Randomguy Posted August 25, 2014 Share #1 Posted August 25, 2014 17ac17b7019ba81900e5a86765c2c82f Link to comment Share on other sites More sharing options...
Randomguy Posted August 25, 2014 Author Share #2 Posted August 25, 2014 Btw, better formatting and pictures if you just go to the link. http://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html Link to comment Share on other sites More sharing options...
Chopped Liver Posted August 25, 2014 Share #3 Posted August 25, 2014 sounds like I did it all wrong for the salads we had saturday night....but they tasted just fine. Link to comment Share on other sites More sharing options...
Dirtyhip Posted August 25, 2014 Share #4 Posted August 25, 2014 Awesome. Great thread. Link to comment Share on other sites More sharing options...
Randomguy Posted August 25, 2014 Author Share #5 Posted August 25, 2014 Awesome. Great thread. They are in an ice-water bath right now. Link to comment Share on other sites More sharing options...
jsharr ★ Posted August 25, 2014 Share #6 Posted August 25, 2014 I follow the recommendations of the American Egg Board, which are similar but start cold. Link to comment Share on other sites More sharing options...
Dirtyhip Posted August 25, 2014 Share #7 Posted August 25, 2014 I start cold, bring to a low boil and reduce heat...cook ten minutes. Then, I ice bath it. I have to cook slightly longer than you would expect, because of altitude at about 4300 ft. I am going to try adding at boil stage and see if it makes a difference. I think my eggs don;t peel well, because they are so tremendously fresh. The egg membrane is tight as heck and doesn't like to budge. Older eggs peel much easier. Store eggs are old eggs. Link to comment Share on other sites More sharing options...
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