All eggs were cooked at the same time in the pan but 2 eggs from one store could not peel and 6 eggs from another store peeled easily.
2007-01-26 15:11:51 · 15 answers · asked by fasteddie 2 in Food & Drink ➔ Cooking & Recipes
it has to do with the freshness of the egg...the older the egg the harder it would be when you hard boiled it...i grew up on a farm..
old eggs are less firm in the yolk area..
2007-01-26 15:16:35 · answer #1 · answered by Anonymous · 2⤊ 0⤋
The ones that did not peel easily were much more fresh than the ones that were easy to peel. If you want to see a good example, go take an egg laid straight from the chicken, and into the boiling water. And when you go to peel it...you will have a yolk...with a little white around it...because it sticks to the shell so much. The only downfall of farm fresh eggs...have to sit on counter for a couple of weeks to age a bit...LOL...farm stale eggs!
2007-01-26 23:16:10 · answer #2 · answered by mcollum83 3 · 5⤊ 0⤋
Now that you know it's because your 2 eggs were fresh, I teach you how to make fresh eggs to peel easily!
When you put the water into the pot, add tons of salt into the water. I mean tons of salt! I do this all the time and it never fails! The shells will just peel like a magic!
And no, your eggs won't get salty! not even little bit!
2007-01-27 01:18:33 · answer #3 · answered by daisyleemie 3 · 0⤊ 0⤋
I think I know of a way to help prevent this from happening - at least I've tried it before, and it works, but I may have just been lucky.
After you cook the eggs run them under cold water for a few minutes. This will cool the eggs on the outside and help them detach from their shells as they contract with the cold.
Also the site below mentions that you may want to consider piercing the shell. I've also done that, because I've heard it helps prevent the yolk from turning green. You ought to pierce the fat end (with a pin, say), because there's a natural air pocket there, and you won't pierce into the white of the egg.
2007-01-26 23:20:15 · answer #4 · answered by greyrider1000 2 · 0⤊ 0⤋
The fresher the eggs the harder they are to peel.
Older eggs are easier to peel.
So the eggs that were hard to peel must have been fresher than the other 6 eggs.
Hope this helps you.
**
2007-01-26 23:23:33 · answer #5 · answered by teddybear 3 · 2⤊ 0⤋
You will have better luck if you use older eggs for hardboiling. The fresher the egg, the harder it is to peel. Plan ahead and pick up your eggs a week or so before you will be using them. The six eggs from the other store were probably older.
2007-01-26 23:17:57 · answer #6 · answered by Junebug 1 · 5⤊ 0⤋
I don't believe it has anything to do with how you cook it or what position they sit in the pan, its all about how fresh it is. The fresher the egg, the harder it is to get the shell off. If its older it almost falls off! Just watch the expiration dates !! Good Question!
2007-01-26 23:19:27 · answer #7 · answered by Claire 3 · 4⤊ 0⤋
the older the egg the easier they are to peel
2007-01-26 23:26:07 · answer #8 · answered by Connie 5 · 2⤊ 0⤋
My grandmother always told me the reason some hard-boiled eggs stick to the shell is because they are too fresh.
2007-01-26 23:21:01 · answer #9 · answered by gambia_joy 2 · 2⤊ 0⤋
yes I agree if the eggs are too fresh they are much harder to peel... believe me I know from experience..
2007-01-28 18:56:22 · answer #10 · answered by joh 1 · 0⤊ 0⤋