Just about all chicken owners know you cannot boil a farm fresh egg and expect it to peel like a store bought egg. The rule of thumb is that your eggs must be at least 7 days old or older (and store bought eggs are most definitely "older"!) for this method to work properly - especially if you wish to have something presentable for guests. Boil a farm fresh egg and you'll end up making mincemeat out of the end product when it comes time to peel the shell off.
But fear not! There is hope for the farm fresh egg to be used as deviled eggs suitable to serve to the most discerning of in-laws and party guests...
STEAMING! That's the ticket. I've done this myself with our straight-from-the-hen eggs with great success!
It is strongly recommended you use a proper steaming pot with fitted basket (2 quarts or bigger). If you use a colander that fits inside a regular pot, you may not be able to keep enough boiling water going at the right temperature to get the job done. The object is not to submerge the fresh-from-the-chicken egg into the boiling mass, but to keep it above it. Also, your pot lid may not fit tightly enough and this is essential to the process.
1.5 quarts of water
1 dozen FARM FRESH eggs
1 steamer pot with fitted basket, at least 2 quart sized and preferably one in which the basket nests into the top portion of a the pot
- Fill pot with 1.5 quarts of water, set streamer tray into the pot.
- Put the eggs in single layer (do not pile them on top of one another!) into the steamer tray and turn on the heat to "high". Be sure to put the lid on securely so your steam doesn't escape.
- Bring the water to a boil, and then turn down the heat to a simmer for 18-20 minutes.
- Allow the eggs to cool enough for you to handle – you can peel them immediately or whenever you are ready to eat them. If storing them for use on another day, leave them in the shell.
- Store your steamed eggs in the refrigerator for up to a week or use them in your favorite egg recipe that calls for "boiled" eggs.
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