I'm definitely going to try the baking soda in the boiled eggs trick. I HATE HATE HATE making deviled eggs because the shells don't come off and leave the eggs looking like they've been gnawed on by a raccoon. I eventually get so mad I just throw the eggs up against the backsplash or onto the counter, and make egg salad sandwiches.
I like my BLTs with a fried egg (broken yolk) and cheese... I don't know if that's the "right way" to make one, but what I'd really like isn't a trick to get bacon in every bite (just add enough bacon) but is there a trick to keep the tomatoes from sliding the whole thing apart?
And I love the idea for deviled eggs. I'm going to go make some now I think. I have eggs from my new hens so they're small. I just have to make sure I do a batch that are all about the same size. But I really hate it when the shells don't come off. I've actually gone looking for solutions and have never seen the suggestion of backing soda.
For high altitude I've found the pressure pot works for hard boiled eggs. This technique is used commercially. It does not save time, but it makes the shells fly off cleanly, sometimes in one piece.
Not really, but it seems like it.
The pressure goes to two red line levels. 15 LBS. The first level 7.5 LBS does the trick. No problems since this discovery.
Synova, never heard of egg on one. Is that a thing you grew up with? I like the basket-weave idea because I find the bacon moves around too much. Mmmmm bacon.
For high altitude I've found the pressure pot works for hard boiled eggs. This technique is used commercially. It does not save time, but it makes the shells fly off cleanly, sometimes in one piece.
Good one.
We're not high up here in NE OH, but anything to get the shell off cleanly is a good thing.
11 comments:
I don't get much better than a good BLT.
I'm definitely going to try the baking soda in the boiled eggs trick. I HATE HATE HATE making deviled eggs because the shells don't come off and leave the eggs looking like they've been gnawed on by a raccoon. I eventually get so mad I just throw the eggs up against the backsplash or onto the counter, and make egg salad sandwiches.
I like my BLTs with a fried egg (broken yolk) and cheese... I don't know if that's the "right way" to make one, but what I'd really like isn't a trick to get bacon in every bite (just add enough bacon) but is there a trick to keep the tomatoes from sliding the whole thing apart?
And I love the idea for deviled eggs. I'm going to go make some now I think. I have eggs from my new hens so they're small. I just have to make sure I do a batch that are all about the same size. But I really hate it when the shells don't come off. I've actually gone looking for solutions and have never seen the suggestion of backing soda.
For high altitude I've found the pressure pot works for hard boiled eggs. This technique is used commercially. It does not save time, but it makes the shells fly off cleanly, sometimes in one piece.
Not really, but it seems like it.
The pressure goes to two red line levels. 15 LBS. The first level 7.5 LBS does the trick. No problems since this discovery.
Agree Allen, it's just those store-bought tomatoes that are the worst.
Yes, DBQ, it is maddening. Chip's pressure cooker idea sounds great.
Nifty idea.
You want a good BLT? Go to Five Guys.
AllenS said...
I don't get much better than a good BLT.
May I give that a big, "Airborne!", sir?
PS I assume you meant "It", not I.
Synova, never heard of egg on one. Is that a thing you grew up with? I like the basket-weave idea because I find the bacon moves around too much. Mmmmm bacon.
Chip Ahoy said...
For high altitude I've found the pressure pot works for hard boiled eggs. This technique is used commercially. It does not save time, but it makes the shells fly off cleanly, sometimes in one piece.
Good one.
We're not high up here in NE OH, but anything to get the shell off cleanly is a good thing.
Thanks Chip. I am at about 3500 ft elevation. Perhaps that is part of my egg problem as well. I'll give it a try!
The baking soda did not work.
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