Could there possibly be a problem with having eggs so fresh they were warm when you collected them?
Well, yes. But only one.
I hadn’t eaten a hard boiled egg in two years. Why? The air cell that makes it possible to peel a boiled egg is so small in a fresh egg that I couldn’t get the shell off the membrane. Peeling a two day old egg is more like peeling an apple than removing a shell. I needed a paring knife.
Several people had recommended steaming as a solution, so I finally decided to try it. I found this recipe from One Good Thing by Jillee. She does a good job of explaining why it works.
I only had one problem left to solve. I don’t have a steamer! Here is what I did…
I got out three canning jar rings. I must have 300 of these in a bag in the pantry from all the canning.
I found a pot the right size for the three eggs I wanted to steam and put the rings on the bottom.
I put a little water in with the rings and put the cheesecloth over them. The egg fell through the rings into the water otherwise.
I steamed them for 15 minutes, just as Jillee says. I dropped them in cold water for a few minutes and set out to peel them.
It worked!! I didn’t have to get out my paring knife and I was finally able to confirm that a fresh hard-cooked egg is just as good as I thought it would be!
© 2013 Hungry Chicken Homestead