Boiled eggs

[kwilliams]

have been cooking for 35 years.............all of a sudden when boiling eggs for summer salads..........thin skin line sticks to shell and i lose most of the egg white.......i put eggs in cold water, add salt, bring to a boil, and boil for 7 minutes.......pour off hot water cover in cold and immediately start the peeling process..........years ago when my mother taught me how to do this----the egg never stuck to the shell..........any solutions please! i think it must be something in the mess they feed chickens these days..........

[shoelady2001]

we have had that problem too! The worst resulted in an egg covered kitchen on Christmas morning, the sisters have never let me live that one down because there were no deviled eggs for the family Christmas lunch.
A farmer that we know told me to buy eggs at least a week before I wanted to boil them and he was right , the week old eggs do peel easier. Also he said to have them at room temperature before staring the cooking process , so the easier peeling could be from one of the suggestions or the combination of the two

[Little Girl]

never had this problem until we got our own chickns and the eggs are FRESH! I have not had any luck peeling them until last week I boiled them and then stored them in the fridge until they were cold. They peeled fine!

[GRILL MASTER]

what gives on the shell sticking to the egg??

I've tried the ice water thing, didnt work. it seems there is a point when they are warm they peel great, other times the egg gets destroid while peeling. and pasturized does not help.

[CM]

Hi Grill Master and welcome to TalkFood!

For easy peeling, I always peel eggs under running water while they're still quite warm.

[brigid]

First boil them with a tsp of salt in the water. Then make sure they are quite cool before trying to peel. I learned the first hint from a Thai family I know.

[CM]

The fresher the egg, the lower the pH of the egg white which can cause the membrane to stick to the egg, so don't use fresh eggs (less than 3 days old) for hard boiling. That's a problem that most of us don't have because supermarket eggs are rarely that fresh.

[norsen]

Eggs themselves have changed in 35 years. Feed, medicines, breeds, laying conditions, the shell itself etc. They all will affect any way of cooking them anystyle. Even eggs within a store brand can be different due to many factors.