There is one thing that has always seemed impossible for us to do. What is it? It’s to hard boil our chicken eggs and to be able to peel them. Now I’ve done my research on this many times and have come up with some very terrible results. Because our eggs are so fresh, when you boil them and then try to peel them, you ‘might’ (and I use the word might very loosely!) you just might have about half of what you started with. The eggs have more chunks and parts missing than anything you could imagine. I usually boil a lot more than I need because when I’m peeling them I get so frustrated that I just kind of smash them and see what I end up with. Needless to say, they are not pretty at all. I’ve tried to keep our eggs for a couple of weeks to see if that would help, and I’ve tried adding vinegar or salt in the water. I’ve tried to boil the eggs hard for 12 minutes, and I’ve tried to boil for 3 minutes and then set aside. We really don’t even eat that many boiled eggs, but I’m telling you it’s just the principle of the thing. So the other night I had a terrible time sleeping and so I turned on TV but there was nothing on. I don’t know how you can have about a million channels and have nothing worth watching, but that was the case. So I was checking out the internet to see what was happening. Then I found it. I found a new idea on how to boil eggs so they can easily be peeled. And tonight was the night that I was going to give it a try. So into the refrigerator I went to see if I could find some ‘older’ eggs. I don’t know how old the ones that I used were, but maybe 2 weeks? Now I’m thinking that there is NO WAY that farm eggs that are only maybe two weeks old will ever peel when hard boiled. But I thought since I was having a salad for supper that I’d like to add some eggs. Also we’ve been getting quite a few eggs lately and we needed to figure out something to do with them. So into the cold water they went and in went the secret ingredient. The water started to boil and I took it off the burner and covered it with a lid, and started the timer. I wasn’t sure how long to let them sit, so after about 14 minutes I took one out and checked it. It was perfect. But the real test was if it would peel. I cracked the first one and started to peel it, and it peeled like butter. The shell just slid off with little or no work. I wasn’t sure if this was just luck or what, and started to crack the next one. This one also worked. Now maybe the moon and stars were aligned and how well this was working didn’t have anything to do with my secret ingredient – but maybe it did? And the funniest thing of all was when I was washing out the pan that I used I was wondering why the bottom of my pan was so sticky or funny. If my secret ingredient to add was supposed to be baking soda, why was this pan so weird? But then I remembered that I grabbed corn starch instead of baking soda. Too funny! Like I said, I’m not sure why this worked so well with the wrong secret ingredient – but hey it worked. Now I’m anxious to get these couple of dozen eggs gone so I can try it with the REAL secret ingredient- 1 tsp of baking soda not 1 tsp of corn starch. But check out the eggs below. Perfect!
Best eggs around!