[CHICKENS-101] Egg consistency? How to adjust?

 

Just got our 2nd egg from Hannibelle the cannibal.

The last egg we fried so no issue.

This time we boiled it as my son is fond of toast and boiled egg.

The store bought eggs, when boiled, seem to be much easier to remove from the shell.

I made a recent discovery in my old age; now when removing the egg from the shell I merely shim the spoon under the shell and remove the boiled egg - often complete.

But these eggs are more difficult. It's harder to remove the egg from the membrane below the shell. Why is that?

Breed of chicken?
Freshness of egg?
Food?

Is there some adjustment one can make to correct this. Also, the shell is a bit too hard. I wonder if that has something to do with this?

Allen

__._,_.___

Reply to sender | Reply to group | Reply via web post | Start a New Topic

Messages in this topic (1)

Recent Activity:

• New Members 6
• New Photos 7

Visit Your Group

To post a message to the list go to
CHICKENS-101@yahoogroups.com

Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use

.

__,_._,___