best way to age eggs for hard boiled eggs

[nanette1985]

Fresh, new eggs were on sale. I'd like to make HB eggs but older eggs work better. I know, I know, I can just wait to make my HB eggs. But i want them now.

Anyone know how to "age" fresh eggs in order to make good HB eggs.

Thanks.

 

[Cerpin Taxt]

How To Age Eggs

By Cerpin Taxt

1.) Acquire eggs.
2.) Keep eggs.
3.) Wait.

 

[Raizinman]

Age eggs? What are you talking about? Just throw them into the boiling water. Add a little vegetable oil and salt. Will make great hard boiled eggs.

 

[CraigRT]

How To Age Eggs

By Cerpin Taxt

1.) Acquire eggs.
2.) Keep eggs.
3.) Wait.

This is my method, oddly enough

 

[dank69]

Are you talking about how it is harder to peel fresh eggs compared to older eggs?

 

[Cookie]

Are you talking about how it is harder to peel fresh eggs compared to older eggs?

I was always told the opposite is true.

 

[Blackjack200]

I hide them somewhere in my boss's office. Sometimes I forget they're there. :/

 

[corwin]

Never heard of "aging" eggs before boiling them...how old are they supposed to be? Do eggs have a "born on" date somewhere that I've been missing all these years?

 

[dank69]

I was always told the opposite is true.

Could be, I have heard both. :\

 

[Cookie]

If you age an egg properly does it become a chicken?

 

[MiniDoom]

I wrap mine in seaweed leaves and bury them in a cow pasture for three and a half full moons.

 

[lxskllr]

I never heard that, but I'm not a fan of hard boiled eggs either. I'm good for one a year around Easter. Otherwise, it's always some kind of fried, which includes scrambled.

 

[Zeze]

My ex's mom who was Chinese 'cured' raw eggs in brine. Over time, salt actually permeates through the shell and changes the inside.

After boiling it, it tasted naturally salty and had a very interesting texture.

'Aging' eggs must be a Chinese thing, we Koreans never did it.

 

[KeithTalent]

Time machine.

KT

 

[Drako]

Aged eggs? The fresher the better IMO.

 

[FoBoT]

never heard of this
http://www.goodegg.com/boiledegg.html

Extremely fresh eggs will not peel easily. In fact, an egg that is just a day or two old is almost impossible to peel. As eggs age, the shells will peel more easily. It is advisable that eggs used for hard cooking (including Easter Eggs) be at least 2 weeks old before cooking for easiest peeling. Hard cooked eggs that are cooked slowly over low heat (and not ‘boiled’) will be more difficult to peel.

 

[Krazy4Real]

Can you time warp an egg?

 

[Modelworks]

Eggs can actually be kept at room temp for weeks/months by rubbing them down with light mineral oil before storing. Done all the time on the farm.

 

[BoomerD]

Find a store that doesn't sell a lot of eggs...they're bound to have some "stale" eggs...

 

[Matthiasa]

How aged do you want?
http://en.wikipedia.org/wiki/Thousand-year-old_egg

 

[SagaLore]

You don't want to eat old eggs.

If they float in water, they are too old.

 

[BladeVenom]

If you want them to age, just don't put them in the refrigerator.

 

[xBiffx]

If you throw some white vinegar in the water you boil them in it will make them easier to peel. I think the vinegar starts to break down the shell and allows some air/water to get in towards the end of cooking.

 

[DrPizza]

I was always told the opposite is true.

You've been told wrong. An egg that's just a day or so old is virtually impossible to peel if hard boiled. (edit:what FoBoT said.)

OP, sorry, the only thing I know of is time. You don't have to refrigerate eggs though. We just collect them from the barn and leave them in a basket on the counter. Though, from what I've been told, if the eggs have been washed, it makes the shells semi-permeable to bacteria, hence the refrigeration in stores.

 

[dank69]

never heard of this
http://www.goodegg.com/boiledegg.html

Ah good, confirmation. I think it's the chalaza and membranes which get weaker over time. Strong chalaza (fresh) is good for frying because the yolk stays round. But a strong chalaza sticks to the inside of the shell and the white which makes it hard to peel.