Brown organic eggs don't peel as well as white eggs. Am I jumping to conclusions?

Here’s the deep dark secret. All hardboiled eggs only peel easily only if they are several weeks oid. When I get freshly-laid eggs from the free-range chickens down the road, (brown, speckled, white and blue) I can’t get the shells off easily until the eggs have been in my fridge for at least two weeks and often longer.

Use them immediately in scrambled, soft-boiled, fried and poached form until they grow a little gray hair.

In my experience (using white, brown, and taken right from the hen), the only way to get an egg to peel easily is to drop the eggs, right after they are done, into a bowl of ice and water. Make sure they’re fully covered with ice and water, and leave them there for at least 10 – 15 minutes. They should peel almost in one piece now.

I had the same peeling issue and the solution is the boiling time frame. There is a thin layer of skin surrounding the hardboiled egg. If you boil to long, or don’t boil long enough, that thin skin layer will not come off easily, so as you’re peeling the shell it will pull on the egg itself. If you boil it correctly, that thin skin will come of easily, or you can pinch the egg a little to peel that thin layer. You’ll know when it is off either visually, or by feeling the smooth texture of the egg. When the skin is on, it doesn’t feel as slippery as when it is off.

I wait for the water to boil, put the egg in, then give it around 15 minutes. Cool it off with cold water, then the shell comes off easily with the thin skin. All egg intact.

@gailcalled is right, from she who has kept chickens for many years. Shell color has nothing to do with it, it is all about freshness. Store bought eggs are, on average, several weeks old by the time you purchase them. The fresher the egg, the tougher the membrane, but the better the taste.

It is also a myth that brown eggs are healthier for you, again shell color is indicative of breed only, there are no nutritional differences. White eggs are laid by Mediterranien breeds and brown eggs are laid by American breeds such a Barred Rock, Buff Orpingtons, and others.

Another indication of freshness is the shape of the yolk when the egg is cracked. The fresher the egg the more spherical and plump the yolk, the older the egg, the yolk goes flat upon cracking instead of retaining a round and elevated shape.

I too agree with @gailcalled older eggs are easier to peel.Three week old eggs seem to work best. There won’t be any difference in flavor between fresh and older eggs. Fully cooked eggs are safe, even if they are a bit old.

The best way to make hard boiled eggs is to not really boil them. I know that sounds counterintuitive but it works. What you do is get the eggs nearly to the boiling point, shut off the burner, cover, and let them sit in the water for 15 minutes.

You will have perfect eggs every time. To get them to peel easily just run cold water on them for 10 minutes. Ice water works as well.

Another thing I do is remove a small amount of the shell from each end and then blow into the opening. This releases the shell from the sides of the egg.

Farm fresh organic’s are the best option always. @gailcalled is correct.

I miss my chickens, fun little friends they are!
I also had a big white Emben goose for 10 years, she would lay her giant egg right on my porch every morning on the comfy throw rug. lol

I didn’t have time to read previous answers.

Fresh eggs, organic or not, don’t peal easily. As they age the albumen (I believe) shrinks away and the older the egg the easier it is to peal.

My son has chickens and he feeds them organic feed and they run around eating bugs and are happy doodle. He has save a few and let them age over a week outside the fridge. These are used to hard boil for making things like egg salad; otherwise a fresh egg is impossible to peal; the shell is stuck to the egg white like it is part of it.

It’s a good idea to read the previous answers since you are duping lots of people. Speed reading would take you 30”, perhaps.

@gailcalled It’s a good idea to read the previous answers since you are duping lots of people. Speed reading would take you 30”, perhaps.
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Very very very low vision. It sometimes is very difficult to read all the posts. What I will do is skip questions that have been answered multiple times. Thanks Maxi

My belated apologies now that I know about your vision issues.

@gailcalled Nobody knows if I don’t tell ‘em. So you could not have known. But it is a pain in the rump. LOL

True, true and true.

(How do you manage to respond to the answers to the questions that you have asked? Is there a difference?)