Boiled Eggs

[BillT]

Help!! We are getting eggs from our pulletts and they are VERY TASTY. One minor problem.
When we boil them we can not get the shell off with out taring the egg apart. We have tried peeling them while they are hot, also at room temp. and putting them in the refrig. over night.
Nothing seems to help.
Is anyone else having the same problem?

Thanks for your help,

Bill

 

[Judy]

Go to index then FAQ then scroll down. There are several methods that work well.

 

[GRAM49]

I re-posted this a good while ago from another BYC member, so it is not mine, but it WORKS! Get your water boiling. (I limit each batch to 12 or less) As water is boiling, gently place eggs in one at a time. You will want the water to keep a "gentle" boil. Do not cover. Boil 15-17 minutes. The longer time for the most eggs. When done, pour off boiling water and rinse with cool water a couple times then put a tray or two of ice in water covering eggs. Let stand a little while then peel. Or leave shells on and peel later, it doesn't matter. This will work on eggs right out of the nest. Do not add salt, it is just a waste of salt. This is the only method I have used since the first time I used it and have passed it on to many friends. It has never failed me. Good luck!
Gram

 

[gettinaclue]

I cover my eggs and then bring to a boil, but everything else, I do the same.

As a matter of fact, I just boiled a dozen of them this weekend and I didn't rip a single one. The ice is the key. And don't dawdle.

 

[Cowgirl71]

I had the same problem! I hated it when I peeled an egg, and half of the white came off in the process, no matter how carefully I did it. Someone told me to age the eggs 4-6 weeks, but that didn't seem to help. I looked it up on BYC, and tried the salt method. I LOVE it!!! Most of the eggs peel beautifully, and even the worse one's are still good enough for deviled eggs! I told my chicken-keeping friends about it, and they loved it! Here's what I do (works every time

)...

I sort the eggs, so that all of the one's I'm boiling are pretty close in size so that they'll cook evenly. Then I put the water in the pot, just over the level of the eggs. Then I add the salt. I use 1/4 cup for 12 eggs, or 1/2 cup for 30 eggs. Don't try to use less salt to save money. I tried it, and was very disappointed.

Then I turn the stove on to medium-high, and wait 'til it gets to a heavy boil. Then I let them boil for 10 minutes, and turn the heat down if need be, but keep it at a heavy boil. Then I chill them fast in ice water, and when they're good and chilled I peel them (I find they peel best freshly chilled). The cooking time depends a lot on the egg size, 10 minutes is for large to X-large eggs. For pullet eggs, the time would be shorter. Also for pullet eggs you could probably use less salt per egg. For example maybe 15 eggs per 1/4 cup of salt. Hope this helps!!!

 

[rodriguezpoultry]

I have found the best way to cook ANY type of egg.

Put the eggs in the water while it's warming up.

Once it's boiling, time for 5 minutes.

Have a bowl of ice water ready. IMMEDIATELY put the eggs from the boiling water into the ice cold water. Give it about 3 minutes. Begin peeling.

You'll be amazed at how well it works.

 

[BillT]

Thank you all for your help. This web site is like talking to family

Bill

 

[ChickensAreSweet]

Age them in the refrigerator for 3 weeks and then try.

 

[quercus21]

Depends what I am going to use the eggs for. If to make devil eggs, I do the method that ChickensAreSweet suggested, age for a few weeks in the frig. If I am making egg salad (mashing/cutting) etc. I'll boil them, let cool, then take a butter knife and placing it width wise on the egg and with a light smack to penetrate the shell and maybe half way through the egg. Split the egg in half and scoop out the continents with a spoon.

Kaj

 

[joedie]

After I drain mine, I ice them immediately and it works! I've also read on here to add vinegar to the water. I've done that but used the ice also, don't know if it would work on its own.