My husband insists that cracking each egg and then soaking in cold water is the best prep for easy to peel hard boiled eggs. So my half and half brown and white egg shot is cooked and cracked.
I don't crack them but I do run them under cold water for a bit and then let them soak. We use the brown more than the white now as we buy them from the Farmer's Market- but truthfully I don't notice a huge difference in taste when they're all fresh from the market.
May 18th, 2017
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