Hard Boiled Eggs Store Bought Or Farm Fresh Recipes

HARD BOILED EGGS STORE BOUGHT OR FARM FRESH

Hard Boiled Eggs Store Bought or Farm Fresh image

Make and share this Hard Boiled Eggs Store Bought or Farm Fresh recipe from Food.com.

Provided by lawrencemovies

Categories Very Low Carbs

Time 30m

Yield 3 serving(s)

Number Of Ingredients 3

Ingredients

6 eggs
1/4 teaspoon table salt
1 tablespoon vinegar

Steps:

Place eggs in a teflon coated pot, fill with water 1" above eggs.
Boil on high, add salt and vinegar.
Store bought eggs boil for 10 mins OR FOR.
Farm fresh/backyard fresh eggs boil for 20 min.
Let eggs stand for 3 minutes, then drain water.
Fill a large bowl with approximately 3-4 cups ice cubes and fill half of bowl with water. Gently place eggs in water. Allow to sit for approximately 10 minutes, drain water. Peel.

Nutrition Facts : Calories 143.9, Fat 9.5, SaturatedFat 3.1, Cholesterol 372, Sodium 335.9, Carbohydrate 0.7, Sugar 0.4, Protein 12.6

HARD BOILED EGGS (EASY TO PEEL)

Hard Boiled Eggs (Easy to Peel) image

I have had a few problems with trying to hard boil organic fresh chicken eggs. They were usually hard to peel and it would take about half of the egg white with the shell. I ran across this recipe from my sister, of all people...yes, I was skeptical at first...lol! :P Anyway, after you use this simple recipe your eggs will no longer be hard to peel. It works even on store bought/farm eggs. I just prefer fresh eggs because they taste so much better. I wish I could have chickens in the city! I never knew what I was missing till my daughters great grandmother got 8 chickens. They eat poms, strawberries, melons, tomatoes, bugs, worms... spoiled little hens. lol! They have the best eggs though.

Provided by birdie 3 andrea

Categories Lunch/Snacks

Time 22m

Yield 6-12 serving(s)

Number Of Ingredients 3

Ingredients

6 -12 eggs
8 cups water
1 dash salt (optional)

Steps:

Put the eggs in pot.
Fill the pot with water just enough to cover the eggs.
Add salt (optional).
On high temperature, bring to a rapid boil.
Cover pot.
Turn off burner.
Let sit for 20 minutes on the warm burner.
Drain water, put eggs back in carton or bowl and put in refrigerator.
Eat them once they cool.

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You can also add vinegar if you are working with eggs that have small cracks. It will help keep the whites inside of the egg while it cooks. Some don’t do this as it can change the flavor a little bit.
Place your eggs into the pan using a spoon to prevent cracking. The shock of the hot water on the egg will help disjoint the membrane from the shell.
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