ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Shelling Hard-boiled eggs

Tips and Tricks - Cooking
ADVERTISEMENT
Brenda,

The eggs will peal much easier if you use eggs that are not fresh! Have the eggs sit in your refrigerator for at least a week. Then, place the eggs in a lg saucepan w/cold water to cover. On med-low heat, bring to simmer but not boil. Reduce the heat slightly and cook 8 minutes. Transfer eggs to a bowl of ice water and set aside for 5 minutes.
MsgID: 0068361
Shared by: Robyn - VA
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
  • Pumpkin Meringue Pie (using heavy cream)
  • PUMPKIN MERINGUE PIE "This pie melds dense pumpkin filling with a light and fluffy meringue topping and the meringue mingles wonderfully with the filling's cinnamon and nutmeg spices. If you have some extra time to sp...
  • Slow Cooker French Vegetable Stew (Ratatouille)
  • SLOW COOKER FRENCH VEGETABLE STEW (RATATOUILLE) 1 large eggplant 1 zucchini 1 yellow summer squash 1/2 yellow onion 1 yellow bell pepper 1 orange bell pepper 1 teaspoon Italian seasoning 1 teaspoon kosher salt 1/2 tea...
  • Fennel Foccacia (using frozen bread dough)
  • FENNEL FOCCACIA 2 lb frozen bread dough 1/2 cup olive oil cornmeal 2 tsp salt 1 tsp ground black pepper 2 tsp fennel seeds Preheat oven to 475 degrees F. Divide dough in half. Spread 2 Tbsp oil in each of two 10x15...
  • Veggie Salad in a Pocket with Spicy Hummus
  • VEGGIE SALAD IN A POCKET WITH SPICY HUMMUS 1 cup chopped yellow summer squash and/or zucchini 3/4 cup chopped broccoli 2 plum tomatoes, seeded, chopped (about 1/3 cup per tomato) 8 pitted kalamata or ripe olives, chop...
  • Penne in Spicy Tomato Sauce
  • PENNE IN SPICY TOMATO SAUCE 1 pound uncooked penne or mostaccioli pasta 1 tablespoon olive oil 3 cloves garlic, finely chopped 1/4 teaspoon red pepper flakes (or more to taste) 1 (28 oz) can plum tomatoes, drained 1/2...
  • New York Cheesecake - Does this info help you?
  • TERESA: Good afternoon to you. Teresa, what makes a N.Y. style cheesecake a N.Y. cheesecake basiclly is the addition of sour cream mixed in with the cream cheese. There are many recipes for this style: New York...
ADVERTISEMENT
  • Brioche Baked Ham (Ham en Croute) (Repost)
  • Brioche Baked Ham (Ham en Croute) Board: Heirloom Recipes/Kitchen Memories at Recipelink.com From: Gladys/PR 10-10-2005 Chef: Robert Scott You need: Brioche 500 grams plain flour 20 grams dried yeast 4 tablespoons ...
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): Shelling Hard-boiled eggs
  • 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!