On Mon 28 Feb 2005 06:04:37p, Dave Smith wrote in rec.food.cooking:

> "Gal Called J.J." wrote:
>
>> One time on Usenet, "nancree" > said:
>>
>> > There have been lots of posts here about peeling egg shells, but this
>> > one has a new tip.
>> > "After draining hot water from the pan, shake the pan back and forth
>> > to crack the shells.
>> > Add enough ice water to cover and let cool. The water seeps under
>> > the broken shells, allowing them to be slipped off without a
>> > struggle."
>> > Sounds like a good idea.
>>
>> I've never heard this one before, sounds worth a try...
>>
>
> I would be interested to see how that works. I don't eat many hard
> cooked eggs but once in a while to do a bunch for Deviled Eggs. Shelling
> them always seems to be the worst part of the job, followed closely by
> slicing the little critters in half without ripping them apart.

That method works the best of any I've used, and I've been using it for
years. You can slice the eggs more easily with a very sharp knife wetted
with hot water before each slice.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974