Boiling Fresh Yard Eggs

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by MissChessy, Sep 26, 2007.

  1. MissChessy

    MissChessy Songster

    Sep 24, 2007
    Anyone have any suggestions on how to boil fresh backyard eggs that will be easy to peel the shell off. I noticed that fresh eggs are harder to get the shell off without the egg white coming off with it. Maybe I'm doing something wrong--boilng too long, too hot water, etc....[​IMG]
  2. silkiechicken

    silkiechicken Staff PhD

  3. FluffyChickenMama

    FluffyChickenMama Songster

    Jun 13, 2007
    there really is no secret to peeling fresh eggs.. its nearly impossible without loosing alot of white.. I have tried everything in those threads and everywhere else on the internet from putting salt in the water to using cool water and cracking the egg and let it cool and nothing works to well.. the best thing I have seen is dont boil them until they are at least 7 days old..

    Maybe someone will know a secret that I havent tried that works..
  4. hinkjc

    hinkjc Crowing

    Jan 11, 2007
    A couple drops of vege oil in the boiling water and then use icey cold water to rinse. Works like a charm for me.

  5. LynnGrigg

    LynnGrigg Songster

    Jun 6, 2007
    Winston Salem, NC
    It is definitely best to age them but I discovered using a handful of salt in the boiling water (suggestion from another member a while back)and then cooling them thoroughly greatly improves the peeling process. It is pretty aggravating to mess up eggs when you are trying for deviled eggs and you want them to look good. I usually plan on making egg salad if I boil really fresh eggs.
  6. Arklady

    Arklady Songster

    Jan 30, 2007
    I always age my eggs and when they are about 2 weeks old those I boil. I have a recipe for dill pickled eggs but I haven't been able to save the dill for some of those eggs. Still i am going to do it...

    its so easy I should be able to if they would only stop throwing the pickle juice in the trash lol...

  7. ivan3

    ivan3 spurredon

    Jan 27, 2007
    Past two days: Six eggs from 8, 2.5yr old, molting, hens. All six peeled cleanly. Have used both distilled water, as well as the hard stuff from the tap. Have never bothered with salt.

    Crack the eggs (delicately - break the shell and not the membrane) the more fractures the better. Place eggs in cold water. Heat eggs slowly for ten minutes or so (cooks layer closest to shell). Then crank to boiling. A few eggs will leak a tiny bit anyway, but most will come away cleanly from the shell (still hot - or rinsed in cold water).

    Another method is to just boil the suckers. Rinse them until they're cool enough to handle and then crush the shell (start with both hands, then just keep rolling and squeezing in one hand). Don't squash the egg! When the shell takes on the appearance of a junkyard windshield, peel it away.

    During our `pullet/jenny' summer we had more eggs than we knew what to do with - I wasted more eggs (trying to peel them) than were thrown at Spiro Agnew. Then I boiled a turkey egg that I'd dropped on the floor (tough customers with a tougher membrane) and cracked. It was the only one to peel cleanly after boiling. Have been honing the method ever since.

    90% success rate (conservative estimate)

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