I know with me, it's the membrane sticking to the white that is the problem. And only by letting them get a week or two old before boiling can I do it easily. As I said, I do use salt, I do cool them down fast. I always have, I was taught to do eggs that way.
Vinegar only softens the shells. I have no problem breaking the shell, it's that thick tough membrane I have such hell with. No more though since when I do boil them, they are still fresher than yukky story eggs.
Vinegar only softens the shells. I have no problem breaking the shell, it's that thick tough membrane I have such hell with. No more though since when I do boil them, they are still fresher than yukky story eggs.