market organic free range eggs vs grocery veg fed eggs

AlsDonkBoxSquat
AlsDonkBoxSquat Posts: 6,128 Member
edited September 30 in Food and Nutrition
So, does anyone have an explanation for this? 2 eggs, seemingly identical: both brown, both hard boiled. The grocery store eggs are either vegetarian fed or cage free (wish I could buy both). The ones from the farmers market are vegeterian fed and free range (just happy little chickens). We prefer the ones from market but will store buy when we can't get to market. I've noticed that when hard boiled the ones from the store peel much much more easily than the ones from market, where I lose almost 1/3 of my white to peeling . . . so what's your hypothesis.

Replies

  • BeeElMarvin
    BeeElMarvin Posts: 2,086 Member
    It's my understanding that a fresher egg is often more difficult to peel.
  • byHISstrength
    byHISstrength Posts: 984 Member
    Could it be the way you're cooking them. I have followed Ina Garten's direction...fill pot with cold water and desired number of eggs, bring to a boil, then immediately turn off heat and sit for 10 minutes.
  • tarazena
    tarazena Posts: 93 Member
    100% it is because your wonderful market eggs are super fresh. They say an egg should be at least a good week or so old before you can hard boil them. I was having this issue forever- and I only buy free range organic eggs (happy chickens, happy me!) and they were really bad. My hubby was saying it's because they are organic..I was like phhtf.
    I looked it up online and there are several posts about it- it's because they are so fresh! Not a bad thing : )
  • sarah829522
    sarah829522 Posts: 139
    ok now i know why i was also having this problem! i was losing so much white in the peeling even though i was cooling them the same way i always had.
  • deenanna
    deenanna Posts: 39
    It has to do with not only the freshness, but the nutrients that the chicken has received while laying. Extra nutrients allows for thicker and tougher protection for the "chick". That film is often thicker from fresh farm eggs than from grocery store eggs.
    Producers of store eggs often force the hen to lay eggs until they are completely "egged-out". Farm eggs are layed at will by the chicken and are the nutrients are not depleted.
    Besides being healthier (more nutrients) I prefer farm eggs because I know that the chickens are treated better.
    (I am a chicken hobbiest)
  • AlsDonkBoxSquat
    AlsDonkBoxSquat Posts: 6,128 Member
    Awesome! Yeah, 18 eggs don't last a week in our house. We usually buy 18 at market and then end up buying another dozen at the grocery. Now I know, either pick up more at market or save the grocery store ones for boiling! Thanks guys, you're so smart!
  • tarazena
    tarazena Posts: 93 Member
    I am happy to see many people care about the chickens and their treatment. We are a smart bunch!
  • sugarlovebug
    sugarlovebug Posts: 158 Member
    also if you add a little bit of salt to the water, it makes it easier to peel.
  • ibbray04
    ibbray04 Posts: 227 Member
    Yup, the fresher are harder to peel.
This discussion has been closed.

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