At what stage does the olive oil and garlic get introduced to the rice? And what form is the garlic in?
Peeling eggs is a faff on, really. I don't think I use super-secret tech either, but here's what I do:
Boil eggs until done. Run under cold water for ever (this also stops the yolks from going that weird blue-y colour if you're not going to eat them for a while).
Bash egg on worktop (wall, head, passing child, etc) to crack the shell. Fiddle about getting the first bit off, get it stuck under your thumbnail, swear.
Under the shell is a layer of weird membrane. Tear that. Once you've got your finger under the membrane, it and the shell slide off the egg fairly easily.
Most of the time, anyway :) Sometimes it is just a matter of picking and fiddling at bits of shell for about a week.
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timeasmymeasure
no subject
Date: 2011-12-14 11:25 am (UTC)Peeling eggs is a faff on, really. I don't think I use super-secret tech either, but here's what I do:
Boil eggs until done. Run under cold water for ever (this also stops the yolks from going that weird blue-y colour if you're not going to eat them for a while).
Bash egg on worktop (wall, head, passing child, etc) to crack the shell. Fiddle about getting the first bit off, get it stuck under your thumbnail, swear.
Under the shell is a layer of weird membrane. Tear that. Once you've got your finger under the membrane, it and the shell slide off the egg fairly easily.
Most of the time, anyway :) Sometimes it is just a matter of picking and fiddling at bits of shell for about a week.