With Easter weekend coming up and farm-fresh eggs rolling into farmers' markets this weekend, the idea of dyeing some incredibly delicious, plucked-from-the-nest eggs for that Easter egg hunt sounds like a great idea, doesn't it?
But wait, you think, aren't fresh eggs unbelievably hard to peel without half the white sticking to the shells?
Peeling hard-boiled fresh eggs can be easy!
The answer is that they can be if you try to cook fresh eggs as you would the regular ones from the store, which might be as much as a month old. But if you take advantage of the technique I picked up a couple of years ago that make the shells practically fall off in your hands, you'll have incredibly beautiful, pristine eggs to use for post-Easter deviled eggs or for shredding on tender spears of blanched asparagus.
Seriously, give this technique a try…you won't have to be embarrassed at serving tasteless, conventionally grown hard-boiled eggs again!
Hard-Boiled Fresh Eggs
- Make sure your eggs are at room temperature (very important!). This will reduce cracking when submerging them in boiling water.
- Bring a pot of water to boil over high heat.
- Slowly lower the eggs into the boiling water.
- When boiling resumes, set timer for 15 minutes and reduce heat to keep water at a low boil.
- When timer goes off, drain eggs and submerge in ice bath until chilled, then peel.
Get my recipes for Spanish-style Deviled Eggs and Curried Mustard Deviled Eggs.