HOW TO PEEL THE PERFECT HARD-COOKED EGG . . . a.k.a. HOW TO COOK A WOLF

Eggs in blue bowl wm

This is one of those Ah-Ha moments.  We’ve all encountered the recalcitrant egg that absolutely refuses to come clean from its shell.   But, do I really need to be told “how to peel an egg”?   This sounds suspiciously like an excerpt  from M.F.K.Fisher’s book HOW TO COOK A WOLF.     This simple recipe bears repeating.   It’s  a simple trick we sometimes forget, go back to hard boiling eggs the old way and  end up dealing with a frustrating mess of egg shells and pock-market eggs

I strolled down the road to Home Farm to pick up eggs early  this morning.  Now I am peeling the shell off perfect, alabaster hard-cooked eggs.  The whites must be flawless smooth to make “deviled eggs” .

In the fields outside my kitchen window my neighbor is laying down heavy, thick swaths of hay.  The air is fragrant with the sweet perfume of the cut grass.  It is one of those perfect mornings when all is right with the world.  And,  my very fresh hard-cooked eggs are perfection themselves.  This  sounds like an oxymoran for fresh eggs have a well-earned reputation for being famously difficult to peel.

Instead of boiling eggs the traditional way steam your eggs in a steamer basket suspended over boiling water.  If you don’t have a steamer basket use a colander that fits your saucepan.   Bring water to the boil.  Put your eggs in basket or colander and put a lid on the pan.  Cook for 15 to 16 minutes then pop into very cold water or an ice bath for another five or ten minutes. The shells slip right off.

Now isn’t that easier than cooking a wolf?  Bon Appetit dear friends.

8 thoughts on “HOW TO PEEL THE PERFECT HARD-COOKED EGG . . . a.k.a. HOW TO COOK A WOLF

  1. One wonders how all the go to cook books (Joy of Cooking etc) missed this one. Living on a farm makes this method an absolute necessity. Many glorious times the eggs we use were freshly laid just a few hours before I walked down the road to pick them up. It is amazing. Absolutely no unpleasant sulfur aroma. Just eggs. Bon Appetit dear Cornelia. Cheers Virginia

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