I don't like my eggs :( ???

[jacca5]

You shouldn't feel guilty. I also do not let any of my 30+ free range. I have done it before and I lost all of them quickly. As far as the eggs go, I don't eat them either. The rest of the family does so I just do with out I do use them for baking, salads or any food I prepare.(I also know that is all in my head)

 

[Half-a-dozen]

throw some Ketchup on your eggs.... you'll never taste a thing...

 

[purr]

Quote:
that's how i like my scrambled eggs, ketchup all over em.

I was wondering does anyone have a hard time peeling there hard boiled eggs?
other than me that is?
sorry don't mean to steal the thread.

 

[jacca5]

Oh my goodness when I boil them and try to peel them most of the time I am only left with the yolk. I haven't got it figured out yet.

 

[DDRanch]

What an interesting thread. I have a girlfriend who loves my eggs but her husband won't touch them...says he doesn't like knowing the "process". I think the difference between farm fresh and store bought is as great as tomatos from my garden and storebought. When I am not growing tomatos, we don't eat fresh tomatos....when my girls aren't laying, we don't eat eggs. I think I have become an egg snob too.....when I found out one of my friends only ate the whites, I stopped giving her my eggs.

I would say don't worry if you don't like them....we all have our preferences....

Anne

 

[DDRanch]

oh, and thanks for the tip about blood spots....I have been spreading that myth and will now stop.....

 

[Beekissed]

Quote:
You need to let them age a little for easy peeling....fresh eggs are a booger-bear for peeling. Some folks put hairline cracks in them before boiling, says it works. There was a thread on here previously about ways of getting the perfect boiled egg from fresh farm eggs, but it is generally agreed that aging the eggs nets results!

 

[flock-mama]

Ok I have been trying to figure out how to peel my home grown eggs to look pretty too. Letting them sit and age is a good tip. A friend told me she salts her water, adds eggs, bring to a boil, add 1/2 cup vinager to water, turn off heat, let sit for 25 mins, cool in ice water. It did make it easier but they weren't perfect. I am sure that timing is everything with an egg.

 

[BearSwampChick]

Quote:
We called them soppin' eggs, too. We always fried ours in bacon grease. Wish I could still do that. We also "sopped up" gravy with our biscuits. Hmmm, think I'll hop on over to "Hey, Grandpa, what's for supper?"

 

[HorseFeathers]

once you get used to the yard eggs those month-old, white, coming-from-poor-hens-cooped-up-in-factory-farm-cages-where-they-can't-turn-around eggs will taste like poop.