Hard to peel Hard Boiled Eggs!!

[Wrigley62]

Good morning all.

Now don't get me wrong I LOVE our new fresh eggs, fried, poached, in other dishes and especially hard boiled, but they are a pain in the butt to peel!
The store bought eggs are so much easier. Why is that? And do any of you have any tips on how to make it easier? Or is this just one of the sacrifices of having fresh eggs? I really hate leaving that little bit of white stuck to the shell.

Thanks and I hope you all are having a wonderful day!

Wrigley

 

[foxy]

It is because your eggs are so fresh! If you leave them a bit longer, the air sac increases, the membane shrinks making the eggs easier to peel the older they are. Use the freshest eggs for omlettes and hard boil your older ones

 

[Wrigley62]

Thanks Foxy! I will do that. I really hated the idea of having to buy "store bought" eggs just so I had some easy-to-peel eggs.
The egg salad I made the other night was outta this world! What whites I was able to salvage were firm and they yolks were bright and creamy 07
I AM SO GLAD I HAVE CHICKENS!!!!

Thanks again Foxy

Wrigley

 

[chrismahon]

Just to add Wrigley, the eggs have three components. Yolk, white and water. When they are really fresh and 'settled' you crack them onto a flat plate you can see the three levels. Saw a judge looking at it at a show. The water evaporates through the shell which causes the internals to shrink and the membrane to come away from the shell forming an air sac above. The white is then firmer and holds better when the shell is peeled. We leave ours at least a week if they are going to be hard boiled as Foxy says. Fried fresh eggs are dangerous as the water spits everywhere! You can't get eggs as fresh as yours are in the shops, which is why you haven't experienced the problem before.

 

[Sue]

If you intend to eat your hard boiled eggs cold, say in a salad, the way to make them easier to peel is to cook them, then tap the shell to break it and put them in a bowl of cold water to cool. The water seeps through the shell and creates a layer between the shell and white. They will then be very easy to peel. This also means you don't burn your fingers trying to peel them.

 

[Margaid]

Do you just break the shell in one place Sue or do you tap it all round. I've always dunked my eggs straight into a sink full of cold water and bashed them in one place but I still have difficulty peeling them unless they'r a week old. Dunking them quickly in cold water also measn you don;t ge the dark ring on the outside of the yolk.

 

[foxy]

mmmm.....methinks I will have to boil up some eggs shortly for a nice salad at lunchtime!

 

[Sue]

Do you just break the shell in one place Sue or do you tap it all round. I've always dunked my eggs straight into a sink full of cold water and bashed them in one place but I still have difficulty peeling them unless they'r a week old. Dunking them quickly in cold water also measn you don;t ge the dark ring on the outside of the yolk.

Crack it in several places Margaid and the longer you leave it in the water the easier it will be to peel.

 

[Kalynta]

Fried fresh eggs are dangerous as the water spits everywhere! You can't get eggs as fresh as yours are in the shops, which is why you haven't experienced the problem before.

aaaaaaahhhhhh that explains a lot then...... wondered who had been dropping water in my special fried egg frying pan.... 19

Learn some thing new every time I catch up on this forum :mrgreen: