RolandDeschain wrote:DTex, that does help some, (rapid cool-down) but there's still a considerable difference between old eggs and fresh ones no matter what I try. There are a ton of "tips" on the internet to make boiled eggs easier to peel, and not a single one makes more than a small (possibly small-to-middling) difference that I've tried. Except to use old eggs.
Yep, that's the number one tip. They way purchase those eggs a couple of weeks early and keep them in the fridge. Wife has a peeler that hooks on the faucet that is a bit better but no really fresh egg peels easily.
In our early years of Easter and young kids eggs from the store weren't so fresh. Now a days eggs at the store are at the oldest a week, more likely 3-4 days. There are places around here, Moses Lake, and many others I'm sure that have trucks rolling for either seperate grocery stores or distribution centers daily.
I met a guy years ago at Sea-Tac in the middle of the night. I was waiting for a connecting flight from Vegas to Spokane and he got off a plane from London, stepped up to the clerk with a gold visa card, (very unusual in those days) and asked if he could get on the same flight.
Turned out he was from Northwest Egg in Deer Park and had been in Saudi Arabia that morning where they had sent a shipload of eggs. Had been in the air all day and wanted to get home that night. Told me eggs sealed with mineral oil and refridgerated would last 6 months pretty easy when I questioned how they got eggs that far.
That was about 20 years ago. Northwest Egg has become Northwest Food and they have moved out by Lind, Wa. The property of theirs and a mink farm right by the old Deer Park Drag Strip just recently sold for development.