Hard Boiled Free Range Eggs

A hard boiled egg is so versatile.  It can form a part of a meal, makes a great carnivore snack and is perfect for road trips, picnics, parties and platters.  You can prepare them ahead of time and they last for up to a week in the refrigerator if stored correctly.  If you over boil the eggs, the yolks will start to grey and the whites become rubbery.

Method 1:

1. Carefully place free-range eggs in single layer at the base of a pot.
2. Carefully fill with water to approximately an inch above eggs.  If any eggs float, discard them.
3. Add ½ teaspoon of bicarb soda and stir.
4. On high heat bring to the boil.  If you swirl the eggs gently, the water movement will help to centre the yolks.
5. Once at boiling point, cover pot with lid and turn heat off.
6. Leave to sit for 10 minutes.  Set a timer.
7. Strain hot water off eggs and run through cold water or put in a bowl of ice.
8. Once cooled, peel egg shells off (egg shells peel off easily due to the bicarb soda).
9. Store in an air-tight container in the refrigerator.  
10. If leaving shells on, store in an air tight container for up to a week.

Method 2:

1. Alternatively (if you’re short of time); bring to the boil and cook for 5 minutes.