Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive

I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


Priority Support

       Volume I - November 19, 2010

No-Fail Egg Peeling

Hi, 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.


Carleen LaRonde

Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.

Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe

© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656