The Farmer’s Choice Countdown to Easter, Week 2


Whether you’ve won your free range lamb in the Farmer’s Choice Easter competition or purchased it from the Easter section of our online shop, you know that’s what you’re having for your big Easter dinner. But what light bites can you enjoy in the build-up to your big Easter meal? Eating chocolate eggs all day isn’t an option, you’ll feel sick and the children won’t be happy with you – so how about serving up some delicious Farmer’s Choice free range hard boiled eggs for breakfast or lunch this Easter?


Regular Farmer’s Choice contributor Marie Rayner has come up with this handy guide to making perfect hard boiled eggs this Easter:

1. Older eggs are a lot easier to peel than newer eggs. Always use eggs that are at least one week old, if not older. If you have eggs that are close to their expiration date, so much the better!

2. Don’t let the name deceive you – boiled eggs should never actually be boiled! Keeping them at a steady simmer is much better. Boiling toughens the yolk. Never add salt to the water, but do add a touch of vinegar – it will make the eggs easier to peel.

3. Always bring your eggs to room temperature before boiling. This will make them less likely to crack.

4. Don’t stack your eggs in the pot. Have them laid out in one layer. If you have too many eggs to do this with, you need a larger pot! You only need about 1 inch of water over the top of the eggs. More than that and it takes too long to boil. Less than that and your eggs won’t stay covered.

5. As soon as your water comes to the boil, remove your pot from the heat, pop a lid on and let them sit in the boiling water for 17 minutes if you’re using large eggs, and 20 minutes if you’re using jumbo eggs. At the end of that time, drain and then run cold water over them until they are cooled down. Let them sit in cold water for about 10 minutes and then drain. For ease of peeling, roll them around and allow the shells to crack while they are still in the water. Let them sit for a few minutes.

For ease in peeling it helps to use older eggs and to begin peeling at the large end of the egg under cold running water. I usually tap the large end on the counter until it cracks, then give the egg a gentle roll all over before peeling them under a slow running tap. You will get perfect results almost 100% of the time.

For truly delicious hard boiled eggs this Easter, make sure you use Farmer’s Choice free range eggs from Swanmore, Hampshire. High in protein and low in saturated fat, these delicious eggs make a perfect prelude to a hearty Easter lamb dinner, courtesy of Farmer’s Choice online butcher!



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