Easy peel eggs

I have a solution for you people out there who may have fresh eggs. You may have chickens on your land and you cannot peel the eggs. It is very hard to peel fresh eggs and even some eggs that you get from the store. I am a canner and pickler and I have an answer for you. Get yourself a pressure cooker/canner. Invert a tin pie Pan upside down in your pressure cooker with approximately 2″ of water in the bottom, then put a colander on top of it and place your eggs in the colander. Make sure that the water is not touching your eggs if it is take some out. Place the lid on tightly lock it and turn on the heat bring it up to a vent. The air lock will pop up on its own. Just vent the canner entirely without putting on the weight. Once it begins to boil start your timing and voila, that is it. When it begins to steam, Count 12 to 13 minutes for 12 eggs, 17 to 20 minutes for 2 to 4 dozen of eggs, and 35 minutes or more for 100 +. Place eggs in ice water. They peel easily! If not, boil longer next time. The yellow will be fluffy and clean, no green or gray inbetween the yellow and whites. When it begins to steam, Count 12 to 13 minutes for 12 eggs, 17 to 20 minutes for 2 to 4 dozen of eggs, and 35 minutes or more for 100 +. The Bloom on the outside seals the egg and membranes on the inside. When underwater as in boiling, moisture cannot evaporate very well. Old eggs had time to evaporate. Steaming speeds up the aging process. You are evaporating water out and it pulls away from the membrane inside of the shell. Enjoy! Essie

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