Serious Eats: Talk
I know, I know...you have to use older eggs. Fresh eggs are more difficult to peel because of the albumin. That's what all the experts say. But I scoff at those so called experts. I am a chef and have peeled or attempted to peel thousands of eggs in my career and have tried all of the tricks. I have successfully peeled farm fresh eggs and made eggs so old look like road kill. So what's the real trick to getting eggs peeled cleanly? I know it's not what we're being told, that's for sure. Soooo what's your method to this egg madness?