Steve,
I don't want to appear as a dummy, but seriously, what are free ranged eggs, and do you get them from a farm? I have never heard that term used before, so please, ignore my ignorance.
Smile!
Sandy
----- Original Message -----
From: steve doyle
To: [email protected]
Sent: Thursday, December 21, 2006 8:40 AM
Subject: [RecipesAndMore] Re: PEELING EGGS
I buy free ranged eggs, hahha keep the e mails coming it's so much fun.
----- Original Message -----
From: Sandra Warren
To: [email protected]
Sent: Thursday, December 21, 2006 1:35 PM
Subject: [RecipesAndMore] Re: PEELING EGGS
Hi, L. R., and thanks for this informatioon. Apparently, you must be able to
get fresh eggs from a farm, out there, or something comparable!
When we get them from the grocery store, who knows how old they are! I know
that they have a sell by date on the carton, but that's all I know.
Sandy
----- Original Message -----
From: steve doyle
To: [email protected]
Sent: Thursday, December 21, 2006 4:54 AM
Subject: [RecipesAndMore] PEELING EGGS
PEELING EGGS
Over the years and thousands of hard boiled eggs later, I have found
that using week old eggs are best for peeling. Fresh eggs are hard to
peel. The thin membrane between the egg white and the shell sticks
like glue, bonding the egg to the shell. When the raw eggs are
allowed to age for a week or so in the
refrigerator before cooking, air seeps through the porous shell and
pushes the membrane away from the shell walls. When older eggs are
cooked, the shell will slips right off.
Merry Christmas from LR
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