Redux: Peeling eggs...

R

Randomgirl xx

New member
We recently moved our animals to a new barn. The fresh eggs are great to
eat but peeling boiled eggs is a disaster! The shells on these eggs are
thicker then other farms in the area and even after dipping in ice
water, take half the egg white off with every piece of shell. Any ideas,
suggestions? Thanks in advance. I_am_Tosk.
 
In article ,
I_am_Tosk wrote:


It's not the thickness of the shell, it's that they're likely too fresh.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
"Brooklyn1" wrote in message
news:p[email protected]...

My mother grew up on a farm, and that is what she always said--let some eggs
"age" awhile before boiling them. They should peel easily after that.

MaryL
 
In article ,
I_am_Tosk wrote:


They are too fresh. That's your biggest problem. Wait a week or two
and use those older eggs to boil. Also, I find that steaming the eggs
helps them peel better. Put in steamer basket, an inch of water, cover
and put on high for about 12 minutes.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
On Mar 30, 10:55?am, Melba's Jammin'
wrote:

Fine, the cooker is not for everyone. I will say that I wouldn't sell
mine to anyone for any amount of money, especially when I need to make
3 or 4 dozen deviled eggs for a reception, or do a big batch of potato
salad. YMMV, of course. (It's only as big as the room 8 eggs take up
standing on end in a circle, and it fits nicely into my under-counter
pull-out shelf.)

N.
 
On Tue, 29 Mar 2011 17:40:53 -0400, I_am_Tosk
wrote:


We had our own hens for many years. This method always worked.
Steam them.
Put an inch or two of water in a pot.
Place eggs in a suitable container like a colander and put it in the
pot. Do not let the water touch the eggs.
Cover the pot.
Bring the water to a boil.
Continue boiling for 10 minutes.
Remove from heat and time for another 10 minutes.
Fill the pot with cold water.
Take the eggs one by one and crack all over with the back of a spoon
then toss them back in the cold water.
Start peeling once all the eggs are cracked and the shells will slip
off easily

Ross
 
On Mar 31, 11:18?am, Ross@home wrote:

You do 'em your way and I'll do 'em mine. ;-) However, I fail to
see why cracking the shell of a hard-cooked egg is such a big friggin'
deal. Just crack them on a paper towel on a countertop, on the edge
of the sink, or anywhere -- no need to "crack all over with the back
of a spoon." That's just ridiculous. Of course, once they're
cracked and you put them back in the water, the water will get in
under the shell, and they'll peel....but not if they're fresh. If
you're going to steam fresh eggs (which is what my egg cooker does),
you really need to pierce the big end with a pin-prick first, in my
experience.

N.
 
On Thu, 31 Mar 2011 11:17:35 -0700 (PDT), Nancy2
wrote:


Never pricked the big (or small) end and never had a problem.
As far as your claim it won't work if they're fresh, it always worked
on our eggs and I'm sure I had to wait for the hens to finish before I
gathered the eggs. There were no ripped out chunks of white and no
greenish black sulphur line around the perfectly cooked yolks.
As you said, you do 'em your way and I'll do 'em mine.

Ross
 
The fresh eggs are great to
eat but peeling boiled eggs is a disaster! The shells on these eggs are
thicker then other farms in the area and even after dipping in ice
water, take half the egg white off with every piece of shell. Any
ideas,
suggestions? Thanks in advanceI always poke a hole in my eggs that I'm
hard-cooking. In the
large end. I bring them to a boil from a cold water start, then remove
from the heat for about 18 minutes, covered.




--
M.afaqanjum
 
or you can just poach them :)

one of the things that make fresh eggs good is that they are delicious when "semi-done" - as in the case of overeasy fried eggs and poached eggs.
 
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