I just hard-boiled a dozen eggs to use to make egg salad for a picnic tomorrow. Other than the fact that I forgot about them and they boiled entirely too long, they seem fine. I really thought they would be a mess when I remembered them, but they look and taste just fine. Whew!
Happily, I have discovered a trick for hard-boiled eggs that peel easily. I tried it once before, and it worked, so I tried it again this time and they peeled sooooooo quickly!! What is the great mystery?? It's plain ol' vegetable oil! When you put the water in to cover the eggs, put in a tablespoon or two of oil. Apparently the shells are slightly porous and the oil gets in between the cooked egg and the shell, helping the shell slide right off. Try it - I'll bet it will cut your peeling time significantly! I know it works for me!!
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