Tuesday, September 25, 2012

A Watched Pot

We began with our chickens four years ago and it has been such a rewarding experience.  It was about this time, that I suddenly lost my ability to hard boil an egg.  After 20 some odd years of never having a problem,  every egg that I would hard boil the white would all but disintegrate when I tried to peel them.  Talk about frustration!  It took quite some time for me to realize that this was as a result of fresh eggs!  I ran a number of experiments to determine how old my eggs would have to be to mimic the pristine peels that I would get from store bought eggs.  My verdict?  Five weeks plus!  I have tried any number of remedies and variations in cooking methods to no avail.  This morning.....Eureka....  I found one that works, so I had to share!  As per usual, I placed my eggs into a pot of cold water, and brought them to a boil.  I let them boil for 5 minutes, then turned off the heat and let them sit for about 15 minutes, then ran cold water over them.  The main game changer?  I threw about a half-teaspoon of baking soda into the water at the start.  Here is a brief description of the science behind this, it all has to do with increasing the pH.  I am so glad that this little tip made it's way into my kitchen!

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