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| Thread ID: 77117 | 2007-02-27 06:44:00 | Egg shell removal | Bryan (147) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 528582 | 2007-02-27 17:26:00 | Sounds crazy, but I find that white eggs peel easier than brown eggs?? Place room temperature eggs in cold water and bring to boil. Boil for 8 minutes then run under cold tap for a couple of minutes. Bash them all over on sink and peel... easy eh? My Mum used to make sandwiches for a business I had in the '60's and she would cook a dozen at a time, run under cold water, drain, put the lid on the pot and shake it like mad. This broke all the shels and they peeled a treat. Ken |
kenj (9738) | ||
| 528583 | 2007-02-27 18:20:00 | boil run under cold water to break egg membrane (which holds shell to to cooked egg white) roll back and forward( with little down ward pressure) under palm of the hand across the bench peel under running water using the water to lift the shell from the body of the egg |
beama (111) | ||
| 528584 | 2007-02-27 18:32:00 | Yep its freshness. I get free range eggs sometimes from neighbours, and the freshest are always very hard to peel. |
pctek (84) | ||
| 528585 | 2007-02-27 21:19:00 | Yes removing the shells is childishly simple and its always amazes me when I find the method is almost unknown. I have even seen chefs on TV who obviously had no idea. As a couple of correspondents have already mentioned just roll the egg between your hands (when it is cold is best!), or on the bench, and the brittle eggshell splinters all over whereas the flexible egg stays fine. I prefer the 'hands' method. The shell virtually drops off from this point. Colour, freshness, place it was bought from etc, have no effect Tom |
Thomas01 (317) | ||
| 528586 | 2007-02-27 23:45:00 | Agree with Joe, sam & pctek. Fresh eggs are harder to peel. Cool fast in sink of cold water, then bash the sides (At least most people seem to agree about the water). |
Laura (43) | ||
| 528587 | 2007-02-28 00:16:00 | A sink full of glacial acetic acid would work too...removes the calcium shell easily and yet leaves the albumin and yolk alone! <Not fit for human consumption afterward...do NOT attempt this at home without adult supervision and medical insurance plan paid up> |
SurferJoe46 (51) | ||
| 528588 | 2007-02-28 00:22:00 | Once boiled I tap it on the side then roll the egg so the shell breaks as I roll, then the shell comes off rather easy. Hmmm at first it seemed as if i was reffering to something else...:p |
rob_on_guitar (4196) | ||
| 528589 | 2007-02-28 01:14:00 | With fresh eggs always crack the rounded end first (as opposed to the pointy end) and peel from that end. There's a small air sac in there that makes peeling farm fresh eggs a whole lot easier. |
olwyn (8088) | ||
| 528590 | 2007-02-28 01:21:00 | You have to crack the shell on someone's head. I remember we always did this at school (in the '40's) and it always worked. | Richard (739) | ||
| 528591 | 2007-02-28 01:28:00 | Yes removing the shells is childishly simple and its always amazes me when I find the method is almost unknown. I have even seen chefs on TV who obviously had no idea. As a couple of correspondents have already mentioned just roll the egg between your hands (when it is cold is best!), or on the bench, and the brittle eggshell splinters all over whereas the flexible egg stays fine. I prefer the 'hands' method. The shell virtually drops off from this point. Colour, freshness, place it was bought from etc, have no effect Tom Agreed. It always makes me laugh to see someone tapping and generaly playing around with them. A solid bang on the bench and just slide the egg out. In fact when I'm showing off I do two at once. One in each hand, a good bang, and slide the shell off with my thumbs. |
JJJJJ (528) | ||
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