Ready to eat eggs

[mzgarden]

Wasn't sure where to share this.  I love hard boiled eggs but fresh farm eggs are phenomenally hard to consistently peal - and to be honest, I don't really care how pretty my eggs are when I'm eating them.  (I've used every option to hard boil fresh eggs I've ever seen, not consistent enough for me).  So, here's what I do -

Bring a pot of water to a hard boil and add 1 Tbsp vinegar - I use a small pot and 6 eggs fit.  If you're doing more - up the vinegar.

Crack eggs and gently add to boiling water, 1 at a time.  Make sure the water comes up to boiling, not just simmering.  Let eggs poach until desired consistency.  If I'm eating breakfast - I might scoop 1 or 2 out of the water before the yolk cooks hard and eat them hot, soft boiled.  If I'm making for the week, I'll let them poach until they yolk is hard.  Scoop out with a slotted spoon and drop in a container.  Once cool enough, cap up your container and refrigerate.  Cool the water and put out for the chickens, if you have them.

Super easy, store well in the fridge, handy-dandy for egg salad, sliced eggs or just a quick snack.

[bowdonkey]

So your cooking these without the shells? 

[mzgarden]

bowdonkey , yes, think free floating poached eggs. Boiling water with vinegar, crack eggs open and drop into the hot water.   The vinegar helps them hold together.

[bowdonkey]

I'll give it a try. 

[Woodpecker]

I tried two poached eggs today…easy, fun & yummy! Thanks for that tip mzgarden, 🥚

[wolfmom]

Sounds like a neat way to bypass the shell situation.
I've always bought a few dozen at a time and boil 6 of the the oldest ones first. I have an egg sandwich most days for lunch.

[grannyg]

We had poached eggs on toast for breakfast this morning....<3