Devilish Farm-Fresh Eggs

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Have you ever boiled and peeled a farm-fresh egg? Well, have you? Supposing you have, I imagine you are wagging your head from side-to-side while exclaiming, "Tut. Tut. Tut. Shouldn't be attempted." That's how I have felt about peeling brand-new eggs from my chickens. The shell sticks fast to the eggs, it's awfully time-consuming to peel, and the eggs generally end up a puckered mess. Far from appetizing, until... (drumroll, please...)

I stumbled on a 'technique.' I've tried it numerous times now, and can vouch that it is perfect. Really, I can't tell you why this one has worked over all the others I've tried, and true to myself, I am fine with not knowing.

Start with cold eggs from the refrigerator. Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Once the water begins to boil, take a fresh egg (or six) and carefully place it onto the steamer basket using a slotted spoon. It doesn't matter if the eggs are partially submerged. Bring the heat down to low and cover the pot with a tight-fitting lid. Set your timer for 13 minutes. Meanwhile, make an ice bath. Place ice-cubes (many is best) and 2 cups of cold water in a medium bowl. When the eggs are done (13 minutes, mind you), carefully remove them using a slotted spoon, and place them in the ice bath. Let them cool for at least 15 minutes. There is no need to peel the eggs right away. They can be stored in their shells and peeled when needed.

Once cooled, begin to peel. I'm not saying that the shell will slip right off, but it should pull away fairly easily. Far more easy then you would have imagined. And hooray for that!!!

Wanna make those boiled eggs even tastier? Give my Deviled Egg recipe a try. Its sure to be a hit, even with picky little children. Deviled Eggs make for a great lunch, and a refreshing change from PBJ sandwiches. For dinner, serve with a kale salad and some Salt and Vinegar potato chips. I don't know how our family made a dinner out of these random little things, but its one of our favorites!

Deviled Eggs
makes 12

  • 6 hard-cooked eggs (see instructions above)
  • 2 1/2 Tbsps mayonnaise
  • 1 Tbsp minced fresh parsley leaves
  • 1 1/2 tsps lemon juice
  • 1 1/2 tsps dijon mustard
  • 1 tsp curry powder
  • pinch of cayenne pepper
  • pinch of salt

1. Slice each egg in half, wiping knife clean with a paper towel in-between each slice. Using a spoon, scoop out yolks into a medium bowl. Place whites on a serving platter.

2. Smash yolks with a fork until large lumps are broken apart. Add mayonnaise and press mixture against the side of the bowl, using a rubber spatula. Continue until a 'paste' forms and all lumps are smooth.

3. Stir in parsley, lemon juice, mustard, curry, cayenne and salt until mixture is well- combined.

4. Transfer yolk mixture to a small, heavy-duty plastic bag (alternatively, use a pastry bag fitted with a large plain or star tip). Press mixture into one corner and twist top of bag. Using scissors, snip 1/2 inch off filled corner. Squeezing bag, distribute yolk mixture evenly into each egg white half. Garnish with chopped parsley and/or a sprinkling of cayenne. Serve.

Adapted from Cook's Illustrated.

As always, eat well!

Amber

By: Linda Radwanski | Jun 1, 2016 04:06 AM | Permalink
Such great tips! Thank you. I find your recipes a delight to read and incredibly enticing to try. All the comments left are helpful as well! Instant pot! Will have to check that out.
Amber Payet says:    (Jun 1, 2016 12:00 AM)

Thank you for commenting! - Amber

By: Suzy Crosby | Jun 1, 2016 01:16 AM | Permalink
Great HB egg tips! Made me so hungry for deviled eggs I promptly boiled up a dozen. The shake-rattle-and-roll shell removal technique was quite magical and a total keeper in my kitchen bag of tricks. :-)

Then inspiration hit. I had made a batch of chevre that didn't drain well, and was more the consistency of dip than spreadable cheese. I had already stirred an herb and dill blend into it, but hadn't figured out what to do with it. So I mixed it in with the egg yolks at about 30% chevre to 70% yolks, and they were the creamiest and most flavorful deviled eggs we've ever eaten.

Amber Payet says:    (Jun 1, 2016 12:00 AM)

Oh, wow! What a fantastic idea. I am giving it a try in my next batch. Thank you for sharing! - Amber

By: | May 29, 2016 09:11 PM | Permalink
I have been steaming my farm fresh eggs in my Instant Pot. I put the rack in the bottom of pot, add 1 cup of water, put in eggs ( I usually do 10-12 at a time but a friend does a lot more this way), lock lid, set the timer for 6 minutes to steam, close valve, and let them sit after steaming for another 6 minutes before opening lid. I also do what you do with plunging into ice water. They are the easiest to peel and perfect every time. Thanks for posting, I enjoy your newsletters.
Amber Payet says:    (Jun 1, 2016 12:00 AM)

My mother uses an Instant Pot. I'll pass this tip on to her. Thank you for commenting! - Amber

By: | May 27, 2016 04:15 PM | Permalink
Having fresh eggs and wanting to make egg salad or deviled eggs, I tried a method I saw on Facebook video. Thought it was nuts, but what the heck. I boiled my eggs as normal, 7 minutes in cold water brought to boil. Bathed in ice water with ice to make them cold for 10 minutes. Then drained the water. Then the trick I saw.. In a medium size plastic bowl add about 1/4 water and your eggs. I had a medium bowl and 6 eggs and a tight fitting lid. Now shake side to side pretty hard. You want to break the shells. I did this for about a minute. I was thinking and now we have wet gross beat up eggs! I opened the bowl to find 6 perfect cracked shelled eggs! At first I didn't think it did anything, but as I picked up each egg the shell fell off and the egg was perfect! I have now adopted this method of egg peeling. I can peel a half dozen eggs in less then two minutes!! Time saver added bonus.
Yvonne L Forand says:    (May 28, 2016 12:00 AM)

thanks for sharing, I'm going to try this, as my eggs are always so fresh

Amber Payet says:    (Jun 1, 2016 12:00 AM)

An even easier way to peel, you say?!?! Count me in! Now I just have to find a plastic tupperware with a matching lid. :-) Thank you for sharing your tip! I'm sure it works brilliantly. My next batch will be my testers. - Amber


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