The inner membrane of the egg, the translucent skin that envelops the albumen, shrinks away from the egg white once you plunge the boiling hot eggs in ice water. We use eggs directly from the coup and never have trouble peeling the hard boiled egg under running water. What I like about Ken's method is placing the eggs directly in the boiling water. I couldn't believe they wouldn't crack. I use kitchen tongs to put them in the water. And, 14 minutes is just perfect for large eggs, whether refrigerated or not. I don't use vinegar or salt, and it works perfectly. We try to get unwashed eggs and we don't refrigerate them. You know how eggs spatter when you fry them? It's because refrigerated eggs absorb moisture through the shell. Unwashed eggs left on the kitchen counter don't splatter. We're one of the few countries that refrigerates eggs.
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The inner membrane of the egg, the translucent skin that envelops the albumen, shrinks away...