I'm FED up with Hard Boiled Egg DISASTERS!

[feathermaid]

I think I've got the easy peeling part under control, but now I have this new problem.
The yolks are completely off-centered, sometimes coming right out of the white part. AND the big end is shaped like a crater!

(ok, yes I know I overcooked some of these)
some weird bubbles on this one, I should have taken a better pic.


This whole look is unacceptable for making deviled eggs and it's happening all the time lately.

What the heck is going on?
I never used to even think twice about boiling eggs and never had a problem in all my years, then I must have made a mistake by doing research, discovered some other cooking methods, yada yada yada, and now I apparently can't cook at all. It's getting worse now that I'm the designated deviled egg maker for all the holidays because they've been so good in the past.

I store my eggs pointy side down as recommended (like I've done for years) sometimes on the counter, sometimes in fridge depending on if they're washed.

I've used various cooking methods which help with peeling more than centering the yolks:

• eggs added to cold water then brought to a boil, remove from heat covered for 10-15 minutes
• either cold or room temperature eggs dropped gently in boiling water
• baking soda, salt or vinegar added to the water (I've done it all)
• covered steamer basket
• ice water bath

Should I start storing my eggs pointy side UP?
Or am I just cursed?

 

[cavemanrich]

Do store purchased eggs come out off center as well
Only thing that crosses my mind,,,, is possibly something in chickens' diet that causes more watery whites.

 

[feathermaid]

Do store purchased eggs come out off center as well
Only thing that crosses my mind,,,, is possibly something in chickens' diet that causes more watery whites.

Oh gosh, I haven't used store bought eggs in years to know. I might have to experiment.

Their diet seems pretty normal. Purina Flock Raiser with a separate container of oyster shell and grit, available free choice all day. They free range occasionally and get treats like dried sunflower heads or veggie scraps 2-3 times a week.

 

[feathermaid]

One day I even tried shaking a few eggs before cooking to "loosen" up the yolk but I think those ones exploded while boiling, total mess. Come to think of it, that weird one with the air bubbles is must be one of those!

Honest, I really DID used to be able to cook perfect hard boiled eggs.
I don't know what's changed.

 

[ChocolateMouse]

I find that rotating them about 1/3rd of the way through helps.

 

[chrissynemetz]

I seem to get a lot of eggs like those with either new layers, or my really older girls.
Rotating does help

 

[N F C]

I like to gently move my eggs around a few times as they cook. That seems to help with the lopsidedness. Try it with a few eggs the next time you hard boil some and see if that works for you.

And no, you aren't cursed!

 

[21hens-incharge]

The crater end is due to a large air pocket.

Try using very fresh eggs to avoid that.

As to centering the yolk...again very fresh eggs and move them during cooking.

That all these efforts work and you get perfect/pretty eggs.

 

[feathermaid]

Thanks for your advice everyone! I've been away for a while, sorry for my super late response

I like to gently move my eggs around a few times as they cook. That seems to help with the lopsidedness. Try it with a few eggs the next time you hard boil some and see if that works for you.

And no, you aren't cursed!

Haha thanks!
How do you keep the eggs moved? I've tried rotating them while they're boiling but they always slip right back to how they want to lay. Do you just keep stirring them the whole time like how you cook pudding?

The crater end is due to a large air pocket.

Try using very fresh eggs to avoid that.

As to centering the yolk...again very fresh eggs and move them during cooking.

That all these efforts work and you get perfect/pretty eggs.

That makes sense. But I always thought you were supposed to use the oldest eggs for easier peeling. So I usually set some aside in the fridge for a couple/few weeks before making hard boiled eggs. I'll have to try the freshest ones and see what happens.

I also thought the chalazae was supposed to keep the yolk in the center. Maybe they just get saggy with age

 

[rosemarythyme]

That makes sense. But I always thought you were supposed to use the oldest eggs for easier peeling. So I usually set some aside in the fridge for a couple/few weeks before making hard boiled eggs. I'll have to try the freshest ones and see what happens.

I use "aged" eggs for hard boiling and yes the air pocket will be big like that and the yolks off center (but it doesn't bother me since easier peeling is all I care about).

Aging them a bit less can help, like no more than 2 weeks. If you're steaming eggs you supposedly can get away with using fresh ones and still be able to peel them, but I'm still an old fashioned "stick it in boiling water" type.