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This explains my problem. We use fresh chicken and duck eggs.
Old or new doesn't matter, SulleyBobs method above works great.
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This explains my problem. We use fresh chicken and duck eggs.
My technique for the boiled eggs I got from SulleyBob, another member here.
Bring a pot of water to boil. Carefully place an egg straight out of the frig. into the boiling water. Don't let the egg bounce to the bottom or it will crack. Boil for 13 minutes (for a moist but firm yolk). Put hot egg into a shock bath of ice water. Once cooled tap the egg around it's circumference cracking the shell. It peels off easily.
I was going to post this but you beat me to it Aaron.
After you roast a chicken, make sure nobody else is in the kitchen when you are carving it so you can save the oysters and best bits of skin for yourself.
Other than make cakes, what can you do with this?
View attachment 576424
Try this:
Pit or ovenView attachment 576425Instead of a can, use this to save all those juices. And, at the same time cook veggies.