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scott 
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 Topic: Chicken Eggs
Posted: 13 Apr 2023 at 9:12am |
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Daughter has chickens that lay brown eggs. Can those be hard boiled and tossed in a pickle barrel like you find behind the bar? Any preparation tips to help them peel easier?
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jaybmiller
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Posted: 13 Apr 2023 at 9:45am |
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shell colour don't matter, and that's no yolk...
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DMiller
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Posted: 13 Apr 2023 at 9:45am |
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What is odd is Fresher the Egg the harder they are to get Just Right hard boiled. Brown or white no difference.
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scott
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Posted: 13 Apr 2023 at 10:10am |
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As I understand unwashed eggs are covered with a film that preserves them, they can sit around a while unrefrigerated. Do we care to venture a guess as to what is too fresh?
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Lars(wi)
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Posted: 13 Apr 2023 at 2:55pm |
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Different breeds of chickens, lay different colored eggs.
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I tried to follow the science, but it was not there. I then followed the money, and that’s where I found the science.
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FloydKS
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Posted: 13 Apr 2023 at 4:58pm |
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On one of those cooking shows one time they said put the eggs in the water and when the water reaches the boiling point, bubbles coming up kinda quick... put a lid on the pot and turn off the heat.. or take them off the heat and let them go for a while. works for me on new and old eggs
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Dakota Dave
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Posted: 13 Apr 2023 at 5:51pm |
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I get my eggs fresh from the Hutterites hold them for a week before hard boiling them. Put in the insta pot steam for 3 minutes at pressure leave pressure to bleed off for 5 minutes open and cool in water imeadatly they'll peal easy and not be over cooked.
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shameless dude
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Posted: 14 Apr 2023 at 8:42pm |
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I steam them in a steamer pan on the stove. they peel easy nuff. also...if you take and wash them when raw, coat the whole egg in veggie oil, then they can live on a shelf for bouts a year and not spoil.
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tomNE
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Posted: 15 Apr 2023 at 2:02pm |
peeling ez trick! i use the steamer that you see advertised. comes with a little hole poker. punch a hole in the end of the egg before cooking. cooks better and peels like a dream! pickled eggs are great. i've even made pickled "deviled eggs"
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DaveKamp
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Posted: 15 Apr 2023 at 9:14pm |
When my kids were in grade school, a teacher asked my daughter "What color do YOU dye your Easter eggs"?
She answered "White"...
Teacher said "Why not blue, or yellow, or pink, brown, or green?"
"They're already blue, brown, and green"...
It wasn't 'till we got Leghorns that my kids realized that some breeds laid WHITE eggs... 
Okay, so Scott's note is correct- fresh eggs are coated in a beneficial bacteria that keeps them sealed. They do not need to be refrigerated in order to keep, so long as you don't subject them to crazy heat or freezing temperatures, they'll be fine for weeks.
once you WASH them, that beneficial sealant is gone, and they NEED to be refrigerated.
To have easy-peeling BOILED eggs, all you need to do, is change HOW you boil them.
Heat the water to an energetic boil. Lower the eggs into boiling water. Set your timer for 5 min. when the timer runs out, turn off the heat, but leave the pot. it will continue to boil. once the water is cool enough to reach in, take the eggs out, and allow them to cool.
MOST breeds of chicken eggs will peel easily after this.
The reason they DON'T peel easily when fresh, is because the membrane lining of the egg retains adhesion to the inside of the shell. Raising the temperature quickly will usually release the membrane from the shell BEFORE the white and yolk start to harden, and as a result, the shell comes off easily.
If this doesn't work with the breed and circumstances, there's other variations using rapid cooling... but rarely will it be necessary to do so.
Other suggestions (like storing them for several weeks) resolves the adhesion by aging, but that's usually the opposite of what people want when they buy farm-fresh eggs.
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fixer1958
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Posted: 16 Apr 2023 at 7:03am |
I always just took a very tiny drill bit and with my fingers drilled a hole in the air sack end. The bit was to keep from cracking the shell. If you crack it you have this Space Odyssey looking boiled eggs in the water and kind of diminishes the quality of the egg.
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Dave H
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Posted: 16 Apr 2023 at 8:54am |
 Dakota Dave wrote:
I get my eggs fresh from the Hutterites hold them for a week before hard boiling them. Put in the insta pot steam for 3 minutes at pressure leave pressure to bleed off for 5 minutes open and cool in water imeadatly they'll peal easy and not be over cooked. |
This is the way to go. we like them harder, so 5 min cook, 5 min let down, and 6 min in water and ice. They will literally jump outa the shell. 
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DMiller
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Posted: 16 Apr 2023 at 10:14am |
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Wife places Store Boughts in a pan of water, brings to boil, soon as at rolling boil shuts off then waits fifteen minutes. That point she drains and places them in a Ice/Water bath until cool to the touch, peel like made to. Nearly Always perfect hard boil.
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Buzzeryn
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Posted: 19 Mar 2024 at 6:08pm |
About those brown eggs from your daughter's chickens, they absolutely can be hard-boiled and pickled! It's a bit of a rustic charm, isn't it? Now, when it comes to peeling them easier, there are a few tricks. Some say adding a bit of baking soda or vinegar to the boiling water helps, while others suggest shocking them in ice water right after boiling. Personally, I find the fresher the egg, the trickier it can be to peel, but hey, that's just my experience. Also, if you're interested in more chicken-related tips and tricks, I recently stumbled upon this cool website, https://expertchicken.com/faq. It's been pretty helpful for me as a newbie to the whole chicken-raising scene. Check it out if you get a chance!
Edited by Buzzeryn - 23 Mar 2024 at 11:10am
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DiyDave
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Posted: 19 Mar 2024 at 8:34pm |
Buzzeryn wrote:
About those brown eggs from your daughter's chickens, they absolutely can be hard-boiled and pickled! It's a bit of a rustic charm, isn't it? Now, when it comes to peeling them easier, there are a few tricks. Some say adding a bit of baking soda or vinegar to the boiling water helps, while others suggest shocking them in ice water right after boiling. Personally, I find the fresher the egg, the trickier it can be to peel, but hey, that's just my experience.
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SPAM and eggs, reported!
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Ted J
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Posted: 21 Mar 2024 at 1:40am |
I don't know Dave, I agree with what he said.... Usually the SPAM ones are trying to get you to try something from them or spewing some gibberish.
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DiyDave
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Posted: 21 Mar 2024 at 3:59am |
Ted J wrote:
I don't know Dave, I agree with what he said.... Usually the SPAM ones are trying to get you to try something from them or spewing some gibberish.
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Look at the number of posts, the spammers usually post a few "innocent posts" on an old thread, then move on to trying to hawk their "wares"...
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Brian S(NY)
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Posted: 23 Mar 2024 at 2:41pm |
I get brown eggs from a friend at work. They are super fresh. I've tried everything suggested in the past and no matter how I do it they dont peel well. once peeled whats left has a strange texture. I 'm a diabetic so I eat a lot of eggs. When I want hard boiled eggs I buy white ones from the store. I'd like to hear more about the egg steamer mentioned above. Since they dont peel well for me I usually take scrambled eggs to work with me for first break. When I pickle eggs I use store bought as well...pickle them with onions and beets...I hang around the desk when the bosses are around and do a bit of crop dusting.. then I get on my equipment and ride off into the sunset
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DiyDave
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Posted: 23 Mar 2024 at 3:50pm |
You mean crap dusting?
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Lars(wi)
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Posted: 23 Mar 2024 at 5:50pm |
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We buy eggs from a neighbor lady a few blocks away, mostly brown/reddish, but every once in awhile she has a couple white ones in the batch. $3.75 for 18 large.
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I tried to follow the science, but it was not there. I then followed the money, and that’s where I found the science.
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