A few weeks ago I was up at Sweet Dreams Bed and Breakfast making a big batch of potato salad with Dorothy.
I asked for a big butcher knife and proceeded to peel my eggs the quick way.
Dorothy had never done it like that before and found it to make the job of peeling a few dozen eggs quick work.
I quickly grabbed my camera then when I thought of our Saturday kitchen tips.
Here are my tips for quick egg peeling. I know that there are other methods that work well when the eggs are at least a few days old but this method works great even when the eggs are laid and cooked the same day!
- Start with brown eggs. This makes it easy to see the shell against the whites of the egg when scooping them out.
- Place eggs in the bottom of a saucepan and cover one inch over the eggs with cold water.
- Heat without a lid on high heat to boiling and then put the lid on and remove from heat.
- Let sit for 20 minutes.
- Drain and run cold water over the eggs for several minutes.
- Use cutting board to help the egg from slipping and give the egg a quick chop through the middle. Don't use a serrated knife. You won't have to chop all the way through but will easily be able to break the egg in half once it has been cracked at least half way. It might be safer for you not to hold the egg at first while you chop it.
- Use a teaspoon to slide between the white and the shell and scoop it out.
- Use a paring knife to slice the eggs as you desire or chop with a pastry blender.
- Be very careful you don't take a swipe at your fingers instead of the egg!!
Today is our last day in Saskatoon signing books.
We've had a wonderful time in Saskatoon and would love to meet a few more of you today.