Ok, this is more of a question than an informative post. I can’t remember where but recently I came across a simple cooking tip that somehow I had missed all these years. No, it’s not the one about vinegar and poaching eggs… although that one is cool too… this one could have come in handy a million times. I’m talking about using a little bit of vinegar in the boiling water when hard boiling or soft boiling eggs. The shells are supposed to come of pretty easily. Some of my friends went like “oh yeah, first thing they teach you in cooking school” Well… not all that well documented elsewhere, or is it just me?? Anyways, I’ve tried it a few times and seems to work but maybe I got lucky and got friendly egg shells. Have you tried it? I would love to know if this is pretty standard. It puzzles me that not a single cookbook I own mentions this. If this continues to work… best cooking tip ever.
In the photos… I have a fridge-cold 6 minute egg and a deep fried tenderloin steak 400F for a minute or so. Enjoy!