There’s a difference between farm fresh eggs and store bought eggs, and that is the membrane. The membrane will cling on to the shell of the egg, being more tightly bound the younger it is.
When doing hard boiled eggs with farm fresh ingredients, you want to make sure they’re aged at least 3-4 days old. To test whether they are ready for use, you can dunk them into a bowl of water. If it stands on it’s end, it is ready for use. If the egg is fresh, it will lay on the bottom.
You want them to be ROOM TEMPERATURE. In fact, if you eat a lot of eggs there’s really no need to store them in the fridge. Once they are hard boiled, though, you MUST refrigerate them.
For perfect egg fast you want to make sure your eggs don’t have cracks. If they have cracks, then the whites may leak out while it is cooking.
Recipe Suggestions
While hard boiled eggs are great on their own, sometimes we need a little bit of a twist in our lives. Here’s some recipes that I’m sure you’ll love!
What You Need
- Farm fresh eggs
- 1 tablespoon apple cider vinegar
- 2 teaspoon kosher salt
Cooking Instructions
1. Fill a pan with some water, tap water is fine or you can use purified.
2. Add some salt to your water, this will help a little with flavor.
3. You can also add vinegar if you are working with eggs that have small cracks. It will help keep the whites inside of the egg while it cooks. Some don’t do this as it can change the flavor a little bit.
4. Bring your water to a rapid boil, on high heat.
5. Place your eggs into the pan using a spoon to prevent cracking. The shock of the hot water on the egg will help disjoint the membrane from the shell.
6. Turn your heat down and keep your water at a rolling boil.
7. Boil these for about 6-7 minutes so that you will have a semi-hard yolk in the middle.
8. Remove the eggs from the stove, pour out the hot water and fill the pot with cold water. I used iced water.
9. Let this sit in the cold water for about 10-12 minutes.
10. Drain the water and you can begin peeling.
11. I’ve found the best method for peeling eggs is to roll them between your hand and counter top. This forms cracks all over the egg and you can gently remove the shell. Nobody likes a membrane!
12. Enjoy your eggs – make sure you refrigerate them once they’re cooked.
Source: https://blog.eggzy.net/2011/05/18/how-to-boil-farm-fresh-eggs/
You are so clever to post this! I’ve been struggling with brown farm eggs for years. I finally resorted to buying cheap ole white store-bought eggs whenever making stuffed eggs so that they aren’t all torn up. I go through a LOT of eggs cooked in every way imaginable. I love both deviled stuffed eggs and pickled eggs. Maybe now I can do it without so much struggle. Thank you!!!
Hehe, thank you! Before I learned this method, I used to have the most trouble peeling hard boiled eggs. It seems like I’d spend 5 minutes peeling each egg, little tiny cracks of the shell at a time – now it’s super easy 🙂
We have farm fresh eggs and struggled with peeling them. Then a woman I work with gave us an electric egg cooker that you put water in the base, poke holes in one end of the egg and then stand in the holder with hole end standing up. You then put the cover on and start. It goes off automatically when done. And they peel very easy. This cooker has been a great! It’s called a DashPro rapid egg cooker. I won’t be without one in my house ever again.
Excited to try this as I have fresh eggs at my home and they just don’t peel well when making them hardboiled. I’m confused about item number 7. Why semi-hard yolks. Dont we want hard yolks for hard boiled eggs?
worked at treat! So good to be able peel my own eggs. Been so many times frustrated when peeling or avoiding boiling them. Thank you!
Really happy to hear!
I tried this and the eggs were still runny
Boil 8+ minutes to ensure not runny
You need to be very careful when giving info about food safety… If in Europe, and the UK, you can store eggs warm, but if in US, Japan, Au, NZ, you Have to store them in the fridge if you don’t want to be hugging the toilet for a week. Eggs in UK and Europe are not washed, eggs elsewhere usually are washed, which removes the cuticle, the thin membrane that stops things like salmonella from getting in eggs. Salmonella can take 6 hours to 6 days to show symptoms. *Attended 2 well known Culinary schools in US and France.
You can boil farm fresh eggs immediately after they're laid, the cuticle is a non-issue. You can treat farm fresh eggs the same as store bought eggs with one exception.You should refrigerate your store bought eggs if you live in the US, as the eggs are washed before sale in the US, and as a result the cuticle is removed. Removing the cuticle removes a natural protective barrier, and leaves the shell more porous. As a result a gas exchange and bacteria are more able to find their way in. Refrigeration will slow or inhibit this growth and keep washed eggs safer and fresh longer than non-refrigerated washed eggs. The US is the only country I know of that washes the eggs before sale, but there could be others I'm not aware of. Once washed, eggs require refridgeration. If you have access to unwashed eggs in the US or live elsewhere that doesn't wash eggs before sale, refridgeration is completely optional.