STOP Cooking Your Eggs Like This — Try This Old FARM Trick

Find All my recipes in one place! Otis Granger Cook Book: https://otisgranger.com/ There's an egg somewhere right now with half the white stuck to the shell, cratered like the moon, and somebody is deciding whether it's still good enough for the plate. Or the other one — it peels fine, you cut it open, and there's a gray-green ring around the yolk and the white bounces like rubber. It's almost never the egg. It's three or four things you're doing to it, and one thing you're not. I find the egg plates in almost every house I clear — the glass ones with the twelve oval dents — always in the top of the china cabinet and always clean, because nobody has used them in thirty years. My mother filled hers every Sunday there was a church supper. Two dozen out of her own henhouse, and not one of them was ever ugly. I'm Otis. Forty years of barns and estate auctions across the Midwest, and the kitchen is the last room I clear. In this one: why a FRESH egg is the worst egg you can boil (and why store eggs are actually perfect for it) — why eggs and potatoes want OPPOSITE starts, and it's the same reason — what the green ring actually is, in plain chemistry, and the twelve minutes that prevents it — the vinegar myth, and what vinegar in the water really does — the cold water, and why it has to be deep, not a rinse — the right END to start peeling from — the pencil X and the spin test — and the eighth piece, the one thing she did that I have never once seen in a modern kitchen. An inch of water. A basket. A lid. That's the farm trick — and it's why the eggs out of your pressure pot peel so well, too. Honest warnings in the video: no trick beats the calendar on a two-day-old egg, and vinegar is for the cracks, not the peel. Did your mother boil them or steam them — and did she keep hens, or did they come from the store? Tell me, and tell me her name. I read every one.