Henchanted Posted March 13, 2011 Share Posted March 13, 2011 Hi I love our hens eggs fried, scrambled, omletted or poached but boiled is a disaster. I have spent my whole adult life happily boiling eggs to perfection and now no matter how hard I try I cannot peel off the shells without taking half the egg white with it. Has anyone found this too and how do you manage? Henraged Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted March 13, 2011 Share Posted March 13, 2011 It is because they are too fresh. If you want a good boiled egg from your girls you need to use them when they are slightly older. Just goes to show how old 'fresh eggs' from the shops are - not Quote Link to comment Share on other sites More sharing options...
Janepie33 Posted March 13, 2011 Share Posted March 13, 2011 I have exactly the same problem. I think the fresher the egg the harder they are to peel. Sometimes leaving the eggs to cool in cold water helps a bit, but not always! Quote Link to comment Share on other sites More sharing options...
Henchanted Posted March 13, 2011 Author Share Posted March 13, 2011 Thanks, that makes me feel better, I was blaming myself Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted March 13, 2011 Share Posted March 13, 2011 Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted March 13, 2011 Share Posted March 13, 2011 'Tis true. Eggs in shops are often a week old or so,so have had time to develop a slight air gap between the shell & the egg sac,making them peelable. Give them 4 days at least, & you will find them much easier to peel Quote Link to comment Share on other sites More sharing options...
Olly Posted March 13, 2011 Share Posted March 13, 2011 Also - bash the pointy end first, as that's where there's an air bubble, and then peel them under running water. I save eggs for hard-boiling to make sure they're at least four or five days old, the same if you want to make meringues, too - fresh whites won't whisk very well. Quote Link to comment Share on other sites More sharing options...
chickric Posted March 13, 2011 Share Posted March 13, 2011 Don't know if this works on really fresh eggs but I role them gently on the side to crack the shell all over then slide a wet tea spoon between the shell and the egg. Hope that makes sense Quote Link to comment Share on other sites More sharing options...
Henchanted Posted March 13, 2011 Author Share Posted March 13, 2011 Thanks everyone. The fresh egg explanation now makes sense as I have never as an adult had any problems, (obviously only been eating older eggs) but I do remember as a child it was a regular battle no mater how hard the egg was boiled or how cold the water it was plunged into or how meticulously you cracked the shell before finding the first bit of shell that still had the membrane attached where you should've been able to peel the whole lot in one go leaving a shiny smooth whole egg- but no. We are using our eggs up and more, so will either have to buy some for boiling or so that we can store a few of ours to mature for a week. Quote Link to comment Share on other sites More sharing options...
keyhole kate Posted March 14, 2011 Share Posted March 14, 2011 We are using our eggs up and more, so will either have to buy some for boiling or so that we can store a few of ours to mature for a week. Buy Eggs splutters surely you mean you need to buy more hens Quote Link to comment Share on other sites More sharing options...
Henchanted Posted March 14, 2011 Author Share Posted March 14, 2011 I hear you 'sister', but sadly my LSH is being a very effective Morehens ( ) disease VACCINE !!! But isn't it true that immunity can't last forever.... Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted March 15, 2011 Share Posted March 15, 2011 Yup, fresh eggs make lousy hard boiled eggs and meringues - leave them until they are 7-10 days old. The eggs you buy in shops are at least 10 days old by the time you buy them Quote Link to comment Share on other sites More sharing options...
