Lost a customer......

[SassyKat6181]

First his wife complained about $3/dz when she can get them for $2 at the grocery store. Now he says the shells are too hard to break and they don't peel when boiled......so back to their cheap, nasty old eggs they go! Anyone else have a problem with their eggs being too hard? The girls are on starter/grower crumbles with free choice oyster shell. Thanks!

 

[cackydoodledoo]

My shells are harder but that is just a characteristic of good homegrown eggs!!!! As far as them peeling when boiled yes they are if not cooked right. I have found this works wonders on fresh eggs. Salt water and boil eggs for at least 20-25 minutes. Let eggs cool completely and then peel!! You have to let them cool completely so doing them the night before works great. I have some people that scoff at the price compared to the supermarket. I simply tell them if they want to eat eggs that are sometimes months old then go ahead. I bet they will be back once they get a taste of those nasty eggs and realize yours were soooo much better!!! If not keep in mind that some people will complain even when hung with a gold rope!!!!

 

[schellie69]

Sounds like she does not know fresh eggs. I know my hens egg shells are harder to crack then store bought but that tells me that they are getting enough calcium. I would not worry about them its their loss not yours. I don't even eat eggs when I go to a restaurant now I can't they taste.

to me.

 

[silkiechicken]

Oh well, good bye.

Some people don't really like eggs, best let someone who really likes them have a chance to buy them. Never know, perhaps they cannot afford eggs anymore and want excuses for an out.

 

[Fred's Hens]

I find the calcium supplier in my layer formula, plus the eating of greens when ranging, plus the egg shells fed back provide a hard shell. I don't mess with oyster shell. On peeling. You simply cannot peel these fresh eggs, no matter the usual tricks, such as salt in water, ice packing, etc. The membranes just haven't had time to shrink back from the shell like month old eggs do at the grocery store. Our customers are free to leave a dozen, for boiling, in the back of the fridges for a month or 6 weeks, and they'll be just about right.

Your customer didn't see the value added. Fair enough. Not everyone can be our customers. Shrug. BTW, we only provide those "odd" brown eggs, so potential white customers reject ours all the time. No big deal.

 

[MjChickens]

No one is forcing them to buy and eating fresh eggs. Besides the ones you have are better for you and your chickens get to see what green grass tastes like. I am sure for your one loss two more will find you. Good Luck.

 

[PaleMelanesian]

Peeling: bring the water up to a boil, then add the eggs. They peel nice and easy after that. It works on even the freshest - today's eggs.

 

[ChickensAreSweet]

We age our boiling eggs sometimes for a month or more in the refrigerator. Also, adding ice water immediately after you drain the boiling water helps I believe.

But if all else fails, I cut them in half and scoop out the egg (be CAREFUL as they are slippery).

Whitemountainsranch was just saying in another thread that she adds a tablespoon of salt or so to the water when boiling- I will have to try that.

Also, I just wanted to note that when we boil store bought eggs, the house smells TERRIBLE. When we boil our own eggs, it smells fine.

 

[kuntrygirl]

Quote:

 

[colby318]

Their loss!!
Egglands best free range eggs are $3.84 a dozen here at Walmart. Your eggs are still a bargain!