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Very thick egg membrane. Sign of deficiency?

post #1 of 12
Thread Starter 

My RIR's started laying about 6 weeks ago and the eggs sizes are really improving but when we boil the eggs, its almost impossible to peel them.  The membrane seems very thick and sticks to the egg white so we end up with a very tatty and broken egg.  I've tried boiling from cold and warm, cooling before peeling, peeling them hot etc etc etc, but it makes no difference.  My hens are completely free to range the whole farm with layers pellets available to them at all times. Could they be deficient of something?

1 husband, 3 kids, 1 bull terrier, 1 Jack Russell, 1 parrot, 11 sheep, 4 cows, 2 Pekins, 35 RIR's, 50 boschvelds, 10 BR, 2 BA's, 5 BO's,  9 piglets, a rabbit, 2 guinea pigs.
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1 husband, 3 kids, 1 bull terrier, 1 Jack Russell, 1 parrot, 11 sheep, 4 cows, 2 Pekins, 35 RIR's, 50 boschvelds, 10 BR, 2 BA's, 5 BO's,  9 piglets, a rabbit, 2 guinea pigs.
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post #2 of 12

Home grown eggs usually have a thicker membrane than store bought eggs, my opinion.  I save up my eggs that I'm going to use on the kitchen counter for acouple weeks before I use them fo deviled or boiled eggs. Sometimes adding vinegar or alot of salt to the pan helps them peel easier.

I don't think its a health issue. My thoughts

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Smith/Giles "project" Lavender Orpingtons, Spring of 2012 Part English "project" Lavenders , Part English BBS Orpingtons, Buff Orpingtons and Bantam Light Brahmas.  Follow me down the yellow brick road!!! 

I'm holding out for the gold star !!!!   

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post #3 of 12

It's because their fresh eggs...nothing's wrong with the hens. It helps if you let them set out on the counter for a week or so before you boil them.  This issue is about the only downside of fresh eggs that I can think of.  If you do a search on here, there's lots of tips for helping with this problem.

I'm a Farmer/Rancher  Wife,Mom & Grandma  No Farms, No food. 
If you want house chickens and ducks in diapers then this is the forum for you.
I've got 50+ years of poultry experience, but this 'poultry' forum isn't for me anymore.
If you're going to complain about farmers, don't do it with a full belly or a mouthful.
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I'm a Farmer/Rancher  Wife,Mom & Grandma  No Farms, No food. 
If you want house chickens and ducks in diapers then this is the forum for you.
I've got 50+ years of poultry experience, but this 'poultry' forum isn't for me anymore.
If you're going to complain about farmers, don't do it with a full belly or a mouthful.
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post #4 of 12

No deficiency, just the opposite. A fresh egg will not peel. You can age eggs in the fridge for a week or two, then they'll peel easier.

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From now till Sept 1, make any purchase at www.blueroocreations.com  web store, where every artisan is a veteran or spouse of a veteran, and receive a surprise free handmade gift with your order!

The Blue Roo Creations Mascot, Lancelot, says, "Support Our Troops!"


Follow Along with The Evolution of Atlas

 

~A dog on its owner's property is a pet; A dog on someone else's property is a predator~

 

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post #5 of 12

If you don't want to age the eggs, I saw on here somewhere a tip by Paula Dean where you put a lot of salt in the water and that makes them peel easier.

"Crocodiles are easy, They try to kill and eat you. People are harder. Sometimes they pretend to be your friend first."

- Steve Irwin
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"Crocodiles are easy, They try to kill and eat you. People are harder. Sometimes they pretend to be your friend first."

- Steve Irwin
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post #6 of 12

I use salt in the water, and it does not affect the flavor of the eggs.

It also helps to plunge the eggs into an ice-bath once they are done cooking.

There was a really neat-o method for peeling boiled eggs - make a hole in each end and blow into one of the holes. I haven't tried that yet.

post #7 of 12

I lightly tap the wide end of the egg with the back of a butter knife and just barely crack the shell before I put them in the water to boil and they peel great.


Edited by onthespot - 10/19/08 at 3:50pm
post #8 of 12

If you tap the entire shell on your counter several times to break it on all sides this will make it easier to peel too.

1 bantam buff sebright (Nelly), 1 bantam EE (Gidget), 1 standard golden-laced wyandotte (Wynonna), 2 standard barred rock (Lucy and Ethel)
1 13 year-old DD, 1 DH, 1 border collie (Bailey--our chicken tender)
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1 bantam buff sebright (Nelly), 1 bantam EE (Gidget), 1 standard golden-laced wyandotte (Wynonna), 2 standard barred rock (Lucy and Ethel)
1 13 year-old DD, 1 DH, 1 border collie (Bailey--our chicken tender)
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post #9 of 12
Quote:
Originally Posted by portlandpeeps 

If you tap the entire shell on your counter several times to break it on all sides this will make it easier to peel too.


I tap the big end on the counter to crack the shell, then turn it on its side and roll the egg to break the shell all around. They usually peel pretty good, but sometimes they still tear all to pieces.

"Crocodiles are easy, They try to kill and eat you. People are harder. Sometimes they pretend to be your friend first."

- Steve Irwin
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"Crocodiles are easy, They try to kill and eat you. People are harder. Sometimes they pretend to be your friend first."

- Steve Irwin
Reply
post #10 of 12

It's because of the relative size of the air pocket inside the egg. Fresh eggs have little to no air, at two to three weeks eggs are ideal for peeling as the air pocket size has increased.

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