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new record for me 9 hens and got 9 eggs yesterday .i agree old grey mare .they are 7 months old so the weather probly isnt coming into play .nonetheless we had fresh eggs and venison burgers while ice fishing yesterday it dont get any better !!!
 
Hi again not sure where to post this since I'm still finding my way around this site . Was curious about the boiled egg methods I've been reading in here . Ive tried the boil then ice bath trick to no avail eggs were impossible to peel .since the threads were older thought there may be a new technique . Thank you
 
Hi again, deadeye. I just saw your question. Now, I haven't tried this yet but thought I would share my idea with you anyway. Hope you don't mind the extra prep time but it should balance out in the end by saving you the tedious task of carefully picking and pulling at those bits of stuck on shell.

Here you go:

1) Start the Water- on Low, in your favorite egg pot, to get it warming up, not boiling.

2) Remove the Bloom- rinse the eggs at the sink in warm/hot running water, while rubbing the shell with your thumb or a paper towel 'till that slippery stuff rubs off (makes the shell more permeable).

3) Change the pH- immediately after rinsing, while the shell is still warm and moist, roll it in baking soda (I'd put the B. soda in a ziplock here and just save any extra for future batches).

4) Let Sit 5-10min.- the moisture should dissolve a little of the soda allowing it to pass through the shell more easily.

5) Boil the Eggs- put them in the water you started earlier and turn it up to Med/High, & boil for 8mins.

6) Cool the Eggs- you could try the ice bath trick now if you want, or just cool water will do.

7) Peel the Eggs- with ease...hopefully. :rolleyes:

Rationale: They say that fresh eggs are harder to get a clean peel on because of the more acidic pH of the albumin (white) due to higher CO2 content in a just laid egg. As an egg ages, it becomes more porous, allowing some of the CO2 to escape thus decreasing the acidity and for whatever reason making it less likely to bind to the membrane. This is where the advice of adding 1/2tsp. of baking soda to the boiling water comes from. However, I personally feel that this is not enough to effect the pH of the albumin. Think about it, the albumin will already begin to cook before the soda even has a chance to make it to the membrane, let alone to that top layer of albumin, thus locking in that chemical bond. In my method, you are giving the soda enough time to effectively change the pH of the uppermost layer of albumin which usually sticks to the shell.

I don't know this for sure but it makes sense to me...actually, it makes me want to go test my hypothesis!
So, off I go to gather this morning's toughest new eggs. I'll let you know how it goes.
To be continued...
 

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