halle@hou2b.UUCP (J.HALLE) (04/11/85)
Hard boiled eggs that are too fresh are indeed difficult to peel. I just discovered a method that seems to work pretty well to combat the problem. It really is just an extension of what I've been doing for years. Roll the egg to get the shell cracked all over. Peel off a little piece carefully. The end is usually easier, but the middle works better. Now the key: hold the egg under COLD water for several seconds, letting the water cool the shell and perhaps lubricate the membrane. Keep the egg under cold water while peeling. The shell should slip off fairly easily. Try pulling the membrane rather than the shell when possible. When done, stick your hands in the oven to warm them. :-)
ed@mtxinu.UUCP (Ed Gould) (04/14/85)
> Hard boiled eggs that are too fresh are indeed difficult to peel. I just > discovered a method that seems to work pretty well ... Another thing that seems to help is to cook the eggs carefully - so that they're just barely done. I cover them with cold water, bring to a boil for *exactly* one minute and remove, uncovered, from heat. After cooling for about 15-20 minutes, the eggs are perfectly done. I usually use a fairly light pot (e.g., Revere Ware) that doesn't hold much heat. These eggs are pretty easy to peel. Chilling, or just running under cold water before cracking, helps, too. -- Ed Gould mt Xinu, 739 Allston Way, Berkeley, CA 94710 USA {ucbvax,decvax}!mtxinu!ed +1 415 644 0146