Eggs are one of the world’s most perfect foods. Think about it, thy have every nutrient needed to create life in one neat little package. Super versatile, easy, kid-friendly and cheap! There is CHEAP and then there is cheap, however (not to mention a cheep, cheep). The best eggs to buy are those produced by free-roaming, pastured chickens. They have not been fed antibiotics or raised eating pesticide laden grains.
Anything you ingest brings with it anything that it has touched, had sprayed on it or what it was raised with. If your chickens and cows have been given antibiotics to make up for their crowded environments, you are taking in those antibiotics when you eat them. Think about how effective your birth control is when you’re on antibiotics or how the medical community is reducing the frequency of prescribing them for your children for ear infections. There is little thought given to how that extrapolates to those that you ingest secondarily. A little food for thought…
So, we love free-range, pasture raised eggs with really orange yolks. You can poach, fry, scramble and hard boil to your hearts content. Hard boiled eggs are a staple in our house, to the point that we are making about 15 per week for our family. Given that, we have attempted almost every way possible to cook them to give us the best looking egg with the easiest to peel shell. So, today I shall share that research with you!
1. First, pick the right size of sauce pan or pot that will adequately hold all of your eggs, giving them enough space to not cause cracking by them knocking into each other.
2. Place your eggs in the pot and fill with enough water to just cover.
3. Cover the pot with a lid and turn on the heat.
4. Bring to a boil.
5. Once boiling, turn the heat off and set a timer for 18 minutes.
6. When the timer goes off, drain the hot water and replace with cold.
7. Let stand for at least 10 mins (sometimes up to a couple of hours in my house depending on what emergency comes up)
8. Set up a cracking station with your Tupperware, compost bin (if you utilize one) and a towel.
9. Hit an egg on the large bottom part first to break the air bubble.
10. Roll the egg on it’s side with enough pressure to crack the whole perimeter.
11. Start peeling like an orange and see how much you can get off in one peel!
12. Repeat for the next dozen or so eggs…
These keep for up to a week in the fridge. We put them in the kids’ school lunches with a bit of Celtic sea salt and pepper, put in our salads to bring to work or have available for a quick meal on the go. They also make for a quick real food approved egg salad that you can mix with homemade or pre-made guacamole. It is soooo delicious and an extremely satisfying meal.