In article >,
"Cheri" > wrote:
> "Gary" > wrote in message ...
> > sf wrote:
> >>
> >> On Sun, 18 Aug 2013 00:10:41 -0400, wrote:
> >>
> >> > My Daughter-in-law posted this on Facebook. Put the eggs in a muffin
> >> > tin to keep
> >> > them seperated, and put them in a 325 degree oven for about a half hour
> >> > and the
> >> > result is just like hard boiled and easier to peel. Anyone ever heard
> >> > of this or
> >> > tried it?
> >>
> >> Yes, I've heard of it - no I haven't tried it. What's the point?
> >
> > I wouldn't bother. Quicker just to boil them.
> >
> > Here's an interesting finding regarding peeling of HB eggs:
> >
> > This past week, I hard boiled 4 old (but still good) eggs. Once they
> > were done, I put two hot ones in a bowl and right into the fridge to
> > use later. The other two, I wanted to use immediately so I put them in
> > cold running water to cool down fast.
> >
> > The ones I cooled immediately peeled like a charm. Later that night, I
> > took out the refridgerated ones and those 2 were a peeling diaster. I
> > butched the egg whites getting the shells off.
>
>
> I was watching Pioneer Woman the other day and she drained the hard boiled
> eggs in the pan and then covered them with ice for few minutes. She said
> they peel easily that way, sort of what you're saying.
Jacque Pepin showed me that one. Before boiling make a
pin hole in the broad end of the egg where the air space
is so that the expanding air does not fracture the shell.
--
Michael Press