We are buying our eggs from a local farmer and I'm having trouble peeling them?????
I have tried the salt, putting them in cold water..
What else is there to peel them easier???????
Any ideas????? I might have to have someone else bring Deviled Eggs to the picnics this summer..lol lol

I've had troubles like that as well, they are hard to peel when they are so fresh..I was taught by my mom (a homemaking teacher) to boil for 20 min, then put in cold water for a bit then peel..well on Food Network, a chef said boil for 14 min, cold shock in very cold or ice water, then peel...it seems to work every time! Even with fresh eggs, but you have to peel them immediately, and don't let them sit out to dry. I have had great luck with this for yard eggs as well as store bought eggs.

I always put my eggs in running cold water immediately after boiling them, my eggs usually peels very easily then. Good luck..

OLD EGGS PEEL BETTER THAN FRESH EGGS. leave them out of the frig overnite before you boil might help

Really fresh eggs will always be hard to peel . As an egg ages the thin membrane between the shell and the white, starts to separate from the shell, and a egg with a bit of age will then be easier to peel. The freshest eggs there is no disernable separation.
The good news is you now know you got really really fresh eggs.

Have you tried boiling them first?

HAHAHA ... couldn't resist :)

Save them in the fridge for a couple weeks before boiling and trying to peel they will be easier to peel then . I used to get fresh eggs from a neighbor and there was no way I found that peeled them when fresh!

Yes, yor eggs are TOO fresh. Katfish told me after boiling place in ice water.they will peel. Or put some back in the fridge and let them age some. the eggs one gets in the store are older than a week or more.

I never try to boil really fresh eggs...too much of a headache. IN fact, I used to buy eggs a week or 10 days before Easter to boil eggs to color for my kids. Now I "plan" on using older eggs for boiled ones. Think I will go boil some now.......

Right after you take them out of the hot water, plung them in a bowl of ice. The shock of going from the hot water to the ice helps the egg pull away from the shell. You then have to peel them right away or the egg will fill the space back in the shell, making them hard to peel. You can also prick a hole in the shell with a sewing needle before boiling and that helps too. If the eggs are brown eggs, they always are harder to peel then the white. The shells tend to be thicker than the white eggs. I also use salt in the water. This has always worked for me. I learned this tip from a little old lady when I worked in a Nursing Home.

I agree that old eggs peel better. Buy your eggs a week before the party and they will peel just fine.

You can add a little vinegar to your water when you are boiling your eggs and that can help.

I raise chickens for the eggs and sell them. If you will bring to a boil, cover and let set for 20 minutes. Rinse in cold water. The egg will continue to cook until it is in cold water. Lightly crack and get a bit of the shell started to come off. Use a small teaspoon and slip up under the shell and work your way around the whole egg. It will come off beautifully.

OK, Ladies Great info......I will try all of these.....I do let them sit out after they are in the cold water, my mistake..
DogHouseMom....I guess I had that coming....It is late and when I read yours,I about fell off my chair!!!!
Thanks for the laugh.....

I seem to have heard you add just a little wh.vinagar to the water you boil them in? try with one egg and see if it works. 8-)

Thanks I'm trying them ALL.... I have heard about the vinagar and forgot about it....... Thanks Again....

Looks like we know our eggs! I buy farm eggs (well did till last week when my co-worker retired,man am I going to muss the fresh eggs) Anyway even she buys eggs from the store if she wants to make anything that required boiling and peeling the egg. Fresh eggs no matter what you do will be very difficult to peel.

I usually tap the boiled egg on a board to crack the shell and then lightly roll between the board and your palm until the whole shell is shattered, the shell usually comes right off. Don't know if it will work with really fresh eggs but if the other suggestions don't work it might be worth a try.

It is much easier to peel older eggs. If they are real fresh they are very hard to peel.

How much salt did you use in the water, when using fresh eggs which I have because we have chickens, I use 1/4 of cup of salt for 6 to 12 eggs and I have not had that problem.

here you go.

1.cover the eggs with cold water and bring to a boil.
2.Turn off the heat and cover the pan and do not peak for 10 minutes.
3.Take the eggs out of the pan and let them rest for 2 minutes
4. smack the egg on each end and roll on the counter back and forth.
After that they should be perfectly boiled with yellow centers. Let me know this is Ina Garten's trick on Food TV Network.com I have used it and it works.

I always let other Southern ladies bring the "dressed" eggs as I always have trouble peeling without messing them all up! We only eat them at home where no one can see my "uglies" LOL

I second this, also try peeling under running water to get all the shell off. MMMM devilled eggs,....

Tap the cooked egg all over it, peel off a tiny bit of the shell and skin, then gently insert the tip of a table tea spoon under the shell and skin, it will slide under the skin and peel the egg and will be ready to dunk into water and make into deviled eggs.

I use salt, pepper, barely enough red vinegar to moisten the whole chopped bunch of eggs, sweet pickle relish, finely chopped onions, a little German mustard, mayonnaise, touch of mustard, anything that looks good goes into this. And at parties none of mine are ever left to bring home. The egg mixture left over makes delicious sandwiches or lovely piled on small crackers. Added to it a slice of sweet pickle, a tiny slice of strong cheese, really makes a nice snack.

I read on the Internet about a dating number on eggs, it was a 0 to 365 range, from January 1 to December 31. So on my own egg carton in the fridge that I just bought on March 9, 2011, it says March 31, 2011, which I presume is a pull date. It didn't tell me how old they were at all, but I do know when a friend in the country gives me eggs, they have a high standing, bright yellow yolk and are impossible to get all the shell off when boiled until they are left alone for a couple of weeks in the fridge.
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I read somewhere that they saw a promise that commercial eggs would be LESS THAN THREE MONTHS OLD when they reached the consumers!!!!!
Just googled about eggs and found this.......
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Do you have any idea how old that egg is that you just bought at the supermarket? The truth is that supermarket eggs, even those you find at high-end and speciality grocery stores can literally be months old. Look at the egg recall – it applies to eggs sold between April and August. That’s right! There are eggs sitting on supermarket shelves and in warehouses that were purchased by the store – not yet sold to consumers – in April. Did you realize that you just bought a dozen eggs that have been sitting in storage for at least 4 months? This is not uncommon and has been going on in the egg industry for decades. My mother-in-law was raised on an egg farm in the 1950′s. Her family would store eggs sometimes up to 6 months, waiting for the market price to be right, before selling to broker, who would sell to a store, who would eventually sell to consumers. It still happens today – not once in a while – all the time. Have you ever wondered why farm fresh eggs have plump, bright orange yolks and store bought eggs have a thin, pale yellow yolk? Eggs deteriorate over time and they lose moisture. What you’re seeing in a store bought egg is essentially an egg that is in the process of dehydrating. Yuck – to say the least.

I have never been able to peel then until I read a hint on here. Put salt in them but it has to be a lot...I put about one quarter of a cup. Then put in cold water right away after they are done and peel.

If you can plan ahead for deviled eggs, let the eggs get at least a good week old in your frig - then use; but the older the better within reason of course.

Since all my eggs are so fresh-- for salads where you would ususally chop eggs finely I have scrambled the eggs put in microwave cooked then removed and cut up with a knife and you can never tell. Do not put whole eggs in microwave even in water to boil, ask me how I know. Standing at the sink starting to peel a double yolk, the egg started to tremble in me hands and kaboom exploded, it was summer I had on a tank top and before I knew it there was hot bits of egg all over me, DH heard me scream and came running, life is full of lessons to be learned. Ramona has a point, we raised commercial eggs for 20 years, ours were picked up twice a week, it is a while before they reach the supermarkets. For the 1st time in 40 plus years I will be searching out fellow producers to keep the fresh eggs coming. More regulations are coming to commercial eggs while stricter regulations have been in effect for fertile egg producers. We use to be blood tested every month then it went to two weeks. As more and more regulations come into effect bringing with it more labor, down the road it will be reflected in much higher prices.

Years ago (about 40) a lunch lady taught me to use a coffee spoon to peel hardboiled eggs. You use the bowl of the spoon to crack the large end of the egg (hit it about four or five times). Then, peel off the end of the egg with your fingers and insert the tip of the spoon under the shell and slide it down and twist. The spoon will slip under the shell and you can almost lift the egg out of the shell.

You can also use an egg-poaching pan (http://www.google.com/products/catal...d=0CD4Q8wIwAg#) to poach the eggs. You end up with a whole devilled egg instead of two halves, but they're really easy to do.

Fresh eggs are harder to peel. I keep a dozen on hand for a couple of weeks so that when boiled, can be peeled.
Brenda

Interesting, I'll have to give this a try.

Here's a tip for deviled eggs. Lay the egg carton on it's side the day before you are making deviled eggs. This will center the yolks and look pretty.

ok...if somebody already gave you the answer i apologize...i couldnt read thru everything...gotta run..
i used to have chickens...hard or soft boil fresh eggs...
put baking soda in the boil water...then the usual cold water soak...peel like a dream!

After I boil and then put them in cold water, I drain them and shake the pan back and forth and break the shells in several places, give it a good hard SHAKE. They seem to peel easier after that.

First, determine the freshness of your eggs before boiling them by putting them in a bowl of water, they sink to the bottom if they are fresh, they tend to raise if they are a few days old. The shell is porous, air gets in and store at one end, that makes them want to float, if you get a depression at one end, it is the indication that your eggs are a few weeks old.

To cook them you may boil them for 12 minutes or bring the water to a full boil, turn off the heat and let them stand for 30 minutes at least. Using salt or vinegar is to coagulate the white if the shell cracks.

Place your eggs under running cold water to stop the cooking and to avoid the dark ring around the yolk. Sulfur and albumen meet at this level as they cook, stopping the cooking by running cold water will prevent this formation.

I used to teach Home Ecs and raise laying hens, simply hope that this ''lecture''will answer some of your concerns,

Leave them out of the fridge for a couple days. Then add some salt and vinegar to the water. Drain, shake in the pan to crackle them, run them under some cold water and peel. Works great.

Really fresh eggs don't peel well but I do like the others expect after putting them in cold water I crack the shells and let them sit for 20-30 minutes then peel. IT's a lot easier.

Absolutely a fact!

All of these sound like good methods to try. Only a couple puzzle me - the ones that suggest leaving the eggs out of the refrigerator overnight or several days before boiling. Is that safe to do?

I agree old eggs peel easier than fresh eggs.

This, along with older eggs, works every time!