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Seems like mass produced eggs have super thin shells and it's unbelievably hard to get them off. Instead of peeling away with the thin membrane covering the egg, the shell shatters into a million tiny pieces and the membrane stays on the egg. Even using running water to loosen the shell. I don't get it.

Seems like mass produced eggs have super thin shells and it's unbelievably hard to get them off. Instead of peeling away with the thin membrane covering the egg, the shell shatters into a million tiny pieces and the membrane stays on the egg. Even using running water to loosen the shell. I don't get it.

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[–] • 3 pts

Noticed that too. Shells are so thin you can barely break them without busting them.

[–] • 2 pts

Where I am, for about a month now you can no longer buy free range eggs. They put a sticker over the free range packages saying something like "Not free range - laid by hens that have been moved indoors for their own wellbeing".

I assume since they are kept closed indoors they can't peck the ground for minerals and therefore shells are formed weak.

Why they keep them in, I have no clue.

[–] • 1 pt

"Not free range - laid by hens that have been moved indoors for their own wellbeing".

Normally commercial chickens get calcium in their feed. The eggs are washed in processing so IDK maybe the eggs dehydrate faster. I searched "free range hen eggs scam" and the living conditions for the hens are nasty.

[–] • 1 pt

I'm fortunate to have a co-worker that sells dozens. They tend to be pea-hen eggs, but I'd rather give him $2 for eggs with yolks as yellow as gold rather than the store bought crud.

[–] • 2 pts

That’s a good deal anywhere. We found a guy locally that has free range natural chickens, it’s a world of difference until we get our own new flock up and laying.

[–] [deleted] • 2 pts

Been making eggs for at least 3 decades, and having to pick out small fragments of shell from the frying pan seems to be a relatively new phenomenon...

[–] • 1 pt (edited )

One factor that makes boiled eggs hard to peel is freshness. The fresher they are, the more difficult. Eggs that are 3 weeks to a month old do very well, as the layer between the shell and the rest of the egg has broken down some.

Edit: So my wild ass guess is the eggs on the shelf are fresher due to low supply. Since grocery stores normally sell first in, first out, you are getting the oldest eggs they have. If they don't have very much in stock, it's likely you're getting the eggs that just got trucked in.

[–] • 0 pt

We buy 4 doz at a time and use the oldest for boiled eggs. SpouseAnon labels the cartons by date.

[–] • 3 pts

How old are the oldest? Are you sure your "spouse" isn't getting them mixed up or mislabeling?