Anyone with chickens knows that it’s feast or famine (literally!) when it comes to eggs. The egg laying frequency seems to be tied to day length; meaning right now when it is light before I wake up at 5:15 and it’s still light when I go to bed at 9:30 – we have eggs coming out of our ears. A great way to use up some of the extras is to have plenty of hard cooked eggs on hand for an easy snack or a yummy egg salad sandwich.
Fresh eggs tend not to peel well once hard cooked, however at this point I defintely have a dozen or so that have been in the fridge for a few weeks. Pick your older eggs to hard cook and you’ll have no problem peeling them.
I tend to like mine still a bit creamy in the center – solid but without the yucky green tinge to them! The perfect way to achieve the perfect cooked egg is to bring your water to a hard boil, carefully put your eggs in the water (I use a slotted spoon to lower the eggs into the water), cover the pot and boil for about a minute or so. Then turn off the heat and let the eggs sit in the water (covered) for approximately 12 minutes (more if you want the centers harder). Dump the water and fill the pot with cold to let them cool down.
Once cool you can peel your eggs and enjoy a healthy snack. I mean seriously, look at those gorgeous orange yolks! My girls are earning their keep this summer!