As light begins to come back to us through longer days, our gorgeous hens have upped their production of eggs. As of now, we have 8 full time laying hens: 4 olive eggers (green eggs), 1 mixed breed (tan egg), 2 blue orpingtons (light brown and pink eggs) and 1 black orpington (light brown eggs). We have yet to find 8 eggs in one day, but they are starting to consistently lay 6-7 per day which adds up very quickly. So I find myself with an over abundance of eggs and there have never been more frittatas made.
Since my husband loves hard boiled eggs I attempted to keep at least a half a dozen in the fridge at all times. Though, our eggs are so fresh, they didn’t peel very easily. In fact, not easily at all. By the time you got the shell off, you’d have half an egg left. After researching (google) I found out that this is common among farm fresh eggs, which is concerning since I never seemed to have the problem with store bought eggs… Makes you wonder how “fresh” they really are. Someone suggested adding baking soda to the cooking water. Okay, let’s do that. Once again, a peeling mess and now the eggs tasted a bit like sulphur. Gross.
What to do. What to do.
One night on instagram, a fellow chicken lover posted a method that involved steaming the eggs instead of boiling them. She claimed it worked like a charm on her fresh eggs, so I knew I’d have to give it a try.
And folks, I will never boil another egg again.
Not only did they peel like a dream, they were beautiful and tasted amazing. I had to give the girls a high five for their hard work and this new discovery… although they were confused by the gesture. Thus is life on the farm.
Perfect Steamed Eggs:
Bring the pot up to a boil and carefully add eggs. Cover and let steam – 6 minutes for soft boiled and 12 minutes for hard boiled. Remove and add to ice water for 15 minutes. Store in refrigerator for up to 5 days or eat immediately. Easiest to peel under cold running water.
Eggs for days people. Eggs for days.