Re: Boiling Eggs
for farm fresh eggs that often don't peel well anyway, hold the boiled egg in your hand and hit it on the "equator" with a butter knife hard enough that the edge of the knife breaks the shell and goes in 1/8 to 1/4" or so... then with your hands, break the 2 halves apart. The yolk will stay with one of the halves. Then take the butter knife and stick it from the broken edge down along the inside of the shell, and go all the way around, just make sure to keep the shell fragments to the outside.... then the egg part will plop out onto your plate, and you'll be holding an empty 1/2 shell. Do the same with the other half, and viola... hard boiled egg without needing to peel. Once you get good at this, you can do it with soft boiled eggs without even breaking the yolk... then you can just plop the egg parts right onto toast.
This was the tried and true method at my grandparent's farm, where fresh eggs were the norm. Usually someone at the breakfast table would ask "Are they good peelers?"... and if the answer was "no" the butter knives would start swinging.... Now when we get bad peelers, my kids say "do that knife thing"... You can do an egg in about 10 seconds.
