Place eggs in a saucepan of water. Boil over medium-high heat, stirring. The constant stirring will keep the yolk centred.
The main reasons found for weak egg yolk issues are the age of the egg, storage temperature, water absorption, and handling practices. In addition, disease in the flock, protein in the diet, and age of the hen come into play.
The yolks need to be stabilized with sugar (or honey or corn syrup) or salt -- the choice depending on how you will eventually use them -- or they will become pasty and hard to mix. Stir either 3/8 teaspoon sugar (or the same amount of honey or corn syrup) or 1/8 teaspoon salt into every 3 yolks before freezing.
Keep Your Eggs Super Fresh
Eggs should be stored with the pointed end down and the blunt, more rounded side facing up. Why? It will keep the yolk more centered inside the egg and will help your eggs stay fresh longer.
Keep eggs facing upside-down in the carton.
That's because there's a naturally occurring air bubble inside each egg's rounded side, which helps keep the yolk more centered inside the egg and, in turn, will help your eggs stay fresh longer.
Submerge eggs in an ice water bath.
Many recommend putting your newly hard-boiled eggs in an ice water bath for at least five minutes (and up to 15 minutes). This method is supposed to cool and harden the eggs quickly, making them not only easier to peel but also easier to handle.
Eliminate the ring by avoiding overcooking and by cooling the eggs quickly after cooking. Run cold water over the just-cooked eggs or place them in a bowl or container of ice water until they have completely cooled. Then refrigerate the eggs in their shells until you're ready to use them.
If they sink to the bottom and lay flat on one side, they are fresh and good to eat. A bad egg will float because of the large air cell that forms at its base.
How to Prevent Egg-binding in Birds. To keep your hen from becoming egg-bound, it is important to provide an appropriate diet so that she is healthy and has adequate calcium stores. Providing supplemental sources of calcium (such as a cuttlebone) during egg-laying season will help prevent deficiencies in calcium.
Frozen yolk has 10 percent added salt or sugar to promote a smooth, creamy, viscous yolk. Egg white emulsifies due to its albumin protein component, while for egg yolk it is its lecithoprotein content. Specifically the egg as emulsifier: Acts as a stabilizing agent by reducing surface tension.
FLAT END: Because the air sac inside an egg becomes larger as the egg ages (that's why older eggs float), it can make the broad end of an older egg awkwardly flat.
When you hard cook an egg, this air heats up, expands, and escapes through pores in the shell—but not before the egg white sets. This leaves the egg with a flattened end. Pricking the egg provides a quick escape route for the air, which gives you an egg with a smoothly rounded end.
Those funky, discolored rings in your hard-boiled eggs may make you wonder if they are harmful to eat. Fortunately, the United States Department of Agriculture (USDA) website clearly states the green or gray color in the eggs is “safe to consume.” So, if you happen to see a little ring around your egg, don't worry!
Is it safe to eat? A: The green ring around the yolk of a hard cooked egg happens because hydrogen in the egg white combines with sulfur in the yolk. The cause is most often related to boiling the eggs too hard for too long. The green ring can also be caused by a high amount of iron in the cooking water.
Apparently super fresh eggs are difficult to peel because the pH of the white is more acidic which causes it to adhere to the shell membrane more tightly. Two solutions here – use older eggs or add a little bicarb soda to the cooking water to increase the pH.
Information. An egg can float in water when its air cell has enlarged sufficiently to keep it buoyant. This means the egg is old, but it may be perfectly safe to use. Crack the egg into a bowl and examine it for an off-odor or unusable appearance before deciding to use or discard it.
Experts believe that eggs are best stored at room temperature. Storing eggs in too cold a temperature, i.e. in the refrigerator can make them inedible. Keeping eggs in the fridge cause the growth of bacteria on the shells and this turn and enter the insides of the eggs, in turn making them inedible.
Steele explains that, by flipping your eggs over in the carton, "you're reducing your chance of getting salmonella probably or other foodborne illnesses, because that bacteria has not had as much chance to get to the yolk."