Originally Posted by
tranum
I believe eggs from the store are never fresh. I start with room temp eggs, bring to boil 11 minutes, leave pan on burner but turn heat off. Hard boiled eggs are usually in our refrigerator. Mother had chickens & I recall her setting eggs aside to “age” so they would peel easily.
I agree Tranum. By the time the eggs go from farm to distributor to grocery store shelf they are at least a week old and probably older. I have my own flock of laying hens and I will do like your mother if I can. Age them for a week or so for hard boiled eggs.