Simple question. How to hard boil an egg so that it peels easily. After 30 years of cooking for myself, I have lost my mojo and ability to do this. I just want to be able to peel my hard boiled boneless chicken without the shell sticking to the white and creating pock marks on my whites. [more inside]
posted by AugustWest on Aug 31, 2012 - 38 answers

What can you do ensure that the shell of a hard boiled eggs comes off easily every time? [more inside]
posted by Brandon Blatcher on May 13, 2009 - 34 answers

I hard-boiled a dozen eggs this morning. They've been sitting in the same water they boiled in which is now at room temperature (about 20C/70F) for approximately six to eight hours. Are they still good? [more inside]
posted by deborah on May 12, 2007 - 58 answers