Perfect Boiled Eggs
(even fresh eggs)
(even fresh eggs)
I have heard it over and over again that a fresh egg is almost impossible to peel once it is boiled. It took a while, but I think I now have the answers as to why and a way to get those easy-to-peel fresh eggs that are perfect for deviled eggs.
The first thing you will need is a much larger pot than you think you will need. The eggs will need to be able to move about freely when in the boiling water. More on this later. Next, fill the pot with enough water so that an egg on the bottom of the pan will be covered by 1 to 2 inches of water. Put your eggs (cold or room temp) into the water and place on the stove with as much heat as you can muster. You want the water temp to rise quickly and to reach a rolling boil. Don't leave the eggs to boil by themselves. The large ends will be on top because of the air bubble and the yolks inside will also rise up because they are lighter than the whites. While the temperature is rising, you will need to stir the eggs to keep the yolks centered in the eggs. I suggest a non-metallic spoon to lessen the chance of cracking a shell. Make sure you are getting the eggs to roll over as you stir. Continue to stir until the water starts to boil (doesn't have to be rolling, but a good steady boil). Time the eggs from this point for 10 to 13 minutes. This is one of the things that you will have to determine yourself as things like altitude, water hardness, egg freshness, etc. affect how long it takes to get a perfectly cooked egg that has a pretty, bright yellow yolk with no green (which means overcooked). I generally shoot for 12 minutes for extra firmness. Continue stirring all this time. When you have reached the end of your desired cooking time, immediately remove the eggs from heat and drain off the boiling water. Quickly fill the pot with cool or cold water to stop the cooking and to get the eggs to room temp as fast as possible. I sometimes put ice in the water to speed cooling. Leave the eggs in the water until they are completely cooled. As they cool they will draw water into the porous shell between the egg white and the shell/membrane. This is what aids in the shelling process. In older (store bought) eggs, the yolk is much thinner and more watery which does this for you. Your fresh cackleberries are much richer and need this step to separate the shell from the egg white. When cool, test peel an egg. The shell should come off much easier. You may not be able to get large chunks off like store bought, but your deviled eggs will look fantastic with proper care. If there is still some dark green on the outside of the yolks then you need to shorten the boiling time. Soft yolks means increase the time. Enjoy |