Fresh Chicken Eggs (hardboiled) Can't Peel!

[Damian in NJ]

Originally Posted by Laneco

Oh she's beautiful!

I have 8 Black Jersey Giants
3 Buff Orpingtons
1 Blue-Lace Wyanadotte
4 Light Brahmas.

The Giants and the Brahmas are my favorites. Real mellow chickens!

Also, the advice for peeling was perfect. We switched over to using eggs that were 4 or 5 days old, cold water, bring to boil, rolling boil 3 minutes, drain, crack, add cold water. They peel perfectly!

thanks!

angela

I prefer to bring to boil, cover, turn off heat, wait ten minutes, then the drain, roll, ice water, shell. The ten minute soak rather than the three minutes boil is more gentle on the eggs and the white will be less rubbery and the yolk more creamy. Both work, though.

[javadog]

Originally Posted by Chocaholic

Seems we've nailed the "hard-boiled" recipe. What's the trick for doing soft-boiled eggs correctly (soft yolk, white, uh...whites)? For me, it's hit and miss....a game of luck.

Just do something that is repeatable and adjust the process to in accordance with your results. Start with cold water, enough to just cover the egg. Use the same pot every time and cover the egg with the same amount of water. Bring to a boil on high heat, kill the fire and cover the pot. Wait X minutes, drain the water and shock the egg in ice water, to stop the cooking process.

10 minutes yields a hard boiled egg. For a soft boiled egg, try 5 or 6. Adjust from there, if you want it more cooked, or less. Just be precise enough that the method remains the same, so the results are repeatable.

JR

[porsche4life]

Cooking with JR is like doing science.... Be precise and repeatable... Sounds like a plan.....

[vash]

have your chickens quit laying for the winter? i havent seen an egg for weeks.

[Porsche-O-Phile]

I swore the title of this thread was "Fresh Chicken Eggs (harboiled) can't Pee!"

I figured it was gonna' be good. I feel kinda' let down. As you were.