In article >,
Bob Muncie > wrote:

> notbob wrote:
> > On 2009-08-16, bob in nz > wrote:
> >
> >> What about the best way to peel *soft* boiled eggs. I don't eat them,
> >> but my wife does and has one hell of a time peeling some the little
> >> buggers.
> >
> > You don't peel soft boiled eggs. You behead them, about half to three
> > quarters the way up from the round bottom end with a knife. Making a
> > butter knife go 7/8ths of the way through a soft boiled egg with a
> > clean, single deft slash, is a true art. You then separate the
> > halves/thirds/whatever and dig out the goodies with an appropriate
> > spoon. I prefer an ice tea spoon. The resulting egg is akin to a
> > poached egg. Cooked albumin, warm runny yolk.
> >
> > I hear the ever so proper Brits behead them just at the top of the
> > yolk, discard the skullcap, or whatever they call it, and dip pointy
> > little bread toast thingies called "toast soldiers" into the warm
> > yellow yolk.
> >
> > http://img2.allposters.com/images/STFPOD/179077.jpg
> >
> > Brilliant!, I say.
> >
> > nb
>
> nb - I agree that is the normal way. For myself, I know exactly when to
> pull them and cool down prior to peeling so the whites are solid, and
> the yolk still a warm/hot liquid.
>
> I peel so that it's easier for my delivery system of putting them on top
> of buttered toast to eat after breaking them up with a fork.
>
> Bob

It'd be less trouble just to poach them for that use. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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