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Removing shell from boiled duck eggs?

post #1 of 2
Thread Starter 
I love duck eggs. I think they are way better than chicken eggs in many ways. But one thing I've noticed is that it's A LOT harder to remove the shell from boiled eggs without marring the egg white and ruining the shape of the egg. A lot of the white tends to come off with the shell and results in a funny looking boiled egg. This is fine for just eating them, but I think I want to try to make deviled eggs this thanksgiving (which I've never done, I've never even tried a deviled egg before) and I want the eggs to look pretty, lol. Anyone got any tips for removing the shell without disfiguring that perfect egg-shaped white?
So this is where my John Hancock goes? Oh wait, John Hancock? Pffft...it's Herbie Hancock ;]
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So this is where my John Hancock goes? Oh wait, John Hancock? Pffft...it's Herbie Hancock ;]
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post #2 of 2

Regardless of if they are duck, chicken, turkey, quail, whatever eggs, fresh eggs will always be a pain to peel when boiled. Boil eggs a couple weeks old or older.

If you must do fresh, bring them to a boil and turn off the heat. After about 15 minutes, immerse the eggs in ice water.

NPIP 43-813

“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.

Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one's lifetime.”                  Mark Twain

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NPIP 43-813

“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.

Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one's lifetime.”                  Mark Twain

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