boiling farm fresh eggs

Whether scrambled, over-easy, sunny-side up, or boiled, eggs are delicious, nutritious, and versatile. Especially farm fresh eggs. But how to boil farm fresh eggs so they peel easy, that’s the question. Is there a trick to it? Well, a few actually.

It has to do with the age of the eggs. You see, eggs in the grocery store are a lot older than eggs that are collected from backyard farms. And the older they are, the easier they are to peel. You’ll also get the sulfur smell with the aging of eggs. However we don’t have to get into all of that.

Another thing to consider is the eggshell color. Since some shells are naturally denser or harder than others, that will also affect how easy it is to peel. For instance, most of our chickens lay blue eggs. And I have found that those shells and the Maran shells tend to be more difficult to crack. Thus, the eggshell color of your eggs will likely determine the best solution for you.

These are eggs we collect in a coffee can: and they consist of duck, Maran, ‘Cauna, and Barred Rock eggs.

Boiling Farm Fresh Eggs to Peel Easy: 1st Method

Pick your eggs & leave them on the counter, unwashed for 3 or 4 days.
Next, on the 3rd or 4th day, put your eggs in a pot; and cover with salted water.
Then when the water gets to a roiling boil, turn off stove; and remove pot from heat.
Set a timer for 10 minutes, then allow pot to cool before draining water. Next, rinse eggs with cold water.
Finally, peel and enjoy!

The above method is what I used to use. But after trying the other methods, I won’t go back.

multi-colored farm fresh eggs in a pot of water — Eggs cooling after being boiled.

Boiling Farm Fresh Eggs so They Peel Easy: 2nd Method

Gather your eggs, and DON’T wait for them to age
Bring a pot of water to a boil
Put a steamer basket, or strainer, with your eggs over the boiling water
Cover and allow to steam for ~ 20 minutes
Then remove from heat
And cool eggs before peeling

multi-colored farm fresh eggs in a blue styrofoam egg carton — Finally, the eggs are finished.

There’s another option that recommends boiling the eggs in a regular pan (not pot), but letting the pan remain on the stove for 20 minutes. Then shake the pan, while the shaking cracks the eggshells. And finally, cooling the eggs under cold water. Both this method and the 2nd method don’t require waiting for the eggs to age. Here’s the link if you want the instructions.

So now you understand that it’s the egg’s freshness that makes it so difficult to peel. And what makes it so yummy also makes it a drag sometimes to eat in certain ways. But now you also know how to boil farm fresh eggs so they peel easy. Did you have any tricks you want to share about boiling and peeling farm fresh eggs?

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