serene wrote:
> On Mon, 16 Jan 2006 01:16:48 +0000 (UTC), (axlq)
> wrote:
>
> >In article >,
> >serene > wrote:
> >>
> >>I don't guarantee anything, but this is my method, and I have never
> >>had a single problem peeling eggs.
> >>
> >>1) Use eggs that are at least a week old. Fresh eggs don't peel well.
> >
> >I don't recall having a problem with fresh eggs. For me, the trick
> >is to run them under sudden cold water immediately after boiling them.
>
> I suspect if you're not having trouble peeling your eggs, you may be
> boiling them when they're a week or more old. I've never been able to
> peel a fresh egg without breaking the white.
I think you're correct. The rule is, always use the oldest eggs for
boiled eggs, the freshest
(and largest) for lightly basted or over easy/medium. We use a lot of
eggs, mediums for scrambled/French toast because they're cheap, large
for baking, and jumbo for basted. The large eggs can go a month or
two before being depleted, so I use the old ones for hard boiled.
>
> serene
--Bryan