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Thread: Egg fans, try THIS! page 4

  1. #31
    Cyborcat's Avatar
    Cyborcat is offline Senior Member
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    Quote Originally Posted by CaliforniaPoppy View Post
    The pH of the water affects whether the shell sticks to the egg. If you add baking soda to the water before you begin to boil it, the egg will peel easily. I usually add about a teaspoon.
    I'll have to try that. Usually I try to use eggs that have been in the fridge for 1-2 weeks, and that usually helps, but I don't always think to plan ahead like that.
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  2. #32
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    Okay, I made hard-boiled eggs earlier and used the baking soda trick--out of the six I made, only two got slightly mangled. Considering that I just bought the eggs a few days ago, and normally ALL would have gotten severely mangled without it, that's pretty good! Thanks for the tip, CaliforniaPoppy.
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  3. #33
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    I've got one of those "Perfect Egg Timer" things - it's basically a plastic half-egg that you just chuck in the water with your eggs and there's a marker thing that constricts to indicate how done the eggs are. Makes them perfectly how I want every time.

    My method for eating is to boil them to med-soft - so the white is mostly done but the yolk is 2/3 soft. I cut it in half, eat out the yolk as-is, then replace the yolk-hole with butter and go to town on the white.

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