Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
4 Jun

A Quick Guide to Perfect Eggs: 22 Tips for Buying, Storing and Cooking a Primal Favorite

EggPrimal eaters like eggs and eat many of them. What’s not to love? Highly bioavailable protein. Extremely nutrient dense. A good source of fat, including omega-3s if you pick the right type of egg. Versatile; good for breakfast, lunch, and dinner. It even comes in a tidy little package that travels well. And eggs are inexpensive, especially for the amount of nutrition and enjoyment you get. Yeah, eggs are good. Real good.

We don’t want to squander this precious gift from the feathered gods. So today, I’m giving you my top 22 tips, tricks, and guidelines to make the most of your eggs.

How to know if they’re spoiled. Place your eggs in a bowl of cold water. If they sink, they’re good. If they float, they’ve gone bad. If they start to float but keep one end on the bottom, they’re good but not for long. Also works for determining the guilt of suspected witches.

How to boil eggs to desired doneness. Place eggs in a pot or pan and fill with water until it reaches midway up the eggs. Remove the eggs and set aside. Bring the water to a boil at medium/medium-high heat (4 on a scale of 6). Return the eggs to the now-boiling water and cover the pot. For soft-boiled, remove eggs after 6 minutes 30 seconds. For medium-boiled, remove eggs after 8 minutes. For hard-boiled, remove after 10 minutes. After removing eggs, place under cold running water for at least 30 seconds. Drop the cooking time by 30-45 seconds if your eggs are room temperature.

Softer yolks are better for you than harder yolks. The harder the yolk, the more oxidized cholesterol (which coincidentally may not be huge issue for people who eat just a few eggs occasionally, but the more eggs you eat the more it matters). Softer yolks are just better, period.

How to peel boiled eggs. Tim Ferriss has a nifty trick where he cracks both ends, blows into it, and out pops the egg. I’ve had mixed results with this method, but if it works for you, it’s definitely the quickest way. I prefer to let the egg come to room temperature, either using cool water or time, and roll the eggs along the counter to create a web of mini cracks. This seems to separate the white from the shell and make peeling easier. Also: the fresher the egg, the more difficult it is to peel.

How to “boil” eggs and make them easily pop out of their shells. Use the steam setting on an electric pressure cooker, like the Instant Pot, for two minutes (for soft-boiled), three minutes (for medium-boiled), and four minutes (for hard-boiled but not overdone). Place in ice water for a minute and the peel should slip right off.

How to eat boiled eggs. Two ways: kosher salt and kelp powder; or kosher salt, black pepper, and turmeric.

How to cook an omelet. Got 20 seconds, two eggs, and a tablespoon of butter? Do it like Julia Child, the master.

How to cook an omelet stuffed to the gills with several pounds of ingredients. You don’t, unless you like a huge ordeal and leathery eggs. If you want eggs with tons of ingredients, make a scramble.

How to scramble eggs. There are two acceptable ways. First is Gordon Ramsay’s method, which involves lots of whisking, lots of butter, and creme fraiche. Scrambled eggs this way come out soft and slightly wet. Another method is to heat butter (or olive oil) on a stainless steel pan over medium high heat, crack whole eggs into it, and let them cook a bit – as if you were doing sunny side up eggs. Right when the bottom begins to set, go to work with your spatula, chopping and cutting and breaking up the eggs. Scrambling, in other words. As with Ramsay’s method, take the eggs off before they fully cook.

How to fry an egg. Let the pan get hot over medium heat. Don’t rush it. Don’t be impatient. That blue stuff flickering down below the frying pan? That’s pure unadulterated fire. It’s really hot and it won’t be long until the pan is hot, too. If you don’t wait, the egg will stick to the bottom and you’ll have to soak it to get the egg off and the yolk will probably break prematurely and it’ll be a whole thing. Once a drop of water sizzles into nothingness against the surface, add the fat, let it melt. Crack in the eggs. Let a shape start to form, then you have a few options. 1. Drop in a tablespoon of water and cover the pan, steaming the egg. 2. Flip the egg and turn off the heat, letting the pan cook the other side. 3. Turn the heat down and let the egg continue cooking through to the other side. Oh, and the pan should be cast iron and well-seasoned.

How to poach an egg without ruining it. Poaching eggs is annoying, time consuming, and often messy, but you can’t deny that it’s impressive and delicious when you get it right. Forget the swirling vortex, the poaching contraptions, the agony, the heartache; poach your eggs in a mesh strainer. And use the freshest eggs possible.

How to separate the white from the yolk. If I’m short on time, I’ll sometimes pop a few yolks in my mouth raw. I no longer mess around with passing the egg between shell halves (the eggs I buy have shells with strong membranes that make symmetrical halves difficult to achieve). Instead, I just crack the egg into my open hand and let the white slip through my fingers. To get that the chalazae off (the stringy thing that attaches the yolk to the shell), I pinch it between two fingers. Easy.

If you want to get fancy, you could also use an empty plastic water bottle.

How to break an egg. It’s unavoidable. You have to break the egg eventually, but how? There are many methods – one-handed, two-handed, with a knife, against a flat surface, against the edge of a bowl – but the tie that binds them all is this: a single swift smack. You must be confident. You can’t dilly dally and take a halfhearted whack that merely dents the egg and makes the job harder. Take control of the situation. Flick the wrist and “execute it quickly, like with the guillotine.”

How to get broken shells out of a cracked egg. We’ve all spent fruitless hours chasing the wily little devils around the pan with our fingers. It’s like trying to look at an eye floater head on: completely impossible. If you just use a jagged piece of egg shell itself, you can cut right through the white and nab the errant fragment. Like attracts like.

How to use yolks to thicken sauces. Butter and cream make for rich sauces, but my favorite way is to take the sauce off the heat and whisk in two raw yolks. Added viscosity and nutrition.

Spring for pastured eggs. They’re pricey, I know. But they taste so much better than battery-farmed eggs, they’re far more nutritious, and they contain more antioxidants like vitamin E that protect the yolk from oxidation during storage and cooking.

Find pastured eggs on Craigslist. Pastured eggs from the market can be really expensive, and often not that impressive. And some places might not even stock them. You’d be surprised at what you can find by searching Craigslist for eggs.

Look for duck eggs. Don’t give up chicken eggs altogther, but work duck eggs into the mix. If you can get them for the same price per egg, you’ll come out ahead as duck eggs are far richer and larger than chicken eggs. Plus, according to an admittedly biased source (, duck eggs are more nutritious than chicken eggs on a gram for gram basis. I suspect that may be an artifact of using battery-farmed chicken eggs rather than pastured eggs in the comparison.

They last longer than you think, even outside the fridge. Eggs are good for a couple months in the fridge. I’ve even left eggs out on my counter for almost a month – not during the heat of summer, but in fairly warm temperatures (~75 ºF) – and they were perfectly fine. Always do the cool water test explained above before tossing them.

Once refrigerated, always refrigerated. If your eggs have been refrigerated, they can’t become counter eggs. Avoid condensation on the shells.

When choosing eggs, look for a carton with a cracked egg. Play around with the broken shell a bit (it’s already broken so no harm, no foul) to see how much give it has. Avoid weak shells, which aren’t just hard to handle without breaking but also indicate nutrient deficiencies or excessive stress in the hen’s life. A cracked egg may even give you a glimpse at the yolk; you want dark, orange yolks whenever possible.

What to do with all the shells. Boil them, bake them, and grind them into calcium carbonate powder. Crush them and feed them to your chickens as a calcium supplement, compost them, or add them to your garden soil as a mineral supplement.

That’s what I’ve got, folks: all my favorite tips for enjoying your eggs to the fullest. What about you? What advice would you give a young man who’s never even kissed an egg?

Thanks for reading!

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. How to get broken shells out of a cracked egg — you can also wet your finger and use that. Don’t know why it works, but it does.

    Scott UK wrote on June 4th, 2014
    • Or use the end of a wet napkin or paper towel. If you roll it into a point first, it’s a lot easier than your finger.

      Cheryl wrote on June 4th, 2014
  2. How to eat boiled eggs: Place them, peeled, in a bowl with sriracha and tamari until they are black. Place them inside of Roma tomatoes. Eat.

    Serena wrote on June 4th, 2014
  3. And did you know that it’s illegal for farmers to wash eggs in Europe, whereas it’s illegal not to in the US:

    Scott UK wrote on June 4th, 2014
    • Interesting. Apparently in Europe they know that it allows bacteria to cross the shell and get into the egg and in America they don’t care about that as much as they do about the egg appearing to be uncontaminated. I don’t wash ours…after all, you’re removing the shell and boiling them definitely cleans them. (Thankfully I’m not a farmer who sells them.)

      Diane wrote on June 6th, 2014
  4. A few of these tips are golden. I can’t believe you avoided making any egg based puns! You’re a better man than I.

    Considering most of us probably eat a lot of eggs, this is a really useful resource. I hate peeling boiled eggs and though I’ve tried, I don’t think I have the lungs for Tim’s method. I’ll have to try the rolling around method – I do miss boiled eggs.

    Mark wrote on June 4th, 2014
    • The real trick to the Tim Ferriss method is the baking soda in the water. It will make the eggs easier to peel no matter what.

      Anna wrote on June 4th, 2014
    • Honestly, the best way to hard boil eggs is to steam them. No jokes. We struggled – we tried poking them with a thumb tack, adding baking soda, adding salt to the cooling water – everything. Bring a pot of water to a boil, put your veggie steamer over the water, add eggs. Boil for 10 minutes, cool as normal for 5 minutes and slide them right out of their shells lickity split. Works with super fresh eggs (thankfully) too!

      Kandice wrote on June 4th, 2014
      • Kandice wrote on June 4th, 2014
      • Great tips! I’ve never tried steaming eggs, I’ll have to give this a go tomorrow!

        Mark wrote on June 4th, 2014
        • Can make it into Japanese Style Chawanmunshi too😋

          kay wrote on November 2nd, 2015
      • Is the steaming time for hard or soft yolk? Trying this tomorrow!

        BetsyW wrote on June 4th, 2014
        • 10 minutes for “hard” (they aren’t rock solid, just a smidge soft but not dry or powdery) and the link indicated soft in like 6 minutes or so.

          Kandice wrote on June 4th, 2014
      • So true. I wrote a blog post about the process: I put the cold eggs in the steamer tray, then bring to boil, so the eggs do not crack. I cool in a water bath for a few minutes, then tap on counter and peel. Like you, I tried everything else too, to no avail. Steaming works!

        Ann Marie wrote on June 4th, 2014
      • I’ve been doing it that way for years – an added benefit is that you don’t have to wait for a large pot of water to boil (uses less energy too). Win Win Win!

        Kimberly wrote on June 4th, 2014
      • I use a pressure cooker. Put the folding steamer thing in there with water level just below it. Use high heat to quickly build steam and seal the vent, then when the weight on top starts dancing, I turn the heat off and allow the pressure to dissipate. The shells always peal off real easy this way, and the whole ordeal takes about 6 minutes.

        How many eggs are too many to be eating per week ?, that’s what I’d like to know.

        Belal Alkadimi wrote on June 5th, 2014
      • I first ran across the steaming method when I discovered duck eggs – they are yummy, but notoriously difficult to peel.

        Thanks for this concise collection of egg techniques, Mark! I love and eat two poached for breakfast every morning. My method is super easy to make, and cleanup is a breeze. (I’ve never been a morning person, so it has to be easy!):

        I use a small sauce pan ~6″ diameter. Fill it with about 1.5-2″ water, cover, and bring to a boil.
        In the meantime, break two eggs into a small heat-shock-proof bowl — a ramekin works great.
        When the water is boiling, turn off the heat, but leave the pot on the burner (for some reason this works for both gas and electric.)
        Take off the top and quickly throw in 1 Tablespoon of salt.
        Stir til it’s dissolved (a few seconds) and you have a nice little vortex going.
        Slip the eggs into the vortex by lowering the edge of the bowl into the middle.
        Cover quick (speed while the top is off make an enormous difference in cooking time) and set your timer.
        I like 5 minutes – the whites are opaque and the yolks are runny.
        DON’T PEEK! Taking the top off for even a second will lose all your cooking heat and getting them right will be nigh unto impossible!
        6-7 minutes gives you a harder yolk.
        When your timer goes, take off the top and use a slotted spoon to remove the eggs one at a time to a small plate. There will be excess water, which I usually take care of by using the spoon to hold the eggs to the plate and tipping it over the pot. For company I’ll actually unload them onto a clean tea towel before transferring them to a plate.
        These eggs are already salted nicely. Beware the feathery egg white in the pot – those are extremely salty!
        Any residue on the pot comes out with the wipe of a sponge.

        This is a pic of todays breakfast eggs – Yum!:

        Hope that helps :)

        Kelley wrote on June 7th, 2014
    • I put a little white vinegar in the water and they peel sooooo easy. Doesn’t affect the taste either.

      Stacie wrote on June 4th, 2014
    • Pressure cook them. It’s brilliant.

      Hannahbelle wrote on June 5th, 2014
  5. eggs, they do a body good.

    michael wrote on June 4th, 2014
  6. Um, poaching eggs is NOT difficult: Boil water in a pot. Salt the water and add a splash of vinegar or lemon juice. Crack each egg into a bowl and tip them gently into the water. Cook for three minutes, and use a slotted spoon to scoop them out. The mesh strainer is an interesting idea, but I don’t get why you make it sound so difficult when it really, really isn’t.

    Kate wrote on June 4th, 2014
    • I just poached my first ever egg thanks to your easy instructions. Worked like a charm!

      Cath wrote on June 4th, 2014
    • I use your method. I also give the water a swirl to hold things together. Works fine. I wouldn’t use a mesh strainer. It must be very difficult to clean afterwards.

      Martin B wrote on June 11th, 2014
    • I think it’s only difficult because- unless they are super fresh; like a day or 2, and you’ll never get that from a store- they don’t hold together well, but tend to spread out in the water. More so if the water is on a heavy boil. so you get spread out watery egg whites, instead of nice compact little pockets of egg with a lovely runny yolk.

      jade wrote on June 16th, 2014
  7. For those wanting to “Hard boil” their eggs. Alton Brown’s was is the easiest and best I’ve ever come across. Plus, you can cook lots at once.

    Rob wrote on June 4th, 2014
  8. I enjoyed 2 soft boiled eggs along with some sliced tomatoes, bacon and cucumber for breakfast, they were delicious! Great post Mark.

    Rebeccajean wrote on June 4th, 2014
  9. I’ve eaten 4-6 eggs for breakfast the past year and have been great. Any other breakfast paleo recommendations?

    Dave wrote on June 4th, 2014
    • Mark was just giving some tips about eggs. He wasn’t expecting a kind of Spanish Inquisition!

      Chyrhopyro wrote on June 4th, 2014
      • Not unless the Spaniards were inquiring for very small rocks.

        oxide wrote on June 4th, 2014
      • Nobody expects the Spanish Inquisition.

        betterways wrote on June 4th, 2014
        • Their main weapon is …

          Kelda wrote on June 4th, 2014
      • No cream or whisking for Scrambled eggs! Why I rarely eat restaurant scrambled eggs except in a Mexican dive. The only places you can count on to scramble eggs right. Crack them into the pan and stir around until cooked, ideally with veggies, salsa, etc.

        betterways wrote on June 4th, 2014
        • I agree. I never got why some people make scrambled eggs with so many steps. Melt butter in pan. Add eggs. Break yolks with spoon. Stir until cooked. Add things if desired. Works for me.

          Kat wrote on June 4th, 2014
  10. I tried the “Tim” method of getting the egg out of the shell, never had one pop out like he does, but the whole crack each end, pinch off that shell on each end and one crack on the side helps to let you just put your thumb under the shell and peel off what now looks like an egg shell jacket.
    To eat them sometimes I just make an egg salad “sandwich” (lettuce being the bread part) or just eat the egg without the “bread” part with a spoon. It’s all good.

    2Rae wrote on June 4th, 2014
  11. I used to give the shells to my dog all the time. Good source of calcium for him!

    PJ wrote on June 4th, 2014
  12. I always use a spoon to peel hard boiled eggs. Crack the egg and work the spoon in under the shell. The shape of the spoon makes it easy to work your way around and the peel comes right off!

    Mary wrote on June 4th, 2014
  13. I learned from a sweet elderly farmer a long time ago to use a spoon to help peel hard-boiled eggs. It works best on older eggs. Just crack the bottom end, peel to get a spot for the tip of the spoon and it slips right in. Takes the shell off in no time.

    Happy Eating!

    Jodie wrote on June 4th, 2014
  14. Mark, THANKS for the suggestion to check Craigslist for eggs!! I haven’t been able to find anyone that sold them until you suggested this. Now I found a bunch of places within a few minutes from my house. I’m picking up 4 dozen in a few minutes. LOVE your site.

    Gina wrote on June 4th, 2014
    • another great place to find eggs–underneath your pet chickens!

      Backyard chickens are an excellent mobile storage unit/vending machine for your breakfast needs.

      alice wrote on June 4th, 2014
  15. Crunch up the shells and give them back to the chickens and/or ducks (good source of calcium).

    Stuart wrote on June 4th, 2014
  16. Great tips. Pastured eggs are really expensive here (when I can find them), so off I go to peruse Craigslist–I would never have thought of that. And thanks for the reference to Audrey Hepburn’s “Sabrina,” my favorite guilty pleasure movie. I have that manic chef in my head every. darn. time I crack an egg!

    Marianne wrote on June 4th, 2014
  17. You might check out Alton Brown’s new video about baking eggs instead of boiling them. ( It worked well for me and 20 eggs — although next time I’ll drop my cook time by 5 minutes for a softer yolk (maybe my oven’s not calibrated like his).

    You might also check out “Crazy Russian Hacker’s” unorthodox method of “peeling” off the egg shell. (

    Steve wrote on June 4th, 2014
  18. Regarding storage, in Europe and specifically England eggs are sold on normal shelves with other dried goods, no refrigeration and we always kept them on the counter growing up

    jamie wrote on June 4th, 2014
    • I read that eggs only keep on the counter because they have a sticky outer coating over the shell. Americans rinse this protective coating off, so we have to refrigerate our eggs.

      oxide wrote on June 4th, 2014
    • I researched this as I’m currently living in Europe and there is a difference between American and European egg processing that makes a difference:

      American eggs are washed in a way that strips off the outer layer of the shell and makes the shells more permeable (i.e. to germs), although very, very clean.

      European eggs are not washed, thus able to remain unrefrigerated at the cost of the occasional bit of dirt on the egg.

      I think you can imagine the implications for hen house cleanliness in the US vs. Europe.

      Mark’s once refrigerated, always refrigerated rule is a good rule to follow, especially when you don’t know the washing status of the eggs. If they were unrefrigerated to start with, they probably weren’t washed, if they were, who knows?

      Ken wrote on June 4th, 2014
  19. You did a disservice by proclaiming the difficulty of poaching, they are so simple. Boil the water in a pot with some depth, crack and drop the egg in the “boiling” water for about 3 minutes. Magically it comes together to form a beautiful poached egg. Use a slotted spoon to take out and drain (I dab mine with a paper towel to eliminate the excess water) voila a poached egg! You do not need vinegar, I always taste it when added to the water, not necessary. Just be careful, after about a minute the white will bubble up and could boil over if you’re not watching it, simply turn down the heat but keep a slow boil going.

    Ellen wrote on June 4th, 2014
  20. What to do when you find an abandoned dropped carton full of fresh broken eggs on the grass outside a grocery store: eat them out of the shell, trying to ignore the people driving by, and then wipe your sticky hands all over the grass and weeds to dry, and maybe rub a little dirt or sand in them.

    Animanarchy wrote on June 4th, 2014
  21. Now we go forth with the knowledge of the ages! MuHaHa…

    Groktimus Primal wrote on June 4th, 2014
  22. Once refrigerated, always refrigerated?? Every grocery store I’ve ever been inside here in the U.S. sells them exclusively in the refrigerated section…

    Catherine W wrote on June 4th, 2014
    • In my late teens/early 20s I worked in a grocery store. They came in on refrigerated trucks, sat in the back room on pallets at room temp, then went into refrigerated cases. No harm, no fowl.

      Rich Frantz wrote on June 4th, 2014
      • Good one.

        I leave my previously refrigerated eggs out all the time. Currently have 4 dozen hen, 1 dozen duck, and 18 quail eggs. Set up on the counter, looks like an egg fortress.

        mommymd wrote on June 4th, 2014
      • I see what you did there…

        Stacie wrote on June 4th, 2014
    • I used to have hens and sold eggs to friends, and mostly our eggs never saw the inside of our fridge. So his advice is good if you buy your eggs from a backyard chicken farm, or have hens yourself.

      Casey wrote on June 4th, 2014
  23. Breakfast this morning? Asparagus and mushrooms sauted in butter until just warm, move to one side of the (cast iron) pan and crack 3 eggs into the other side, season, and put under the broiler until the eggs are the consistancy you like. Delicious, thanks to NomNom Paleo!

    Rema wrote on June 4th, 2014
    • Thank you for the breakfast idea! Got all the ingredients, I shall try this tomorrow.

      Veddma wrote on June 5th, 2014
  24. You’ve never lived until you’ve fried a couple of GOOSE eggs. Getting them, though…unless you are friends with someone who raises them (I am, which is how I know about these) it’s kind of like buying drugs: “Hey, I know a guy who might have some…” (Not that I know about that, you understand, LOL.)

    Tyrannocaster wrote on June 4th, 2014
  25. Blech! I do not like eggs but eat them occasionally (i try once a month) just because they are good for me. I will give some of these classic cooking methods a try.

    Patty wrote on June 4th, 2014
  26. Can they be left out of the fridge after cooking? If so, how long? I travel lots.

    Bill Reinecke wrote on June 4th, 2014
    • Years ago I read an article in (I think) Science News, which summarised a bit of research that found significant levels of botulism forming – quite quickly – in the airless environment of unshelled hard boiled eggs, even those that were refrigerated. They recommended peeling boiled eggs ASAP, which would then necessitate refrigerated storage.

      Remember: 40F to 140F for < 4 Hrs.

      Leaf Eating Carnivore wrote on June 4th, 2014
      • Thx

        Bill Reinecke wrote on June 4th, 2014
  27. I use the shells in my garden to keep slugs off my plants. Rinse the broken shell halves and allow to air dry. Once dry throw into a zip-lock bag until you have a whole bunch. Then crush them up with something heavy. Spread the egg shards in a thick line around anything you want protected from slugs. They won’t cross this line, the pointy bits hurt them.

    Tracy Axelson wrote on June 4th, 2014
  28. I was dismayed to see that hard-boiled eggs are more oxidized. I eat a lot of hard-boiled eggs as I am working and have them at lunch. That could explain why my LDL cholesterol numbers are higher than most primal theaters even though it’s the right pattern of LDL. Can you soft boil eggs, store them in the refrigerator until packing them in your lunch, and eat them that way or do you have to eat soft boiled immediately?

    Ryan wrote on June 4th, 2014
    • I soft boil eggs, then refrigerate and eat later. The yolks remain runny, but still taste good with salt.

      Lynette Smulders wrote on June 4th, 2014
  29. I do a cheat poach that’s easy. Brush a little butter on the smallest pan you have (unless you’re a six egg at a time person). Heat to medium. Crack two eggs in. Just as they’re beginning to set, pour in water to just cover them. Cover and let them cook the rest of the way. The water should be simmering, but not a rolling boil.

    Heat bone broth. Toss in some shredded nori. A little lemon juice. Once the broth is just boiling, turn off the heat and crack in an egg. Stir just gently enough to break up the egg, but not to shred it to little bits (nothing wrong with over-stirring, but it looks icky).

    Check out pickled eggs. I recently pickled duck eggs, and the better yolk to white ratio of them made the finished product amazing.

    Love eggs, almost any way. The summer I saved up for my first car, I practically lived on them to save money.

    JoanieL wrote on June 4th, 2014
  30. The float test tells you if they are old and drying out. It doesn’t necessarily tell you if they are spoiled, such as might happen if a hen laid an egg outside a nest and you don’t find it until much later. Easier to happen with ducks as they lay eggs all over the place and you could easily pick up an old one if you haven’t been a thorough gatherer.

    betterways wrote on June 4th, 2014
    • False. The float test tells you if there are gasses in the egg from bacteria. It does tell you if theyre spoiled, ive always used this method and never eaten a bad egg.

      CaitieZ wrote on June 4th, 2014
      • Apologies, i just looked it up and youre right. My mom always told me it was bacteria and i never bothered to check!

        CaitieZ wrote on June 4th, 2014
      • I know someone who got a bad duck egg that passed the float test. We were warned by the duck owner that there was some doubt in that batch and to crack each egg into a separate bowl rather than straight into the pan or whatever. I fortunately wasn’t the unlucky one.

        Better ways wrote on June 5th, 2014
  31. Reading all this is making me so sad…found out Monday I am allergic to eggs! I love eggs, especially devilled with homemade mayo! Started having symptoms a few months ago that were similar to gluten symptoms..(I have celiac).

    Gillian wrote on June 4th, 2014
  32. Having found a pasture-raised egg source I eat as many eggs a day as my appetite can handle. This post is golden. I was not aware of the oxidative stress put on the yolk by hard-boiling an egg. My HDL:LDL ratio was great the last checkup I was in even though my overall cholesterol was high. I wonder now if I reduce the cook time on my eggs will my cholesterol improve even further?

    Eggs are my go-to snack. Interesting note you make there about shell thickness. Some of the eggs I get have thin shells, and the person from whom I buy them has had a recent spat of hawk attacks on her open pasture raised hens. I wonder if the stress is affecting the egg quality?

    C L Deards wrote on June 4th, 2014
    • Stress caused our chickens to stop laying entirely (we found ants in their nesting box). Thin shells are probably due to calcium deficiency. We give them oyster shells from the farm store (not whole)

      Rosanna wrote on June 4th, 2014
  33. Here is what we do;
    cover your eggs with COLD water
    bring your pot (or pan) to a boil
    Once the water is boiling, turn off the stove and place a lid over your pot/pan
    Wait 16 minutes for hard boiled eggs
    Peel & Enjoy :)

    uc wrote on June 4th, 2014
    • this is the best. let them cool to room temp and they peel easily under a bit of running water. I boil and or steam about 25 eggs a week. I do them at once and have them available all week.

      frydaddy wrote on June 4th, 2014
  34. Some eggs:
    Brown vs white eggs: brown eggs make it easier to spot bits of shell.
    Use your oldest eggs for steaming/boiling as they will be easier to peel. Cold shock right after cooking also helps.
    An egg yolk makes a great substitute for cream in coffee
    I like to bake my eggs in a countertop convection oven. Use a large enough glass baking dish with the proper temp/time and you can consistently get firm whites and runny yolks every time. Season with garlic granules, tumeric and pepper. Pretty much my daily brunch.

    Rupert D Bear wrote on June 4th, 2014
  35. i get bloated and experience discomfort in stomach every time i eat eggs. any suggestions or enzymes i can take to avoid this?

    Yo wrote on June 4th, 2014
  36. Duck eggs are super expensive at the farmer’s market, but maybe I’ll get some.

    Wildrose wrote on June 4th, 2014
  37. The key to fried eggs is to cook your bacon first. That way you know your pan is hot enough, and it’s lubed up with bacon grease!!

    Marcus wrote on June 4th, 2014
  38. Does the yolk-to-white ratio change with the size of the egg? Or is it pretty much the same, whether you get regular or jumbo. I want to maximize the amount of yolk I get.

    Matt M wrote on June 4th, 2014
    • The bigger the egg, the same size the yolk.

      Jesper wrote on June 4th, 2014
  39. If harder cooked eggs are more oxidized, are scrambled eggs or omelets just as bad?

    I love my omelets stuffed with veggies. I dice and saute the veggies (often mushrooms, red pepper, zucchini and green onion), take them out of the pan, then pour the stirred eggs into a moderately hot buttered pan, turning down the heat immediately to low (gas stove). I tilt the pan to get a thin layer all around (can use the corner of the spatula or a fork to lift the edge if needed).

    When it is set to my liking, I put the veggies on one half and fold over. If I’m adding cheese, it goes under the veggies. To prevent overcooking the eggs in this case, plate the omelet and pop in a warming oven to melt the cheese while cooking the next omelet.

    LyndaF wrote on June 4th, 2014
  40. Do you have a Rice cooker? You know the ones that you add water, rice and spices and when done it clicks off.

    We have a 6-cup Zojirushi NHS-10 rice cooker, that we rarely use for rice (grain) any more, but instead it now gets used constantly for making hard steamed (boiled) eggs. Ours came with a veggie steamer tray that sits at top, and fits 7 large eggs.

    For Hard Steamed: Add 1/3 cup water plus a touch more to the container. insert steamer tray with eggs into container, cover and turn on. when it’s done, it pops up to warm. remove eggs and place in a bowl of cold ice water and let set until cool. DONE. Way easy.

    No ice? Just use cold water and renew cold water every so often, 10min or so, 2-3 times.

    Vary the water amount to obtain your desired Soft-Med-Hard

    Way easy!

    Bob Nesbitt wrote on June 4th, 2014

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