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Old 12-06-2013, 08:01 PM   #31
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Originally Posted by Caslon View Post
No it doesn't. The key is that when you start peeling the egg, use your thumb to start the membrane pulling off too. When you do, the shells peel off quite easily (with a little practice).
Thanks for the information!

I'm going to give this a try.

I'm a coward so I will probably cook two eggs, my primary egg and my emergency back up egg!
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Old 12-06-2013, 08:31 PM   #32
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Thanks for the information!

I'm going to give this a try.
Just have some cold water running as you peel them and run them under it for a second when your hand gets too hot. You only have to do this once, maybe twice, while peeling them.
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Old 12-06-2013, 09:10 PM   #33
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Originally Posted by Caslon View Post
No it doesn't. The key is that when you start peeling the egg, use your thumb to start the membrane pulling off too. When you do, the shells peel off quite easily (with a little practice).
Quote:
Originally Posted by Aunt Bea View Post
Thanks for the information!

I'm going to give this a try.

I'm a coward so I will probably cook two eggs, my primary egg and my emergency back up egg!
Sometimes the membrane sticks to the white no matter what you do. My best success is with eggs that are at least a week old. The connection between the membrane and the egg white starts to naturally break down as the egg ages (or so I've read from a supposedly knowledgeable source).
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Old 12-06-2013, 09:44 PM   #34
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Sometimes the membrane sticks to the white no matter what you do. My best success is with eggs that are at least a week old. The connection between the membrane and the egg white starts to naturally break down as the egg ages (or so I've read from a supposedly knowledgeable source).
I just bought some eggs that have a date code thats dated pretty far ahead, meaning the eggs are fresh. I'll give it a go with those to see if the shell still comes off as easy. The only part that's sometimes harder to remove are the very top caps of the egg. As far as cracking them, just gently crack them on your counter top and rotate the egg and crack the other side and maybe crack the top too, then start peeling them.
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Old 12-07-2013, 08:26 AM   #35
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This thread is a powerhouse of great tips...thanks to everyone!
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Old 12-07-2013, 09:58 AM   #36
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FYI. Brown shell eggs have thicker shells than white eggs. Harder to peel. But not as delicate as the white. They don't crack as easily when cooking in boiling water.
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Old 12-07-2013, 11:21 AM   #37
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Try this little stocking stuffer!

Egg Topper | Williams-Sonoma
Hell's teeth! 28 quid!

I must be a dreadful hostess - I give my guests a knife to slice off the top of their soft boiled egg
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Old 12-07-2013, 11:27 AM   #38
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I've seen soft boiled eggs eaten in the shell...in b&w movies, lol. I've always wanted to try them that classy, room service way.
Doesn't everyone eat their soft boiled egg that way unless it is an oeuf mollet?
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Old 12-07-2013, 11:37 AM   #39
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One of my most memorable restaurant dishes featured softly scrambled egg with chopped chives in a perfect whole egg shell with just a tiny lid cut off the shell and replaced to lean gently over the top. When you lifted up the lid, you found caviar on top of the scrambled egg. The egg was served in a traditional plain egg cup.

It was a brilliant presentation...but I have no idea how they did it so beautifully.
Empty eggshells are sold for the catering trade.

The cook scrambled egg was probably inserted into the shell with the aid of a piping bag with a large plain nozzle. Practice required so that the scrambled egg doesn't get squashed.
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Old 12-07-2013, 01:16 PM   #40
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Empty eggshells are sold for the catering trade.

The cook scrambled egg was probably inserted into the shell with the aid of a piping bag with a large plain nozzle. Practice required so that the scrambled egg doesn't get squashed.
That would make sense. I am sure you are right.
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