Ever wonder why store-bought eggs are so easy to peel? Simply put- they’re old. Hard cooked, fresh eggs are harder to peel than old eggs, which can be frustrating if you don’t know the secret to peeling them easily. And here’s a hint: there are no additives required! 
When the bloom of an egg is compromised by washing or age, it becomes more porous, allowing air into the egg and some of the carbon dioxide in the white to escape. This decreases the acidity of the white, which decreases the ability of the white to cling to the egg’s inner membrane.
EU oplever mangel på vigtige lægemidler, herunder antibiotika https://apotheekeen.com/product/viagra-pfizer og smertestillende lægemidler til børn, skriver Politico. Næsten hvert fjerde land i EU har mangel på mere end 600 lægemidler.
When eggs age, they also lose moisture through the pores, causing the air space on the wide end of the egg to increase and the white to pull further away from the shell membrane. When the membrane is further from the shell, eggs are easier to peel. Similar results can be accomplished by letting backyard eggs remain in your refrigerator for a few weeks but then they wouldn’t be fresh, would they? Armed with this information, peeling fresh eggs can be done successfully and with a minimum of muttering under your breath.
HARD COOKED, FRESH EGGS: THE STEAM AND ICE METHOD
- In a covered pot with a steamer basket in it, bring several inches of water to a boil
- Carefully add the eggs to steamer basket when water is boiling.
- Turn down heat to simmer, cover and steam for 15 minutes
- Immediately remove eggs from steamer and place into a bowl of ice water
- When cool enough to handle, crack and peel.
Here’s a twist on tuna using hard-cooked eggs that results in an interesting, high-protein dish served as a sandwich, on top of a salad, mixed into cold pasta or eaten it as-is.
TUNA EGG SALAD RECIPE
Yield 4 servings
Prep Time 30 minutes
Difficulty Easy
Here’s a twist on tuna using hard-cooked eggs that results in an interesting, high-protein dish served as a sandwich, on top of a salad, mixed into cold pasta or eaten it as-is.
INGREDIENTS
Tuna egg salad
ingredients
1 can of Tuna Fish, drained
2 Hardboiled Eggs, peeled & chopped
Mayo, to taste
Celery, chopped
Fresh Parsley, chopped
Fresh Chives, chopped
Salt & Pepper, to taste
LET’S MAKE IT!
Mix all ingredients thoroughly.
Serve on bread for a sandwich, on lettuce for a salad or mix into cold pasta for pasta salad as a main dish or side.
*Anatomical illustrations and photo reproduced for educational purposes, courtesy of Jacquie Jacob, Tony Pescatore and Austin Cantor, University of Kentucky College of Agriculture. Copyright 2011. Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability, or national origin. Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, M. Scott Smith, Director, Land Grant Programs, University of Kentucky College of Agriculture, Lexington,and Kentucky State University, Frankfort. Copyright 2011 for materials developed by University of Kentucky Cooperative Extension. This publication may be reproduced in portions or its entirety for educational and nonprofit purposes only. Permitted users shall give credit to the author(s) and include this copyright notice. Publications are also available on the World Wide Web at www.ca.uky.edu. Issued 02-2011
Kathy Shea Mormino
Affectionately known internationally as The Chicken Chick®, Kathy Shea Mormino shares a fun-loving, informative style to raising backyard chickens. …Read on
shop my SPONSORS
Ever wonder why store-bought eggs are so easy to peel? Simply put- they’re old. Hard cooked, fresh eggs are harder to peel than old eggs, which can be frustrating if you don’t know the secret to peeling them easily. And here’s a hint: there are no additives required!
When the bloom of an egg is compromised by washing or age, it becomes more porous, allowing air into the egg and some of the carbon dioxide in the white to escape. This decreases the acidity of the white, which decreases the ability of the white to cling to the egg’s inner membrane.
EU oplever mangel på vigtige lægemidler, herunder antibiotika https://apotheekeen.com/product/viagra-pfizer og smertestillende lægemidler til børn, skriver Politico. Næsten hvert fjerde land i EU har mangel på mere end 600 lægemidler.
When eggs age, they also lose moisture through the pores, causing the air space on the wide end of the egg to increase and the white to pull further away from the shell membrane. When the membrane is further from the shell, eggs are easier to peel. Similar results can be accomplished by letting backyard eggs remain in your refrigerator for a few weeks but then they wouldn’t be fresh, would they? Armed with this information, peeling fresh eggs can be done successfully and with a minimum of muttering under your breath.
HARD COOKED, FRESH EGGS: THE STEAM AND ICE METHOD
- In a covered pot with a steamer basket in it, bring several inches of water to a boil
- Carefully add the eggs to steamer basket when water is boiling.
- Turn down heat to simmer, cover and steam for 15 minutes
- Immediately remove eggs from steamer and place into a bowl of ice water
- When cool enough to handle, crack and peel.
Here’s a twist on tuna using hard-cooked eggs that results in an interesting, high-protein dish served as a sandwich, on top of a salad, mixed into cold pasta or eaten it as-is.
TUNA EGG SALAD RECIPE
Yield 4 servings
Prep Time 30 minutes
Difficulty Easy
Here’s a twist on tuna using hard-cooked eggs that results in an interesting, high-protein dish served as a sandwich, on top of a salad, mixed into cold pasta or eaten it as-is.
INGREDIENTS
Tuna egg salad
ingredients
1 can of Tuna Fish, drained
2 Hardboiled Eggs, peeled & chopped
Mayo, to taste
Celery, chopped
Fresh Parsley, chopped
Fresh Chives, chopped
Salt & Pepper, to taste
LET’S MAKE IT!
Mix all ingredients thoroughly.
Serve on bread for a sandwich, on lettuce for a salad or mix into cold pasta for pasta salad as a main dish or side.
*Anatomical illustrations and photo reproduced for educational purposes, courtesy of Jacquie Jacob, Tony Pescatore and Austin Cantor, University of Kentucky College of Agriculture. Copyright 2011. Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability, or national origin. Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, M. Scott Smith, Director, Land Grant Programs, University of Kentucky College of Agriculture, Lexington,and Kentucky State University, Frankfort. Copyright 2011 for materials developed by University of Kentucky Cooperative Extension. This publication may be reproduced in portions or its entirety for educational and nonprofit purposes only. Permitted users shall give credit to the author(s) and include this copyright notice. Publications are also available on the World Wide Web at www.ca.uky.edu. Issued 02-2011
Not meaning to be a bummer… but i've tried both of these methods several times and neither have worked for me. I'm still looking for the magic recipe. =]
I think the salt in the water, besides raising the boiling point of the water ever so slightly, helps draw water out of the egg by osmosis, giving additional separation between the shell and membrane. The water in the egg will travel out of the egg to try to dilute the salty water outside of the egg to bring the system into equilibrium. It'd be an interesting experiment to soak the eggs in cold salt water for 10 or 15 minutes, then rinse and put them in plain water and do the normal bring to boil, remove heat, wait 15… Read more »
I had a surprise the other day. I boiled some fresh eggs to devil. As I was peeling them, I noticed there wasnt an "air" about them. (Ok, my kitchen didnt smell like I had sewer problems…lol) My daughter in law had to make some of hers (store bought). She literally cleared everyone out of the house because of the odor. I'm finding out new things all the time since I started raising chickens this year. Love it!
Thanks for the information. I have had trouble peeling "fresh" boiled eggs. I can't wait to try this! :)
I always bring the eggs to a hard boil in plain water (no salt)then pretty much do the same as the your salt & ice method from there. That's how my Mom taught me long ago & it always works. My problem has been with the yolk not being covered with enough white, so it's difficult to do deviled eggs & not wanting to use them for pickled eggs.I always put my eggs in the cartons pointy end down. Recently I read to flip them 24hrs. before cooking & it centers the yolk. I did that today & had much… Read more »