Piebob Posted July 7, 2012 Report Share Posted July 7, 2012 The syndicate I'm in got the pheasants (ex-layers) a bit earlier than anticipated. They weren't exactly "ex" layers either in that they produced quite a lot of eggs. I've given away quite a lot, and eaten a few myself and I'm going to pickle the rest. They are all hard boiled and ready for the pickling, but I'm rubbish at peeling off the shells. Has anyone got any special tricks to ease the peeling process. I've probably got another 30 to peel and am having too many casualties! Also, anybody got any favourite recipes for pickling eggs? Quote Link to comment Share on other sites More sharing options...
hendersons Posted July 7, 2012 Report Share Posted July 7, 2012 Soak them in vinegar and water while still in the shells. It makes the shells softer and easier to peel. Quote Link to comment Share on other sites More sharing options...
deershooter Posted July 7, 2012 Report Share Posted July 7, 2012 You cannot peal a fresh hard boiled egg clean, wait 2 weeks then hard boil them the shells will come off clean Deershooter Quote Link to comment Share on other sites More sharing options...
Scully Posted July 8, 2012 Report Share Posted July 8, 2012 Do you boil the water prior to dropping in the egg?I find that if you place the egg in the pan before the water is boiling,all eggs are hard to peel. We have had over 200 eggs from our ex-layers in the past month,all are in incubators now.Don't know if they'll hatch,but if not we'll probably do the same as you next year. Quote Link to comment Share on other sites More sharing options...
Piebob Posted July 9, 2012 Author Report Share Posted July 9, 2012 Thanks for the advice guys, will give these ideas a try. Scully, to answer your question - I put them in warm water then brought that to the boil, so I can try going straight into boiling water in the future. Good luck with the hatch! I've enjoyed the eggs I've eaten so far, and so have all the other folk at work who have had some. The eggs have a really big yoke compared to "normal" chicken eggs. Quote Link to comment Share on other sites More sharing options...
Scully Posted July 9, 2012 Report Share Posted July 9, 2012 Cheers.Mentioned this thread to farmers wife,who said exactly same as Deershooter,and she should know.Will give both methods a go and see what happens. Quote Link to comment Share on other sites More sharing options...
spinach Posted July 10, 2012 Report Share Posted July 10, 2012 Hi Deershooter has it bang on. All eggs are the same. The albumen has a stronger bond with the skin inside the shell. Dont waste time with vinegar unless pickling them. They'd poach or fry a treat . The same goes for quail eggs leave them a week then cook them. John Quote Link to comment Share on other sites More sharing options...
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