Originally Posted by berrypatch
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Originally Posted by berrypatch
I also used to raise egg chickens and sell eggs! It is just the nature of the beast for fresh eggs to be really stubborn "peelers". When I wanted deviled eggs-I bot store eggs. Of course they have NO taste but with mayo, mustard and whatever you add, no-one will know the difference. I had one customer that continued to call me when she found little dark brown spots in her hard boiled eggs. Guess WHAT! We had roosters!!!! (fertilizing the eggs~) Ask your grocer how old those store eggs are? Bet you'll be surprised! At least 6 weeks (plus) old. Also, FRESH eggs don't need to be refrigerated for at least a few weeks. go figure!
I use a little electric egg cooker called an "Egg Genie." It cooks the eggs, a buzzer goes off and they're done. I love it!
Put a tiny bit of oil in your water...it absorbs through the shell and makes them easier to peel
Another tip about "yard eggs" (learned the hard way)---when I'm baking, I usually beat cakes or whatever I'm making about half the minutes listed on the recipe. If I beat the full amount of time my baked goods come out tough. Too much good protein in those warm-from-the-hen eggs!
Your eggs are too fresh. When I know I'm going to make deviled eggs, I buy the eggs at least a week to ten days before cooking. I also pierce the "big end" with a safety pin and when done, I crack the shells a bit and plunge in cold water. Keep the water cold. Then I peel them under water. Hope this helps. :thumbup:
We sell eggs and I tried everything then I saw this on food channel don't remember who.
Boil your eggs as usual with a dash of salt in the water, turn eggs off and cover with tight lid, leave untill completely cool don't lift lid, the steam does something to the air in shell. I leave mine in boiler pot overnight and they peel like a dream next day. Perfect for deviled eggs.
Hope this helps>>>>Diane
I grew up on an egg producing farm and am familiar with your peeling problem. My mother always kept the eggs for several days if she was going to make deviled eggs. Dynamite won't peel them when they are fresh. Rejoice that they aren't a month old like some of the store eggs. Save a dozen or so for several days. She told me 3 days, but I would wait nearly a week to be sure. That is a lot of work for then to come out rough. We candled all our eggs. Put a box over a lamp and look through a hole to see if there is a large air cell or colored matter. We always checked all of our eggs before selling them in our home town. People throw a fit if there is a spot of blood inside the egg. It doesn't hurt the egg. Just take it out of the egg with a spoon and move on. Some have double yolks and look a little bigger. We didn't wash the eggs unless they were soiled or muddy. They keep better with their natural state. Our chickens ran free.My dad had an egg route on Saturday morning. We sold them for 50 cents a dozen, delivered. I rode along and took them up to the houses and returned with egg cartons the customers saved for us. Can you imagine what that service would cost now, if they would even allow you to do it. Nobody ever cheated us or dodged payment either. They loved farm fresh eggs.