Many of us have backyard chickens…a flock or even two or three and they are giving us wonderful, fresh eggs. And don’t they taste wonderful? We love them so fresh but they are hard to peel when hard-boiled.
Here’s a few tips to make that easier.
1. Start with older eggs, at least 7-10 days old. To test the eggs you have on hand, place them in a sink of water. Fresh eggs will fall on their sides. Older ones will stand on end. Toss any floating eggs…they are past their prime.
2. Place eggs in a single layer in a saucepan. Cover with water. Bring to a rapid boil, then cover with a well-fitting lid and turn off the heat. Let stand for 12-15 minutes, depending on the size of the egg. (I just boil mine for 10 minutes.)
3. For easy peeling, place eggs in a a bowl with cold water and ice, which will cool them quickly, helping to loosen the shells. Remove shells as soon as possible.
4. Tap eggs on the counter to crack all over. Starting on the large end, peel under running water.
I found this info in the most recent Better Homes and Gardens. I have been using this method for some time and it works great.