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Originally posted by Jennifer_4

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Originally posted by 4fish

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Has to be the best eggs you can find in that case though, fresh, free range and organic if possible.

I’d agree with the "free range and organic if possible" part of that, but don’t you find they’re a whole lot easier to peel if they’ve been in the fridge a week or so instead of being just off the farm?

The peeling issue can be solved by peeling them immediately after they are done cooking, under cold running water.

I agree ; my method is the moment they are done, put them in a bowl, run cold water over for a minute or so, then leave them in the bowl for 5-10 minutes. Easy peel, no problem [:D] and also stops those nasty black rims round the yolks.

I have seen an even worse " egg substitute " recipe : it was either from Maguerite Patten or quoted from a WWII Ministry of Food leaflet, and consisted of cold mashed potatoes wrapped around balls of grated carrot mixed with a little cheese, made into an egg like shape – when cut in half they were supposed to resemble hard boiled eggs and be served with salad ! [xx(]