I am only giving up on them because my insides hate them, Im good with them still
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Third batch a eggs
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Originally posted by Pandemonium View PostLOL we want a video of you too making smellavision
Check this out, I tried it and it does kinda work and I agree on the cold water and even ice water
Nothing more sanitary than blowing your spit all over the egg before you serve them up..
Just sayin...Ken
I Should Have Been Rich Instead Of Being So Good Looking
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Originally posted by Texas-Hunter View PostI know the biggest key to having a easy, smooth peeled egg, is to be sure they are older eggs... They need to be at least 2 weeks old from the store for easiest peeling..
i also found that if you roll the cooked egg on it's side that the peel comes off in one piece.
here's an egg idea-spicy bloody mary eggs.brink vertical charcoal(the carp)
18" old smokey charcoal grill/smoker
cast iron Hibachi
22" Kettle w/ "Smoke-EZ" styled riser extension
& rotisserator
12x7 wells cargo vending trailer(mods in progress)
stuffer,slicer & more carp than i can fit in it...
Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....
Blues-N-Cues Concessions & Catering
http://blues-n-cuesbbq.com/
my music recordings-
http://www.reverbnation.com/rlcltd
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Originally posted by planahead View PostHi everyone I'm new to the forum I enjoy and am learning a lot from
all the post. About peeling boiled eggs, when the eggs are done to your
taste, drain off the hot water and fill the pot with cool tap water. Drain
and fill with cool water 2 more times Then add ice cubes to the third water
and let set app. 5 minutes. Take an egg and genthley crack it on the counter
then roll the egg under the plam of your hand and the shell will crack all over
and will peel very easy. The fast cooling on the outside of the egg releases
the membrane from the egg and it sticks to the shell making the peeling
easy. Hope this helps. BamaTerry here
Still have Christene
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