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Stars101's avatar
Stars101
Explorer
Apr 20, 2013

Hard boiling fresh eggs

I have never had good luck using fresh eggs for deviled eggs. The carton you buy in the store just makes a mess by sticking/breaking (even though I don't consider them particularly fresh!).

I found a fool proof recipe on a backyard chicken forum:

USE ROOM TEMPERATURE EGGS!!

Boil a large pot of salted water

Gently lower eggs into water - boil for exactly 17 min.

Remove from water and put in ice water bath for 17 min.

The eggs just slip right out of the shells. It works for farm fresh eggs or regular grocery store ones.

I'd never heard of this way to prepare them and just thought I'd share.

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  • rv2go's avatar
    rv2go
    Explorer II
    Apr 20, 2013
    This is how I do it.


    Place eggs in a heavy-bottomed saucepan and cover them with cold water. Make sure the tops of the eggs are covered by at least an inch of water. How much water will depend on the size of the pot, but in general, a bigger pot is better. Crowding the eggs risks cracking them.

    Bring the water to a full boil, uncovered, then remove the pot from the heat and cover it. Let the pot stand untouched for 17 minutes.

    Remove the boiled eggs from the water and transfer them to a bowl of cold water for 15 minutes. Then either peel and serve or refrigerate.

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