SC - fresh eggs?

[Barbara Sall]

I make a small hole at the large end of the egg, which lets the air out and
does not crack the shell when hard boiling for Easter eggs.  Otherwise I do
not bother.  Then after the dye has dried, maybe 10 minutes, they go back
into the refrig again.  With one child, unless it is very hot, the Easter
eggs that I hide do not get a chance to really warm up very much.  Our
daughter finds them too fast.
Kirsten

- -----Original Message-----
From: owner-sca-cooks at ansteorra.org
[mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Huette von Ahrens
Sent: Thursday, August 31, 2000 8:56 PM
To: sca-cooks at ansteorra.org
Subject: RE: SC - fresh eggs?



- --- Barbara Sall <socha at epix.net> wrote:
> Oh, so that is why when I go to peel Easter eggs,
> some of the white sticks
> to the shell and it does not peel cleanly.  Thanks
> for explaining it.
> Kirsten

The best way to avoid having the egg stick to the
shell it to plunge the egg into cold water just after
you finish boiling them.  Let them sit in the cold
water a couple of minutes.  Then place them back into
the hot water again.  Then peel them.  The contraction
and expansion from hot to cold and back to hot again
separates the egg from the shell.  When I do this, I
never have any problems peeling hard boiled eggs.
Whether this will work for Easter Eggs that have been
sitting around for a while, I don't know.  When I do
Easter Eggs, I usually blow the raw egg out, clean the
shell, paint them and then fill them with small jelly
beans and candies.  I use the raw eggs for scrambled
eggs or quiche or other cooking.  I don't like the
thought of eggs sitting out for days unrefrigerated
even if they have been hardboiled first.

Huette

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