wrote:
> Which brings up a question I've had for several years. I have
> purchased eggs, and cooked them all the same. But, I remember that
> different cartons of eggs, sometimes act differently in the peeling
> process.
>
> What I mean, is sometimes I will boil a dozen, and they are darned near
> impossible to peel cleanly. Other times, I will boil a dozen and they
> peel very easily. What is making the difference?
>
> I don't let eggs sit around before cooking, so freshness shouldn't be
> an issue.
>
> Myrl Jeffcoat
> http://www.myrljeffcoat.com
>


Freshness is the issue. The fresher the eggs, the harder they are to
peel. Next time you want to boil eggs, use an old carton of eggs, or
buy a dozen at a store with a low turnover rate (so they are kind of old
already when you buy them) HTH :-)

Bob