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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.