....or why you'll never be offered a deviled egg at our house.
We're averaging at least a dozen eggs a day and yesterday I got sixteen. I love my chickens!
And one would think, that in a household that has the potential to accumulate close to a hundred eggs in a week, that we would be making egg dishes every single day. Well, we are. Except for a few. Namely those that require the hard, medium or soft boiling of the eggs. You know, like Deviled Eggs, or Egg in a Cup, or my very favorite:
Egg Salad Sandwiches!
This is only the second time in about a year that I've made egg salad. Because no matter what I do, I cannot get my eggs to peel without them looking like they were chewed on by a rat:
Not only that, but it took me no less than fifteen minutes to peel those few eggs. Before I've finished attempting to peel the second egg, I have muttered at least six dozen cuss words and my blood pressure has gone up 50%. At about egg number six, I am shaking and sweating and lucky to get two millimeters of egg white still surrounding the egg yolk.
I've tried everything. Using "older" eggs; anywhere from four days old up to two weeks old. I've tried boiling eggs right from the refrigerator and eggs that were left on the counter so they'd be at room temperature. Putting salt in the water. Putting vinegar in the water. Putting the eggs in the water and then start them boiling. Boiling the water first, then putting the eggs in. Boiling the eggs for fifteen minutes. Bringing the water to a boil (with the eggs in the pan), the immediately taking them off the heat, covering the pot and letting them sit in the hot water for fifteen minutes. Cooling them off in ice water or even peeling them under running water. I've even consulted the Necronomicon for egg-boiling incantations. Occasionally (say, like maybe three times since we've had chickens, you know, in the last six years) I'll get a good batch that will peel easier, but it's still maddening.
So I'm asking my dear readers for some help. Specifically those that have laying hens and have successfully boiled AND peeled their eggs.
I miss having egg salad sandwiches. I miss deviled eggs. I miss my Egg in a Cup in the morning, still steaming and the little pat of butter slowly melting over it before I chop it up with my spoon.
Can anyone help me? Please!?!