The one question the world needs answering

[RedSpider]

F*** eggs. have bacon.

[thered]

Crack the egg and while peeling the shell off keep it under cold running water this will lubricate the membrane making the peeling easier

Tried that method still ****s them up sometimes

[andy1967]

I have 2 eggs every morning, I used to boil them and like you Red I could never get them right, poached eggs I do now, no hassle even with a sandwhich.

[smokin]

no, no, no.....old eggs lose the elasticity in the surrounding membrane, thus they slip away faster than fresh eggs which cling to the egg itself.
Fresh eggs are great, but older eggs are best for peeling...

In fresh eggs the albumen sticks to the inner shell membrane more strongly than it sticks to itself because of the more acidic environment of the egg. The white of a freshly laid egg has a pH between 7.6 and 7.9 and an opalescent (cloudy) appearance due to the presence of carbon dioxide. After the protective coat is washed off the egg shell the egg becomes porous and begins to absorb air and loose some carbon dioxide contained in the albumen. This reduces the acidity of the egg which causes (after several days in the refrigerator) the pH to increase to around 9.2. At higher pH the inner membrane does not stick as much to the albumen so the shell peels off easier. In addition, as the egg gets older it will shrink and the air space between the egg shell and the membrane will get larger.

Research shows that the reduced acidity helps with peeling. The tradeoff, however, is that in older eggs the yolk tends to move further from being centered. This happens because the white gets thinner and is less able to hold the yolk in place. The best compromise is to use eggs that have been stored on their sides in the refrigerator for 7 to 10 days.

So before you ask....

As an egg ages it gets lighter by evaporation of water through the porous shell, causing the growth of the air space. A fresh egg is heavy. Thus the old water test for freshness, a fresh egg sinks and an old egg floats. When broken, the white of a fresh egg should be compact round the yellow. It spreads out, as it gets older. Holding it up to the light can also test the freshness of an egg. A very small air chamber indicates a very fresh egg. Typically eggs reach the shops within 2-3 days of being laid.


In normal, "non" salted water, an egg that lays on the bottom is fresh. An egg that stands on end is still useable. And egg that floats is rotten.

[thered]

no, no, no.....old eggs lose the elasticity in the surrounding membrane, thus they slip away faster than fresh eggs which cling to the egg itself.
Fresh eggs are great, but older eggs are best for peeling...

In fresh eggs the albumen sticks to the inner shell membrane more strongly than it sticks to itself because of the more acidic environment of the egg. The white of a freshly laid egg has a pH between 7.6 and 7.9 and an opalescent (cloudy) appearance due to the presence of carbon dioxide. After the protective coat is washed off the egg shell the egg becomes porous and begins to absorb air and loose some carbon dioxide contained in the albumen. This reduces the acidity of the egg which causes (after several days in the refrigerator) the pH to increase to around 9.2. At higher pH the inner membrane does not stick as much to the albumen so the shell peels off easier. In addition, as the egg gets older it will shrink and the air space between the egg shell and the membrane will get larger.

Research shows that the reduced acidity helps with peeling. The tradeoff, however, is that in older eggs the yolk tends to move further from being centered. This happens because the white gets thinner and is less able to hold the yolk in place. The best compromise is to use eggs that have been stored on their sides in the refrigerator for 7 to 10 days.

So before you ask....

As an egg ages it gets lighter by evaporation of water through the porous shell, causing the growth of the air space. A fresh egg is heavy. Thus the old water test for freshness, a fresh egg sinks and an old egg floats. When broken, the white of a fresh egg should be compact round the yellow. It spreads out, as it gets older. Holding it up to the light can also test the freshness of an egg. A very small air chamber indicates a very fresh egg. Typically eggs reach the shops within 2-3 days of being laid.


In normal, "non" salted water, an egg that lays on the bottom is fresh. An egg that stands on end is still useable. And egg that floats is rotten.

Thanks i seem to remember reading this post elsewhere

[thered]

I have 2 eggs every morning, I used to boil them and like you Red I could never get them right, poached eggs I do now, no hassle even with a sandwhich.

andy poached eggs have their place as do dippy eggs and fried eggs are fantastic that is not the issue when i want a hard boiled egg i want it to be a fine specimin of an egg not some battered housewife egg

I never want to see the eggs on the left again i want nice eggs its not too much to ask is it?

[dedemccaw]

Enchanting stuff fellas, I must say I have never had this problem at all! So I'm dumbfounded. Maybe I just do it different from you boys

[vorlon2257]

Scramble or poach them, much quicker.

[xant14]

As a chicken keeper, Deffo old eggs better for peeling.
You don't need to keep eggs in the fridge to keep em fresh tho (so I heard) left out is good enough.
Good answer from smokin btw

[thered]

Good answer from smokin btw

It was pasted from somewhere else


But yes the common consensus is old eggs are better and yes i dont think you have to have them in fridge as no shop has them in fridges


I havent made any eggs since tho but next time im going to try the different ways mentioned one day soon

I will update with my eagerly anticipated results as it happens

Enchanting stuff fellas, I must say I have never had this problem at all! So I'm dumbfounded. Maybe I just do it different from you boys

send me some of your magic eggs or maybe your eggs are old??

[ontherack]

Another Question? Errr!... is it the chickens fault?

[thered]

Another Question? Errr!... is it the chickens fault?

Thats a new thread

[chroma]

Eggs made easy

Easy Peeling Boiled
Sodium Bicarbonate / Baking Soda
Whack a loaded teaspoonful into your pot, bring to the boil.
Add your eggs, cook for whichever time your aiming for.
Peels without issue. Old chefs trick to get perfectly smooth clean eggs for using in salads (because we go through a lot of eggs and fresh eggs are far harder to peel cleanly without butchering)

Perfect Scrambled every time
whack some double cream into a frying pan and add butter, reduce it down till it emulsifies, whack in a wadge of salt, get it boiling and chuck in some beaten eggs.
Mix with a maryse/spatula and keep the pan moving
I use like 1.5 pint of cream to 125g of butter to about a tbsp of salt and add in a dozen beaten eggs in the morning shift to make maybe 5 or 6 portions

mindblowing poached eggs
add boiling water into a frying pan, add in a slosh of white wine vinegar and a sprig of tarragon.
Crack your egg into the pan and shape the albumen with a maryse/spatula, crank the temp down to a slight simmer.
Wait till the white is fully cooked and serve.
Tastes amazing!

High rising Omelette
Separate 4 eggs
Whisk the whites till they reach a soft meringue, beat the yolks, fold 1/3 of the whites into the yolk to thin it a little to make it easier to incorporate.
Whack that lot back in with the rest of the meringue.
Skelp the lot into a pan with a little oil and butter (oil will prevent the butter from burning)
Heat on a low heat, it should start to puff, fold it in on itself ans slap the entire pan into a hot oven for 5 mins.
Serve an omelette that should be at least 4x as puffy and airy as normal
Keeps the French guests off my case on a morning

[thered]

Eggs made easy

Easy Peeling Boiled
Sodium Bicarbonate / Baking Soda
Whack a loaded teaspoonful into your pot, bring to the boil.
Add your eggs, cook for whichever time your aiming for.
Peels without issue. Old chefs trick to get perfectly smooth clean eggs for using in salads (because we go through a lot of eggs and fresh eggs are far harder to peel cleanly without butchering)

Perfect Scrambled every time
whack some double cream into a frying pan and add butter, reduce it down till it emulsifies, whack in a wadge of salt, get it boiling and chuck in some beaten eggs.
Mix with a maryse/spatula and keep the pan moving
I use like 1.5 pint of cream to 125g of butter to about a tbsp of salt and add in a dozen beaten eggs in the morning shift to make maybe 5 or 6 portions

mindblowing poached eggs
add boiling water into a frying pan, add in a slosh of white wine vinegar and a sprig of tarragon.
Crack your egg into the pan and shape the albumen with a maryse/spatula, crank the temp down to a slight simmer.
Wait till the white is fully cooked and serve.
Tastes amazing!

High rising Omelette
Separate 4 eggs
Whisk the whites till they reach a soft meringue, beat the yolks, fold 1/3 of the whites into the yolk to thin it a little to make it easier to incorporate.
Whack that lot back in with the rest of the meringue.
Skelp the lot into a pan with a little oil and butter (oil will prevent the butter from burning)
Heat on a low heat, it should start to puff, fold it in on itself ans slap the entire pan into a hot oven for 5 mins.
Serve an omelette that should be at least 4x as puffy and airy as normal
Keeps the French guests off my case on a morning

Been a while but everytime i done them i realised i didnt have any bicarb until today


You are the man m8 easy peel the shell falls off with no effort at all


dont know how many years of my life i have spent wasted in this awful predicament but as from today bicarb is the new black


This should be a sticky


Btw tried all other ways blowing ect but i am sorry the suggestions are not in the same league. This is the best post ever on DK

Better than free cable