Not just hard boiled, I suppose, but cooked in an Instapot for 5 minutes, pressure released, then the eggs placed in ice water. The eggs I cooked were laid within the past 5 days, and I peeled them an hour or so after they went into the ice bath. Not every egg peeled as easily as this one, but I didn’t have a single egg where the shell stuck to the white. They all ended up beautiful and smooth. Perfect for deviled eggs!

When I was turning over the night droppings under the roost I found a very small, shell less egg. This is the second shell less egg, but this one had a rubbery exterior like I’ve seen in videos, but no yolk. It was only 18g! I recorded breaking it open, then I fed the whites to the dog; he has a stronger stomach.

I while back I had an excess of eggs so decided to try freezing some for when egg production waned. I whisked together 12 eggs, and added a little salt (the articles I read suggested either sugar or salt to keep the yolks from getting gummy). Then I poured the mix into an ice tray, covered it with Press and Seal, and froze it. I must note that I have small eggs, and 12 eggs fit in the 16 wells in my tray.

To use the frozen eggs I took enough out of the tray for my recipe (each cube is less than one egg, so I added an extra), put them in a plastic bag, and thawed them in hot water until the cubes were just melted. I used them in my pancake recipe and they worked just fine! Thumbs up from the whole family.

I made a label for my egg cartons! I found some six-egg cartons because we still don’t have many extra to give or sell regularly. That is Tigger on the label, I think she has the prettiest comb. The green glass dish is from my husband’s grandmother’s collection, the lid of the dish (not pictured) is a hen, and I love the color. I printed on full sheet labels, then used my Cricut machine to cut them out. I’ll probably play with different designs when this set runs out, mainly because I can!