http://www.youtube.com/watch?v=PN2gYHJNT3Y

Tim Ferris has better lungs than I have. I tried it on three eggs and got
nowhere but red in the face. Besides, once you get the bits off the top and
bottom (assuming you've cooked them MY way) * it's no BFD to just remove the
rest of the peel.

* Well, Cooks Illustrated and I. Bring to boil, let sit covered for 10
minutes, toss into ice-and-water bath for 5 minutes, and peel. Works every
time.

Felice

On 2010-02-26, Felice > wrote:

> minutes, toss into ice-and-water bath for 5 minutes, and peel. Works every
> time.

So I used to believe. Last time I did this --which had ALWAYS
worked!-- it didn't. Shell hadda be picked off some eggs (not all),
small broken piece at a time, egg sticking to each piece. They were
all out of the same batch of eggs. I have no idea what the failure
factor is.

nb

On Fri, 26 Feb 2010 13:24:52 -0500, "Felice" >
wrote:

> http://www.youtube.com/watch?v=PN2gYHJNT3Y
>
> Tim Ferris has better lungs than I have. I tried it on three eggs and got
> nowhere but red in the face. Besides, once you get the bits off the top and
> bottom (assuming you've cooked them MY way) * it's no BFD to just remove the
> rest of the peel.
>
> * Well, Cooks Illustrated and I. Bring to boil, let sit covered for 10
> minutes, toss into ice-and-water bath for 5 minutes, and peel. Works every
> time.
>
Yeah, but your way isn't a party trick. Did you put the baking soda
in the way he said?

--
I love cooking with wine.
Sometimes I even put it in the food.

"notbob" > wrote in message
...
> On 2010-02-26, Felice > wrote:
>
>> minutes, toss into ice-and-water bath for 5 minutes, and peel. Works
>> every
>> time.

> So I used to believe. Last time I did this --which had ALWAYS
> worked!-- it didn't. Shell hadda be picked off some eggs (not all),
> small broken piece at a time, egg sticking to each piece. They were
> all out of the same batch of eggs. I have no idea what the failure
> factor is.

Oh, what a shock that must have been! Surely someone, somewhere, has the
definitive answer?

Felice

"sf" > wrote in message
...
> On Fri, 26 Feb 2010 13:24:52 -0500, "Felice" >
> wrote:
>
>> http://www.youtube.com/watch?v=PN2gYHJNT3Y
>>
>> Tim Ferris has better lungs than I have. I tried it on three eggs and got
>> nowhere but red in the face. Besides, once you get the bits off the top
>> and
>> bottom (assuming you've cooked them MY way) * it's no BFD to just remove
>> the
>> rest of the peel.
>>
>> * Well, Cooks Illustrated and I. Bring to boil, let sit covered for 10
>> minutes, toss into ice-and-water bath for 5 minutes, and peel. Works
>> every
>> time.

> Yeah, but your way isn't a party trick. Did you put the baking soda
> in the way he said?

Oh shit, You mean I have to do another trio of eggs?

In the way back, at Easter, I used to make pinholes in each end of a raw egg
and then blow the insides out so I could decorate the shells. Now THAT was a
nasty chore.

Felice

On Fri, 26 Feb 2010 13:54:34 -0500, "Felice" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Fri, 26 Feb 2010 13:24:52 -0500, "Felice" >
> > wrote:
> >
> >> http://www.youtube.com/watch?v=PN2gYHJNT3Y
> >>
> >> Tim Ferris has better lungs than I have. I tried it on three eggs and got
> >> nowhere but red in the face. Besides, once you get the bits off the top
> >> and
> >> bottom (assuming you've cooked them MY way) * it's no BFD to just remove
> >> the
> >> rest of the peel.
> >>
> >> * Well, Cooks Illustrated and I. Bring to boil, let sit covered for 10
> >> minutes, toss into ice-and-water bath for 5 minutes, and peel. Works
> >> every
> >> time.
>
> > Yeah, but your way isn't a party trick. Did you put the baking soda
> > in the way he said?
>
> Oh shit, You mean I have to do another trio of eggs?

HA!

> In the way back, at Easter, I used to make pinholes in each end of a raw egg
> and then blow the insides out so I could decorate the shells. Now THAT was a
> nasty chore.
>
Actually, I don't mind doing it. I think ahead though and blow them
out every time I need an egg to scramble an or to use in something.
That way I do just a very few at a time and it's not a big chore.

--
I love cooking with wine.
Sometimes I even put it in the food.

Felice wrote:
>
> "notbob" > wrote in message
> ...
>
> > So I used to believe. Last time I did this --which had ALWAYS
> > worked!-- it didn't. Shell hadda be picked off some eggs (not all),
> > small broken piece at a time, egg sticking to each piece. They were
> > all out of the same batch of eggs. I have no idea what the failure
> > factor is.
>
> Oh, what a shock that must have been! Surely someone, somewhere, has the
> definitive answer?

I think that means the eggs were too fresh.

Felice wrote:
>
> In the way back, at Easter, I used to make pinholes in each end of a raw egg
> and then blow the insides out so I could decorate the shells. Now THAT was a
> nasty chore.

I saw a guy on TV do a funny trick with a raw egg.
He said he was going to pass it up his nose, through
his nasal cavity, and then out his mouth. And it
looked that way, as he took a raw egg (shelled, of
course) out of a bowl and appeared to pass it up
his nos, then he made a number of grimaces and hit
his head a few times as though he was maneuvering
the egg around. Finally, he spit it out into the
bowl.

What actually happened was when he appeared to be
putting the egg up his nose that was just his finger
in his nose. His hand blocked the view of him
slipping the egg into his mouth. The clue that
he could not have passed the egg up his nose was
that when he spat the egg out, the yolk was not
broken.

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Felice" > wrote:
>
>> http://www.youtube.com/watch?v=PN2gYHJNT3Y
>>
>> Tim Ferris has better lungs than I have. I tried it on three eggs and got
>> nowhere but red in the face.
>
>> Felice
>
>
> Mea culpa. For some reason I thought that guy was in the restaurant
> business and I think he is not > --

I think you have to squeeze the shell while you blow. Ask Bob ****wiliger,
he sucks enough, he's gotta blow too.

Melba's Jammin' > wrote in news:barbschaller-
:

> In article >,
> "Felice" > wrote:
>
>> http://www.youtube.com/watch?v=PN2gYHJNT3Y
>
> Yeah, I want to eat in his restaurant where I know all the hard-cooked
> eggs have his breath on them.
>
> Pass.
>



No worse than going to a restaurant staffed with cooks that smoke, and having
their fingers playing with your food while they are plating up.


And please don't tell me that every damn cook that smokes *always* washes
his/her hands before they handle food!!!




--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

In article >,
"Felice" > wrote:

> In the way back, at Easter, I used to make pinholes in each end of a raw egg
> and then blow the insides out so I could decorate the shells. Now THAT was a
> nasty chore.
>
> Felice

Oh, Fleece, Fleece, Fleece, Fleece, Fleece. . . .
You know that I blow out maybe 10 dozen or so raw eggs every spring
(I've already begun) in preparation for decorating them for the Festival
of Nations, right? You didn't know that? Huh! I just posted a video
to my website of how I do it. I'm still conscious after doing dozens
of them. Link in my sig line below.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller

In article >,
"Felice" > wrote:

> "sf" > wrote in message
> ...
> > On Fri, 26 Feb 2010 13:24:52 -0500, "Felice" >
> > wrote:
> >
> >> http://www.youtube.com/watch?v=PN2gYHJNT3Y
> >>
> >> Tim Ferris has better lungs than I have. I tried it on three eggs and got
> >> nowhere but red in the face. Besides, once you get the bits off the top
> >> and
> >> bottom (assuming you've cooked them MY way) * it's no BFD to just remove
> >> the
> >> rest of the peel.
> >>
> >> * Well, Cooks Illustrated and I. Bring to boil, let sit covered for 10
> >> minutes, toss into ice-and-water bath for 5 minutes, and peel. Works
> >> every
> >> time.
>
> > Yeah, but your way isn't a party trick. Did you put the baking soda
> > in the way he said?
>
> Oh shit, You mean I have to do another trio of eggs?
>
> In the way back, at Easter, I used to make pinholes in each end of a raw egg
> and then blow the insides out so I could decorate the shells. Now THAT was a
> nasty chore.
>
> Felice

For blowing out RAW eggs (for resale on ebay) I used a needle attached
to tubing and used a fish tank compressor. I used to sell clean blown
duck and emu eggshells. The emu eggs were blown out from a single hole
and I used a 14 gauge bone marrow needle for those. New ones that had
been discarded by our pathologist...

I still have a good supply of clean blown emu shells out in the storage
shed. I'm waiting for the price to go back up now that emus are not
longer popular so the shells are no longer as easily available to egg
artists. ;-) I also have a few Ostrich and Rhea shells.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Felice" > wrote:
>
>> http://www.youtube.com/watch?v=PN2gYHJNT3Y
>
> Yeah, I want to eat in his restaurant where I know all the hard-cooked
> eggs have his breath on them.
>

Like it is really so "annoying" to peel eggs.

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Felice" > wrote:
>
>> In the way back, at Easter, I used to make pinholes in each end of a raw
>> egg
>> and then blow the insides out so I could decorate the shells. Now THAT
>> was a
>> nasty chore.
>>
>> Felice
>
> Oh, Fleece, Fleece, Fleece, Fleece, Fleece. . . .
> You know that I blow out maybe 10 dozen or so raw eggs every spring
> (I've already begun) in preparation for decorating them for the Festival
> of Nations, right? You didn't know that? Huh! I just posted a video
> to my website of how I do it. I'm still conscious after doing dozens
> of them. Link in my sig line below.

-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller

NOW she tells me how to do it! Where were you 45 years ago?

Barb, those aigs are simply beautiful. Now that I know your secret I may
have an egg-decorating session with the grands. Old dogs, new tricks and all
that. But can we use felt-tips instead of pins and wax?

Fleece

"Wayne Boatwright" > wrote in message
5.247...
> On Fri 26 Feb 2010 04:31:12p, Melba's Jammin' told us...
>
>> In article >,
>> "Felice" > wrote:
>>
>>> In the way back, at Easter, I used to make pinholes in each end of a
>>> raw egg and then blow the insides out so I could decorate the shells.
>>> Now THAT was a nasty chore.
>>>
>>> Felice
>>
>> Oh, Fleece, Fleece, Fleece, Fleece, Fleece. . . .
>> You know that I blow out maybe 10 dozen or so raw eggs every spring
>> (I've already begun) in preparation for decorating them for the Festival
>> of Nations, right? You didn't know that? Huh! I just posted a video
>> to my website of how I do it. I'm still conscious after doing dozens
>> of them. Link in my sig line below.
>>
>
> Maybe Felice should send you her eggs to blow out. :-) <ducking and
> running>

And she will, in turn, send the contents to you. OK?

Felice

In article >,
Omelet > wrote:

> I still have a good supply of clean blown emu shells out in the storage
> shed. I'm waiting for the price to go back up now that emus are not
> longer popular so the shells are no longer as easily available to egg
> artists. ;-) I also have a few Ostrich and Rhea shells.

I'll give you five hundred bucks for a Moa shell ;-) Out of curiosity,
what would an emu shell go for? I have no idea at all.

leo

In article >,
"Felice" > wrote:

> NOW she tells me how to do it! Where were you 45 years ago?
>
> Barb, those aigs are simply beautiful. Now that I know your secret I may
> have an egg-decorating session with the grands. Old dogs, new tricks and all
> that. But can we use felt-tips instead of pins and wax?
>
> Fleece

You can use anything your hearts desire, Fleece. Yarn. Sequins.
Colored pencils. Crepe paper dye. Onion skin dye. Decals.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Breaded Pork Tenderloin, 2-18-2010

In article >,
"Felice" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Felice" > wrote:
> >
> >> In the way back, at Easter, I used to make pinholes in each end of a raw
> >> egg
> >> and then blow the insides out so I could decorate the shells. Now THAT
> >> was a
> >> nasty chore.
> >>
> >> Felice
> >
> > Oh, Fleece, Fleece, Fleece, Fleece, Fleece. . . .
> > You know that I blow out maybe 10 dozen or so raw eggs every spring
> > (I've already begun) in preparation for decorating them for the Festival
> > of Nations, right? You didn't know that? Huh! I just posted a video
> > to my website of how I do it. I'm still conscious after doing dozens
> > of them. Link in my sig line below.
>
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller
>
> NOW she tells me how to do it! Where were you 45 years ago?
>
> Barb, those aigs are simply beautiful. Now that I know your secret I may
> have an egg-decorating session with the grands. Old dogs, new tricks and all
> that. But can we use felt-tips instead of pins and wax?
>
> Fleece

I see Barb does Pysanki eggs.
Are there no limits to this woman's talents? :-) :-) :-)

This art is why I used to sell duck eggshells so easily on ebay. Duck
shells are less fragile than chicken.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
Leonard Blaisdell > wrote:

> In article >,
> Omelet > wrote:
>
> > I still have a good supply of clean blown emu shells out in the storage
> > shed. I'm waiting for the price to go back up now that emus are no
> > longer popular so the shells are no longer as easily available to egg
> > artists. ;-) I also have a few Ostrich and Rhea shells.
>
> I'll give you five hundred bucks for a Moa shell ;-) Out of curiosity,
> what would an emu shell go for? I have no idea at all.
>
> leo

Emu shells, for quite some time, went for $5.00 each.
According to my latest check, they are going from $4.00 to $8.00 each at
the moment.

My "stash" are clean blown from a single 1/4" hole in the large end.

I wish I could get my hands on a Moa egg. <g>

The Ostrich shells go for around $15.00 each. Rhea are variable.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Fri, 26 Feb 2010 21:07:50 GMT, PLucas1 wrote:

> Melba's Jammin' > wrote in news:barbschaller-
> :
>
>> In article >,
>> "Felice" > wrote:
>>
>>> http://www.youtube.com/watch?v=PN2gYHJNT3Y
>>
>> Yeah, I want to eat in his restaurant where I know all the hard-cooked
>> eggs have his breath on them.
>>
>> Pass.
>>
>
> No worse than going to a restaurant staffed with cooks that smoke, and having
> their fingers playing with your food while they are plating up.
>
> And please don't tell me that every damn cook that smokes *always* washes
> his/her hands before they handle food!!!

i can tell you're the real rough 'n' ready commando type, peter.

blake

"Michael "Dog3"" > wrote in message
...
> Melba's Jammin' >
>>
>> Oh, Fleece, Fleece, Fleece, Fleece, Fleece. . . .
>> You know that I blow out maybe 10 dozen or so raw eggs every spring
>> (I've already begun) in preparation for decorating them for the
>> Festival of Nations, right? You didn't know that? Huh! I just
>> posted a video to my website of how I do it. I'm still conscious
>> after doing dozens of them. Link in my sig line below.

> You have a nice set of eggs
>
> Michael

Well, if that doesn't sound like a Sheldon compliment ...

Felice

In article >,
"Michael \"Dog3\"" > wrote:

> You have a nice set of eggs
>
> Michael

Why, thank you, Michael. Propriety prevents me from returning the
compliment.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Breaded Pork Tenderloin, 2-18-2010

In article >,
"Felice" > wrote:

> "Michael "Dog3"" > wrote in message
> ...
> > Melba's Jammin' >
> >>
> >> Oh, Fleece, Fleece, Fleece, Fleece, Fleece. . . .
> >> You know that I blow out maybe 10 dozen or so raw eggs every spring
> >> (I've already begun) in preparation for decorating them for the
> >> Festival of Nations, right? You didn't know that? Huh! I just
> >> posted a video to my website of how I do it. I'm still conscious
> >> after doing dozens of them. Link in my sig line below.
>
> > You have a nice set of eggs
> >
> > Michael
>
> Well, if that doesn't sound like a Sheldon compliment ...
>
> Felice

<snork> ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Barb wrote:

>> You have a nice set of eggs
>>
> Why, thank you, Michael. Propriety prevents me from returning the
> compliment.

Good thing I wasn't drinking anything when I read that. (Subtext: "Huevos"
is slang for "testicles" in at least a few Central American countries.)

Bob