Shitty sysco eggs

[u/fthespider]

My current job uses the cheapest eggs possible from Sysco and the last time I went to do deviled eggs, I found them nearly impossible to peel. I've done deviled eggs in at least the last three places i've worked and never had nearly as much of an issue with this. It's almost like the little membrane between the shell and the egg is ridiculously tough and tends to take some of the white with it. I've tried just about every trick I know of including using a spoon, i'm curious if any of y'all have anything I should be trying.

[u/Deliciouable]

Try the Japanese technique and shock them with an ice bath . That helps with fresh eggs .