Hello from the farm,
Now you would think anyone can boil an egg and possibly most can. But getting a hard-boiled egg perfect (and peel-able) takes a little more kitchen wizardy than most people realise.
Boiled eggs are underrated. They're a solid school lunch addition, a quick grab-and-go breakfast with a little salt and you can make all manner of salads with them. You can keep them in an airtight container in the fridge peeled (or still in the shell) for up to a week. One of my favourites is using them on a ploughman's platter with homemade mayonnaise (more on that another time) and a sprinkle of celery salt. Celery salt, incidentally, can be found on most supermarket spice shelves. It's the jar under "C" that hasn't been touched since 1974.
Our Farmhouse kitchen method
Very fresh eggs are wonderful for many things; Easy peeling is not one of them. A week old is ideal. Drastic temperature changes are also unhelpful. Moving eggs straight from the fridge to boiling water encourages the membrane to cling to the shell like it has unresolved attachment issues. The goal is gentle transitions.
Place eggs in a saucepan and cover with cold water. Bring the pan to the boil. Once it reaches a proper boil turn off the heat, pop on a lid, and set a timer for 11 minutes. Then transfer the eggs straight into cold water, preferably with ice in it.
To peel, tap the shell gently on both ends and roll it on the bench. Start from the wider end where the air pocket lives. It makes you look competent. Peeling under water helps too.
The result: set whites, a yolk cooked through but not chalky, and no grey ring of regret. They should slip out of their shells without argument. Voila!
FARMHOUSE KITCHEN NOTE: Now for some mildly life-changing information. You can "boil" an egg in an air fryer. No water required. Place the eggs directly on the wire rack. Before you do, let them come up to room temperature, because if they are cold from the fridge, they may crack. Set the temperature to 180°C.
6–6½ minutes for soft-boiled (excellent for dipping toast soldiers).
7–8 minutes for jammy yolks — ideal for soy eggs.
