How to Boil Farm-Fresh Eggs

One of the advantages of being a backyard chicken keeper is the availability of farm-fresh eggs. Whether you are a first-time chicken owner or an old hat, like me, it is always a happy event to find a nesting box filled with newly laid eggs. Eating them is a joy. The yolk of deep gold, the firm and not runny consistency, are signs of high moisture content and are much different than their store-bought counterparts. But, if you love boiled eggs like me, fresh eggs can be a challenge to peel for these very fresh attributes.

I have a couple of options for boiling fresh eggs. The simplest one is to wash them off and put them in your frig for a week. I recommend this method if you are boiling up a dozen or more to make deviled eggs and want them to be divot-free. I prefer to eat the “just got laid” variety, and normally, I don’t wash the “bloom” off my eggs unless they are soiled. Eggs are sold in Europe unrefrigerated. A fresh, unwashed egg with an intact shell can remain on your counter for a week or two and still be completely safe to eat. However, I don't recommend leaving them on the counter for over a few days. Washing off nature’s protective coating lowers the PH between the shell and the membrane. This makes the shell more porous, making it easier to separate the shell from the membrane. The following is my method for boiling the freshly laid egg.

Step 1: Wash off the bloom and place in the refrigerator. It’s best to do it the night before, but if not, you may have a boiled egg with a few pitted areas.

Step 2: Place in pot and cover with water at least one inch above the eggs.

Step 3: Bring to a rolling boil for 2-3 minutes. Remove from heat and cover tightly with a lid. At this point, you can leave the eggs and finish your morning regimen. In my case, I go out and feed the horses. Leave the eggs for twenty minutes. Less or more is dependent on how well cooked you like them.

Step 4: Fill a separate bowl with ice water. Drain the eggs and pour the hot eggs into the bowl to SHOCK them with the ice bath.

Step 5: Peel immediately and enjoy! If you are peeling more than 2 or 3 eggs, leave the extra eggs in the hot water, shocking only the amount you can peel quickly.

Serving suggestion: Fresh ground cracked pepper and sea salt is simple and satisfying. A dollop of fresh basil pesto makes a delightful treat, and a teaspoon of caviar a luxurious starter. The incredible egg is simply nature’s incredible food, whether plain or dressed.

Addendum: Knowing my love of boiled eggs, a friend (Thanks, Deb) gave me a DASH Express Egg Cooker. I know you are saying, "Oh no," another countertop appliance, but I highly recommend this simple little steamer, which is useful for more than boiling eggs.