There was another thread on here recently about peeling fresh hard cooked eggs, and the consensus was that steaming was the way to go. Several people tried it after it was suggested and for the most part they were all pleased with the results, even on very fresh eggs.
After 50+ years in the kitchen I know my way around, but suddenly having my own fresh eggs from the backyard threw a heck of a monkey wrench into my "skills". I used to work in a restaurant and the owner made the best egg salad sandwiches in the history of egg salad sandwiches. She ran them as a lunch special once a week and we literally had people waiting outside to get in for those mushed up eggs slathered between two slices of bread. We baked the eggs. Yep, put 'em in a 24 cup muffin tin and baked them for 20 minutes at 325. BUT (and here's the caveat) we got the eggs from a wholesaler, which means they weren't one or two days fresh, just like grocery store eggs aren't as fresh as backyard fresh. She baked them because the oven was usually already going and she wasn't adding a ton of steam to an already too-warm kitchen, plus it was really pretty fast - pop 'em in the tin, pop 'em in the oven, pop 'em into the ice water, and make us peel 'em!
Me? Since I started getting eggs from my girls I've tried it all. Salt; vinegar; baking soda; starting with the water boiling then adding the eggs; putting the eggs in then bringing the water to a boil; bringing eggs and water to a boil then turning off the heat and letting them sit for 10 minutes in the water before proceeding; cracking the shells before boiling; poking little holes in the shells before boiling; ice water bath; cold water bath; letting them come down to room temperature; peeling under running cold water; refrigerating overnight - you name a method, I've tried it. I may get one or two out of a batch that peel easily, but the others are a total disaster to peel. I haven't yet tried the steaming, but that's next.
Well, I figured I have a finite number of days on this planet and worrying about a few ugly hard boiled eggs isn't high on my list of priorities. So I had a little fun with the entire process and created the following recipe/instruction page. I grinned while I was doing it and taking the photos, and I grinned while I took the photos, and I grinned when I posted it. I also grinned while I ate them! I hope if you go take a look you'll grin a little too!
https://www.backyardchickens.com/a/blooies-rockin-deviled-eggs
If I ever have to present a purty plate of deviled eggs, I'm not above going to the store and buying what I need to make them acceptable.
After 50+ years in the kitchen I know my way around, but suddenly having my own fresh eggs from the backyard threw a heck of a monkey wrench into my "skills". I used to work in a restaurant and the owner made the best egg salad sandwiches in the history of egg salad sandwiches. She ran them as a lunch special once a week and we literally had people waiting outside to get in for those mushed up eggs slathered between two slices of bread. We baked the eggs. Yep, put 'em in a 24 cup muffin tin and baked them for 20 minutes at 325. BUT (and here's the caveat) we got the eggs from a wholesaler, which means they weren't one or two days fresh, just like grocery store eggs aren't as fresh as backyard fresh. She baked them because the oven was usually already going and she wasn't adding a ton of steam to an already too-warm kitchen, plus it was really pretty fast - pop 'em in the tin, pop 'em in the oven, pop 'em into the ice water, and make us peel 'em!
Me? Since I started getting eggs from my girls I've tried it all. Salt; vinegar; baking soda; starting with the water boiling then adding the eggs; putting the eggs in then bringing the water to a boil; bringing eggs and water to a boil then turning off the heat and letting them sit for 10 minutes in the water before proceeding; cracking the shells before boiling; poking little holes in the shells before boiling; ice water bath; cold water bath; letting them come down to room temperature; peeling under running cold water; refrigerating overnight - you name a method, I've tried it. I may get one or two out of a batch that peel easily, but the others are a total disaster to peel. I haven't yet tried the steaming, but that's next.
Well, I figured I have a finite number of days on this planet and worrying about a few ugly hard boiled eggs isn't high on my list of priorities. So I had a little fun with the entire process and created the following recipe/instruction page. I grinned while I was doing it and taking the photos, and I grinned while I took the photos, and I grinned when I posted it. I also grinned while I ate them! I hope if you go take a look you'll grin a little too!
https://www.backyardchickens.com/a/blooies-rockin-deviled-eggs
If I ever have to present a purty plate of deviled eggs, I'm not above going to the store and buying what I need to make them acceptable.
