Thanks. That's helpful. Swedes eat a lot of egg salad. I only buy the Heritage eggs. lol didn't realize it was Devon. Nobody else is gonna want to eat those now...
In my 18 years on ET this may be the most useful post I've seen. My quest for peeling hard boiled eggs has lead me to many a dead end. Egg peeling shangri-la may have appeared. I'll know tomorrow morning.
Success, kind of. Definitely peeled easier, but not perfect. I could feel the shell expanding a bit and cracking. The problem could be the egg was still warm after a brief cooldown under cold water. I'll have to try it with a egg completely cooled. Perhaps it's my blowing technique. No experience holding a hard object in my hand while blowing the tip.
Maybe try it this way: https://www.youtube.com/shorts/NHoLJ0Ox_10 If that doesn't do it for you then you might want to try it with a jar: Works for a number of eggs at once: I just can't seem to help being a fount of useful information.
If you remove about a quarter of both top and bottom and blow it will pop out like a magic trick. In my ranger days we lived on egg and pasta salad, some mornings peeling 50. I got a great technique with a sharpened spoon where it would cut the shell and membrane then take the shell off in two seconds.
I am a fiend for Scotch eggs and sometimes pickled and I've even made pickled Scotch eggs. Never stand down wind Back in the day on patrol despite an operating rank of major, I did most of the cooking. Mostly as I have a real dislike of egg shell crunchy egg salad. My spicy Spam scotch eggs made me a popular guy.
The perfect all-in-one breakfast. But yeah more than three and you get banned from the office. Always the freshest eggs and no issues really. I'd say that scotch eggs are the one British food invention that they can be proud of. https://youtube.com/shorts/pkU05kvpwok?si=b8gqlrN7HnvkYETm They air fry really well.
Well, apart from the gas kill radius, I was referring to the sausage and the deep frying. I'm personally not a fan of sausages, which I regard as delivery systems for fat and salt. And of course, the deep frying speaks for itself. But I don't doubt it tastes good. And I suppose the air frying helps. While I may try it some day, I don't envision it becoming a staple of my diet. No offense, of course.