Ladies you have been so informative....
I 've tried most of the things you have said....I just to tweek some of them, like cracking them in the cold water, keeping them over a cple of wks, vinagar,,,,,,the one that really shocked me was from Redturtle : baking soda.....that was a first.....I will try anything..... Thanks Again!!

Well, I was raised on a egg farm, and the only trouble with those eggs is that they are fresh!. If you buy them in the store, usually there is no problem peeling them, cuz they're not so fresh by then. I have tried various things, but know if I want deviled eggs, I must "age" them about 10 days or so.

You can also use an egg-poaching pan (http://www.google.com/products/catal...n&um=1&ie=UTF-
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When I want a poached egg, I'll put some water in a skillet, put a canning jar lid in it and then a small bowl. I'll spray Pam into it, break one egg, and sometimes just the whites of another one, top with a tight lid and boil it till it's as done as I like it. Sometimes I scramble the egg with salt and pepper, then put it in the little bowl. I'll have nice egg slices to put on sandwiches with a big slice of tomato and cheese.

I place the eggs in cold water and bring to a gentle boil, I boil for 3 minutes, remove from heat immediately and cover. Let sit for 10 minutes. Then plunge into icy water for 3-4 minutes. When I peel I hit one end then the other and 3 whacks around the edge(in different locations) then roll gently back and forth in your hands and start peeling from the fat end. Work for me every time, no dark circles and I do use fresh eggs occasionally. You do have to be gentle.

After boiling, I drain the water and cover them with cold water. Then I add ice cubes to fill up the pan. After they sit for a while... 1/4 -1/2 hour... then crack the eggs. Another half hour and the peel really great.

Add a little vinegar to water and peel while they are still hot. I boil for 15 min, let sit for 10 min and then peel under running tap water...leave eggs to be peeled in the hot water. Works everytime.

We have our own chickens and I never have any trouble. I boil them for 10 min. Drain them in collander and immediantly plunge them in ice water.

I get my eggs from the neighbors hen house. they are difficult to peel when they are fresh. yep, the fresher the harder to peel.

I add a tsp of soda to the water when i boil them.

Your eggs are too fresh! Yep, believe it or not, eggs must age for about 7 days before they will peel easily. They will still be safe to eat at that age. I lived on a farm when I was younger and that was what we did to make deviled eggs, or any other dish that needed beautifully peeled eggs.

ROFLMAO!!!!!!!!!!


:thumbup:

Thank your lucky stars you can get fresh eggs!

The teaspoon trick really works. Old eggs do peel better. Place eggs in cold pan, cover with cold water, boil 10 minutes after water begins to boil, drain and immediately cover with cold tap water. Very simple. :wink:

cook 12 mins, then immediately immerse into cold water,leave until required.
cool egg boiling water and use to water plants,does wonders.

We had fresh eggs on our farm and used to boil them for 15mins then into cold water immediately and peel them from the cold water pot. They almost pop out of the shell.

Fresh eggs are always harder to peel. I like mine 5 to 7 days old.

I love eggs fresh from the farmer!! Here is what I do and it hasn't failed it -- you get perfect hard boiled eggs. In a pan put 6 cups water, one tablespoon salt, 1/4 cup vinegar. Bring to a boil and gently add eggs. Boil for 15 minutes and rinse with ice cold water. Let sit for 15 minutes to cool. You don't taste the salt or vinegar. Your eggs should peel perfectly. Couldn't believe it the first time I tried it.

I have chickens and when I boil eggs, I put them in a pot of cold water. I time them from when I turn them on instead of how long they boil. I cook them for 25 minutes total. When they are done I run them under cold water to cool them and the pot down and I cover them with ice. I let them sit for a few minutes in the ice and then peel. I almost never have a problem with them peeling, even if I boil them the day the chickens lay them.

I had a chef tell me to tap hard boiled eggs on the top and bottom and then roll them between your hands to peel them easily!

After boiling them and putting the eggs in cold water (change water to keep it cold) tap them all around the egg esp. middle section, then oll them in your hands - then peel.

[quote=rainagade]I get my eggs from the neighbors hen house.

Hope they gave to permission???????? ROTF when I read this one
Sorry, Alittle humor....
Thanks again everyone, the tricks are working
You All Rock!!!!!!!

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

Fresh Eggs
 

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.