[Sca-cooks] Egg peel*ing* (was Re: Egg Peeler)

[Audrey Bergeron-Morin]

> Many years ago (when I was a teenager and well before I found the SCA) I was
> told that the caterer's trick of peeling hardboiled egg is to immediately
> put the eggs into an ice bath. I've done this many times with great success.

Well, yes, cooling them faster keeps the skin and shell from sticking
to the white. However I suspect that the main reason for putting them
into an ice bath is to keep them from changing colour.