First off, I use the oldest eggs I have, usually a week old. I get fresh food delivered weekly from a local provider who has wonderful milk, OJ, apple juice, eggs, bacon et al. If I use the new eggs they will not peel. When I have three dozen eggs on the frig door the oldest is always on top and that’s what I use for hard-cooked eggs.
I’ve learned a few ways to make these eggs, all easy at 3′ above sea level. I made them yesterday at 6,400 feet above sea level and they turned out perfect. Cover cold eggs with cold water and place on stove. Before the water boils add salt (not to season the eggs, to bring up the temperature of the water). When boiling, time for 12 minutes of rapid boiling then place eggs in an ice water bath to cool.
Thirteen minutes would have firmly set the yolk but I like the yellowy color in the middle as long as it’s cooked and nothing is runny. And I must say to our farmers that our eggs are VERY fresh and this is to be admired. But for hard-cooked eggs, a week-old egg is OK to peel, a 2 week-old egg would be better for that purpose only.
It is wonderful to have the farmers’ markets open once again. What is Summer for many readers is really Spring here, but it was 80 degrees in the mountains today and our A/C kicked in a bit, which is OK because the pollen counts for grasses are off the radar. The markets are slow to bring what we usually get now because of the long, cold and snowy winter. Corn is here, salad greens. We’re waiting for tomatoes and berries and more tasty treats. Cheers, Dee
Cooking with Dee 