Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
1 hour ago, Anna N said:They are a beast to peel and they don’t slip out the way the other less-cooked eggs do so you more or less have to peel them!
Oh, I've already given up on the peeling. I open the small end with a "clacker", and shake/pour them out. You still must scoop out the shells to get all the firmest white.
51 minutes ago, Anna N said:They are a beast to peel and they don’t slip out the way the other less-cooked eggs do so you more or less have to peel them!
Oh, I've already given up on the peeling. I open the small end with a "clacker", and shake/pour them out.
