How to peel boiled farm-fresh eggs is a well-searched topic on the internet. I have eaten farm-fresh eggs my whole life and I have to admit the problem many people seem to have with how to peel boiled farm-fresh eggs eluded me.
Since I don’t have any problem peeling mine, the enormity of the difficulty escaped me until I began to see more and more articles about various ways to peel them without losing half the egg. Of course, my natural question was, “Why is it hard for so many people to peel boiled farm fresh eggs and not a problem for us?”
Perfectly Peel Boiled Farm Fresh Eggs
In order to be certain about my conclusions, I decided to do some experiments. The goal was to see if I could figure out why I don’t have a problem peeling my hard-boiled farm eggs when so many other people do.
I don’t know about you, but when I want or need a boiled egg, I don’t want to spend a great deal of time getting such a simple task done. Many of the ideas I read are time-consuming and don’t work well, or work at all.
As you know, I don’t refrigerate my eggs, but for these experiments, I refrigerated the eggs I used because most people in the U.S. do feel they have to refrigerate their farm-fresh eggs.
See our post About Egg Washing and Storing for more information.
Some of the suggestions I tried for peeling hard-boiled eggs
I scoured the internet to find the most popular suggestions and decided to give these a try.
- Steaming them – This worked so-so, but more work than the way I do it and I didn’t have consistent results. However, it was easier to peel than other methods I tried.
- Adding vinegar to the water – didn’t work for me.
- Adding natural baking soda to the water – nope, not effective, but maybe a little better than vinegar.
- Using a pin to prick the egg before boiling – well, I don’t know if my holes were too big or if it just doesn’t work, but it was disastrous. The egg oozed out the ends.
- Adding real salt to the water – made no difference at all
- Letting the eggs age 2-3 weeks – Well, who wants to be sure they’ve set eggs aside in order to be able to have aged ones on hand every time you need or want boiled eggs. I didn’t try this one because I don’t have eggs to set aside for that long. Eggs just don’t hang around our house for long. I know from experience that older eggs work better because they have had time for the inner membrane to pull away from the shell due to evaporation. This usually begins to take place after 5 days, depending on how you store your eggs.
- Boil the egg; run it under cold water or put it in ice water until it’s completely cool, the directions say at least 15 minutes; then running it under hot water again, or placing it back into a pot of boiling water until the shell is warmed up again…whew… time-consuming and redundant – at least to me. It did give better results than the others.
- Boil the egg for 12 minutes; drain the water; shake the pot to crack the eggs, the directions say to be sure the entire shell of each egg is cracked; let them cool in cold water, and then try to remove the shell. If you can’t, they suggest you run it under hot water again…and still doesn’t work much better.
I decided to see if refrigeration of the eggs plays any part in the difficulty so I used refrigerated eggs and cooked them the way I always do. The first thing I did was to put an egg in the refrigerator overnight.
I added the cold egg to boiling water; boiled it for 12 minutes; let it sit in the hot water for another 3 minutes (I like 15-minute eggs). After rinsing it in cool water, I attempted to peel it. It was disastrous.
Next, I placed a cold egg in cool water and brought it up to a boil, and cooked it just as I usually do. I rinsed the egg in cold water and again attempted to peel it. And I do mean attempted.
Of course, in the interest of being fair, I boiled eggs the way I always do it. The egg peeled just fine immediately after boiling and rinsing with cool water. I boil eggs the way my grandmother taught me which makes sense because she taught me most of what I know about cooking. How lucky does that make my family? 🙂
Now, if you’re happy with the way your method of peeling boiled farm-fresh eggs works, then that’s great. I’m glad you found a way that works for you. For those who are looking for an easy, reliable way to peel boiled farm-fresh eggs, then I can help.
Trouble-free, easy, reliable method that works perfectly every time
The conclusion I reached is that I don’t have a problem peeling boiled farm-fresh eggs because my eggs are not refrigerated. My eggs are at room temperature when I put them in the boiling water.
- I bring water to boil;
- Using a spoon, I lower my eggs into the water just as it begins to boil;
- Boil for 10-12 minutes depending on how you like your eggs;
- Turn off the heat and let them sit in the hot water for 3 minutes longer (for 15 min eggs, since that’s how we like them).
- Pour off the boiling water. Rinse the eggs in cold water just long enough to cool the shells enough for you to touch them safely; I just run cold water into the pot to cover the eggs and then pour it off.
- Crack the egg on the round bottom and remove the shell.
Success! So the secret is just about the temperature of the egg.
But what if I want to refrigerate my eggs?
The egg just needs to be at room temperature, which at my house is 65-72F. If you do want to keep your farm fresh eggs in the frig, you just need to set them out far enough in advance to allow them to get to room temperature. This should take 2-4 hours depending on the humidity level. 🙂 Once they are at room temperature just use the trouble-free, easy, reliable method we just shared.
Do you have another successful way to peel boiled farm-fresh eggs? Or a tip or trick you learned from your mother or grandmother? Be sure to share with us by leaving your comments, experience, and suggestions below.