"Lucian Wischik" > wrote in message
...
> Dimitri wrote:
> >Before peeling, it's important to crackle the shells until
> >they have a fine network of lines all over. Eggshells usually come off
much
> >more readily, without tearing the whites, when they're in small pieces
> >rather than large chunks."
>
> I've seen that advice repeated everywhere. I think it's completely
> wrong. Egg-peeling is much easier when the shell is uncracked. That's
> because a single lift with your finger removes 1/3 of the shell in a
> single move. Is anyone else with me in the anti-everywhere-crackle
> camp? if there are enough of us we could march on Washington.
>
> --
> Lucian

I have always had great luck by vigorously rolling the egg around in the pot
and creating that "crackled" effect. I found it loosens the membrane from
the white and the eggs peal quite nicely and easily.

Dimitri