Although I love everything we sell at Perkins’ Farm, one of my favorites is our farm fresh eggs from Three Boys and Some Chicks. The taste is superior to typical store-bought eggs. The freshness ensures maximum protein content (perfect for baked goods.) And those spotted creamy brown shells make them just beautiful in appearance.
However, there is a dark side to this delicious farm freshness. They can be extremely difficult to peel when hardboiled. They are unpredictable, messy, and sometimes the shells stick so badly you lose half the egg in the process. Thankfully, my wonderful mother Cheryl Perkins taught me a solution many years ago. Below, is my hassle-free method to boiling and peeling any egg, no matter how fresh.
How to Make Easy-Peel Hardboiled Eggs
- Start by boiling about an inch of water in a pot covered with a lid. It’s a common misconception that your eggs need to be completely covered with water when boiling. As long as you have a lid, the trapped steam will do the job of cooking the eggs.
- Add your eggs straight from the fridge, and place carefully and gently in the water. Cover with lid. While the eggs don’t need to be covered with the water, they should all be touching the bottom of the pot. (You want them to be fridge temp when adding to ensure even cooking rates and the same cooking time every time.)
- Boil for 13 minutes exactly.
- Using a tongs to remove, give each egg a gentle crack, then drop into ice water. Cracking the eggs a little at this stage will allow the cold water to get in-between the egg and the membrane around it. This makes for even easier peeling later!
- Once the eggs are cool to the touch (10-15 minutes), peel. Eat immediately or refrigerate.
You can eat hardboiled eggs for a quick, high-protein snack, or try them on our Asian Sesame Salad. Enjoy!