Since we are getting over three dozen eggs per week from our chickens, we are eating a lot more stuffed eggs (deviled eggs), boiled eggs, and other eggy foods. One thing that we have been noticing is that peeling a boiled egg from the store and peeling a boiled egg from the farm are two different ballgames. When ever we boil eggs, we always add salt to the water in order to make peeling easier and to avoid the annoying sticking to the shell. This has always worked well with eggs that we buy from the store. However, we still do the same trick with our home-grown eggs and they stick to the shells something terrible. Is there any remedy or trick that yall use to make the shell not stick to the egg white?
