eggs not quite right

Discussion in 'Chicken Behaviors and Egglaying' started by dairygoathaven, Dec 25, 2010.

  1. dairygoathaven

    dairygoathaven New Egg

    Dec 25, 2010
    Help! I'm new to the egg business. My chickens have been laying for about 2 months. The eggs are great fried or scrambled or used in recipes. However, when I try to boil them there seems to be a problem. After being boiled and I go to peel them the whites seem to just peel away almost like the white gets runny. After the first time this happened I started giving the chickens oyster shells. But the problem still exists. There is no problem with the taste or any other way I use the eggs. I feed layers mash, oyster shells, cracked corn, table scraps, and grain that my goats or pigs waste, along with plenty of pasture. Can someone help?
  2. Ms.FuzzyButts

    Ms.FuzzyButts Chillin' With My Peeps

    Sep 5, 2009
    North Alabama
    How long are you boiling them? Are the whites runny, or are they just peeling away with the shell?
  3. NoseyChickens

    NoseyChickens Feathers On The Ground

    Aug 3, 2009
    Southern California
    Put a good amount of salt in the water and add room temp eggs to already boiling water for 15 minutes. Works like a charm.
  4. maizey

    maizey Chillin' With My Peeps

    if they are peeling away with the shell, its because they are so fresh. Oddly enough, older eggs are better for boiling..they don't stick to the shell. Its almost impossible to peel a boiled fresh egg.
  5. sharol

    sharol Chillin' With My Peeps

    Jun 13, 2010
    Admire, KS
    How are you boiling them. If you cook a store egg at the same time as one of your eggs is there a problem with the store egg or just with the one your hens are laying?

    NO FIRST HAND KNOWLEDGE here, but I think the age of the egg affects the way it cooks for hardboiled eggs. On the rare occasion that I boil eggs, I cover them in cold water and bring them to a slow boil. Then I remove the pan from the heat and leave the eggs in the covered pan for 12 minutes (small) or 18 min. for jumbo eggs. I remove them from the pan and put them in VERY cold/iced water. When they are cold, I peel them under running water. Sometimes they are perfect, sometimes some of the white sticks to the shell. I got this from some website or other, but it seems to work.

    I would break down and buy a dozen eggs and try it on one of the store eggs at the same time as doing my own eggs. Of course about the same size egg. Then you can tell if it is the eggs or the method. I wouldn't think it is a calcium issue since the shells themselves seem strong.


  6. elizabethbinary

    elizabethbinary Chillin' With My Peeps

    Mar 22, 2010
    Brisbane, Australia
    That's because they're too fresh. [​IMG] Boiled eggs are best at 4-5 days old.
  7. buckabucka

    buckabucka Overrun With Chickens

    Jan 13, 2010
    Fairfield, Maine
    My Coop
    I agree with maizey. I find this is a symptom of very fresh eggs. If I'm going to hard boil mine, I "age" them for at least a couple of weeks. We wanted to prepare some showy Chinese tea-stained eggs for a party, and we stored the eggs for a month in the refrigerator first. It worked perfectly.
  8. greenriver

    greenriver Chillin' With My Peeps

    Dec 19, 2010
    Wilmington, Il
    I love pickled eggs so I would leave eggs in the fridge for a week or two before boiling. Put them into cold water and slowly bring eggs and water to temperature together. Stir often to keep yolk in the middle.
  9. gvntofly05

    gvntofly05 Chillin' With My Peeps

    Sep 21, 2009
    Quote:This is the perfect way to boil fresh eggs! It works for me every time. Even with eggs that were laid the same day as boiling!
  10. Amyh

    Amyh Chillin' With My Peeps

    Jul 11, 2010
    North Carolina
    I've never tried the salt, but if you add a tablespoon of oil to the water, it will help too. Egg shells are porous and the oil will go through the shell and help with peeling.

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