Purchased some eggs that were almost to their "use by" date. These were from free-ranged, pasture run chickens, and boy were they pricy. Would not have gotten unless they were marked down, which they were. Purchased more eggs the day before Thanksgiving and these were just regular eggs. Steamed them in two batches, on a rack over already boiling water, one layer deep, one batch after the other. Chilled each batch immediately in ice water till cool. Stored until Friday, which is when we had out T-Day meal.
The eggs peeled perfectly, both the fancy older ones and the newer, fresher ones. I will be waiting for longer days when my hens start to lay tons of eggs. It seems as if this method should work on EXTREMELY fresh eggs as well.
This method is a keeper so far!
The eggs peeled perfectly, both the fancy older ones and the newer, fresher ones. I will be waiting for longer days when my hens start to lay tons of eggs. It seems as if this method should work on EXTREMELY fresh eggs as well.
This method is a keeper so far!