Here’s my chosen method.
Instructions for boiling large eggs:
- Bring at least 2 quarts of water to a boil.
- Lower the eggs into the water carefully with a slotted spoon or mesh basket.
- Let the water boil for 20 to 30 seconds (or return to the boil) and then lower the heat to a bare simmer.
- For soft-boiled eggs, remove the eggs after 6 minutes.
- For hard-boiled eggs, remove the eggs after 11 minutes.
- If you are serving the eggs warm, run the eggs under cold water until they are cool enough to handle. Tap the egg gently on all sides on the counter to crack the shell and peel.
- If you are preparing the eggs for a future cold serving (egg salad or deviled eggs), let the eggs sit in ice water until completely cool. Then tap the eggs gently on all sides on the counter to crack the shell and peel.
- Boiling your water before adding the eggs to the pot gives you more accurate timing for boiling your eggs.
- Reduce the water to a simmer so the eggs run less risk of cracking against each other or the side of the pot.
- Shocking the eggs in cold water not only makes them easier to peel, but stops the cooking and will prevent overcooking the eggs.
- The fresher the egg, the harder it is to peel.
- Organic pasture-raised eggs are the best to buy.