White eggs vs Brown eggs

(LeeAnn Brooks) #21

Put them in an ice bath right after done cooking.

Or you could just buy them hard boiled and already peeled.

(Robert C) #22

I would put whether the eggs are organic above the color choice.
If you eat a lot of eggs, you probably do not want the hormone overload conventional eggs (of any color) would provide.

(Sophie) #23

I saw this method years ago on TV. It was a Hint from Heloise, and I’ve peeled my eggs like this ever since. It’'s really fun to bash the hell out of them, but you are right, the fresh eggs are more difficult, still worth it though.

(Todd Gamel) #24

Google is a fickle mistress, and sometimes she lies :). Anyway here is my 2 cents worth. When we had Plymouth Rock White hens they laid brown eggs, it is not the color of the hen, but the breed that determines egg color. Our Jersey Giants lay large brown eggs, so did our Bramahas, and as mentioned our Plymouth Rocks. Aracauna, and Americana hens lay a variety of colors in pale pastels (green, blue, off white and sometimes light brown), hence sometimes they are called “easter eggers”. I will say this, there is nothing like having your own free range hens that supply you withe a great protein source.

#25

Pre-peeled hard-boiled eggs is a thing?? Good Lord…

(Sophie) #26

Oh yeah, you can find them over around the fancy cheeses case and they cost 4 times the price of a dozen fresh eggs.

#27

Peeling very fresh eggs can indeed be a pain in the arse, so it’s good to age them for a week or two if you can.

Must say I’ve had a lot of luck with a trick I learned a while back - maybe just a coincidence, but worth a shot. I always make sure I use an egg puncture, and then I put a whacking big spoonful of baking soda (bicarb) in the cooking water. After immediately chilling the eggs in cold water post-cooking, the shells usually just slide off with this method - but don’t wait too long to peel them, time is of the essence.

(This stuff is important if you’re working on a massive batch of devilled eggs to impress guests at a do!)

(Robert C) #28

Hard boiled eggs are a missed opportunity to stir coconut oil, butter or rendered bacon fat into a slippery delicious egg-and-bacon scramble.

(LeeAnn Brooks) #29

At Meijer they are right in the egg section and come in a single bag of like 12 eggs.

At Costco they are packaged in serving sizes of two, but of course you get like 18 servings or something because it’s Costco.

I can’t go through either before they start to go bad (because I like my eggs fried) but the take and go convienience of Costco’s is nice and for some reason, they last a lot longer in the fridge. I’ve had the Meijer bags go bad on me before the sell by date on a couple occasions.

#30

Finding white chicken eggs is nigh-on impossible in Australian stores now - everyone wants the brown ones because of the ridiculous ‘health halo’ of brown food.

Not that I would usually care, but you try dyeing a brown egg bright yellow or baby pink or aqua blue for a traditional European Easter celebration. :weary: Gah!

(Brian) #31

Thanks, Sophie! I have to admit, I haven’t tried this particular peeling method yet. I’ll have to give it a shot and see how it goes with fresh eggs.

Already do the dunk into ice water. It helps but not as much as I wish it did. Already put them in boiling water rather than just bringing them to a boil, which seems to help a little, too. Maybe little things will add up. :slight_smile:

(Brian) #32

FWIW… Years ago… probably in the late 1980’s or early 1990’s, I had my first flock of chickens. I think there were about a half or 3/4 of a dozen or so Araucana’s mixed in with a few Rhode Island Reds and a couple of rescued White Leghorns. It was quite the menagerie.

We had white eggs from the Leghorns, brown eggs from the Rhode Island Reds, and there were pink, blue, and olive green eggs from the Araucana’s. That was a lot of fun and sometimes I would separate out the various colors so I could sell a whole dozen of a specific color. The olive green were the most fun because I could always ask if they had any ham to go with. (Green Eggs 'n Ham reference.) I think the prettiest of them were the blue ones, though, almost a Robin’s-egg blue.

They were all out on the same pasture and all ate the same feed. And they were all good eggs. Still kinda miss that first flock. They were all named…

(You've tried everything else; why not try bacon?) #33

I was thinking the same thing. I’m so sorry for your pain . . . :frowning:

(On the other hand, there is probably a local farm with white eggs they can’t sell, that might give them to you really cheap!)

#34

Neither, duck eggs rule! (Unless you can get goose eggs which are even more awsome!)

#35

Hey look at Mr. Fancy Pants over here. I wouldn’t even know how or where to get duck eggs in the first place. :stuck_out_tongue:

(Sophie) #36

I have always wanted to try those! :duck:

(Robert C) #37

From a duck?

(Ron) #38

:rofl::rofl::rofl::rofl::rofl::rofl::rofl:

(Robert C) #39

Oops - to be clear - “From a female duck”

#40

I don’t have access to any ducks. :stuck_out_tongue: