Hard Boiling Fresh Eggs
The American Buckeye Poultry Club
- Fresh eggs for hard boiling
- A large pot
- Six quarts of water
- Cold running water
- A large bowl
- A large slotted spoon
Place up to 2 dozen eggs (no more than that) in a large pot of cold water. Bring the
water to a boil (not roiling, just a regular boil.)
When the water boils, remove the pan from the heat. Let it sit for exactly 17
minutes off the heat.
Remove the eggs from the water (DO NOT dump out the hot water!) and place into
a large bowl of very cold ice water.
Bring the pot of hot water to a boil again. Once it does, then place the eggs BACK
into the boiling water for 10 seconds, no more than 6 at a time.
After the second plunge into the boiling water, return the eggs to the ice water,
keeping them there until they are thoroughly cooled.
The brief return to the hot water from the ice water is what does the trick - it
loosens the shell from the cooked egg.
Finally, crack all over and peel the chilled eggs under running water, and even fresh
eggs will peel well.
- Fresh eggs can be made "unfresh" by leaving them out on the counter for a
day or two without ill effect.
- Some people add salt to the water as it boils, or a tablespoon of vinegar, but
that is optional.
- If you are cooking bantam eggs, reduce the boiling time to between 13 and 14
- Use a slotted spoon or fry spoon to move the eggs back and forth out of the
boiling water to avoid burning yourself.