I havent had fresh eggs, but Ive read that the fresher they are, the harder they are to peel because something about the membrane being stuck to the shell. In older eggs, the membrane isnt as firmly attached, so eggs are easier to peel.
Steam them instead of boiling them. We just had a huge discussion on here about more boiled eggs.... she was baking them instead, but I have an electric egg cooker which you put a pin prick in the end of the egg and add 1/4 c water and push the button. 8 perfectly boiled eggs that peel no matter how fresh they are. for stove top directions I think you would just use a steamer basket. bring your water to a boil cover it and let it steam your eggs for 10/15 minutes... and remove and cool. (check the time for whatever "doneness" you want to time it. soft boiled or hard boiled.) and try it that way.
Odif, we have hens and lots of eggs! I mark some with the "lay date" and leave them in the refrigerator for at least a week, preferably 10 days. After hard boiling for deviled eggs or to add to a salad, they peel easily. Before a week or so, the peeled eggs have more craters than the moon! Omelettes are good, too, and we eat a lot of quiches. I also fix frittatas and almost anything else that contains eggs.
I notice that fresher eggs are a bit more difficult than older ones. Having said that; when I boil them, I put salt into the water before boiling and then they seem to peel a bit more easily.
I salt the water well too. Recently saw that a teaspoon of baking soda with the salt makes easy peel eggs. I have learned not to let the eggs cool before removing the shells. As soon as I can handle them they get peeled.
That's awesome Frank! One of my vloggers taught me to shake the eggs in a mason jar before peeling, and that works. But if this works, it will be even easier! I also learned to peel while still hot/warm.
I had seen something on facebook. I take a pint jar and put about an inch or so of water in it. Experiment on the water, if you need more, add it. Drop the hard boiled egg in and put the cover on the jar and shake. Now it all depends on how hard you are shaking it but the skin will fall off. If you take it out a little early the skin will just slide off. I tried it yesterday and I love how nice and clean the egg comes out. I have only done one egg at a time. This will work great for when I make deviled eggs!
Well, I tried the technique in the video. I'm not sure if my eggs were cooked too long or what, but when I tried to roll them all that happened was my eggs broke apart. Good thing they were only for egg salad sandwiches!
That's a pity Netty. I would guess they would have to be pretty hard-boiled for it to work completely. Did you speak to them with a Russian accent?