[Laneco]

Of all the questions I've asked on this site, this particular one is THE most off-topic - LOL!

I've hard-boiled and peeled eggs for decades. Piece of cake. I roll the egg on hard surface to crack it uniformly, run it under water and use a spoon to slide the shells off. This has been an effective system on all the store bought eggs.

Now I have my own chickens who are spoiled rotten and fed a very healthy mostly vegetarian diet. The eggs I'm boiling and peeling now are less than 24 hours old. REAL fresh!

The shells stick to the outer portion of the white horrendously. I'm probably losing 1/4 of the egg-white to stuck-on-the-shell waste.

What the heck am I doing wrong?

angela