Time and Temp


All photos and posts on this site are copyrighted by Lee Oliphant. Please ask permission before use and give proper credit or link to this website.


• African daisies
• California Poppy
• Calendula
• Calla Lily
• Narcissus
• Lavander
• Ivy geranium
• Mexican Sage
• Pride of Madera
• Lantana
• Society garlic
• Wild geranium


• Baby arugula
• Onion and garlic greens
• Thyme
• Rhubarb
• Parsley
• Strawberries


Fresh Hard Boiled Eggs-Hard to Peel

Adding salt and vinegar is supposed to make easier to peel.

Peeling a fresh, hard-boiled egg can be a frustrating experience. As most of you know, eggs from farms or backyard hens are exceptionally tasty but oh-so-hard-to-peel when hard-boiled. The shell sticks to the membrane inside the shell and, when peeled, a good deal of the white comes off with it. The problem is caused by the moisture content  in fresh eggs. The egg-shell is porous and normally, over time, the egg looses moisture. Supermarket eggs can be weeks or even months old. Dehydration causes the membrane inside the shell to separate and the liquid inside the shell to thicken.

Plunging eggs into ice water should make easier to peel.

Whenever I give my extra eggs to someone, I remind them that these less-than-week old eggs will be hard to peel if hard-boiled. A little research, I think, is in order to see if there is a way to make the process easier. There are step-by-step directions on WikeHow using salt or vinegar to help toughen the membrane surrounding the white of the egg and as a result, making the shell easier to remove. At What’s Cooking in America I found an article that suggested that adding salt to water before boiling makes the whites of eggs rubbery. All articles I’ve found suggest you use eggs at least a week old or more for hard boiling.

Just for fun I set up my own experiment. I selected week-old eggs from Tulip (the Ameruacana), Daisy (the Buff Orpington), and Rosie the (Rhode Island Red). I figured that if I used the eggs of just those three hens in both experiments, I’d eliminate at least one variable. See, I was awake during my 8th grade science class. I let the eggs come to room temperature, covered the eggs with cold water (1 inch over the top), put 1 Tbs. of vinegar and 1 Tbs. of salt, in one of the pans, and brought the water to a simmer. In the other pot I used plain water. I let the pots simmer for two minutes,  covered them, and removed the eggs from the heat. I let the eggs sit, covered, for 15 minutes.

Fresh eggs still hard to peel!

I drained the eggs, shook the pans so that eggs would crackle, and put them into bowls filled with ice water. When the eggs cooled to the touch, I peeled them, (that is, I tried to peel them).

The results? Not so good. The week-old  boiled eggs were nearly impossible to peel without damaging the whites. I saw no difference in the ones simmered in salt and vinegar, and the ones simmered in plain water. The eggs were tender and delicious and no green around the yolk (which is caused by boiling them at a high temperature). What I learned: next time I’ll set aside a dozen eggs for two weeks before boiling them, use plain water, and maybe I’ll try this technique! I’ll let you know what happens. If you have the secret of cooking fresh hard-boiled eggs please tell us about it!

7 comments to Fresh Hard Boiled Eggs-Hard to Peel

  • Jeannine

    Best kept secret…well maybe not, but the best way to boil fresh eggs:
    My father had the same problems with his fresh layed eggs, but found the perfect solution…a new kitchen gadget! He swears by it, and so does CooksIllustrated…
    West Bend Automatic Egg Cooker…simply poke with the little needle cup given, pour in a little water, push the button, and 10 minutes later, or more for hard cooked versus soft cooked, they are done. You can cook 7 at a time, which might be problematic if you are cooking up deviled eggs for a crowd…but try it, you’ll LOVE it!

  • Lee

    Someone else mentioned the Egg Cooker. I’ll check it out. Are you able to peel the fresh eggs easily after cooking? What a pain these fresh eggs are to peel. I can never make deviled eggs. Too ugly!

  • Beverly DeLauer

    Hey Lee! I have never cook REALLY fresh eggs, but try plunging them in the ice water without cracking them first. Then when they are cool, I crack each end on the counter and roll them gently and the peel just falls off… I have used the Oster egg cooker(same style as Jeannine mentioned above) and love it(got mine at a garage sale:)) AND a pot with simmering water. Works either way, but like I said, I never had any eggs as fresh as yours!! Let me know if this works!
    Missed being on the trip this year!

  • Beverly DeLauer

    “Martha” said on her TV show yesterday that one should wait about a week to cook the fresh eggs if one expects to remove them intact from the shell………

  • Di

    I found on another board how to make fresh eggs peel easy…After trying everything I could,this was the only thing that really worked…..

    Get your water boiling as high as you can..Once its boiling add one eggs at a time..Make sure the water stay boiling,while doing this process till all the eggs are in!

    You’ll find out how easy the peel comes right off~

  • Lee

    I’ll try it, Di. Thanks!

  • Mindy

    I got an F on this thanks alot

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>