I know it is well past the time of boiled eggs for Easter, but we are well on the way for summer picnics and the tradional "deviled egg". The thing is - how do you get the shell to easily let go of the boiled egg inside? I have tried any way that has ever been suggested but nothing seemed to work - until today.
Theron said he had read that if you put a tablespoon or two of cooking oil into the boiling water the oil absorbs into the poroused shell and coats between the membrane and the egg white allowing the shell the virtually slip off. I tried it, it works, I was amazed! I asked Theron where he got the information and his answer was "the internet". I asked for a specific because I had also searched the internet for advice but never found idea. Theron turned away as he sheepishly said "from somebody's blog".
Thanks Theron! and thanks whoever you are that enticed Theron to read it on your page.
