[Phys-l] egg science

["Dr Holly Priestley" <HPriestley5@comcast.net>]

> Fresh eggs, a few-day-old eggs, salt-in-the-water (Kosher, of course),  no
salt.
> Nuttin' seems to help.

> Maybe more patience?

I've used a cookbook called THE JOY OF COOKING for more years than I would
like to admit.  They recommend the "cold water, SLOWLY bring to a boil and
let sit for an hour" method.  I've used it for years to cook eggs for
hubby's Physics class egg drop day.  Usually do not lose any eggs to cracks.
When I use it for hardboiled eggs at home the shells usually come off easily
(except for the occasional one).

On the other hand, I noticed some time ago that our local supermarket was
selling shelled hard boiled eggs and they all looked nice ....

Holly

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