Our Farm Fresh Eggs make the best deviled eggs. The flavor and color are rich and flavorful. You’ll have your guests raving and gobbling them up.

BUT have you been told you CAN’T boil fresh eggs because they won’t peel?

I have found the SECRETS to getting the eggs easy to peel to a smooth, shiny, classic egg AND the yolk will not turn green. Here’s how!

How to Boil

1. Chill eggs in fridge at least 1 hour, 2 or more is better.
2. Boil water. (Estimate enough water to cover your amount of eggs by 1 inch.)
3. Once boiling, gently put your eggs under the water with a spoon.
4. Boil for exactly 15 minutes. (You can use a lid if you’re concerned the water will evaporate.)
5. Carefully drain eggs into a colander OR remove with spoon.
6. Put immediately into a bowl of very cold tap water (Ice is NOT necessary, just optional). Pour more cold in when the water warms.

What you’re doing is shocking the egg so it will separate easily from the shell.

(First from moving from fridge to hot water, Second from moving from hot water to cold water.)

How to Peel

Then, let eggs sit 5-10 min. in cold water to get cold.

Here’s the easy way to peel:

1. Remove egg and crack on counter all around—do not roll.
2. Find the fatter end and start there–there’s a dimple of an air pocket you can see when you crack that end.
3. Gently peel upwards at an angle and peel in a spiral.
4. If any grip to the white, stop, and go slowly to loosen it.

Can I use Room Temperature Fresh Eggs?

You have to refrigerate if you want a smooth, shiny surface. If you don’t, the surface will get more cracks and when you cut in half it’s not as smooth–still easier to peel, just not as pretty.

Send us a text or go by the Mighty Oak Market and reserve some of our fresh eggs for making deviled eggs for your potluck.

What a treat to share local goodness with your friends.