It’s time to get away from politics for a moment and talk about something important for a change.
I carefully peeled a couple of hard-boiled eggs today and both were kind of torn up when I was finished. I can’t remember this happening when I was young. For Easter we’d hard boil loads of eggs to color and hide and I don't remember them being hard to peel, while keeping the finished egg intact.
About a year ago I saw this question discussed on a forum for chefs. They apparently have the same problems. They talked about new eggs, old eggs, peel under running water. But they seemed more baffled than confident, and I can’t remember any solid answers being suggested.
So, how is it done? What is your secret?
I carefully peeled a couple of hard-boiled eggs today and both were kind of torn up when I was finished. I can’t remember this happening when I was young. For Easter we’d hard boil loads of eggs to color and hide and I don't remember them being hard to peel, while keeping the finished egg intact.
About a year ago I saw this question discussed on a forum for chefs. They apparently have the same problems. They talked about new eggs, old eggs, peel under running water. But they seemed more baffled than confident, and I can’t remember any solid answers being suggested.
So, how is it done? What is your secret?