Tips from Bob and Doris Huff
I did a little tongue in cheek piece last week on boiling eggs – the easy part. The hard part? Peeling them – at least some times. It’s common knowledge that a non-fresh egg peels easier, it tightens up inside with age and the shells come right off. But sometimes you don’t have any week-old eggs – you have to use what you’ve got.
I’ve read lots of secret remedies for the egg-peeling problem throughout the years, but faithful reader, Bob Huff, offered this method, which his wife Doris uses when eggs have to come out looking good – no matter the age.
Doris says, “Yes, use older eggs when possible.” But for new eggs, she adds 1/4 teaspoon of baking soda to a pan of water, brings it to a boil, cuts back to simmer as soon as possible for a total of 12 minutes with the lid on the pot. Then she uses a cold-water rinse and they’re ready.
I tried that yesterday, just for kicks, and the shells flew off the eggs. It really works. Thanks Bob and Doris.
