ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): hard boiled eggs - for easy shelling

Tips and Tricks - Cooking
ADVERTISEMENT
a friend of mine said she pierces the egg before she boils them and they do alot for a little resturant.....hope it helps nicky
MsgID: 0068317
Shared by: nicky
In reply to: ISO: secret for shelling hard-boiled eggs for...
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Turkey and Artichoke Antipasto Salad
  • TURKEY AND ARTICHOKE ANTIPASTO SALAD 2 cups whole wheat rotini pasta, uncooked 2 cups cooked Turkey, chopped 2 medium tomatoes, cut in 8 wedges each 1 (14 ounce) can artichoke hearts, drained, quartered 1 (4 ounce) ca...
  • Chicken, Sausage, and Bean Ragout
  • CHICKEN, SAUSAGE, AND BEAN RAGOUT 6 Italian sausage, sliced 2 cloves garlic, minced 4 whole chicken breasts, 1/2-inch strips 1 pound fresh mushrooms, sliced 3 onions, coarsely chopped 2 teaspoons herbs (dill, tarragon...
  • Maraschino Party Cake (from scratch, using egg whites)
  • MARASCHINO PARTY CAKE 2 1/4 cups flour 1 1/3 cups sugar 3 tsp baking powder 1 tsp salt 1/2 cup shortening 1/4 cup maraschino cherry juice 16 maraschino cherries, cut into eighths 1/2 cup milk 4 egg whites, unbeaten 1/...
  • Red White and Blue Salad
  • RED WHITE AND BLUE SALAD 2 boxes (3 oz. each) red raspberry Jello 1 envelope unflavored gelatin 1 c. milk 1 c. sugar 1 tsp. vanilla 1 (8 oz.) pkg. cream cheese, softened 1 c. walnuts, finely chopped 1 (16 oz.) can blu...
  • Pot Au Feu (Crock Pot) (French)
  • POT AU FEU 2 lb boneless rump roast stuck wilh whole cloves 2 peeled onions, halved 2 scraped parsnips 1 lb pork lenderloin, (oplional) 2 stalks celery, cut in 2-inch pieces 2 or 3 chicken breasts 10 oz beef bouillon ...
  • Camille's Sidewalk Cafe Chicken Salad - I have it
  • I worked there in high school. It is pre cooked chicken dark and light meat in cubes. Mayo, sweet relish, salt, pepper, and dried dill. I just measure with my heart ❤️ Then it comes on wheat bread with mayo...
ADVERTISEMENT
  • Quinoa Pilaf with Lemon and Fresh Thyme
  • QUINOA PILAF WITH LEMON AND THYME 1 onion, minced 1 tablespoon olive oil Salt and pepper 1 1/2 cups quinoa, rinsed and dried on a towel 1 1/4 cups low-sodium chicken broth 1 teaspoon grated lemon peel 1 teaspoon mince...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): hard boiled eggs - for easy shelling
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!