Re: Egg boiling question

On Jul 2, 2:26 am, bastXXXe...@xxxxxxxxx wrote:
I have an odd, and probably very elementary question, but please
bear with me.

Joyce,

Here's my fail-safe method. As others have said they do, I poke a hole
with a map pin, but be sure to do that in the more rounded end of the
egg (which is where the air-sac is), then lower them into water that's
just simmering. If I'm concerned that one or more might have a weak
shell, I'll splash in some vinegar to coagulate the white as it breaks
out, as someone else has said.

After 12 minutes of simmering, I pour out the water and rattle the
eggs around in the pan to crack the shells (got this from Jacques
Pepin) and then cool them in running water. The cracking lets the cool
water in to help separate the eggs from their shells. When they're
cool, they can be easily shelled by just rubbing them on the counter
until the shell is broken into tiny shards all around.

Most, if not all, of the shards stick to the membrane, so it's easy to
get a nicely peeled egg with no nasty green, sulfurous layer around
the yolk.

David

.

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