+1Rufus Leaking wrote: ↑Sat Jun 22, 2019 12:17 pm This topic is ubiquitous. Boiling egg technique is click bait on every home page. Regardless of hot starts, baking soda, ice baths, whatever, if the eggs are less than a week old, you’re going to have a problem separating the membrane from the shell. I’ve seen video of commercial settings, and they employ a blast of compressed air to accomplish this feat. Unless you want to have a compressor in your kitchen, there’s no way to make this happen. If you want boiled eggs, they have to sit and deteriorate to the point where the membrane pulls from the shell to the point where the steam generated by boiling can move the dissolved gasses within the egg completely around the shell in order to facilitate peeling. You can safely keep eggs at 40 degrees for over two weeks. Shit, as a kid growing up on a working farm, we kept our eggs wrapped in a towel in a basket on top of the refrigerator. We never refrigerated them. Sometimes, they sat up there for several days, the only limit was the fact that we ate them faster than they could begin to deteriorate.
Being raised on a farm, we kept fresh eggs sitting out in a bowl. My mother never boiled the freshest eggs, only the older eggs because they peeled easiest.