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This post was so here it is again.
My contribution this week? Thanks to Tim Ferris, author of The 4-Hour Work Week:
How to peel a hard-boiled egg without peeling it. This is pretty cool.
“The baking soda is optional, but if you choose not to use it, be sure to move the eggs to cold water (use ice) immediately after boiling. Blow from the tip to the broader base for faster de-shelling.”
What have you learned lately that you’d care to share?
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Top Comments
I have learnt that no matter how many times I try to remove onion smell on my hands by rubbing them on the metal of the sink, that rubbing a small amt of sugar on my hands and rinsing is just as (if not more) effective. Plus, I need not worry about what filth is lurking on my sink!!
apologies, that picture was supposed to be an onion!!! (and smaller) :)
This silly method still requires eggs that are not actually TOO fresh. Commercially producued eggs bought in supermarkets are often 3-6 weeks old and come free from the shell quite easily. Fresh eggs don't. Fresh eggs are best for poaching as they keep their shape well (WITHOUT the use of vinegar in the water - the last resort for less-than-fresh eggs). Slightly older eggs are best for hard boiling and peeling.