Welcome to the world of fresh eggs. LOL, There are about 1000 methods of peeling a fresh boiled egg. Some of them involve gathering eggs then dancing in sleeping attire or less at dawn. I did a survey and the guys down at the station all thought that was a good idea but the ladies weren't having any part of that. Here is my method
Drill a small hole in the big end with a push pin. Place the eggs in a pan of warm water to cover. Let them sit for a few minutes to stabilize. Bring to a boil. As soon as they start to boil remove the pan from the burner, cover and let sit 20 minutes. Then submerge the eggs in Ice water until cool. Crack the eggs all over with the back of a spoon. Proceed from the big end to lift the shell off the egg.
This really works if the eggs are at least a week old. If it doesn't there's egg salad.
--- In CHICKENS-101@yahoogroups.com, "allen_moretsky" <a_moretsky@...> wrote:
>
> 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
>
CHICKENS-101@yahoogroups.com
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