Chuck, I had to run out to the store for butter and saw these: http://www.egglandsbest.com/product/hard-cooked-peeled-eggs/
I know that probably doesn’t satisfy you, but think about this – someone must have invented a machine that peels eggs. So you could probably build one. From: Af [mailto:af-boun...@afmug.com] On Behalf Of Chuck McCown Sent: Wednesday, November 23, 2016 6:17 PM To: af@afmug.com Subject: Re: [AFMUG] OT Boiled eggs That timing is pretty much what I use. 15 minutes. I like the yolks green and powdery and the whites structurally sound for deviled eggs. From: Ken Hohhof Sent: Wednesday, November 23, 2016 5:07 PM To: af@afmug.com <mailto:af@afmug.com> Subject: Re: [AFMUG] OT Boiled eggs My wife claims the shells come off easy when I cook them. Put room temperature eggs directly into boiling water, boil gently for 13 minutes, immediately cool with running water then ice water. Vinegar would dissolve away the calcium in the shells and make them rubbery, I’d think that would make them harder to peel. From: Af [mailto:af-boun...@afmug.com] On Behalf Of Chuck McCown Sent: Wednesday, November 23, 2016 5:54 PM To: af@afmug.com <mailto:af@afmug.com> Subject: [AFMUG] OT Boiled eggs Just peeled about 2 dzn eggs. Seemed like when I was a kid we put vinegar in the water to help the shells slough off. But trying the same trick today seems like the shells are super glued to the egg. Anybody got a good method?
