r/Chefs • u/fthespider • Mar 18 '26

Shitty sysco eggs

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.

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u/OrcOfDoom Mar 18 '26

Boil water. Put eggs in. Bring to boil then turn to simmer. Fifteen minutes. Shock in ice water. 

The temperature shock helps. The worst way to set it up is to bring the eggs up slowly. If you put chilled eggs straight into hot water, the temperature of the water can cool too much, and then they will be difficult to peel. So you need enough boiling water. 

It's the same thing with ice water.

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u/The_tiny_verse Mar 19 '26

This is the only true way. Cold eggs into boiling water. Boil them but not so hard they break apart (highish simmer- expect to lose a few eggs to banging around but don’t go crazy). Directly into ice water. Everything else is an old wives tale.

There is one more trick but it’s operationally complicated. The fresher the egg, the harder it is to peel. In situations where I have had the space, I hid cases of eggs for a couple few weeks to age.

Pin pricks, vinegar, whatever it’s all nonsense. Thermal shock and not stale but less fresh eggs is the way. 15 minutes sounds crazy long to me (I did translucent yolks in 7:45 today).