We had a discussion about this a while back: (http://www.motherearthnews.com/forums/community.aspx?g=posts&t=97918
I just remove them from the boiling water and immediately dunk them in very cold water. I also have better luck if I soak them in very warm water while I bring the water they cook in to a boil and put them in (versus putting them in cold water and bringing it to a boil). I also heard of someone who wanted the eggs to cool faster and put them in the freezer, and left them for too long so they started to freeze. She was afraid that she ruined them, but said they were fine and very easy to peel.
Yes, thank you, I saw that post, and I'll certainly give the freezer method a try. The cold water dunk doesn't seem to be working for me.
But I was wondering about a food additive. I read something about it before I started keeping chickens, and now that I need the information, I can't remember what (or where!) it was. Isn't that always the way? I'm thinking maybe flax meal or flax oil? I was hoping someone had some experience with this.
We do our own eggs, and have had the same problem. I find it is true that older eggs work better, but age isn't the real issue. The issue is "how dehydrated has the inside become." If you keep your eggs well, dehydration is slower, and so two weeks may not be enough to cause enough dehydration to begin to separate the egg from the shell.
That said, I believe I have discovered the real solution to this problem. It is steaming, not boiling. Steaming the egg will dehydrate it at the same time it is cooking, which pulls the inside of the egg away from the shell, and it will indeed peel much better.
Go buy one of those little egg steamers that are shaped like an egg. We got one, and our problem with peeling eggs has become history. We get probably 95% success with easy peeling even the freshest of our eggs when we cook them in the steamer.
Sorry for slow response. As this site no longer has email notifications, there is no way to know that you posted the question, and nothing to draw me back. I just now found your question.
I think the egg steamer is about twenty bucks...nineteen something, if I recall correctly. It is shaped like an egg, and made of some sort of stainless steel. You can buy them at any store that carries kitchen gadgets. I got ours at Bed, Bath & Beyond.
If you use a spaghetti steamer, I wouldn't know how to tell you when the eggs would be done. But a little experimenting would work. The egg steamer uses very little water...like a couple of tablespoons. And it takes a different amount of time according to how many eggs you have. Following its directions, we've always had near perfect success, and fresh eggs peel rather nicely; we tear one up out of every dozen or so, maybe.
I respectfully reserve the right to be wrong. ~?;^>
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Does anyone know of a natural, (preferably available in organic form) food additive that will make my pastured & organic grain fed chicken's eggs shell any easier? Even if I store them for a week or two before hard boiling, they still look like I shelled them with a cheese grater! I feel like I'm throwing half my eggs away...suggestions appreciated.
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