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Old 11-08-2017, 08:12 AM   #60
NN5I
Carl, nn5i
 
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Join Date: Sep 2011
Location: Tallahassee, FL
Posts: 1,441
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In America we refrigerate eggs. In Europe they typically don't. It's because in America eggs usually are washed before being marketed; in Europe, not. Washing removes a protective natural coating that, on unwashed eggs, prevents the entry of bacteria and retards evaporation.

So, if you wash'em, or if you buy'em at Publix, keep'em in the fridge.

To make eggs easy to peel after hard-boiling, place them in the water after bringing the water to a nice vigorous boil. Before I learned this, I used to put the eggs in cold water, then put the pan on the stove so the eggs and the water both heated up slowly. Nowadays I get the water boiling, then take the eggs out of the fridge and put'em in the water, then time exactly 15 minutes (I can't cook without a stopwatch) and take the pan off the stove and run cold water into it to cool the eggs off quickly, which keeps the edges of the yolks from turning green. You can then peel them immediately, or put them back in the fridge and peel them next week. Either way, they'll be very easy to peel. I was amazed at the difference it makes!

Also, as Marv mentioned, week-old (or older) eggs usually peel a little easier than very fresh ones do; but the difference isn't nearly as great as the difference between starting them in cold water and starting them in already-boiling water.

Try it -- it's astonishing.
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