wilkes

Best way is to salt the water good when you first start cooking them that is what granny always told me and it works great most of time.

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What is the secret to boiling an egg and removing the shell so as to still have an egg held together to devil? I have about 3 dozen hens and have fresh eggs every day. The fresh eggs fall to shreds with holes in the whites. The brown eggs do better than the white eggs I used to get. The green and blue eggs do the best and the eggs more than a week do even better, but is there a secret I am missing to how I boil or let them cool?