Allen fresh eggs are hard to peel. I read an article before that said the older the egg the more the membrane is there. When I was getting eggs everyday I put them in my carton from oldest to newest, the older eggs i kept for boiling, they were easier to peel. I can't rightly remember how old the egg to make it easier. You got to think eggs you buy in the store aren't farm fresh, they are older eggs.
Men may spurn our appeals, reject our message, oppose our arguments, despise our persons; but they are helpless against our prayers. --J. Sidlow Baxter
----- Original Message -----From: allen_moretskySent: Wednesday, February 22, 2012 8:40 AMSubject: [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
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