Fresh eggs are harder to peel. I know there's something scientific about the air pocket getting bigger as it ages but I don't remember all the details. Basically if you keep your eggs in the fridge for about 2 weeks before you boil them, they peel easier.
I've noticed my chickens lay harder shells then even the other homegrown eggs around here. I think it's because we have a very rocky yard and I'm guessing it must have a good calcium content. My ameraucana's eggs are even harder then the other hens so either they eat more rocks or it's a breed difference.
Marla
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
No comments:
Post a Comment