I love to eat. I bet you do too. And of
all types of food, I find the common egg to be one of the most
versatile and affordable food to enjoy. Were I ever stranded on a
deserted island but able to have one food item available, I would
hope it's eggs.
A friend told me about this on Facebook and
via Pinterest, how to make a better-tasting boiled egg, which is also
easier to peel. I never realized there was a need to improve the
boiled egg but I gave this a try anyway. It works great.
The
flavor is improved since the taste isn't boiled out through the
rather porous eggshell. That much I understand. I don't yet
understand the mechanics of why they're easier to peel. But who cares
how it works. This is worth doing anyway. Here's how.
Rather
than boiling your eggs in water, place them either in a muffin tin
with no water so they don't move around, or just place them straight
onto the rack. Bake them at 325 degrees Fahrenheit for 25 to 30
minutes. That's all it takes.
At first, I thought they would
explode. But that doesn't make sense. If they were going to explode
from heat, wouldn't they explode in boiling water, since water is
much denser than air?
Even with “taste” being as
subjective as it is, I do detect a more pronounced and very enjoyable
flavor. And yes, they're much easier to peel. I hope you enjoy this
tip. Mucho gusto.
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Pain management an issue?