Country Lore: Peeling Eggs

I’ve enjoyed the benefits of free-range eggs over store-bought ones, but when I recently tried to make deviled eggs, the free-range eggs did not peel nicely. I have heard that some naturally raised meats need adjustments to the cooking time depending on the cooking method. Is the same true for eggs?

Suzanne Johnstone
Silex, Missouri

Eggs that are seven to 10 days old will peel easier after boiling than fresh eggs. To avoid the green ring that sometimes forms around the boiled yolk, do not overcook the eggs. Bring the eggs and water to a boil, then turn off the heat and let the eggs sit about 12 minutes in the hot water.

Don Schrider of the American Livestock Breeds Conservancy offers this tip from his Amish/Mennonite neighbors: Boil the eggs as above, drain the water from the pan, put the lid back on and give the pan a few shakes as if you were making popcorn (forward and back, as well as a little up and down). Next, add cold water to cover the eggs, let sit for one or two minutes, drain and peel. At this point, they should peel easily. — Mother