Unlike their store-bought counterparts, farm-fresh eggs are fresh, and because of that the shell really sticks to the egg and makes peeling virtually impossible. If you’ve tried hard-boiling fresh eggs in the same manner as store eggs, you know that you lose half the egg white along with the shell and end up with lots of divots in the finished product, which is extremely vexing.
Last spring I resolved to experiment until I discovered an answer to this problem. Prior to that my solution was letting our eggs age for a week or two in the refrigerator, but that is not always an option, and it certainly wasn’t my preference.
There are all sorts of “solutions” floating around the internet, but trust me, they do not all work. I tried simmering the eggs along with copious amounts of salt. Didn’t work. I tried adding baking soda to the cooking water. That didn’t work either. I cannot remember what else I tried, but nothing worked for me—that is, until I stumbled upon this fantastic idea, which I’ve been happily using ever since.