Yikes! Sauerkraut and Bratwurst Pizza can't be far behind...

Bummer! Is there a place to get them online?

Naughty Nellie's Lime Pepper Grilled Salmon??? Sorry my love, you did such a great job with the Lime Pepper seasoning that I can't have it any other way!!

I have one of those Chef Larry...works great!

Thank you! I will try that.

The fine folks at the American Egg Board say to place eggs in a single layer in a saucepan. Then cover with enough tap water to submerge the eggs by at least one inch of water. Cover and bring just to a boil and remove from the heat source. Let the eggs stand covered for 15 minutes for large eggs. Place under cold running water or in an ice bath. To remove shell, simply crack by tapping all over, roll egg between hands to loosen shell and start peeling at the large end. Julia Child used this method.

So…what is the correct answer to the question asked? The age of an egg is the determining factor on how easily it will peel. The fresher an egg, the harder it is to peel no matter how you cook it. A two week old refrigerated egg will peel beautifully for you once cooked.

How to determine the age of an egg is simple here in the US if you buy eggs graded under the USDA voluntary grading service. The day of the year that the eggs are processed and placed into the carton must be shown on each carton with the USDA grade shield. This is called the “Pack Date.”The number is a three-digit code that represents the consecutive day of the year. For example, January 1 is shown as "001" and December 31 as "365." Also, most packers show a month and day on the end of the carton which indicates the last day the eggs should be sold at retail or used by consumers.