Thread: Impossible to peel eggs?

Sqwertz <[email protected]> wrote:
> On Tue, 13 Dec 2011 22:15:04 -0600, zxcvbob wrote:
>
>> I boiled a dozen eggs tonight to make deviled eggs for an office
>> party tomorrow. The eggs have been in the fridge for 2 weeks. Now
>> I'm trying to peel them, and the membrane under the shell is
>> unusually thick and tough, there are no air sacs in the ends at all,
>> and the shells and membranes are sticking tight to the whites. I've
>> peeled four of them so far, and not a single one is presentable, and
>> I have pretty low standards about that. I'm about ready to say
>> "F*** the party" and either throw the eggs away, or chop them up
>> shells and all and make an inedible egg salad.
>>
>> Have they been breeding chickens to lay eggs that stay "fresh"
>> longer? These are ridiculous. Maybe they need to be kept for a week
>> at room temperature instead of refrigerated if you intend to boil
>> them...
>
> Get ready for 20 different hypothesis on egg peeling (*). We're
> currently doing this in alt.binaries.food as well.
>
> -sw

Silly people. Crack them open, *then* cook them.

;-)

On 12/13/2011 10:19 PM, Sqwertz wrote:
> On Tue, 13 Dec 2011 22:15:04 -0600, zxcvbob wrote:
>
>> I boiled a dozen eggs tonight to make deviled eggs for an office party
>> tomorrow. The eggs have been in the fridge for 2 weeks. Now I'm trying
>> to peel them, and the membrane under the shell is unusually thick and
>> tough, there are no air sacs in the ends at all, and the shells and
>> membranes are sticking tight to the whites. I've peeled four of them so
>> far, and not a single one is presentable, and I have pretty low
>> standards about that. I'm about ready to say "F*** the party" and
>> either throw the eggs away, or chop them up shells and all and make an
>> inedible egg salad.
>>
>> Have they been breeding chickens to lay eggs that stay "fresh" longer?
>> These are ridiculous. Maybe they need to be kept for a week at room
>> temperature instead of refrigerated if you intend to boil them...
>
> Get ready for 20 different hypothesis on egg peeling (*). We're
> currently doing this in alt.binaries.food as well.
>
> -sw

I got the eggs peeled finally. They are pretty torn up and have big
hunks missing; like they are covered with smallpox or syphilis scars.
I'll make the filling and stuff them tomorrow morning. I'm tired of
messing with them tonight.

People will eat pretty much anything at an office party; I think I could
bring a roadkill raccoon covered with canned frosting and it would all
be gone by the end of the day. If anybody bitches about the eggs being
ugly, I'll tell them where I bought them (Kwik Trip.) A little
word-of-mouth advertising.

-Bob

And it came to pass that zxcvbob delivered the following message unto the
people, saying~

> On 12/13/2011 10:19 PM, Sqwertz wrote:
>> On Tue, 13 Dec 2011 22:15:04 -0600, zxcvbob wrote:
>>
>>> I boiled a dozen eggs tonight to make deviled eggs for an office party
>>> tomorrow. The eggs have been in the fridge for 2 weeks. Now I'm
>>> trying to peel them, and the membrane under the shell is unusually
>>> thick and tough, there are no air sacs in the ends at all, and the
>>> shells and membranes are sticking tight to the whites. I've peeled
>>> four of them so far, and not a single one is presentable, and I have
>>> pretty low standards about that. I'm about ready to say "F*** the
>>> party" and either throw the eggs away, or chop them up shells and all
>>> and make an inedible egg salad.
>>>
>>> Have they been breeding chickens to lay eggs that stay "fresh" longer?
>>> These are ridiculous. Maybe they need to be kept for a week at room
>>> temperature instead of refrigerated if you intend to boil them...
>>
>> Get ready for 20 different hypothesis on egg peeling (*). We're
>> currently doing this in alt.binaries.food as well.
>>
>> -sw
>
> I got the eggs peeled finally. They are pretty torn up and have big hunks
> missing; like they are covered with smallpox or syphilis scars. I'll make
> the filling and stuff them tomorrow morning. I'm tired of messing with
> them tonight.
>
> People will eat pretty much anything at an office party; I think I could
> bring a roadkill raccoon covered with canned frosting and it would all be
> gone by the end of the day. If anybody bitches about the eggs being ugly,
> I'll tell them where I bought them (Kwik Trip.) A little word-of-mouth
> advertising.
>
> -Bob

Wow. The problem I've mostly had is eggs whose shells are so brittle they
almost grind to powder when you crack them, so there's almost always at
least one tiny shell fragment in every egg dish you make.

But this takes the cake. Yikes...

--
_ _ ______________ ___________ __
/ \/ \/ __ _ _ __ \/ __ __ \/ / Originator of the word
/ /\/\ /_/ // // /_/ / __// /_/ /\ \ "enubulous"
/_/ \____//_/ \______/ \____//_/\_\ !i84w!exit210!304senye!motofox

On Dec 13, 11:19*pm, zxcvbob <zxcv...@charter.net> wrote:
>
>
> People will eat pretty much anything at an office party; I think I could
> bring a roadkill raccoon covered with canned frosting and it would all
> be gone by the end of the day.

Boy, it sure does seem that way. I think I'll try to miss the staff
Christmas party this year. I don't ever participate in the "steal the
gift" thing, and I'm not eating carbs, and there *is always* work to
be done. I wonder if the one woman will bring her store-bought mini
meatballs in grape jelly and Heinz chili sauce again this year.
>
> -Bob

--Bryan

On 12/14/2011 5:56 AM, Bryan wrote:
> ...I wonder if the one woman will bring her store-bought mini
> meatballs in grape jelly and Heinz chili sauce again this year.
>
> --Bryan


It wouldn't be Christmas without them.

-Bob

On 12/14/2011 5:56 AM, Bryan wrote:
> ...I wonder if the one woman will bring her store-bought mini
> meatballs in grape jelly and Heinz chili sauce again this year.

The recipe has been updated. These days it's meatballs in grape jelly and Trader
Joe's barbeque sauce. Much tastier!

-- Larry

On Dec 14, 10:31*am, pltrg...@xhost.org wrote:
> On 12/14/2011 5:56 AM, Bryan wrote:
>
> > ...I wonder if the one woman will bring her store-bought mini
> > meatballs in grape jelly and Heinz chili sauce again this year.
>
> The recipe has been updated. These days it's meatballs in grape jelly andTrader
> Joe's barbeque sauce. Much tastier!

More like, a bit less awful.
>
> -- Larry

--Bryan

On Dec 13, 8:15*pm, zxcvbob <zxcv...@charter.net> wrote:
> I boiled a dozen eggs tonight to make deviled eggs for an office party
> tomorrow. *The eggs have been in the fridge for 2 weeks. *Now I'm trying
> to peel them, and the membrane under the shell is unusually thick and
> tough, there are no air sacs in the ends at all, and the shells and
> membranes are sticking tight to the whites. *I've peeled four of them so
> far, and not a single one is presentable, and I have pretty low
> standards about that. *I'm about ready to say "F*** the party" and
> either throw the eggs away, or chop them up shells and all and make an
> inedible egg salad.
>
> Have they been breeding chickens to lay eggs that stay "fresh" longer?
> These are ridiculous. *Maybe they need to be kept for a week at room
> temperature instead of refrigerated if you intend to boil them...
>
> -Bob

Just make little egg salad toasties.

On Dec 13, 11:15*pm, zxcvbob <zxcv...@charter.net> wrote:
> I boiled a dozen eggs tonight to make deviled eggs for an office party
> tomorrow. *The eggs have been in the fridge for 2 weeks. *Now I'm trying
> to peel them, and the membrane under the shell is unusually thick andtough, there are no air sacs in the endsatall, and the shells and
> membranes are sticking tight to the whites. *I've peeled four of them so
> far, and not a single one is presentable, and I have pretty lowstandards about that. *I'm about ready to say "F*** the party" and
> either throw the eggs away, or chop them up shells and all and make an
> inedible egg salad.
>
> Have they been breeding chickens to lay eggs thatstay "fresh" longer?These are ridiculous. *Maybe they need to be kept for a weekatroomtemperatureinstead of refrigerated if you intend to boil them...
>
> -Bob

Just serve the things, and tell them (if anyone is so haughty to ask),
just tell them that it's the grunge look. Advanced food fashion.

Sqwertz <[email protected]> wrote:
> On Tue, 13 Dec 2011 23:19:19 -0600, zxcvbob wrote:
>
>> I got the eggs peeled finally. They are pretty torn up and have big
>> hunks missing; like they are covered with smallpox or syphilis scars.
>
> They're from years of alcohol abuse.
>
> -sw

Drunken chickens... hmmm. Is that how you get scotch eggs?

A Moose in Love wrote:
> On Dec 13, 11:15 pm, zxcvbob <zxcv...@charter.net> wrote:
>> I boiled a dozen eggs tonight to make deviled eggs for an office party
>> tomorrow. The eggs have been in the fridge for 2 weeks. Now I'm trying
>> to peel them, and the membrane under the shell is unusually thick andtough, there are no air sacs in the endsatall, and the shells and
>> membranes are sticking tight to the whites. I've peeled four of them so
>> far, and not a single one is presentable, and I have pretty lowstandards about that. I'm about ready to say "F*** the party" and
>> either throw the eggs away, or chop them up shells and all and make an
>> inedible egg salad.
>>
>> Have they been breeding chickens to lay eggs thatstay "fresh" longer?These are ridiculous. Maybe they need to be kept for a weekatroomtemperature instead of refrigerated if you intend to boil them...
>>
>> -Bob
>
> Just serve the things, and tell them (if anyone is so haughty to ask),
> just tell them that it's the grunge look. Advanced food fashion.


They've almost all been inhaled already without anybody even looking.
But I like your answer :-)

-Bob

On Dec 14, 12:39*pm, "Nunya Bidnits" <nunyabidn...@eternal-
september.invalid> wrote:
> Sqwertz <swe...@cluemail.compost> wrote:
> > On Tue, 13 Dec 2011 23:19:19 -0600, zxcvbob wrote:
>
> >> I got the eggs peeled finally. *They are pretty torn up and have big
> >> hunks missing; like they are covered with smallpox or syphilis scars.
>
> > They're from years of alcohol abuse.
>
> > -sw
>
> Drunken chickens... hmmm. *Is thathow you get scotch eggs?

Scotch eggs are what's under the kilt.

Bob wrote:

>I boiled a dozen eggs tonight to make
> deviled eggs for an office party
> tomorrow. The eggs have been in the
> fridge for 2 weeks. Now I'm trying to
> peel them, and the membrane under the
> shell is unusually thick and tough, there
> are no air sacs in the ends at all, and
> the shells and membranes are sticking
> tight to the whites. I've peeled four of
> them so far, and not a single one is
> presentable, and I have pretty low
> standards about that. I'm about ready to
> say "F*** the party" and either throw the
> eggs away, or chop them up shells and
> all and make an inedible egg salad.

I've boiled up eggs like that too, for salads, or deviled eggs, and it's
so darned annoying when they are hard to peel! They always say the older
the eggs, the better they peel, but that doesn't seem to be the case of
the ones you had difficulty with. I boil them for exactly 10 minutes and
rinse several times with cold water, leaving some cold water in the pan,
so they'll cool off faster and also I can rinse them off, in case of any
bits of egg shell adhering to to them. I shell them at room temperature,
as the yolks are easier to mash (I think) if not totally cold. If the
membrane seems tough to get under, then crack the egg on the counter and
gently roll it around on the counter, or between your hands so it cracks
all over. Sometimes I have one or two out of a dozen that are stubborn
to peel, and look a bit unsightly in spots, but.....who cares? they
taste just as good.

Deviled eggs are usually the first thing to disappear from a buffet
table, or at a potluck around here. I always hope that whoever brought
them, washed their hands good! :-)

Judy

On Dec 14, 3:56*pm, jhaff...@webtv.net (Judy Haffner) wrote:
> Bob wrote:
> >I boiled a dozen eggs tonight to make
> > deviled eggs for an office party
> > tomorrow. The eggs have been in the
> > fridge for 2 weeks. Now I'm trying to
> > peel them, and the membrane under the
> > shell is unusually thick and tough, there
> > are no air sacs in the ends at all, and
> > the shells and membranes are sticking
> > tight to the whites. I've peeled four of
> > them so far, and not a single one is
> > presentable, and I have pretty low
> > standards about that. I'm about ready to
> > say "F*** the party" and either throw the
> > eggs away, or chop them up shells and
> > all and make an inedible egg salad.
>
> I've boiled up eggs like thattoo, for salads, or deviled eggs, and it's
> so darned annoying when they are hard to peel! They always say the olderthe eggs, the better they peel, but thatdoesn't seem to be the case of
> the ones you had difficulty with. I boil them for exactly 10 minutes andrinse several times with cold water, leaving some cold water in the pan,
> so they'll cool off faster and also I can rinse them off, in case of anybits of egg shell adhering to to them. I shell thematroom temperature,
> as the yolks are easier to mash (I think) if not totally cold. If the
> membrane seems tough to get under, then crack the egg on the counter and
> gently roll it around on the counter, or between your hands so it cracksall over. Sometimes I have one or two out of a dozen thatare stubborn
> to peel, and look a bit unsightly in spots, but.....who cares? they
> taste just as good.
>
> Deviled eggs are usually the first thing to disappear from a buffettable,orata potluck around here. I always hope thatwhoever brought
> them, washed their hands good! *:-)
>
> Judy

I don't like to roll the eggs around. I also have problems, but for
me it works better if I just give it a good crack, don't roll it
around, and just peel. Sometimes I get a decent egg, and sometimes
not.

[email protected] wrote:
> On 12/14/2011 5:56 AM, Bryan wrote:
>> ...I wonder if the one woman will bring her store-bought mini
>> meatballs in grape jelly and Heinz chili sauce again this year.
>
> The recipe has been updated. These days it's meatballs in grape jelly
> and Trader Joe's barbeque sauce. Much tastier!
>
> -- Larry

The TJ "Kansas City Style" Barbecue Sauce?

I've been afraid of it. Generally whenever you see that claim and it's not
really from KC, it's crap.

And my experience with TJ prepared foods and condiments is that it's all a
crapshoot, odds about 2.5-1 to 3-1 that it will suck. Then ones that are
good are very good and some can be made passable with considerable
doctoring, which totally defeats the purpose. That being said there are a
few things I like in the prepared foods and condiments, and the fish, wine,
and some frozen items are decent (the frozen risottos suck!).

In article
<e85370cc-3ce9-4374-935a-08ce3eba5c[email protected]>,
Bryan <[email protected]> wrote:


> Boy, it sure does seem that way. I think I'll try to miss the staff
> Christmas party this year. I don't ever participate in the "steal the
> gift" thing, and I'm not eating carbs, and there *is always* work to
> be done. I wonder if the one woman will bring her store-bought mini
> meatballs in grape jelly and Heinz chili sauce again this year.

Here's our official recipe:

<http://www.recfoodcooking.com/sigs/N...elly%20Cocktai
l%20Meatballs.html>

--
Dan Abel
Petaluma, California USA
[email protected]

"zxcvbob" <[email protected]> wrote in message
news:[email protected]..
> I boiled a dozen eggs tonight to make deviled eggs for an office party
> tomorrow. The eggs have been in the fridge for 2 weeks. Now I'm trying
> to peel them, and the membrane under the shell is unusually thick and
> tough, there are no air sacs in the ends at all, and the shells and
> membranes are sticking tight to the whites. I've peeled four of them so
> far, and not a single one is presentable, and I have pretty low standards
> about that. I'm about ready to say "F*** the party" and either throw the
> eggs away, or chop them up shells and all and make an inedible egg salad.
>
> Have they been breeding chickens to lay eggs that stay "fresh" longer?
> These are ridiculous. Maybe they need to be kept for a week at room
> temperature instead of refrigerated if you intend to boil them...
>
> -Bob


Maybe you should buy a set of those egg gizmos they're touting on TV right
now. You just crack the eggs into the egg-shaped containers, put the
containers in a pan of water and boil them. Allegedly when you twist the
top off the containers and have perfect boiled eggs sans shells every time!
NOT AVAILABLE IN STORES.

The holiday season season seems to bring out ads for all sorts of weird
stuff like this. Unfortunately, I don't have a real answer for you. I wish
I did, Bob.

Jill

On Thu, 15 Dec 2011 05:14:14 -0500, "jmcquown" <[email protected]>
wrote:

>
>"zxcvbob" <[email protected]> wrote in message
>news:[email protected]..
>> I boiled a dozen eggs tonight to make deviled eggs for an office party
>> tomorrow. The eggs have been in the fridge for 2 weeks. Now I'm trying
>> to peel them, and the membrane under the shell is unusually thick and
>> tough, there are no air sacs in the ends at all, and the shells and
>> membranes are sticking tight to the whites. I've peeled four of them so
>> far, and not a single one is presentable, and I have pretty low standards
>> about that. I'm about ready to say "F*** the party" and either throw the
>> eggs away, or chop them up shells and all and make an inedible egg salad.
>>
>> Have they been breeding chickens to lay eggs that stay "fresh" longer?
>> These are ridiculous. Maybe they need to be kept for a week at room
>> temperature instead of refrigerated if you intend to boil them...
>>
>> -Bob
>
>
>Maybe you should buy a set of those egg gizmos they're touting on TV right
>now. You just crack the eggs into the egg-shaped containers, put the
>containers in a pan of water and boil them. Allegedly when you twist the
>top off the containers and have perfect boiled eggs sans shells every time!
>NOT AVAILABLE IN STORES.
>


They are available in Bed Bath and Beyond. I may have seen them in
Kitchen Collection last month. Lots of stores have a section of "As
Seen on TV." Some of the large malls have a whole store devoted to
them.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

The Cook <[email protected]> wrote:

> They are available in Bed Bath and Beyond. I may have seen them in
> Kitchen Collection last month. Lots of stores have a section of "As
> Seen on TV." Some of the large malls have a whole store devoted to
> them.


Susan N.,I

I saw the TV commercial for those egg "cups."

I had to wonder what a lopsided hard boiled egg shape they make. The
yolks will probably float above or below the whites which could affect
cooking time for both parts (overcooked whites, undercooked yolks or visa
versa). They'd also look a little funny put through an egg slicer.

Maybe better for three minute soft boiled eggs but they could be just as
easily and evenly be soft boiled in a pot and peeled, with less clean up.

Macys at the mall has the As Seen on TV tables between the escalator and
kitchen section. It's constantly picked over and in disarray.

I declare it a useless product but as P.T. Barnum (?) once said, "It's
morally wrong to allow suckers to keep their money."

Best,

Andy