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#61640 - 07/27/09 05:32 AM Re: peeling eggs
Jrsygntbrdr1 Offline
Classroom Professor

Registered: 06/12/05
Posts: 2601
Loc: Arkansas
Why cook them so long?

Put eggs in the water as you're heating it up. Once the water boils, time it for 5 minutes. Once the time is up, remove the eggs from the water and put into a cup/bowl of ice water.

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#61641 - 07/27/09 03:32 PM Re: peeling eggs
Geezer Offline
Bantam

Registered: 04/26/09
Posts: 68
Loc: Florida
yes JRS that is what I usually do I was just following what the others suggested for fresh eggs, & trying to make them easier to peel.. If you put them in the water when it is cool fewer will crack as they cook.. Vinegar is an acid, I will try that.. I do crack them then rolll them between my hands. It seems to loosten the shell, except with fresh eggs.

I am trying to avoid waiting several weeks by figgerin out just about how long they have to "age" to peel easily.. Like I sed above I prolly have 2 much time on my hands.. I am retired & it is too hot to go fishin now.. (florida)

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#61642 - 07/27/09 03:41 PM Re: peeling eggs
Geezer Offline
Bantam

Registered: 04/26/09
Posts: 68
Loc: Florida
Steam them confused How long in what confused Other than one of those egg genie things?? :rolleyes: I would put em inna pressure cooker but I am afraid of them, eek my ex had 1 & I wouldn't let her use it, now I tossed it out!! mad

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#61643 - 07/27/09 05:45 PM Re: peeling eggs
CJR Offline
Coop Master

Registered: 07/16/02
Posts: 8489
Loc: Montana
Double boiler, eggs in the top part.
To each his own....
I like older eggs, 15 minute boil, cool immediately under running cold water and then put in fridge. No problem. I often have so many eggs that there are 6-8 dozen in the fridge. My dog gets a hard boiled egg in his dinner every night--boil a dozen of the oldest eggs at a time--peel beautifully. And they are still perfect for salads, deviled eggs or sandwich spread. Eggs, if I give them away, will be the freshest, as my eggs have the date written on every egg and want my friends to know "fresh"!

If you go to the archives, you will find this subject has been listed many times over the years, and there are still more suggestions that are "sure fire" for their writers! Whatever method used--they are good eating!! CJR

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#61644 - 07/28/09 05:53 AM Re: peeling eggs
Geezer Offline
Bantam

Registered: 04/26/09
Posts: 68
Loc: Florida
According to Consumer Reports store bought refigerated eggs will still be good up to 5 weeks after the sell by date on the box...
they dont say how long after the eggs were laid to the sell by date..

P.S. vinegar in the boiling water didn't work for me.. (very fresh eggs)

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#61645 - 07/29/09 06:29 AM Re: peeling eggs
Chickie Mom Offline
Bantam

Registered: 07/08/08
Posts: 60
Loc: Kansas
I boil all the eggs with the little hairline cracks in them fresh from the hen house. Not the ones that are leaking obviously, but the ones with the little tiny cracks. For some reason, those peel just fine even if boiled the same day. I think a small amount of the water must come between the shell and the egg enough to peel it perfectly. And yes, I chill them very well before I peel, too.

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#61646 - 07/29/09 08:19 AM Re: peeling eggs
CJR Offline
Coop Master

Registered: 07/16/02
Posts: 8489
Loc: Montana
If you add enough salt to the water when you boil eggs with hairline cracks (or unseen cracks), it will keep the eggwhite from foaming out. CJR

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#61647 - 07/29/09 04:22 PM Re: peeling eggs
Richard in MA Offline
Flock Leader

Registered: 01/23/07
Posts: 332
Loc: Massachusetts
I have tried every trick in the book to get fresh eggs to peel easily and the only one that works great for me is the baking soda. It makes such a huge difference I will never boil without it. You don't have to cook them too long- a normal boil of 10-15 minutes is plenty. Add about a teaspoon of baking soda to the water, add the eggs and cook away. I cool the eggs in ice-water when I am using them right away but they still peel so much easier even when cooled more slowly. The baking soda acts as a surfectant within the shell and helps seperate the membrane from the egg. Vinegar, ice, cracking during cooling, steaming, waving a magic wand and even pixie dust dosn't work nearly as well as the baking soda. Well, pixie dust can in some cases wink .

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#61648 - 07/30/09 04:43 AM Re: peeling eggs
Geezer Offline
Bantam

Registered: 04/26/09
Posts: 68
Loc: Florida
Guess I'll have to stop chasing the pixies. By the time I catch them, I forget what I was chasing them for any way. I am going to town today or tomorrow; will have to get some baking soda.

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#61649 - 08/15/09 01:18 PM Re: peeling eggs
Geezer Offline
Bantam

Registered: 04/26/09
Posts: 68
Loc: Florida
Okay, I have the answer (sort of). I saved two eggs every day until I had an 18-egg carton filled. I kept them in fridge 'til the oldest wer21 days old, which made the newest 12 days old. I just hard boiled all of them for 10-12 minutes. Cooled them with tap water and started peeling them from newest to oldest. The 12-day-old eggs peeled easier than the fresh ones but not easy or fast. There was little or no change in the ease of peeling until around 15-16 days old. Then it seemed the membrane was starting to loosten. They got a bit better until I got to the 21-day-old, which was pretty good. My conclusion is that if I was to need to boil and peel a large number, I would want them to be no less than 3 weeks old, and I am sure 4 weeks would be even better.

P.S. The way I have always peeled my eggs is to thoroughly crack them, then roll them between my hands to crack the shell into small bits and to loosen it from the white. The eggs were all still warm to the touch. I didn't experiment with putting them in the fridge after boiling.

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