Beauty contest eggs

January 31, 2013

The two on the the right, regular. The two on the left, my patented egg-peeling technique. Send your license royalties to me.

The two on the the right, regular. The two on the left, my patented egg-peeling technique. Send your license royalties to me.

Please note, in the photo caption: I have a major problem with right and left. I have them reversed. Carry on.

Most of us have, at one time or another, had occasion to peel a hard-boiled egg.

Maybe it was potato salad, maybe it was deviled eggs, maybe it was leftovers from Easter, maybe it was you just had a notion to pickle some or make some egg salad.

Those of us who are fond of farm fresh eggs, know that those little buggers are tougher to peel. We also know they taste marvelous. So we accept egg white outer surfaces that look like they’re beset with cellulite (really, only an issue if you’re deviling the little critters, or maybe slicing them for a garnish).

I am here to tell you ‘n y’mama ‘n ’em you can have the best of both worlds.

Here is how you boil, and peel, a farm-fresh egg, likely no more than three days from the free-range, happy chicken.

Put the eggs in a saucepan. Cover them with cold tap water. Put them on the stove and turn it on high. When the water boils, or whenever you notice it after the water boils, turn the heat off. In 10 minutes or so, drain the water out; shake the pan vigorously to crack the shells all over. Add a couple of big handsfull of ice cubes to the pan, and add cold water to cover. Ignore the eggs for 15 minutes or so. Come back, drain the eggs, and peel them under cold running water.

If your hands don’t freeze, you’ll have lovely, smooth eggs. With no nasty dark edge between the yolk and the white, I might add.

This tip courtesy of me needing eggs in a hurry and not wanting to burn my fingers. You’re welcome. No extra charge.

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