Because of the membrane issue, this doesn’t help (if I’m understanding you correctly).
Yes, this. Urgh…
Hey, if you got it…
Seriously though, I have type 2 so I need to start out with protein and eggs are a good easy solution.
Related, though if someone thinks this is a thread hijack I’ll gladly move it: it’s gotten harder and harder to peel hard-boiled eggs. I assume this is mostly because of the thinner shells, which mean that the natural tendency of that inner membrane to stick to the egg winds up being stronger than the shell. I’ve tried all the “guaranteed” techniques: starting in cold water; in hot; shocking in an ice bath (or not); vinegar; baking soda. When I cook a half-dozen to make egg salad, I often find that two peel easily, two are just OK, and two are a pain. That convinces me that it’s not just technique.
So continuing the “hijack”, If you haven’t tried this, you haven’t tried them all. This absolutely, guaranteed to cook eggs perfectly every time, and the shells practically fall off. I found out about this here, and have been using mine every week for the last 3 years - it never fails.
{end hijack}
The theory is that cracking the egg on a flat surface doesn’t create tiny broken pieces of shell and/or detach them from the membrane. It does work reasonably well, but this was also messy when i bought white eggs and didn’t realise how thin were the shells - I pretty much smashed the first one flat on the worktop.
Huh, maybe…sigh, yet another appliance! We keep talking about remodeling the kitchen (blocker is time/energy) and my wife knows that one thing we’d need is better storage for appliances. Plus, of course, the Spice Annex.
I haven’t noticed thinner shells, but it seems to me that the yolks are getting weaker. Mrs. Martian likes her eggs over easy, and in recent years I have a harder and harder time keeping the yolks from rupturing. I generally crack them into a shallow bowl then pour them into the pan. The yolks break upon cracking, maybe 20% of the time. Occasionally one doesn’t survive the flipping process. Organic or free-range eggs seem worse, when I get “cheap” eggs (currently an oxymoron) the yolks seem more robust.
Anything to this or am I just getting clumsier?
The vitelline membrane around the yolk gets weaker as the eggs age.
Shortened to SpiceX.