It never made much sense to me either, but Buzzfeed did a test on all the options, and the winner was vinegar in the water. It's pretty convincing. So for whatever reason, I use vinegar now. (but if they're real fresh, poached or sunny side is best
)
I think doing them in an instapot with vinegar then shocking them works amazing.Hi there, hope you are enjoying BYC!
Yes, it's true. But never deal with hard to peel boiled eggs again... even without aging them or adding anything wasteful (or extra) to the water!
I am speaking tried and true not hear say....
Shock them in, shock them out... it's that simple.
While it's true eggs are okay at room temp for a period of time... they diminish in quality rapidly... whites get thinner, yolk pops easier, etc. Unwashed eggs will actually last 6 months in the fridge AND still be better than store bought! Again, experience and not hear say. Believe it or not store bought eggs can be fairly old.. a couple months and even be sent back to the factory for re-grading and when to old for the market get sent for use as liquid eggs and other more industrial uses like cake mixes, etc. Yes, store eggs are washed but they are usually coated with a thin layer of mineral oil to help extend shelf life in the similar manner to leaving the bloom... that is reducing air exchange.
So to reiterate... Get your water boiling, put your eggs in (room or fridge temp doesn't matter). When done boiling, dip or run eggs in ice cold water. Get 99% perfectly peeled eggs!
My tap water from our well is cold enough to achieve this... but some folks may need to use ice water in a bowl.
I use pencil to date my fridge eggs, but Shapie is completely safe as far as I can tell. I mark ALL of my hatching eggs with it (pencil rubs off under a hen). After a couple years of hatching I haven't seen any negative impact from using a sharpie... though I no longer use red as it can look blood on the shell when a chick pips through it.
There are other threads with this same topic... I saw many are having great success steaming eggs in a vegetable steamer or those specific egg cookers. Single use appliances don't fly in my house. Links in case you wish to review the conversations...
https://www.backyardchickens.com/threads/egg-cookers.1210034/#post-19243557
https://www.backyardchickens.com/threads/finally-and-egg-questons.1316704/#post-21462912
https://www.backyardchickens.com/threads/tips-for-boiling-fresh-eggs.1331712/
Folks reported great results using their pressure cookers as well.
FWIW... feed the wasted peeled "gold" back to your chickens (before it has time to get moldy or anything)... nothing wasted!(and NO it does NOT cause egg eaters.)
What interesting about the suggested vinegar (which I did try in the past) is... yes, acidity penetrates or dissolves/weakens calcium... but in my over thinking brain... it has zero effect on the internal membrane which IS the part causing the problem of hard to peel eggs, according to my current experience.
Let us know which method you try and how it goes, show us a beautifully peeled boiled egg!
i was worried it would cause egg eaters, i had to get rid of a bad quail hen last year because of egg eatingHi there, hope you are enjoying BYC!
Yes, it's true. But never deal with hard to peel boiled eggs again... even without aging them or adding anything wasteful (or extra) to the water!
I am speaking tried and true not hear say....
Shock them in, shock them out... it's that simple.
While it's true eggs are okay at room temp for a period of time... they diminish in quality rapidly... whites get thinner, yolk pops easier, etc. Unwashed eggs will actually last 6 months in the fridge AND still be better than store bought! Again, experience and not hear say. Believe it or not store bought eggs can be fairly old.. a couple months and even be sent back to the factory for re-grading and when to old for the market get sent for use as liquid eggs and other more industrial uses like cake mixes, etc. Yes, store eggs are washed but they are usually coated with a thin layer of mineral oil to help extend shelf life in the similar manner to leaving the bloom... that is reducing air exchange.
So to reiterate... Get your water boiling, put your eggs in (room or fridge temp doesn't matter). When done boiling, dip or run eggs in ice cold water. Get 99% perfectly peeled eggs!
My tap water from our well is cold enough to achieve this... but some folks may need to use ice water in a bowl.
I use pencil to date my fridge eggs, but Shapie is completely safe as far as I can tell. I mark ALL of my hatching eggs with it (pencil rubs off under a hen). After a couple years of hatching I haven't seen any negative impact from using a sharpie... though I no longer use red as it can look blood on the shell when a chick pips through it.
There are other threads with this same topic... I saw many are having great success steaming eggs in a vegetable steamer or those specific egg cookers. Single use appliances don't fly in my house. Links in case you wish to review the conversations...
https://www.backyardchickens.com/threads/egg-cookers.1210034/#post-19243557
https://www.backyardchickens.com/threads/finally-and-egg-questons.1316704/#post-21462912
https://www.backyardchickens.com/threads/tips-for-boiling-fresh-eggs.1331712/
Folks reported great results using their pressure cookers as well.
FWIW... feed the wasted peeled "gold" back to your chickens (before it has time to get moldy or anything)... nothing wasted!
What interesting about the suggested vinegar (which I did try in the past) is... yes, acidity penetrates or dissolves/weakens calcium... but in my over thinking brain... it has zero effect on the internal membrane which IS the part causing the problem of hard to peel eggs, according to my current experience.
Let us know which method you try and how it goes, show us a beautifully peeled boiled egg!
the most common thing is the ice bath i need to try that!
Try steaming them for about 20 minutes instead of boiling. Shells come right off. I use an instapot and the eggs fall right out of the shells.
