Grandma is 93 and she owned a drug store, soda fountain eatery in her youth. The shakes, burgers and salads were great. She was the principal pie baker and she tells the story of traveling cross town with a car full of pies and the pie blitz that can occur when you hit the brakes at a stop sign.
Just recently, she passed on her secret of how to boil and peel a plethora of perfect eggs. Her secret is in boil time and peel technique.
- Cover the eggs in lukewarm water and raise heat to a boil.
- Add a generous amount (1 1/2 teaspoon) of salt to the boiling water to raise the boiling temperature and infuse sodium into the shell.
- After the water reaches a boil, drop stove heat back to low, cover and let it simmer for 15 minutes.
The mineral content of the egg migrates during the heat process and so sulfur in the egg settles outside the yoke, (that's the lovely green ring). So the restaurant solution is to get that shell off quick.
- Pour off the hot water.
- Rinse eggs in cold tap water until they are cool enough to touch but not too cold! The secret to perfect peeling is that the shell is cool and expanded, yet the egg center is still hot and tight, so there is a tiny pocket of air between to facilitate the shell removal.
- After draining, Grandma tips the pot up and shakes the eggs in the pot lightly with the lid on until the shells crack all over.
- Then she quickly separates the shell from the egg, and
- Rinses the egg.
The eggs can be stored perfectly peeled in a sealed container for a week.