Oven-Baked Eggs: Pour a small amount of water in each muffin cup. Place an egg in each section. Bake in the oven 25 minutes. Remove from the oven and place in cold tap water or a bowl of ice water
Steamed eggs: Using your double boiler with the steam basket, pour water in the lower pan, place the eggs on the steam basket and cover with a lid. Bring the water to a boil, and boil 10-12 minutes. Turn off the heat, remove the eggs and run cold tap water over the eggs or place in a bowl of ice water.
Boiled eggs: Place the eggs in enough water to cover by an inch or so. Bring the water to a boil, reduce heat to a low boil for 10-12 minutes. Remove from the heat and run cold tap water over the eggs or place in a bowl of ice water.
For easy peeling:
Method one. Tap the large end of the egg on the counter top. This is the end with the air sac. Peel under cold water to easily remove the peel.
Method two: Place an egg into a small mason jar with a little water. Shake the capped jar to break the shell, starting at the large end the shell, it should remove easily.
Method three: Place the cooled, boiled, steamed or baked eggs in the refrigerator overnight. The eggs should be easy to peel as the shell contracts from the cooked egg.
NOTE: One of our most popular JFA tips of the day is the use of boiled egg water. When boiling eggs, reserve the water. The water is full of calcium and other essential minerals from the egg shells. Allow the water to cool and pour that water into the chicken water containers, as a ready and digestible source of calcium or use the water for your tomato plants. Tomatoes love some extra calcium as they grow.
Additional Untried Methods:
I have heard of using a rice cooker if you have a separate steam basket. Follow instructions for your rice maker to make the rice, place the steamer basket on top, and place the eggs in the steam basket. Steam for 10-12 minutes, quickly remove the eggs and replace the lid to allow the rice to finish cooking. I have not tried this method, but if you have a rice cooker, it may be worth a try and you accomplish two things at once.
I have read that if you pierce the shell of a fresh egg at each end, that you can microwave it, however I would not recommend this method, as the egg may burst inside the microwave and that would not be a purty sight.
I feel the same way about an instant pot, since that is under pressure, the eggs might burst. However, that said, there is a steam setting, and a low pressure setting, so check your Instant pot manual to see the recommendations for steaming eggs. If you have a newer instant pot, it may even have an egg setting. It should take no more than 5 minutes in the instant pot to have perfectly steamed, hard cooked eggs.
Coffee maker method, most likely would work, since it's hot water draining into the coffee carafe. That is a method that would not require keeping an eye on. Just remove the eggs after 10-12 minutes and run under cold tap water or place in a bowl of ice.
In addition I have read that a teaspoon of salt or baking soda added to the water makes the eggs easier to peel. (If you try this do not use the water for the chickens or for plants).
Personally I'll stick with the methods I've highlighted above, that I know work each and every time, but if you enjoy experimenting you have a variety of options available.
The American Egg Board has additional information in their Eggcyclopedia:
www.incredibleegg.org/eggcyclopedia/c/cooking-methods/
Follow the links below for ways to use or prepare the hard cooked eggs:
http://justfowlingaround.weebly.com/from-the-pantry/baked-scotchirish-eggs
http://justfowlingaround.weebly.com/recipes-for-self-reliance/smoked-eggs-two-ways
http://justfowlingaround.weebly.com/recipes-for-self-reliance/pickled-eggs
http://justfowlingaround.weebly.com/earth-friendly-projects/natural-dye-making-a-pioneer-tradition
Chicken Coop Chatter© All Rights Reserved 2011-2017