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Peeling Hard-Boiled Eggs
Filed in archive Tricks & Techniques by karen on February 28, 2006
boiling_eggs.jpg

For main dishes, salads or garnishing, many recipes call for sliced hard-boiled eggs. Boiling is no problem. In a saucepan, cover the eggs with water and let boil over medium-low fire for around 20 minutes when they're done. Peeling them without the white sticking to the shells is what a lot of people find tricky. It's not that difficult to have 'clean, smooth' eggs.

Immediately after boiling, take off the heat and change the water into cold or under running water. Make sure to change the water as it gets warm. The sudden change in temperature stops the cooking process and separates the membrane within the egg from the shell.

Take one egg at a time and crack the shells all over. Peeling should now be easy.

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