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From: slb@drutx.UUCP (Sue Brezden)
Newsgroups: net.cooks
Subject: Hard boiled eggs
Message-ID: <2463@drutx.UUCP>
Date: Thu, 11-Apr-85 11:47:00 EST
Article-I.D.: drutx.2463
Posted: Thu Apr 11 11:47:00 1985
Date-Received: Sat, 13-Apr-85 03:10:52 EST
Organization: AT&T Information Systems Laboratories, Denver
Lines: 28

Eggs can indeed be hard to peel if they are too fresh.  We
brought eggs from a farmer for a while, and I always had to let
them sit in the fridge for a week or so before hard-boiling them.
I find no trouble with store-bought eggs (which says something
about their freshness.)

If the eggs are not too fresh, I NEVER have trouble with peeling
them if they are cooked as follows:  Put the eggs in cold water,
and put on the stove, covered.  Bring to a boil.  Reduce the 
heat as far as possible--they should not really boil.  Time for
eighteen minutes.  (This time is for Denver--those of you who are
sea-level dwellers may be able to reduce it slightly.)  Immediately
run cold water over them and keep it running for 10 minutes or
so to completely cool them fast.  That last step is important for
peelability, I have found.
-- 

                                     Sue Brezden
                                     
Real World: Room 1B17                Net World: ihnp4!drutx!slb
            AT&T Information Systems
            11900 North Pecos
            Westminster, Co. 80234
            (303)538-3829 

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