• I’ve added a casual chat room to CookingBites as a place for off-topic banter, light conversation, and short-lived chit-chat that doesn’t belong in forum threads. The chat room is informal and lightly-to-not moderated, with messages being temporary, so it’s ideal for friendly back-and-forth that would otherwise derail discussions. Site rules still apply, but there’s no reporting system or expectation of post-by-post moderation - if something becomes uncomfortable, the right response is to step away. If a topic has substance or lasting value, it still belongs in the forums; everything else can head to chat.

Can someone explain peeling eggs?

I've always plunged them straight in to cold water then take a spoon and smack it lightly everywhere to get the whole egg broken. Then I would run it over low running tap water and wait for like 2 seconds then peel. That usually does the trick right away. I know you did some of this already but have you tried both and cracking the egg everywhere before peeling. Hope this helped :)
 
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