My wife says that she has problems with our eggs when she hard boils them. She says when she peels them it destroys the egg because it sticks to the shell and the egg meat gets removed. Her parents used to raise eggs and she had the same problem with her parents fresh eggs. Is this a fresh egg phenomenon or is something else going on? She says they fry up great and scramble great and taste great.
Quote:This is interesting! I have had the same problem! I am new to having fresh eggs and don't know much about them. I hard boiled 2 fresh eggs and they were a pain to peal, even after an ice bath, yet the store bought white one pealed just fine. Someone suggested to me to put salt in the water. I haven't tried it yet. I'll be following this thread to see what people say. Thanks for starting it.
I'm new, but I have been told that fresh eggs need to 'age' before you can boil & peel them. In my experience, they peel easier if they're 8-10 days old. My brother & another friend prefer their eggs boiled, so I try to save the one week old cartons for them. (Also, what does that tell you about store bought ones?? since you NEVER get one that's hard to peel? Just saying!) Enjoy real fresh eggs! Or, if you must have peeled eggs, plan ahead.
Set them in the frig for a week or 10 days. Pull them out and let get to room temp. Place in cold water and slowly bring the water and egg temp together. Gently stir to keep yolk in center. Should peel as easy as the store bought.
Don't age them, defeats the purpose of having fresh eggs. Bring your eggs to room temp. Bring water and a palm full of salt to a rolling boil, ladle eggs in and cook for 14 minutes! Cold shock them and they will peel. I take them right from the nest boxes and they peel!
If you can't wait and let them age this is what you need to do. I usually boil a dozen or so at a time. I put room temp eggs in my pot and cover them with tap water. I use 1/2 cup of salt and add about a tablespoon full of oil. (This is taking 2 suggestions I found on here and combining them together.) I place them on high and boil for 18 minutes. As soon as their done I cool them down and start peeling. I've done it this way twice. The first time I used eggs that were a day old and the second was from eggs that were layed that day!! They came out perfectly. I only had one or two than even slightly gave me a problem. Good Luck!!
Hi, I too am new to chickens. I have read alot of people have trouble peeling fresh eggs. I read some where "Bring water to a rolling boil, Gently lower eggs into the boiling water (use a spaghetti spoon or something with holes). Boil 14 min. Remove and quickly chill in an ice bath. Once cool peel and enjoy. I don't know if this works as I have not tried it. (no eggs yet) Hope this works.
That was a horrible problem too... but I noticed that if I boil them for 30 mins on HIGH, the skin peels off nicely.
I read here somewhere that steaming them instead of boiling gets the same result but easier to peel. I tried it and it seemed to help. Or you can poke a hole in the big end where the air cell is and it lets water get in and work around the membrane.
