Story time

We have post on here before about the struggle to peel hard boiled eggs.
Friday I was at one of the Amish stores. They had brown eggs there little sign said No GMOs. I took that to mean basically free range yard birds.. Don't really matter.
Anyways I bought 4 dozen to make pickled eggs. Yesterday I got them boiled and in the pickling mix.
Here is the thing.
Those 4 dozen brown eggs peeled easier than any eggs I have peeled since can't remember? I did boil them different this time using something seen on net.
Now I'm wondering if they peeled nice, was because the eggs were fresh? These brown eggs also has a obviously thicker shell than any store bought? Was it the different way I boiled them?
These eggs were not graded different size and shapes. At $2 a dozen they were fairly priced. I may have to run Kwik Trip grab a dozen boiled like I did the Amish eggs. See how they peel??
I only had one egg out of the 4 dozen that the shell stuck a bit. To me that seems amazing how smooth these 4 dozen brown eggs peeled.

Now I wait.



Mac

Generally older eggs peel easier than fresh.

Usually fresh eggs peel easier the longer you let them sit on the counter. What was the method that you used?

Curious as well. I'm about to pickle some eggs too

older the eggs easier the peel , it is the membrane broken down that is between the white and shell that often makes them hard to peel

However if you want easy pealing eggs even with fresh eggs

pressure cooker is the way to go

you need a way to hold them up out of the water so that they are pressure steamed

they need very little time you can go 1 minute under pressure turn off the burner wait 2 more , then release pressure , take that basket out and strait to a big bowl of cold water , it doesn't have to be ice water but that would work if it doesn't run cold from your tap.

then wait 5 minutes and peal under the water as best you can

it used to take me forever to get all the eggs for deviled eggs peeled , once I found this I can do 5 dozen deviled eggs in a night easy

the thermal shock separates that membrane from the white

Vinegar in the water?

Okay I have tried several different ways different boil times. Yadda yadda.
I have not tried what Green mentioned wiyh pressure steam.

What I did this time was bring the water to boil first. The eggs were on the counter over night so room temperature. I put the eggs into the boiling water which did Crack a few of the first ones, as I heard them pop. But being it was 4 dozen they did bring the water temperature down enough it was not rolling boil. So at that point I let th we water come back to a roll. Turned off the heat and let the eggs stand for 10 minutes. I then poured the hot water off the eggs. Dumped them into the sink which was filled with ice and water.
I went and ate lunch ran the dogs in yard for bit. So probably hour or more later came back drained the water. Sat and peeled my eggs like I have done many times. They peeled really nice.

Ive done different versions of this method with the ice bath at the end. I wasn't big on the idea of eggs going in while water was boiling. That id a first. Like I said a few cracked I'm sure by thermal shock. Of those few in the in that first dozen in the pot. The one that different peel funky was one of those that cracked.

So until I try this again with dome Kwik Trip eggs. Im left with was it the eggs or the method?

I did notice the dogs were extremely interested in the eggs. That again could be the used boxes they were in or the eggs them selves. Which I assume were unwashed.

Mac

That's pretty much the best way I have found for farm fresh eggs. I do the same way except I put them in the sink with tap water as hot as it gets before dropping them into the boiling water. Still have a few that crack. Then I go 12 min and into ice bath.

No I did not put any vinegar in the water. I have in the past and guess could add to what I did.

I did put good scoop of salt in water.
Now what I recall from my limited 9th grade chemistry education. Adding the salt to water when boiling something. Gives the water a more even heat in water column. You could do the same thing basically using gravel small enough that the boil moves it in the water column.

At least thats my take on the salt where it not part of the seasoning.

Most things we boil probably is part of the seasoning. While also contributing to evening out the the overall temperature in the mix??? Like I said 9th grade chemistry many years ago.


Mac

I will put a half inch of water in a glass, drop an egg and shake it with my hand over the top of the glass. It cracks the shell thoroughly and lets water work its way through the shell and membrane, then run warm water on the egg while I peel it. Works for me!

Get water boiling first, then add eggs (I use a basket) , turn heat down to a simmer for 13min.

After 13min, put eggs in ice water for 5min or cold. Shell comes right off.

Counter top pressure cooker. 6 minutes on rice setting. Ice after is best but cold water works. Fresh eggs work. Older eggs work.

Put in room temp water, bring to boil, let simmer for 15 minutes, dump in ice water
Older eggs work best
Lots of ways to do this

I watched one of thr TV shows once. Might have been Hows-It-Made???

They were at one of the processors that does the hard boiled eggs see in store. They of course had machines peeling the eggs. While their were some failures in that. Majority came out perfectly peeled.
While they did not go into details saying proprietor info. They said the process was very much about the product, cook time and temperature.

Mac

I worked in a restaurant and we boiled and peeled dozens of eggs everyday. All we did was put a bunch of salt over the eggs in the water, boil them exactly 8 minutes (no green on the yolks but completely cooked). Took the pan at the 8 minute mark and set it in the sink and ran cold water over the eggs. No draining them, just keep the pan over flowing until the eggs were cooled some. Then peal them under the running water. The water slides under the peel and they practically fall out of the shells. I've been doing it that way for over 35 years now and it works every single time 100%.