Guest guest Posted October 5, 2004 Report Share Posted October 5, 2004 At 11:34 AM 10/5/04 -0700, you wrote: >A trick I learned from my Ma is to add a >tablespoon of salt to the boiling water. It does >something to the shell and peeling is a breeze. >The modification for my fresh eggs is that I add >maybe another 2 tsps or so of salt. Works every >time. Thanks to you and Leanne for the salt idea. I'll try that next time (just ate my last three deviled eggs last night, will have to make more). >P.S. What is the deal with that ONE egg? Personally, I think the Universe via Chicken puts it there to keep us from being so danged cocky all the time. MFJ Everything connects. The Universe is not THAT chaotic. Beauty can still be found in the most amazing places. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2004 Report Share Posted October 5, 2004 > Thanks to you and Leanne for the salt idea. I'll try that next time > (just ate my last three deviled eggs last night, will have to make more). Just a tip for the egg-heaters out there who will use this salt trick. Instead of " wasting " your expensive unrefined sea salt, you can get big bags of passable sea salt (coarse or fine) very cheaply at Korean stores for these kinds of " utility " purposes. (I'm assuming nobody would even have the supermarket nasty stuff in their possession, much less let it near their food...) Mike SE Pennsylvania The best way to predict the future is to invent it. --Alan Kay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2004 Report Share Posted October 5, 2004 When I was intending to can pickled quail eggs, I had a lady tell me I needed to add vinegar to the water I boiled them in (I dont recall how much). I havnt tried this yet but you might give it a shot - cant hurt. Dona in OK Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2004 Report Share Posted October 6, 2004 >>>(I'm assuming nobody would even have the supermarket nasty stuff in their possession, much less let it near their food...)<<< I used to use it for cleaning, and what I've got left, I am going to try in a recipe for weed-killer (boil 1 gallon of vinegar, add 1 cup of salt and simmer until dissolved). Are they acceptable reasons to possess it? ;-) Cheers, Tas'. Quote Link to comment Share on other sites More sharing options...
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