difficult to peel. This preparation works best if it is 5 to 7 days old.
Add a touch of salt or a dash of vinegar to the water to lessen the likelihood of breaking if a shell cracks while cooking.
Keep them in their shells in the fridge for up to a week. Once peeled, consume within 2 to 3 days.
What’s the secret? Just the ideal timing.
There’s no need to complicate things: the trick to avoiding the green ring is simple: don’t overcook your eggs… and
