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From: halle@hou2b.UUCP (J.HALLE)
Newsgroups: net.cooks
Subject: Re: Hard (to peel) Boiled Eggs
Message-ID: <480@hou2b.UUCP>
Date: Thu, 11-Apr-85 10:19:57 EST
Article-I.D.: hou2b.480
Posted: Thu Apr 11 10:19:57 1985
Date-Received: Sat, 13-Apr-85 03:07:29 EST
References: <1979@iddic.UUCP>
Organization: AT&T Bell Labs, Holmdel NJ
Lines: 12

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.  :-)