Jaime Posted June 8, 2007 Share Posted June 8, 2007 I have put a similar post on another topic but I think this one should have its own thread. I love hard boiled eggs with salad, in mayo etc. Why are my home grown eggs hard to peel? Big chunks of the white comes off with the shell. Am I doing anything wrong? Is there something I can do to prevent this hapening? Basicaly the flavour and colour of the yolk is amazing - and I really like poached egg most of the time anyway. Quote Link to comment Share on other sites More sharing options...
Jools Posted June 8, 2007 Share Posted June 8, 2007 They're too fresh! Seriously, eggs are much easier to peel if they are older - something to do with evapouration and air space - or something like that anyway. Quote Link to comment Share on other sites More sharing options...
feemcg Posted June 8, 2007 Share Posted June 8, 2007 I'll post what I put in the other thread in case no-ones seen it. I roll the boiled egg between my palm and the worktop until the shell is cracked/crushed all over, then it usually comes away in just one or two pieces. Quote Link to comment Share on other sites More sharing options...
Christian Posted June 8, 2007 Share Posted June 8, 2007 See here Jaime http://club.omlet.co.uk/forum/viewtopic.php?p=224347&highlight=#224347 Quote Link to comment Share on other sites More sharing options...
Jaime Posted June 8, 2007 Author Share Posted June 8, 2007 Thanks for that - I couldn't find the original thread that I'd posted on. Quote Link to comment Share on other sites More sharing options...
