[WG.]

Okay, I've picked up the courage to ask ...

Why is that some HB eggs are dead easy to peel & the others are really awkward?

[muntjac]

eggs that are very fresh are harder. they must mature so the inner skin stiffens up... well thats what i reckon  

[Trillium]

I think it's a matter of how cold the water is into which you plunge the eggs after they've boiled. If the water isn't cold enough, the inner skin can't shrink away and peel easily. I've also suspected that sometimes a fairly old egg is slipped into the carton and this is the way to tell which one it is.

[muntjac]

i dont chuck em into cold water ..... i likes mine hot   with loads little sailors  

[gobs]

i dont chuck em into cold water ..... i likes mine hot   with loads little sailors  

What do yo mean by sailors?

[muntjac]

cos i dont like soldiers lolo,,,

[gobs]

Okay, I've picked up the courage to ask ...

Why is that some HB eggs are dead easy to peel & the others are really awkward?

Here my short life experience goes:
Lime levels in eggshell, contribute to  al ot of weirdness we experience with them.
Instantly cool after boiling makes better peeling of the most of them.

[Aunt Sally]

eggs that are very fresh are harder. they must mature so the inner skin stiffens up... well thats what i reckon  

Eggs should be about a week old for hard boiling.  As Munty said the whits just seem to stick to the shell membraing is they are too fresh.

Scroll down to hard boiled eggs

[mushroom]

Okay, I've picked up the courage to ask ...

Why is that some HB eggs are dead easy to peel & the others are really awkward?

1. awkward eggs need more boiling.
2. cook from room temp not straight out of the fridge.
3. peel from the broken air space into the water, make sure you puncture the membrane first, the rest should easily come off. Water wants to get in between the membrane and the egg.

I don't know the actual reason for any of it.

[spud]

To peel a hard boiled egg...pierce the shell and so called skin under the shell with prong of a fork (Important). Do this at both ends of the egg, then roll the egg on the table using enough force with the palm of your hand to crack all the shell...then blow hard into one of the holes (usually the pointy end) and the shell should go pop! and seperate from the egg...try it and let me know how you get on.

Cheers

 

P.S.  I believe that the quicker you cool them down, stops the yoke from developing a dark discolouration!

[Sadgit]

Okay, I've picked up the courage to ask ...

Why is that some HB eggs are dead easy to peel & the others are really awkward?

LMAO I am glad you asked this as I have been meaning to for ages now

[Trillium]

.. the quicker you cool them down, stops the yoke from developing a dark discolouration!

Actually, the longer you cook them, the darker the yolk becomes.

[muntjac]

.. the quicker you cool them down, stops the yoke from developing a dark discolouration!

Actually, the longer you cook them, the darker the yolk becomes.

 yeh eventually they turn black n yuck