In 2008 Pete decided to begin selling his own eggs. We now have over 200 free range chicken living on the farm. Our fresh eggs are available in the dairy case every day.

Looking for the perfect and peelable hard-boiled egg?

Try these tips.

Put all the raw eggs in a pot that has a tight, snug fitting lid. Cover the eggs with lukewarm tap water with about an inch over the top of the eggs. Cook on high heat until the water comes to a rolling boil. Remove pan from the heat and let stand for 18 minutes. Gently pour out the hot water and fill again with the coldest water. Let the eggs sit in the very cold water for a minute or two and then refill the pot again with the coldest water, icy is best. The coldest water possible insures that the membrane will separate from the shell.

Tap both ends of the hard boiled egg on a hard surface, breaking the shell on both ends and then lay the egg on its side and roll gently but firmly and you should get a perfectly peeled egg.