AminaTefla
In the Brooder
What a pretty color. I really had my heart set on Rouens or Pekings. Eggs and meat ducks.
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What a pretty color. I really had my heart set on Rouens or Pekings. Eggs and meat ducks.
I LOVE deviled eggs - but can't boil my eggs without having them rip to shreads getting them out of the shell - I've tried all the tricks - I just don't have the touch. So that sounds good to me !!!
I am going to try your trick! I have been using a peel of lemon in my pot and that seemed to work well too. Much better than the vinegar.The secret is steamingI've had good peels with eggs still warm from the chicken they are so fresh using that method. Steam for 20 minutes (15 for bantam, 25 for duck), lift out the basket and dump into a bowl of really cold water. As soon as they cool off enough not to get burned, bang both ends on the counter to crack the shell and then let them soak in the ice water for a while until they are cool. From what I have read, the steam goes through the pores in the eggs and starts to separate the membrane, then the shock of the cold water finishes the separation. Opening the shell by cracking lets the water work its way in and makes it easier to peel.