Last year I was busy making deviled eggs for a dinner and thought why are these fresh eggs so hard to peel? The answer behold is that they were too fresh. How can that be??? Too fresh, nothing can be too fresh but when it comes to hard boiled eggs they can be too fresh and then they don't peel easily. The trick to boiling these nice fresh eggs is don't. Use eggs that are at least a week old, then boil them, the PH in the egg changes as it gets a little age on it and then the membrane will more easily separate from the shell making it easier to peel. You can keep your farm fresh eggs for 3-4 weeks. Most store bought eggs are a least a week old when you purchase them.
Another trick I learned for boiling the fresh eggs is to put a tablespoon of vinegar in the water when boiling a dozen. The vinegar will change the PH of the egg and allow them separate from the shell much easier. I have used both white vinegar and rice vinegar and they both seemed to work the same. Warning don't use red wine vinegar. Eggs are porous and the vinegar could effect the flavor.
This weekend we are on our way to the antique show at the expo center. I am always searching for cool egg related stuff. I was thrilled when I found the antique egg scale pictured above and the Oregon Farm sign. It was perfect for the girls hen house.
Hi, Paige~ was just talking about this very subject at a little chicken seminar I attended. Also, if you crack the shell (after it's boiled of course) a little while it is in the cold water to cool down, the hard boiled egg (from the store kind) is easier to peel.
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