Fresh Easy-to-Peel Hard Boiled Eggs
Learn how to steam fresh eggs in a stockpot so that fresh egg white doesn't stick to the peel!
Equipment
- 1 dozen fresh eggs
- 1 stockpot with a lid
Materials
- 12 fresh eggs
- 1/2 inch water in bottom of stockpot
Instructions
- Find a stockpot that is large enough to hold 12 eggs.
- Gently set your farm fresh eggs in the pot, stacking if needed.
- Add a bit of water, until you have about 1/2 inch in the bottom of the pot
- Place on stove top and turn heat to high.
- Put the lid on your pot and bring water to a rolling boil.
- Lower heat to a gentle simmer.
- Set your timer according to egg size.
- Small pullet eggs need about 12 minutes.
- Large chicken eggs need approximately 14 minutes.
- Steam until your timer goes.
- Pour off hot water and immediately run cold water over your eggs to rapidly bring down the temperature.
- Once eggs are just warm, let them sit in cold water for 10-15 minutes.
- When they are no longer warm to the touch, you can refrigerate or gently peel.
- To peel, thoroughly crush the egg's shell before attempting to remove it.
- Use as you would any hard boiled egg.
