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Re: [Phys-l] egg science




On 2012, Apr 07, , at 11:43, Quist, Oren wrote:

If you want the shells to come off easily, use non-fresh eggs. A week old, or so (before boiling or steaming) works pretty well.


You beat me to it.

bc confirms OQ.

p.s. starting from cold water (the "Jewish" method) cooks more uniformly and obviates the need to puncture, bc theory.
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