I'm having a problem peeling them after their done boiling,very difficult and its tearing them up. I thought fresh eggs didn't do this. Any suggestions? Who knows, i might lose customers if this continues.
Boiling Eggs
- Thread starter reksat
- Start date
fresh eggs are HARDER to boil than older eggs. 2-3 weeks old is easier to peel.
I boil mine fresh out of the coop without any problems. Here's how:
Get the water to a rolling boil, then ladle in the eggs. Boil for however long you like. (I do 16 minutes) Then take the eggs out of the water and immediately plunge them in ice water. Leave them in the ice water until completely cold. (I just let them sit there for an hour or 2) Then you can take them out of the water and put them in the fridge.
They peel super easy.
Get the water to a rolling boil, then ladle in the eggs. Boil for however long you like. (I do 16 minutes) Then take the eggs out of the water and immediately plunge them in ice water. Leave them in the ice water until completely cold. (I just let them sit there for an hour or 2) Then you can take them out of the water and put them in the fridge.
They peel super easy.
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Happy Chooks, do you crack the eggs after they are boiled, as you put them in the ice water? And do you refrigerate them before peeling?
No cracking of the eggs, until I'm ready to eat them. I boil them whole and put them in the ice water whole.
I've peeled both straight out of the ice water (after they have been there long enough to cool) and from the fridge without any issues.
I've peeled both straight out of the ice water (after they have been there long enough to cool) and from the fridge without any issues.
- Thread starter
- #7
Thanks everyone for the replies I will give this a try. Great advice.
Cattitude
Songster
How I boil eggs: I place the eggs in a pot large enough so that there are no more than 2 layers of eggs (being sure to use a pot with a good lid). Then I run cold water from the faucet into the pot. I put it on the cold stove burner and turn the burner on, leaving the lid off for now. I heat until the eggs are at a good rolling boil. Then I slap the lid on the top (no vent holes), leave the pot on the burner, and turn the burner off. Wait 15 minutes and then place the opened pot in the sink; run cold tap water into the pot until all the hot water is gone and your eggs are cool enough to handle. You can let them cool completely if you wish. Voila! perfectly cooked hard-boiled eggs, no green muck on the yolks!
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