Posted on 05/25/2015 4:33:22 PM PDT by Jamestown1630
Forgive me, but I had to post an 'extra' this week!
A while back there was a discussion about peeling hard-boiled eggs. ( I think I mentioned that the only time I wound up without pock-marked eggs was when I *wasn't* making them for a party. My party eggs are always ugly.)
In the interim, I found something on the 'net, and decided to try it today. I wasn't expecting much, because I haven't had luck with any of the other suggestions that are out there.
But, this is amazing! All of my eggs but one came out almost perfect, and that one was probably bad because I got distracted talking to the Husband, and didn't shake long enough.
I used older eggs, cooked them in my electric egg cooker, put them into ice water for about 10 minutes, and then shook them in a glass jar with an inch of water. I have pretty small hands, so I used a pint-size mason jar with a lid, and shook the eggs back and forth for 5 to 10 seconds. (I only did one egg at a time, and changed-out the water after every two eggs - I think that's important; too many shell-bits seem to mess up the process and leave tiny pits on the otherwise perfectly-shelled eggs.
My boiled-egg peeling issues are over, and this process took only a small fraction of the time that it usually takes to peel eggs:
https://www.youtube.com/watch?v=FkWISKfgqZ0
https://www.youtube.com/watch?v=IRC6d2fzfgI
Anyone have a recommendation for a pizza stone. I'd found a few I'm considering, but many of the reviews complain of breaking. Anyone have a fave?
I really loved my Pampered Chef baking stones. Right up until they broke.
Both times it was my (or my kids’) fault. My third stone, from a department store, was not as good as the PC so there is a difference.
The EGGstractor!
Unfortunately, it gets poor reviews. Here's one review that offered an alternate method of peeling hard boiled eggs...FWIW...
To peel hard-boiled eggs quickly, CRACK THE SHELL A BIT, BEFORE PUTTING IT IN ICE WATER, OR UNDER COLD WATER. Doing this will get the ice water/cold water IN BETWEEN THE EGG AND THE SHELL, and not just on the outside.
METHOD Combine Duncan Hines Chewy Fudge Brownie Mix, fudge
packet, lge egg, 1/3 c each water, veg oil. Stir/blend 50 strokes. Place 2 tbl
batter in paper-lined cupcake tins. Bake 350 deg 10 min. Set on counter; push mini peanut butter cup into warm centers (even with surface). Bake 5-7 minutes more. Remove to racks. Cool completely.
Yes, I have to confess to falling for that one, too. I think one egg came out right ;-)
I bought mine from King Arthur Flour.
I think JRandomFreeper mentioned what he uses for a pizza stone a while back; I’m pinging him. I remember that he doesn’t use the commercial products, because he uses very high heat.
-JT
Thanks for the info....I’m not necessarily adverse to spending $55 for a pizza stone...as long as it doesn’t break after a few uses. In the various reviews I’ve been reading..there seems to be no relation between price and how long before it breaks. How long have you had yours?
BTW..the Pampered Chef can opener is to die for...Best one I ever owned. Pure magic..
No eggs; something better—dark chocolate
If given the choice of eggs or dark chocolate for breakfast...this choice in a landslide -
http://www.acedarspoon.com/dark-chocolate-cherry-almond-granola/
I
None of these egg peeling ideas apply if you raise chickens. When my wife needs perfect looking peeled eggs, she has to go buy some eggs at the store. Fresh ones don’t peel clean.
No, fresh eggs don’t work. I usually boil eggs for Deviled Eggs, or for a Cobb or Chef Salad. In those cases, eggs work best if they’re safely ‘Old’. But those fresh eggs are wonderful scrambled, or in baking.
-JT
This one is 3 years old. My previous one was from Macy’s and didn’t last a year. The one before that came from Williams Sonoma and lasted 15 about years. I am hoping the one we have now lasts like the WS one did. You could look at theirs too.
WEBSITES TO SHARE
Milk Eggs Chocolate
http://milkeggschocolate.blogspot.com/
And this search engine More Of It which lists many food sites now found when searching
http://www.moreofit.com/similar-to/www.foodieview.com/Top_10_Sites_Like_Foodieview/?&page=1
Google has advanced to the New Age
Recipe Finder and Food Blog Search
http://recipe-finder.com/
http://foodblogsearch.com/
And last, an article from the Search Engine Journal where one might wander for hours in all the new Food Search Engines. Of course, third world countries are very impressed (sarcasm off)
http://www.searchenginejournal.com/4-recipe-search-engines-to-find-thanksgiving-recipes/14979/
Explore, it’s what makes life interesting~
Thanks..I’ll check it out..
MARTHA'S PINK GRAPEFRUIT AND AVOCADO SALAD
nice addition to your summer salad repertoire
Drizzle butter lettuce leaves and avocado wedges w/ Dressing made w/ 1-2 tb grapefruit juice, olive oil, and white wine vinegar; add ks/p; toss gently. Top with supremed pink grapefruit segments.
Use julienned iceberg, fresh spinach, radicchio, very thin slices red onion, chopped green olives, sliced fresh mushrooms, chopped hard-boiled eggs, crisp crumbled applewood-smoked bacon, blue cheese crumbles, croutons. Toss w/ fave dressing (Ruth's uses Lemon Basil). Stack on plates; carefully remove stacker. Garnish plate with cherry tomato halves; top salad with crispy fried onions.
NOTE if you don't have ceramic stackers---use clean
tuna cans w/ top and bottom removed (or clean tomato
sauce cans for higher salads). Or lengths of PVC pipe.
LOL!
I don’t think I could afford to make it at home with a PVC pipe stacker, though it might be interesting to try.
Thanks ;>)
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