I’m preserving or using up my fresh eggs from our pastured flock as quickly as I can. I’ve made breakfast burritos using eggs and cooked sausage wrapped in a tortilla & frozen for quick grab-n-go convenience but I still want to make sure none of our fresh eggs go to waste. I recently made egg salad with several of them but as many of you know, boiling & peeling very fresh eggs is a challenge indeed. I was surprised that I had no trouble at all with them – here’s how I did it:
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