From: "Stacie Tolen" <[log in to unmask]>


> When I boil eggs by this method, the albumin sticks to the shell. It is
> sometimes impossible to remove the shell. Ben says this happens with very
> fresh eggs but that doesn't make sense to me.

I put eggs in cold water, heat to a boil, then turn off, cover and leave on
the stove for 10 minutes. Then I dunk in ice water.

Even then, the eggs are warm and the shells stick as you say. But after I
refrigerate and they get cold, the eggs peel easily. HTH

--Richard