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Country Discussion Topics
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Chicken eggs
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Terri    Posted 03-12-2002 at 15:55:39       [Reply]  [No Email]
I have 7 chickens-4 americaunas and 3 rhode island reds. My question is when hardboiling the eggs these chickens produce I have difficulty peeling the shell. I don't do anything different to them that I do to store bought eggs. My friend also raises chickens for egg production and has the same problem. PLEASE HELP us.
Thanks
Terri


Christina Philp    Posted 08-17-2002 at 14:12:35       [Reply]  [Send Email]
how logn does it take a chicken eggs to hatch in a incubator made out of boxes snie christina philp


Farmer Dan    Posted 03-13-2002 at 16:21:39       [Reply]  [No Email]
I was married to a German girl for 22 years and she loved boiled eggs. She taught me the easiest way to peel them:
start with cold water, bring to a boil then reduce heat and boil over med. heat for 10 min. for hard-boiled, 3-4 min. for soft. When done, promptly pour out water and run cold water over eggs for about 2-3 min. until shells are cool, but egg inside is still warm. Crack all over and roll around on counter. Start from larger end; the shell is easily removed.


Linc    Posted 03-13-2002 at 06:01:39       [Reply]  [No Email]
All that responded and said to age the eggs are correct. Eggs that are in the stores have been in storage at least 6 months. The longer the eggs set the membrane breaks down thus making it easier to peel. My wifes family had an egg farm in the 70's , she said that eggs can keep in cold storage for up to a year.


Jerry S    Posted 03-13-2002 at 07:10:07       [Reply]  [No Email]
Store bought eggs have some age on them but it is not 6 months. Turnaround time for these eggs is more in the neighborhood of a month. It takes about a week to get to the warehouse then another week to the store where they will sell in the next week and are used thereafter in the home. You can tell the age of the egg by how much air sac is at the top of the egg. Very fresh eggs have a very small air space at the top of the egg. As time goes, they dry out a little and yes there is some protein breakdown as was mentioned earlier. You can tell how much protein breakdown there is when you go to fry the egg. It will stay pretty much together if it is very fresh but if it is older, the white will run all over quickly.
The reason the cold water after you boil them works is simple physics that hot things expand and cold things contract so when you cool the egg down, it draws water in through the shell making peeling easier. That is why commercial egg plants have to monitor water temp when they clean the eggs so to not promote water and etc. going into the egg.


Becky    Posted 03-13-2002 at 04:31:38       [Reply]  [Send Email]
I too start with cold water, but I add a good amount of salt. Bring to a boil, cover and let set, till cool. Seems to work for me with no peeling problems.


Redneck    Posted 03-13-2002 at 03:47:49       [Reply]  [No Email]
Try bringing the cold water to a boil,cut them off and let them set 15 minutes.A little vinegar in the water helps.Peel under cold water.Home grown are soooooo much better than store bought.


Dan G/Soganofla    Posted 03-12-2002 at 19:06:37       [Reply]  [No Email]
Let'em age a while in the fridge. They will keep well in there for a long time.
As already mentioned, start the boiling process in cold water. After boiling, drain the hot water off and flood with cold tap water. After they cool, drain, and shake the pot a few times with the lid on. This will shatter the shell, but leave the membrane intact, so it comes off easily.
If you must boil fresh eggs, try adding a few drops of olive oil to the water. I have absolutely no scientific proof, but it seems to help some.
If you're making egg salad, or something where the egg will be cut up, just cut it in half and scoop it out of the shell with a teaspoon.


Les...fortunate    Posted 03-12-2002 at 17:42:08       [Reply]  [Send Email]
DHunter has it right. The fresher they are, the harder they are to peel.
This time of year, we always used to take a lot of eggs with us to the sugar house and boil them in the evaporator. One could live quite nicely on eggs, bread and maple syrup.


DHunter    Posted 03-12-2002 at 17:00:29       [Reply]  [No Email]
Terri, My experience has been that very fresh eggs have a tendency to be hard to peel. Store bought eggs have been in cold storage for a while and are easier to peel. If you keep your eggs in the refrigerator for some time the same will be true. What I do is boil the eggs and then cool them with ice...then before I peel them put them back into hot water (just from the tap) long enough to warm the shell. Seems this reversal of temperature helps the shell to seperate from the egg. And always start peeling from the big end where the air pocket is. That's my Betty Crocker tip for the day.


Matt    Posted 02-24-2005 at 06:57:23       [Reply]  [No Email]
NEVER!!!!!!!!!!!!!!!!!!!!!!!!!!


PCC-AL    Posted 03-12-2002 at 16:12:55       [Reply]  [No Email]
Hi Terri,
The wife and I have experienced the same problem, but we only have eggs from the store as we quit raising chickens years ago. She showed me my mistakes and it helped. I have been told that diet makes some difference in the eggs also. Don't know if that is true or not. Anyhoo, we now always put the eggs in cold water and place on the stove. Let it come to a boil and turn the heat off. Let the eggs cool down naturally. They seem to peel o.k. but sometimes I will roll one around in the palm of my hand to make the shell crack all over. Good luck.


Sammie    Posted 03-12-2002 at 18:16:49       [Reply]  [Send Email]
I too only have store bought eggs. My mother always started her eggs in cold water, turned them on high til they boiled and turned them down. They cracked and stuck every time!!! lol I found that if I start them in cold water and set them on medium and wait about 10 minutes after I see them steaming, then rinse them in cold water twice, the shells come right off, no cracked shells, no sticking.

OH, and I have a heavy stainless steal pan I use. My little aluminum ones make them taste strange.


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