On Mon, 17 Aug 2009 16:10:41 -0400, Bob Muncie wrote:

> Wim van Bemmel wrote:
>> On Sun, 16 Aug 2009 18:30:24 -0400, Bob Muncie wrote:
>>
>>> bob in nz wrote:
>>>> On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
>>>> shouted from the highest rooftop:
>>>>
>>>>> Because there have just NOT been ENOUGH threads about his. (And
>>>>> hopefully to annoy Boob ****wiliger.)
>>>>>
>>>>> Knock the ends first. One will produce the perfect peel. (This in
>>>>> addition to bringing to a boil with lots of salt then rinsing in
>>>>> cold-as-possible water.) 11 out of 12 eggs perfect.
>>>> 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.
>>>>
>>>>
>>>> --
>>>>
>>>> una cerveza mas por favor ...
>>>>
>>>> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~ Wax-up
>>>> and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
>>>> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
>>> Bob -
>>>
>>> I tried for the first time (recently) poking a hole on the larger end
>>> with a map tack before boiling the eggs, and they were a breeze to
>>> peel.
>>>
>>> I haven't tried that yet with a different box of eggs yet, but I was
>>> pleased.
>>>
>>> Bob
>>
>> Soft boiled eggs I peel under water. In a large deep pan. I start at
>> the blunt side, and use a spoon to go between the shell and the
>> eggwhite.
>>
>>
> Thanks for that concept. I peel the shells, and have normally much luck
> in pulling them off in almost halves. But there are times that as tender
> as the whites are, I tear them prematurely. I think the spoon usage
> would fix that.
>
> Thanks!
>
> Bob

But, nevertheless, if I need 6 softboiled peeled eggs, I start cooking 9.
I accept some loss...

--
Groet, salut, Wim.