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Apr 17, 2012 09:17 PM

peeling FRESH eggs

So I have a source for really fresh eggs (1-2 days) they are incredible and I can't see going back. They make the BEST egg salad. The problem is peeling them. Because they are fresh the membrane between the shell and egg is really strong. Any suggestions? Thanks!

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  1. Not really. I have layer chickens. I also love egg salad. I have the best luck with peeling eggs when I boil them and cool them in an ICE water bath until completely cold. They are going to be harder to peel than old eggs. They just are.

    I think ice is the key, though.

    1. Here's an article by Julia Child about cooking and peeling hard boiled eggs:

      Parade magazine St. Joseph News-Press - Mar 21, 1982

      1. Since you want them for egg salad, why must they be peeled? Once cooled, just cut them in half and scoop out the egg with a spoon. If you're careful you'll end up with mostly intact halves that you can then chop for egg salad.

        1 Reply
        1. re: janniecooks

          Brilliant-----just cut in 1/2 and scoop out!! Gotta' try this trick.

        2. Get the water boiling before you add the eggs.

          1. Theoretically, eggs are more acidic when fresh so the shell sticks. Older eggs lose the acidity so the shell doesn't. If you add baking soda to the water, it'll help with the acidity. I've never tried it in practice, though. It also helps to shock the eggs after cooking by plunging them in ice water immediately.

            1 Reply