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06-19-2012, 04:17 PM
Re: (...)
When I hard-cook eggs, I usually do a dozen at a time, using 6 for deviled eggs, and the other six for sandwiches. Why is it so easy to peel the eggs before they are refrigerated? It's so frustrating trying to peel them a day or two later.
So...the other day an idea came to me...why not put the refrigerated eggs in a bowl of hot water for a few minutes to take the chill off? Wow, what a difference that made! The shells came right off. I can't believe that this never crossed my mind before now.
Just wanted to share...
Maryann
"Drink your tea slowly and reverently..."
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That's a good tip, Maryann. I'm curious, though. Why not peel them all before refrigerating?
Daphne
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good tip.
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Remember Billy's tip to spray eggs with Pam type spray before boiling? I've been using it ever since and it always works.
Cis
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Quote:
That's a good tip, Maryann. I'm curious, though. Why not peel them all before refrigerating?
This may be a myth, but I always thought that eggs keep longer in the shell.
Maryann
"Drink your tea slowly and reverently..."
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Myth
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Yes, a myth. Most restaurants (at least where I worked) had large buckets of shelled eggs.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Well, I'm glad to know that! Thank you!
Maryann
"Drink your tea slowly and reverently..."
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Yeah, but we have purchased the eggs that way (peeled), and I thought they were in a brine that preserved them for an additional length of time.
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Quote:
Remember Billy's tip to spray eggs with Pam type spray before boiling? I've been using it ever since and it always works.
Billy's tip was great! I forgot about that. Thanks for the reminder!
"Time you enjoy wasting is not wasted time."
Laura
