03/17 - Tari Tari Thursday!

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kryss

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I believe seriouseats said it didn't always work for them, but it definitely worked for me. They also advocate dropping the eggs into already boiling water instead of the cold start method, which I haven't tried yet.

http://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html
The best method I've found for peeling my eggs is to pop two holes at either end and blow a little air through the shell to make it de-laminate from the flesh of the egg. Then peeling is pretty much always perfect (or you can go the full mile and blow the egg out of it's shell entirely... make sure you make a video of yourself doing it so you can upload it to youtube with a title like "CRAZY EGG CHALLENGE SONDI RESPONDS"
 

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The best method I've found for peeling my eggs is to pop two holes at either end and blow a little air through the shell to make it de-laminate from the flesh of the egg. Then peeling is pretty much always perfect (or you can go the full mile and blow the egg out of it's shell entirely... make sure you make a video of yourself doing it so you can upload it to youtube with a title like "CRAZY EGG CHALLENGE SONDI RESPONDS"
Do you do hot start or cold start? I'll have to try the pinprick method
 

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:eek:

Seriously?
The best way to make sure you can peel your eggs easily to to make sure they're not fresh eggs. Buy them several days in advance and before cooking, let them come up to room temperature. If you have chickens (or super fresh eggs), poke a tiny hole in the bubble end with a pin before cooking them.

(the baking soda thing never worked for me)
 
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What is a fat bomb? HALP
What’s a Fat Bomb? Fat bombs are any high fat low carb recipe or food (Mascarpone cheese, cream cheese, macadamia nuts), usually 85% fat or more.

Low carb and ketogenic diets are roughly 75% healthy fat – a ratio that’s challenging to keep up. The solution? Fat bombs: a concentrated, delicious bite of healthy fat.
 

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Do you do hot start or cold start? I'll have to try the pinprick method
Cold start. Bring the water to a boil, then turn the heat off. I make boiled eggs damn near every day... I'm constantly looking for a better method but honestly between the cold start and using air to de-laminate the shell I've pretty much got it down to a science.
 
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