No-Fail Egg Peeling
I just dumbed onto your site looking for recipes. I read about peeling eggs. I also agree about the age of eggs which makes them easir to peel - at least a week or two in the fridge. But, I have an easier way for peeling eggs, too.
I have been using this method for many years. When cooking pasta, I always put in a few eggs. I stir pasta into boiling, salted water, then gently place eggs into the boiling water with the pasta. Stir carefully so not to crack the eggs, and then cook pasta as usual. Pour pasta and eggs into strainer, rinsing pasta. Place eggs in cold water. Really great for making deviled eggs! This is a no-fail method for effortless egg peeling. It must be the starch from the pasta that does it.
Just try it! You'll never boil eggs any other way again.
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