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Feb 1, 2009 04:54 PM

Omega 3 eggs hard to crack

Today I was making a double batch of cookies that called for 6 egg yolks and I was using Omega 3 eggs and I could not get one to crack cleanly. They are fresh from the store and yet the shells cracked all jagged and with small pieces falling into the whites. Has anyone else had this problem? I wonder if the shell is not as hard so it tends to crackle rather than crack cleanly?

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  1. I've had that problem, too. Eggland's Best, I think... tiny pieces in every single egg...and I was splitting them for yolks, same as you. However, since I couldn't remove the tiny shell pieces, I just left them in. In that carton of 1 dz, I never noticed a piece of shell in my food.

    1. My guess is that it is the opposite. A hard shell is a sign of a well fed egg. Factory eggs have a softer shells that reflect their comparatively poor diet and living conditions.

      The omega 3 hens have a much higher quality diet, just like the eggs from the farmers market. They do have thicker shells.

      1. My guess is that these eggs are actually harder than what you are used to due to improved diet. We adjust our egg breaking technique to the eggs we get - most mass produced american eggs these days have very thin shells and are easy to crack., Try a different type of edge to crack against, (sharper, maybe) or hit it a little harder and see if you have better luck getting a clean break.

        1. These replies are very interesting. I am not disagreeing, but I'd always thought the degree of hardness of the egg shell is determined by how fresh or the egg is ... the older the egg the harder the shell. Fresher eggs work better for some things, and older eggs work better for others. I guess the age theory doesn't contradict the diet theory.

          2 Replies
          1. re: Mawrter

            older eggs have more air *inside* them so are easier to crack.

            organic eggs just need a more decisive cracking to them, lol. really whack it. if bits of shell migrate, use a big piece of shell as a spade to scoop them up. works great.

            1. re: Mawrter

              I think there is clearly more mineral content in the eggs I buy from the organic farmeers or, for that matter, in markets in europe. The eggs there are hard enough that you can buy individual eggs in a bag, something that doesnt work with our more delicate mass market american eggs. There is quite a lot of variation in shell hardness, and the eggs we get now seem much "softer" than those I grew up with. It would be interesting to get someone with expertise in poultry raising to comment.

            2. Not long ago there was a photo of a white egg and a brown one on the AOL home page, with a caption that referred to one being easier than other. I assumed this meant easier to crack but since I have dial-up and this was one of those things that takes forever to open up a series of inane photos and generally useless info, I didn't proceed. The local poultry farm eggs are brown, and have very hard shells even if I've had them a couple of weeks. I can't say that I've ever noticed brown supermarket eggs being any harder to open.