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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
528592	2007-02-28 01:37:00	Thank you all, but JJJJJ, try it with a new egg and I bet that even you will have difficulty too. Seems that the answer is to really cool the egg before shelling.	Bryan (147)
528593	2007-02-28 01:40:00	Thank you all, but JJJJJ, try it with a new egg and I bet that even you will have difficulty too. Seems that the answer is to really cool the egg before shelling. Of course! I hate warm hb eggs anyway	JJJJJ (528)
528594	2007-02-28 02:17:00	Thank you all, but JJJJJ, try it with a new egg and I bet that even you will have difficulty too. Eh ? What the ? Shelling previously eaten eggs is not my idea of fun. Warm or cold, they must be new eggs.	R2x1 (4628)
528595	2007-02-28 05:36:00	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. Well, if we're into the really technical stuff now - To prevent eggs cracking & leaking while boiling, (Don't you hate it when the white stuff oozes out?) simply prick the rounded end first with a needle or suchlike. That releases the air in the sac. It's air expansion which causes the cracking. And now that we can all create the perfectly-peeled hard-boiled egg, who can tell me what my mother probably added when mashing yolks for "Ladies Bring a Plate." stuffed eggs? I remember green bits (parsley or chives) & sometimes curry powder, but that's all.	Laura (43)
528596	2007-02-28 05:44:00	Salt 'n Pepper ?	R2x1 (4628)
528597	2007-02-28 06:08:00	Laura...........Curried eggs? i add mayonaise to mine, my SIL adds butter.........each to there own i guess...... cant say ive added green stuff tho. i have heard milk can be added as well........ but ive not tried this. anyway i dont usually HB eggs to eat then and there...........they better shelled and then eaten cold next day and nice in lunch boxes.... but yes boil eggs and run under cold tap, i leave to sit in cold water for a while.........usually i forget.........:rolleyes: and find them later, and they nicely cold and easy to peel. beetle:rolleyes:	beetle (243)
528598	2007-02-28 06:17:00	Thanks, beetle. Mayonnaise is probably the ingredient I couldn't remember .. something to mix everything together, but softer than butter. And R2x1, yes to S & P, of course.	Laura (43)
528599	2007-02-28 07:36:00	Mayonnaise???????????????????????? In mashed potatoes???:eek: :eek: Sheesh. ton of garlic (cooked with the tatoes while boiling) ton of butter drop of milk/cream (maybe) a quick grate of fresh nutmeg and wait for the arteries to harden! :p	allblack (6574)
528600	2007-02-28 07:48:00	Potatoes? we talking bout eggs . . . . . . . . . . . :rolleyes: beetle	beetle (243)
528601	2007-02-28 07:57:00	Potatoes? we talking bout eggs . . . . . . . . . . . :rolleyes: beetle Ummm . . . . . yeah :rolleyes: Where the 'eck did I get potatoes from???? Must be the lack of coffee!!! :horrified	allblack (6574)
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