What??? You can actually boil and peel farm-fresh eggs?
A few years ago, I wanted to take deviled eggs to a potluck. The problem was, I only had fresh eggs. I forged ahead, and the eggs peeled so poorly I ended up mashing everything and serving it like a deviled egg salad. I don’t think a single person tried the ugly dish. If you’re like me and rarely think ahead two weeks to allow the eggs to “age” so they’ll peel...you’ll love this!
A farmer friend in Canada shared this approach, and IT WORKS! We’ll use a vegetable steamer instead of submerging the eggs.
First, bring a pot of water to a boil. Put the eggs in the steamer basket, and once the water in the base pot is boiling, put the eggs on top and cover. TIME IT! The eggs should be in the steamer basket above the boiling water for 13 minutes. Then immediately dunk the eggs in ice water for 15 minutes. I like to crack the egg gently on the counter (not an edge, but a flat surface) then roll gently in my hands before peeling. Beautiful!
Now, you can pack them in a lunch (just a dash of salt and pepper!), make deviled eggs, whip up some egg salad or put them on top of a large green salad full of produce from your garden! “Boiled” eggs are a quick protein source that last for several days in the fridge and they don’t heat up the kitchen! I nearly always have some on hand for a quick snack or to tide the kids over (I hear “I’m hungry” more times a day than I can count).
Got a great recipe that uses "hard-boiled" (steamed) eggs? I’d love to hear your favorite!