Cool way to peel a hard boiled egg

Cool! I’m going to try this tomorrow.

[wow.gif] Well blow me down!

Pretty cool, but what about blowing germs all over the egg. Not for commercial or restaurant use.

No, but for your own use there’s no issue. I’d not even do this if I were making them for family… but for oneself? it’s a cool trick.

Have the resident rodents perform that function. [wow.gif]

It works!

Don’t suck.

George

[rofl.gif]

Unfortunately, not very well on fresh eggs.
For some reason, the fresh eggs from my chickens are very hard to peel, especially if you try to peel them within a day or so of boiling. If you let them sit for a few days they get a bit easier. One of our interns tried to do this method during harvest, and it didn’t work. I’ll have to try it myself on an older egg.

Hard boiled fresh eggs are notoriously difficult to peel. Apparently, letting them sit for a week raises the ph of the albumen as some CO2 escapes through the shell (and the membrane sticks less to the cooked albumen at higher ph).

-Al

What I found is the above mentioned method works when the egg is still slightly warm after the initial cool down. Once refrigerated it was a no go as the two eggs I brought with me for snacks during the day were more difficult to peel.

Ah. Good to know! [cheers.gif]

Wasn’t that the reason for the baking soda in the boiling water?

They added baking soda? I watched the video with the sound off. blush Yes, that would lower the pH.

What?

I seem to be the only one on the board who doesn’t have trouble peeling eggs (even fresh ones) [scratch.gif]

Do you get straight-from-the-chicken-butt-that-day fresh? I do, and it makes a HUGE difference.

Your chickens lay eggs from their butts?

Sorry, Linda, but those aren’t eggs!! [snort.gif] [snort.gif] [snort.gif]

Usually a day or two later. Fresher than most folks on the board, I’d think.

I agree on the butt eggs [bleh.gif]