For many, the hard boiled egg is reserved only for Easter – but it doesn’t have to be that way. Hard boiled eggs store well in the refrigerator for long periods and are a great after-school protein snack for fridge pillaging teens.
If you’re hens are laying faster than you can cook (or sell) their eggs, then hard boiled eggs are the solution.
- 6 eggs
- 6 cups of water
- Fill a medium saucepan with about 6 cups of cold water
- Place eggs in the water and bring to a boil
- Reduce heat to stop the boil and let stand for 10 minutes
- Remove from heat and run cold water into the pan
- Crack eggs and set eggs back into the cold water to cool
- Peel eggs and enjoy immediately or store in the refrigerator
Old is Gold
Hard boiled eggs are best made with eggs that are a week or two old. Keep a dozen or two back in the fridge and you’ll find them easier to peel when you’re done cooking.
Go from hot to cold as quick as you can. Cracking the egg shells while putting the eggs in cold water helps cool the egg and makes them easier to peel
As soon as your water reaches a boil, reduce the heat for 10 minutes. And when we say 10 minutes, we mean 10 minutes… “This is one of the few times I actually use a timer. 10 minutes, right on the nose. It’s not failed me in the past.” Matt explains.