This can be easily remedied. First, start with five to seven day old eggs (as in, five to seven days after purchase…) the older the egg, the less of the connective membrane that keeps the shell on the hardboiled bit. If you just have to use fresh eggs, thats fine. Load down the water with salt and cream of tartar. these both help to loosen up the shell from the egg.
That’s some fantastic advice. I was probably also doing them wrong, but it’s good to know about how age factors in. I now use a rice cooker, they break very cleanly now. Thanks for your comment!
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