Thursday, February 4, 2010

Low-carb tip: Peeling boiled eggs

When you eat low-carb, you tend to eat a lot of eggs. If you're like me, one of the favourite ways to enjoy eggs is to boil them.

But sometimes, there's a problem. A big problem.

They can be impossible to peel and end up torn apart. This doesn't change the taste, of course, but the egg ends up looking completely unappetizing and much of it ends up in the garbage.

How can you avoid this? Many low-carbers (and others) have switched to buying fresh eggs from farmers' markets and other specialty stores. That is the problem.

Peeling fresh eggs is nearly impossible. You may have more luck keeping them in the refrigerator for a few weeks, but if you want to boil some eggs right away and don't have any "older" eggs on hand, buy some regular store-brand eggs at the supermarket and use those.

Locally, I usually buy Sobeys brand XL eggs for boiling and they usually peel with no problem at all. If I try to peel fresh eggs from the farmers' market, it turns out disastrous.

So that's today's tip: if you want an easy-to-peel boiled egg, do not use fresh eggs and trend toward store-brand eggs. For all other egg dishes, I use fresh eggs from the farmers' market.

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