Hard Boiled Egg Questions Answered

The other day my friend John came to Sioux Falls. Before he left he said, would you like some eggs? I said, sure. 

I know farm fresh eggs taste different than eggs you buy in the store. I don't know if it's the fact that John's chickens are more of an old fashioned free range chicken or what. One thing I do know is there's a difference.

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Because he left so many eggs for me, I decided to hard boil a dozen. Turns out that might not be such a good idea. I've been having a bear of a time peeling them. So, I did some checking and according to The Incredible Egg.com, there's a reason.

Very fresh eggs can be difficult to peel. To ensure easily peeled hard-boiled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

It's true, the membrane on the inside of these farm raised eggs are strong. In fact you can tell when you fry one up. The shells really hold together. The more I think of it, I can remember my mom saying wait to boil those eggs, especially if you're making deviled eggs.

Bottom line is, the eggs are delicious!  Oh, and the ones I don't fry up, are going to sit a little while in the fridge. I'll keep you posted with a story at a later date as to how they turn out.

Do you have any egg-hacks that make hard boiling easier? If you do, I'd love to hear from you. You can email me anytime. jdcollins@kikn.com.

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