| We are now ready to peel. Actually, many cooks 
                    dread this next part. Eggs can be notoriously difficult to 
                    relieve of their shells. The instructions that follow added to the steps I have outlined already should 
                    make this much easier though!  Pick up each egg and find a spot where the shell 
                    and the inner membrane are coming off. At this point, the 
                    egg shell can almost be smoothed right off.  If the shell is sticking, you can hold the egg 
                    under a tap to help get the start you need. The gentle force 
                    of the water can be enough to liberate the membrane from the 
                    egg surface and then with that will come the shell. Be patient 
                    if it doesn't start right away - with some gentle exploring 
                    with your fingers, you will start to feel where the shell 
                    is loosest on the egg beneath and you can concentrate on using 
                    that as a starting point. After you have peeled the shell 
                    off of the egg, give the egg a rinse under cool running water 
                    to get rid of any little bits of shell that may be left on 
                    the egg.
 See the pics below for more details on peeling:
 
                     
                      |  |  |   
                      | the 
                          shell is off! | oops 
                          whacked that one too hard! |   
                      |  |  |   
                      |  |  |   
                      | under 
                          water & almost ready to peel | see 
                          the cracks easily on a lovely brown egg! |  
  Congratulations! 
                    You are now ready to use your plate-full of hard-boiled eggs 
                    in your favorite recipe. You can see that I started with a 
                    dozen and now have 10 perfect ones. It is common for one or 
                    two per dozen to crack or peel badly, so it's good to have 
                    a couple of spares. If you need 6, cook at least 7. If you 
                    need 10, cook the whole dozen. You can always enjoy one right 
                    out of the shell!
 Remember to refrigerate your eggs if you are 
                    not using them right away in your favorite recipe. They will 
                    keep for a day or two no problem. If you are looking to make egg salad, you might 
                    enjoy my egg 
                    salad recipes website for some very delicious recipes 
                    (if I do say so myself!) And egg recipes has a few extra recipes I am adding and developing as well for your enjoyment. If you have any feedback on these instructions 
                    or any questions, I am happy to hear from you. Please use 
                    the contact form on my website 
                    and I'll get back to you as soon as possible! Enjoy! |