Guest guest Posted October 5, 2004 Report Share Posted October 5, 2004 At 03:22 PM 10/5/04 -0000, you wrote: >I eat boiled eggs about once a week just for something different. >Until recently these were plain white store bought eggs and I have >never had a problem boiling and peeling them. I put them in a pot, >cover with water, bring to a boil and remove from the heat and let >them sit covered for 30 minutes. I drain the water, shake the pot to >crack and then run cool water over them and peel. I recently found a >source for pastured eggs and haven't had much luck in peeling them. >The first time I tried the shell stuck and pulled off a layer of the >white with it. Usually I can puncture the film between the shell and >the white and it comes right off. This didn't happen with the >pastured eggs. The second time I tried it did the same thing except >this time the white of the egg was mushy. It was like it was in >layers. The white closest to the shell was firm like it should be but >the closer it got to the yellow it was soft and mushy. I thought they >might not have cooked long enough but the yellow was firm all the way >through. They didn't smell or taste bad so I am wondering what the >deal is. Are they too fresh, too old, or is this normal for pastured >eggs? Any insight would be appreciated. >TIA, > I've had this same problem with the good eggs. They ARE a lot harder to peel. At one point I remembered someone telling me that very fresh eggs are harder to peel, so I started letting some " age " before using them to boil. Didn't seem to help much in terms of peeling (my major problem is that little tacky thin film). The only difference in the way I do it vs. the way you do it is that I tend to let them sit for however long it takes for me to get around to remembering I just boiled them - could be 20 minutes, could be a few hours. I leave the water in the pot and put the pot in the sink. Grab and egg, whack both ends against the side of the sink, and then roll the whole egg against the side of the sink till the shell is all cracked up. Then start to peel 'em, and dunk them in the pot-still-full-o-eggs-and-water to moisten them up a bit if necessary. The trick is that both the water in the egg pot AND the eggs have to be quite warm still - as hot as you can stand them. The good fresh eggs are still a pain in the butt sometimes (there's always ONE egg that won't cooperate, ya know?), but the peel-when-hot is the only thing that makes it tolerable. There is no life without deviled eggs. MFJ Everything connects. The Universe is not THAT chaotic. Beauty can still be found in the most amazing places. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2004 Report Share Posted October 5, 2004 just eat 'em raw problem solved Mike SE Pennsylvania The best way to predict the future is to invent it. --Alan Kay On Tue, 05 Oct 2004 15:22:04 -0000, Hyde <shannon_hyde@...> wrote: > > I eat boiled eggs about once a week just for something different. > Until recently these were plain white store bought eggs and I have > never had a problem boiling and peeling them. I put them in a pot, > cover with water, bring to a boil and remove from the heat and let > them sit covered for 30 minutes. I drain the water, shake the pot to > crack and then run cool water over them and peel. I recently found a > source for pastured eggs and haven't had much luck in peeling them. > The first time I tried the shell stuck and pulled off a layer of the > white with it. Usually I can puncture the film between the shell and > the white and it comes right off. This didn't happen with the > pastured eggs. The second time I tried it did the same thing except > this time the white of the egg was mushy. It was like it was in > layers. The white closest to the shell was firm like it should be but > the closer it got to the yellow it was soft and mushy. I thought they > might not have cooked long enough but the yellow was firm all the way > through. They didn't smell or taste bad so I am wondering what the > deal is. Are they too fresh, too old, or is this normal for pastured > eggs? Any insight would be appreciated. > TIA, > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2004 Report Share Posted October 5, 2004 For pastured eggs you have to wait until the eggs are older to get good peeling results. The eggs purchased in the store our " old " compared to your fresh pastured eggs. So........if you want peelable boiled eggs, let them sit in your fridge for about 3 weeks. They won't go bad! Nanette Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2004 Report Share Posted October 5, 2004 Good TRICK.... Add salt or vinegar to water as it cooks! Should have better luck peeling! Leanne > > I eat boiled eggs about once a week just for something different. > Until recently these were plain white store bought eggs and I have > never had a problem boiling and peeling them. I put them in a pot, > cover with water, bring to a boil and remove from the heat and let > them sit covered for 30 minutes. I drain the water, shake the pot to > crack and then run cool water over them and peel. I recently found a > source for pastured eggs and haven't had much luck in peeling them. > The first time I tried the shell stuck and pulled off a layer of the > white with it. Usually I can puncture the film between the shell and > the white and it comes right off. This didn't happen with the > pastured eggs. The second time I tried it did the same thing except > this time the white of the egg was mushy. It was like it was in > layers. The white closest to the shell was firm like it should be but > the closer it got to the yellow it was soft and mushy. I thought they > might not have cooked long enough but the yellow was firm all the way > through. They didn't smell or taste bad so I am wondering what the > deal is. Are they too fresh, too old, or is this normal for pastured > eggs? Any insight would be appreciated. > TIA, > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2004 Report Share Posted October 10, 2004 >They didn't smell or taste bad so I am wondering what the >deal is. Are they too fresh, too old, or is this normal for pastured >eggs? Any insight would be appreciated. >TIA, > Like everyone else said, they are too fresh! I've found 2 things help: 1. After you boil them, put them in the fridge and peel them the next day. or ... 2. Roll the egg around on the counter to crack the shell all over. Then insert an spoon at the big end of the egg, under the membrane, and use the spoon to peel the egg. I've gotten pretty good at this, they mostly peel ok now. My eggs are usually a day old when I peel them, and they used to come out like the crater'd moon ... Heidi Jean Quote Link to comment Share on other sites More sharing options...
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