What's the deal with eggs?

We can have a dish off when my newest plates come next week!! It's seriously a sickness. I have no more cabinets to store stoneware in. My main cupboard has two of each of my plates and each of my bowls and the rest of them are either stored in the garage or in a bin in my kitchen.

Cheddar is my absolute GO TO for omelettes.

Some people prefer Swiss, but man Cheddar is just PERFECT in an omelette.

the ol lady works at a store, so I have been trying all kinds of different cheeses...

Anybody have a foolproof method for peeling hard boilded eggs? Sometimes they are real easy and sometimes practically impossible even within the same batch. I have narrowed it down to the luck of the draw.

If I knew an easy/good way to do it I would make a lot more egg salad and deviled eggs.

the chinese will roll them on a plate or table while applying slight pressure to gently crack the shell throughout and then you can kind of rely upon the membrane separating the shell from the rest to peel it all away

not fool proof by any means, but far superior to anything i've ever seen whitey do

I've never actually tried it myself.

When you boil them are you putting them in the water before you heat it up or are you putting them in boiling water? If you put them in water that is already boiling it makes it much easier to peel them.

I've seen this technique solve another peeling issue... but I can not remember what that was.

I throw them in an ice bath in some Tupperware/pyrex equivalent, shake them around then the shells are quite easy to remove after that.

I have been starting in cold water but will try his method next time. I also want to try that shake it up in a jar.

It was garlic... shake garlic in a container and it peels itself.

1) use the oldest eggs you have--it will make the air pocket bigger and keep the shell away from the egg white.
2) roll egg back and forth gently on surface to create little cracks
3) peel under cold running water
4) get lucky
5) profit

In my experience, I only "butcher" one or two eggs per batch with this method, tops.

5-5-5 Instant Pot Method

Cook on high pressure 5 minutes
Let release naturally 5 minutes
Cool eggs in bath for 5 minutes

absolutely foolproof

hope to have a pint opportunity with you sometime slanted toward the near future

Because as much as I adore a runny yolk, sometimes I just want a softly scrambled egg with some potatoes and buttery mushrooms.

Just got my first delivery from The Egg Lady! Woohoo! Fresh from the chicken butt, $5 doz, delivered.

omg I'm so jealous!!

You'll never go back to store-bought!

Looks damn fine... damn fine indeed.

That looks great (although I'd probably use some pepper). The plate seems diabolical.... especially if you are eating in the morning.

I wouldn't advise it if you're fighting a hangover...but since I had breakfast/lunch at 11 am, I was able to cope with it. :P

Re: What's the deal with VR plating eggs?

still trying to decide if the geometric pattern compliments or camoflauges food of a similar size - is it accentuating or detracting from the meal - and do the placemat and table runner further steal spotlight focus from the eggs and hash in the middle or somehow help things out

as of yet no solid answers but you're making me think about it as if i were an editor

I think it would have worked better if it were just the eggs and hash and if I'd used red bells for the hash instead of yellow. The mushrooms kind of get lost against it. I'd go with a different plate for the same meal again. I have a really gorgeous stoneware set arriving in a week. I might try reshooting this meal on the orange or the violet or even the green plate.