Boiled Eggs

Looking for a boiled egg expert. Years ago I heard that fresh eggs peeled better than old eggs after they were boiled.

Then not to long ago, probably years tho, I watched a TV show where a sting operation was set up to catch an egg vendor at a grocery store removing the out dated eggs and taking them back to the egg distributor and putting them right back into new cartons. Then bringing them back to the store to sell as fresh eggs again.

I eat lots of boiled eggs, lunch at work. I can buy a fresh dozen, boil them all at the same time and there will be a few that simply will not peel without taking off part of the egg with the shell. The rest will peel so easy and clean.

I'm thinking old eggs are being mixed back in with the new cartons and put back in the store. Unless somebody knows why some eggs peel differently than others.

What do you think?

Actually, it's the other way around - older eggs peel better than fresh eggs.

Tessa wrote in post #15201388
Actually, it's the other way around - older eggs peel better than fresh eggs.

+1

http://www.edinformati​cs.com …f_cooking/boile​d_eggs.htm

Try this, much easier to peel

http://www.food.com …the-oven-baked-eggs-61856

OH CRAP, That would mean 8 out 12 are actually old and returned eggs and the few that peeled bad was the fresh eggs. I guess I need to change my diet.

Rick, where do you find this stuff. Creamer egg, LOL I'll pass but it did look interesting. Never baked an egg before.

Hardrock40 wrote in post #15201901
OH CRAP, That would mean 8 out 12 are actually old and returned eggs and the few that peeled bad was the fresh eggs. I guess I need to change my diet.

Rick, where do you find this stuff. Creamer egg, LOL I'll pass but it did look interesting. Never baked an egg before.

I got that from a friend about a year ago, tried it and haven't boiled an egg since. It works.

Depends how soon you try to peel after the egg has been boiled. The sooner and hotter the egg, the harder it'll be to peel cleanly.

I'm gonna eat these for lunch now

cankon wrote in post #15202369
Depends how soon you try to peel after the egg has been boiled. The sooner and hotter the egg, the harder it'll be to peel cleanly.

Ahhh, nope. Buy, boil and peel all at the same time. Most peel good but a few others wont hardly peel at all.

If it doesn't have anything to do with the age of the eggs in the store, must be the chickens. LOL

Hey Hardrock, you should try this one, smoked eggs. Hard boiled and then smoked. I'm a bit of a smokin' connoisseur, but haven't had a chance to try this. When I get the urge we happen to be out of eggs.

BTW, wouldn't an "egg expert" be an eggspert?

Ynot wrote in post #15203871
Hey Hardrock, you should try this one, smoked eggs. Hard boiled and then smoked. I'm a bit of a smokin' connoisseur, but haven't had a chance to try this. When I get the urge we happen to be out of eggs.

BTW, wouldn't an "egg expert" be an eggspert?

LOL@ eggspert

The smoking thing is off the chain. Never considered anything like that. Just like the baking in the oven. I wasn't looking for new ways to cook em, but this great.

Honestly, I eat boiled eggs for lunch because its easy and cheep. But I gotta try some of this stuff.

A guy at the Guard base complained to his wife, "boiled eggs everyday? I'm sick of boiled eggs" He came in that weekend and cracked raw eggs all over the place. LOL I guess she figured she would change it up a little.

I was eating hard boiled eggs for breakfast and lunch for quite a while myself. They're actually pretty handy. They can keep for a few days I think I read, un-refrigerated. I'd leave them with the shell on, sprinkle some salt onto a piece of foil and wrap them up in the foil and throw them in my coat pocket. Then when I was ready to eat everything was there for me.

Speaking of changing things up a little, nowadays I eat my boiled eggs with garlic salt. I have this thing for garlic lately. Or even a little smoked paprika. If you make egg salad the smoked paprika is a must. Yum

Some eggs are just easier to peel than others...Never really thought about why

A couple of things that I've noticed:

1.) They seem to be easier to peel with running cold water pouring over them(but still mess up sometimes).

2.) Make sure that you always break the thin rubbery membrane that lies between the shell and the egg...It will still mess up sometimes, but always messes up if you skip this step.

Nicely peeled eggs make excellent subjects for photographs!(to keep it photography related).

@ Rick...I tried your baked eggs for breakfast this morning(I'd never heard of this before)...They were delicious!...Thanks for the recipe...They both peeled very nicely too, BTW.

@Ynot...Watch your blood pressure with all that salt!...Mrs. Dash makes a number of salt-free seasonings which are very tasty and some of them are garlic based as well.

After some google time I now think tessa and seapup are right. Seems everybody says the older the egg the easier it peels. It is recommended to keep your eggs for a week before boiling them for just that reason.

There were even scientific reasons for this. http://www.wctv.tv/hom​e/headlines/59172937.h​tml

is just one site on the subject and there were plenty more. I wonder about the time it takes for an egg to be considered old. Also why can you bring them home, cook em up and most peel great?

Still I think they are being recycled into cartons with new dates. But as long as people don't get sick, (me LOL) I guess I don't care.

Bottom line, I did learn a thing or two. I will be trying those recipes. yumyum. As for the garlic salt, I love it also and want to try it soon.

Thanks to all you eggsperts, ynot thats a good one. ha

Here is a trick my mother told me. After boiling, drain the hot water and quickly poor over cold water out of the tap and allow the eggs to sit for about 20-30 seconds. Replace the cold water again then remove the eggs.

What this apparently does, is separates the very fine membrane between the shell and the egg white.

Also when peeling, use the back end of a teaspoon, ones with round edges work best. Crack the boiled egg, and slip the teaspoon end under the shell.