How to Hard Boil Pasture Raised Eggs

Peeling freshly laid pasture raised eggs can be a real challenge. The eggs you buy in the grocery store are often weeks or months old, which is one of the reasons they tend to peel easier. Here are some of my best tips for hard boiling and peeling eggs.

Use the oldest eggs you have. If you know that you are planning to hard boil eggs in a day or two, take them out of the refrigerate and let them sit at room temperature until you’re ready. Seriously. The biggest mistake I make when hard boiling eggs is put cold eggs into the pot.

I also steam my eggs, rather than immerse them in water. I use a pasta pot with a removable colander insert for this, but I’m sure there’s other pots that work great for steaming.

1. Bring 1 dozen pasture raised eggs from Badger’s to room temperature.
2. Heat water until it starts to steam/boil.
3. Add eggs and steam for 10-14 minutes, depending on the level of doneness you desire and the size of the eggs.
4. Create an ice bath while the eggs are steaming.
5. When done, remove eggs from pot.
6. Crack each egg before putting it into ice bath to help loosen the shell.
7. Let sit in ice bath for 30 minutes to cool down.
8. Peel the shell under cool, running water.

There you have it. All you need to know to cleanly and easily peel pasture-raised eggs.