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  #21  
Old 17.12.2012, 10:54
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Re: Eggs

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The fresher the egg, the more difficult it is to shell after hard-boiling. The trick to nice hard-boiled eggs is to store them at home for a week before attempting to hard boil them. Plunging them into cold water after boiling stops the yolk going grey, it has no effect on the ease of peeling.

The good news is that if you think Swiss eggs are difficult to peel after boiling, it only demonstrates that they are fresher than what you're used to.
yes, on a regular basis took american eggs and at a 2 week mark of being in the back of my fridge, would boil them, semi-soft so the yolk is nice warm and runny.
I saw this video a few years ago and applied it to my boiled eggs and it works like a charm.



The scientist in me, has been experimenting here with these eggs in Switzerland, I've kept them for 4 weeks and boiled them, and they still stick, even with baking soda... the only difference is the size of the air gap in the egg, it's much bigger, maybe I gotta coat them with coconut fat before putting in the fridge, slow down the evaporation a bit.
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  #22  
Old 12.08.2013, 15:51
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Re: Eggs

Thought I'd post an update, I'm extremely happy to announce that I now cook perfect boiled eggs... or boiled eggs the way I like them that is. They peel perfectly and have a runny yolk... seems I was living in the wrong part of Chur and in to high of an apartment
I only get good results with Swiss white eggs though, the Holland white, or the local brown still don't peal well... but I can boil fresh white Swiss eggs from the Manor, Coop or Migro and they turn out perfect. .. .. I know it seems so trivial but I really like boiled eggs :-)
Hope you all are having a great summer!
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  #23  
Old 12.08.2013, 16:06
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Re: Eggs

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The good news is that if you think Swiss eggs are difficult to peel after boiling, it only demonstrates that they are fresher than what you're used to.
On the other hand, I've also been told that the further the white spreads when an egg is being fried, the less fresh it is. Swiss eggs spread faster then Debbie in Dallas.
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Old 12.08.2013, 16:07
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Re: Eggs

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I'm extremely happy to announce that I now cook perfect boiled eggs... or boiled eggs the way I like them that is. They peel perfectly and have a runny yolk...
If you're a single female I'll marry you.
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Old 12.08.2013, 16:14
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Re: Eggs

Male and Married :-)

Last year upon my arrival I was having an extremely difficult time with boiled eggs... I tried, buying the eggs and letting them set for 2 months before boiling, to no avail. This year, we have moved, and all of a sudden Swiss eggs are peeling easy... the whites are cooked completely, the yolk runny, and the shell just slips off, just like the video I posted above in December. The Holland white and brown and Swiss brown, (even the brown ones from my father in law) do not peel well for me, just the White Swiss eggs.
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  #26  
Old 12.08.2013, 16:20
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Re: Eggs

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On the other hand, I've also been told that the further the white spreads when an egg is being fried, the less fresh it is. Swiss eggs spread faster then Debbie in Dallas.
That's not what I've found. I've found them to always be extremely fresh.

Where are you buying your eggs?
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Old 12.08.2013, 17:04
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Re: Eggs

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That's not what I've found. I've found them to always be extremely fresh.

Where are you buying your eggs?
I think there must be another cause, even if freshness can cause this, as some of the free-range eggs I buy in France, with their laying date stamped on them, also sometimes spread out very far as described.
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  #28  
Old 12.08.2013, 17:08
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Re: Eggs

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I think there must be another cause, even if freshness can cause this, as some of the free-range eggs I buy in France, with their laying date stamped on them, also sometimes spread out very far as described.
From what height are you dropping them into the pan?
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  #29  
Old 12.08.2013, 17:13
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Re: Eggs

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From what height are you dropping them into the pan?
Err, no height at all. It's just evident that some eggs have whites which hold together less than others.
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Old 12.08.2013, 17:26
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Re: Eggs

I thought it was the cooler the oil, the more spread you got.

This needs proper investigation.
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  #31  
Old 12.08.2013, 17:28
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Re: Eggs

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Err, no height at all. It's just evident that some eggs have whites which hold together less than others.
A quick websearch suggested that older hens may be one reason.

P.S. My comment about dropping the eggs into the pan was written in jest (did I really need to write that )
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  #32  
Old 12.08.2013, 17:29
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Re: Eggs

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Err, no height at all. It's just evident that some eggs have whites which hold together less than others.
Aye, but it is the same with poaching. Most cooks tell you to use fresh eggs as the white doesn't dissipate as much... sounds like a similar rationale to the frying pan "spread" that Tom suggested.
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  #33  
Old 12.08.2013, 18:28
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Re: Eggs

I want an egg helter skelter!!!
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  #34  
Old 12.08.2013, 20:10
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Re: Eggs

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From what height are you dropping them into the pan?
I throw them at the ceiling to break the shells. Am I doing it wrong?
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  #35  
Old 12.08.2013, 20:12
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Re: Eggs

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Male and Married :-)
You could have surgery...
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  #36  
Old 14.08.2013, 19:15
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Re: Eggs

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You could have surgery...
LOL as much as I like the female form and all their parts... I'd rather the female parts be on my partner...
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  #37  
Old 05.10.2013, 18:54
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Re: Eggs

Old thread I know but does anyone know what the date on the eggshell means ? Is it the date they were laid or the date they can be sold till or the used by date ???
If it is the date they were laid, how long afterwards can I use them ?
This never used to interest me as I ate them on a regular basis therefore ensuring a constant turnover. I am planning on making beef tatar tonight for the first time and I think when eating raw eggs one should make sure they are as fresh as possible.
As to the subject of refrigeration. I keep mine in the fridge and just take them out an hour or so before I need them. That's how I was taught when I was an apprentice.
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  #38  
Old 05.10.2013, 19:01
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Re: Eggs

I think it's the packing date - as this is probably done at the producers, it kind of implies laying date.
I've just looked at mine - I have two batches - one has date and supplier code, the other has just supplier code, which is why I assume that they are stamped and dated (but not always) when packed after laying.
Nothing is black and white, though - I'm just making an educated guess.
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  #39  
Old 05.10.2013, 19:17
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Re: Eggs

http://www.lioneggfarms.co.uk/information/egg-codes/

I tnk the system is certainly Europe wide. Does this bear any resemblence to what is printed on your egg?

Ps on the eggs I have in my fridge there is a LD date which I always assumed was for date laid.
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  #40  
Old 05.10.2013, 19:31
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Re: Eggs

Mine have no dates.

Tom
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