Boiling organic eggs is no different from boiling eggs that are not organic. The only difference is how the hens that lay the eggs are raised. Hens that lay organic eggs are usually raised outside cages and are allowed to roam around a yard instead of being kept confined, producing what are called free-range eggs. These hens are often raised on whole-grain feed, and the farmers give the chickens fewer antibiotics and other medications. The color of the eggs does not affect their nutritional levels, because brown eggs and white eggs have the same food values.
Inspect the eggs for any dirt or cracks. The eggs may have debris attached if you buy direct from the farmer. Wash the eggs, if this is the case, under cool water. Choose eggs that are at least 3 to 5 days old, because the white membrane will be mature and the egg will easier to peel. Wash your hands after touching eggs to help prevent diseases, such as salmonella.
Bring the eggs to room temperature by washing them under warm water for 5 minutes, because warmed eggs are less likely to crack during the cooking process.
Place the eggs in a pot. Fill the pot with cold water until the eggs are covered by about 1 inch. Put the pot on the stove, and turn on the burner to high heat.
Bring the water to a rolling boil over high heat. Lower the heat to medium boil once the water is rolling, and boil for 10 minutes.
Shut off the stove after 10 minutes. Take the eggs out of the pot with tongs or a slotted spoon. Immediately rinse the eggs under cold water to help the egg yolk stay bright yellow. Peel and lightly salt the eggs.
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Anne Cagle has been writing ever since she was a toddler who could scribble with crayons. Her first published article, at age 12, was in a teachers' newsletter. She was published in "Optical Prism" magazine and has worked as a reviewer for the Webby Awards. She holds a degree in English from the University of Oregon.