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Old 04-26-2010, 10:45 PM   #11
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Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
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I have mentioned this trick before, but if you crack the shell and the skin underneath you can stick a teaspoon between the shell and the white. Since the spoon is a similar shape to the egg, as you move it around you should be able to easily take the shell off without harming the white. Works about 99% of the time! That is if you have cooked and cooled them as mentioned above.

Janet, I too have nightmares about eggs - egg salad for 600 once a week!

"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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Old 04-27-2010, 07:08 AM   #12
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Location: Finger Lakes of NY
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I was taught put your eggs in the pan cover them with water - bring them to a full boil and then cover them and shut the heat off, when the water is has cooled down they are done, then dump the cooking water and add cold water let set 5-10 min and then peel them, I think I only had a problem once when like the others said they were very fresh eggs.

Hint: to fill your white with the yoke mixture, use a pastry bag or a ziploc bag with the corner snipped. Makes it so much easier - I use the star tip and makes a pretty
I also buy the disposable pastry bags you can find in most grocery store.

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