Everything about food, from matching food and wine to recipes, techniques and trends.
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Karen/NoCA
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by Karen/NoCA » Sun Aug 03, 2008 7:23 pm
I've done this three times now and the technique works like a charm...who knew! Even with fresh farm eggs the peeling slips right off, amazing. Life just got better with one more improved cooking method.
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Howie Hart
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by Howie Hart » Sun Aug 03, 2008 9:07 pm
Yes - thank Joe Perry for post about this. I did 4 1/2 dozen eggs (108 deviled eggs) for a picnic yesterday.
Chico - Hey! This Bottle is empty!
Groucho - That's because it's dry Champagne.
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Christina Georgina
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Wisconsin Wondercook
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Wed Mar 22, 2006 3:37 pm
by Christina Georgina » Thu Aug 07, 2008 1:53 pm
Works very well for quail eggs also. A friend gave me 2 dozen and they are difficult to work with because they are so small but easily shelled when steamed. Thanks - very timely for me.
Mamma Mia !
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