VinsonMassif Posted July 8, 2009 Report Share Posted July 8, 2009 Why do fresh hens eggs not hold together when you boil them? Half the white peels off with the skin. Of course this is acceptable seeing as they taste so fantastically delicious. But.... Quote Link to comment Share on other sites More sharing options...
darkfur Posted July 8, 2009 Report Share Posted July 8, 2009 my trick for dealing with that is to puncture the big end of the egg with a large pin before boiling it. That also stops the yolk going all grey on the edge ew. Quote Link to comment Share on other sites More sharing options...
VinsonMassif Posted July 8, 2009 Author Report Share Posted July 8, 2009 I will try that. Round end or pointy end? Does your fresh = my fresh? As in laid a few hours ago? My fresh eggs don't go grey.... The key if I remember correctly is to heat the egg from cold, in cold water. No grey then. Quote Link to comment Share on other sites More sharing options...
Caryl Posted July 8, 2009 Report Share Posted July 8, 2009 You can tell an egg is fresh if the whites pull away with the shell when they are peeled after hard boiling. You should never try to hard boil fresh eggs Quote Link to comment Share on other sites More sharing options...
VinsonMassif Posted July 8, 2009 Author Report Share Posted July 8, 2009 I know it is such a sad state of affairs when all you have left in the pantry is fresh eggs lol. They are so amazingly delicious even if you only get to eat half the egg. Quote Link to comment Share on other sites More sharing options...
Zev Posted July 8, 2009 Report Share Posted July 8, 2009 The round end, where the air gap is, but this only stops them cracking when you boil them. As Caryl says, it is the price you have to pay for having fresh eggs! We try to get a bit of the shell off then get an appropriately sized dessert spoon between the shell and egg and try and dig them out this way by going around the shell. The Chinese do a salted duck egg, which you boil on top of the rice, these are nigh on impossible to peel, and you have to resort to chopping it in half length wise with a chopper and then getting the dessert spoon in there to get them out - before you eat them you have to spend some time getting the little bits of shell off them, nothing spoils a good egg like biting down on a bit of shell! Quote Link to comment Share on other sites More sharing options...
Wok Posted July 8, 2009 Report Share Posted July 8, 2009 Zev, you forgot about the 1,000 year old egg (pei dan) Quote Link to comment Share on other sites More sharing options...
repto Posted July 8, 2009 Report Share Posted July 8, 2009 what about the 3/4 hatched duck eggs??yuk!!! Quote Link to comment Share on other sites More sharing options...
alanmin4304 Posted July 8, 2009 Report Share Posted July 8, 2009 Chinese quail eggs cooked in green tea? Could never get my head around one place I was involved with that sold half incubated pekin duck eggs to the Taiwanese who considered them a real delicacy. Quote Link to comment Share on other sites More sharing options...
Zev Posted July 8, 2009 Report Share Posted July 8, 2009 Zev, you forgot about the 1,000 year old egg (pei dan) Oh stop it Wok, you are making me hungry..... Jook and 1000yr old eggs, mmmmmmmm....... Anyway, they are easy to peel, even if they are green inside! Quote Link to comment Share on other sites More sharing options...
Aaron-Betta Posted July 8, 2009 Report Share Posted July 8, 2009 how do you know they r 1000 years old? :roll: Quote Link to comment Share on other sites More sharing options...
Aquila Posted July 8, 2009 Report Share Posted July 8, 2009 What you can try is to run them (with shells) under cold water right after you have finished boiling them. As the egg cools, the inside shrinks but the shell has to stay the same size, thus the egg separates and is much easier to peel You'll have to experiment with the length of time...mine are usually good after about 1 minute under the cold water, but it may take a bit longer... Quote Link to comment Share on other sites More sharing options...
darkfur Posted July 9, 2009 Report Share Posted July 9, 2009 poking a hole in the big end also releases some of the sulfur gas that the yolk produces which is primarily why I do it. The sulfur is what makes that dark ring if things go wrong. My observation has been that the little bit of water that gets in seems to loosen up the membrane a bit, but only in cooled eggs not hot ones. Those ones you just have to eat up as they are! A lady used to buy my duck eggs to make those salted eggs, she bought heaps for chinese new year. She gave us one to try but I was too much of a wuss! My partner ate it. I don't think anyone has made my duck eggs into balut (partially incubated eggs) though. Have seen balut for sale in an asian food store down here so there's a market for it Quote Link to comment Share on other sites More sharing options...
Caryl Posted July 9, 2009 Report Share Posted July 9, 2009 I was told the dark ring was a result of overcooking Quote Link to comment Share on other sites More sharing options...
whetu Posted July 9, 2009 Report Share Posted July 9, 2009 mmmmm! Fresh eggs! I saw a video on Youtube the other day of a guy demonstrating the easy way to shell a hard-boiled egg. He made a hole in each end of the shell, then blew in one end and the whole egg popped out the other end. I haven't tried this myself so don't blame me if it goes horribly wrong! :lol: We recently joined a local organic food co-op. Normally I get my eggs at the farmers' market and thought they were fresh but the co-op eggs are incredibly fresh! I wouldn't be surprised if they were being laid in one end of the carton while I was picking them out of the other end! Lovely! :bounce: Quote Link to comment Share on other sites More sharing options...
Southerrrngirrl Posted July 9, 2009 Report Share Posted July 9, 2009 I thought the dark ring was a result of the cooked egg not being chilled immediately after cooking?? I believe this to be true as whenever I boil eggs, I always immediately take the pot off the stove and sit it in the sink and blast it with the cold water. Never had the dark ring appear. Not that I know if this works on fresh eggs or not because I'm not that lucky, but I always roll my eggs to sort of crush the shell and then peel it off, never get egg white sticking to the shell. But then again, this could be cos they are not fresh! Quote Link to comment Share on other sites More sharing options...
Aquila Posted July 9, 2009 Report Share Posted July 9, 2009 The dark/green ring appears from occurs from prolonged exposure to excessive heat (overcooking) like Caryl said, its completely harmless and it doesn't make the egg bad, just unsightly. Caused by the hydrogen-sulfide gas 'staining' the yolk. If you don't chill your egg after boiling it and leave it a bit longer in the hot water, the heat trapped inside will continue to cook the egg usually resulting in the ring appearing. That is why chilling the egg after boiling is good...it does 2 things: stop the egg cooking, and causes the membrane to separate from the shell as the inside shrinks. Quote Link to comment Share on other sites More sharing options...
darkfur Posted July 9, 2009 Report Share Posted July 9, 2009 mmmmm! Fresh eggs! I saw a video on Youtube the other day of a guy demonstrating the easy way to shell a hard-boiled egg. He made a hole in each end of the shell, then blew in one end and the whole egg popped out the other end. I haven't tried this myself so don't blame me if it goes horribly wrong! :lol: Have you got a link to that? it sounds hilarious! Quote Link to comment Share on other sites More sharing options...
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