@SatNavSaysStraightOn 's thread re peeling tomatoes reminded me of another peeling issue. Why is it that sometimes when I peel hard-boiled eggs, the shells (and inner membrane) slip satisfyingly off, but other times the membrane sticks to the white and its almost impossible to peel them without ripping out chunks of white?
I've thought it could be to do with the way I dealt with the egg following cooking. But I've tried different methods - plunging them straight in cold water, allowing them to cool naturally, peeling under a running tap...
It doesn't seem to make any difference. Its hit and miss and some eggs peel easily, others don't. Any ideas please?
I've thought it could be to do with the way I dealt with the egg following cooking. But I've tried different methods - plunging them straight in cold water, allowing them to cool naturally, peeling under a running tap...
It doesn't seem to make any difference. Its hit and miss and some eggs peel easily, others don't. Any ideas please?