Place a single layer of eggs in large pot.
Cover with COLD water and heat until the water comes to a full boil.
Remove from heat and allow eggs to sit in the hot water for about 20 minutes.
You should never have green yolks again!
Place a raw egg in a glass of water.
It will lay on the bottom if it’s fresh.
If it stays on the bottom with the small end up it is still alright.
If it floats in the middle of the glass it should be safe to eat but it is not very fresh.
If it floats throw it away like the dead goldfish it resembles… it’s rotten!
Use a pin or needle to make a hole in the fat end of a raw. Wiggle the needle around or use a nail to create a slightly larger hole. The hole should be about 1/4″ across, or about the size of a pencil eraser.
Make a hole in the opposite end of the egg. This hole can be much smaller.
Insert the needle into the egg to break the yolk (this makes it easier to remove the egg).
Use your mouth, or a baby’s nose aspirator, to blow into the small hole to remove the yolk and egg white into a large bowl.
When the yolk has been removed from the shell, run water into the eggshell, shake it to rinse the insides well, pour it out, and let air dry for a few minutes.
