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From: ed@mtxinu.UUCP (Ed Gould)
Newsgroups: net.cooks
Subject: Re: Hard (to peel) Boiled Eggs
Message-ID: <342@mtxinu.UUCP>
Date: Sun, 14-Apr-85 02:16:45 EST
Article-I.D.: mtxinu.342
Posted: Sun Apr 14 02:16:45 1985
Date-Received: Fri, 19-Apr-85 00:22:23 EST
References: <1979@iddic.UUCP> <480@hou2b.UUCP>
Organization: mt Xinu, Berkeley, CA
Lines: 16

> 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