And, I think someone that had to peel farm fresh eggs to make them
was the one that named them that.
Oh, fresh eggs are SO hard to peel!!
I have tried all the "tricks" and still I can't be successful.
I can peel a grocery store egg like nobody's business,
but a fresh egg?
Even my oldest fresh eggs are still too fresh. ;-)
I hard boiled a dozen eggs today to make deviled eggs
and I had one, ONE, decent looking one when I was done.
No deviled eggs tomorrow,
but a lot of egg salad sandwiches this week! :-)
You're right! This made me laugh. I have the same trials with our "homegrown" eggs. I have wondered whether experimenting with the cooking method might be worth it. (I normally start them in cold water, turn the heat up to bring it to a boil, then reduce to medium and time 15 minutes.) Sometimes, I do have rather better success, if I peel the cooled eggs under cold running water.
ReplyDeleteI was told that I do not have to refrigerate my eggs once I collect them. However, if I do put them in the fridge after collecting them then they need to be kept in there all the time. So I collect mine put them in cartons and leave them in a cool dry place. I never have put mine in the fridge. I'm not sure if this makes a difference. Week old eggs slip right out of their shells.
ReplyDeleteI boil them the same way Paige and add salt to the water. I'm starting to think maybe I'm just not patient enough!
ReplyDeleteKerri I might try that next time!
I just discovered your blog from a friend. Oh the trials of peeling fresh eggs! I have tried many different methods. I have started leaving my eggs that I want to boil out for 4-5 days before cooking them. So far, so good. ;)
ReplyDeleteI found this on the Chickens in the Road blog. I have tried it twice and it's easy peasy. I have chickens and fresh eggs and couldn't ever peal an egg without taking half the white. Try this http://chickensintheroad.com/farm-bell-recipes/perfect-hard-boiled-eggs/. You may have to sign up for this but she has quite a growing list of recipes, some she's submitted and lots from others. Great sourse of recipes.
ReplyDelete