Tips, tricks or hacks.

Morning Glory said:
To easily remove the shells of hard or soft-boiled quail's eggs, cover them in vinegar and leave for 15 mins. Use a cheap vinegar! If you put them in a large mug you need less vinegar than a bowl. The vinegar literally dissolves and softens the shell and it slips off easily.

Anyone who has struggled peeling a quail's egg will appreciate this tip.
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I like the mug part of this tip. I would probably have dumped it in a bowl and regretted it!
 
Morning Glory said:
To easily remove the shells of hard or soft-boiled quail's eggs, cover them in vinegar and leave for 15 mins. Use a cheap vinegar! If you put them in a large mug you need less vinegar than a bowl. The vinegar literally dissolves and softens the shell and it slips off easily.

Anyone who has struggled peeling a quail's egg will appreciate this tip.
Click to expand...
Does any of the vinegar flavor impart into the boiled eggs?
 
JAS_OH1 said:
Well I am not sure you can wash off the vinegar flavor easily if it penetrates the membrane. I guess the trick would be to keep a close eye and not soak too long.
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A bit of a soak should remove a bit of it purely through osmosis.
But I’ve never soaked cooked eggs though so maybe that could do damage too? 🤷‍♀️
 
SandwichShortOfAPicnic said:
A bit of a soak should remove a bit of it purely through osmosis.
But I’ve never soaked cooked eggs though so maybe that could do damage too? 🤷‍♀️
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I have soaked boiled eggs in their shells after cracking them to make them easier to peel, but I generally haven't soaked peeled eggs. I don't think that would damage them.
 
Vinegar flavor no. What's happening is the vinegar is denaturing, breaking down, the proteins binding the shell to the egg. For this to happen the protein molecule is broken into smaller parts via the free radical on the vinegar molecule. (It’s no longer a binding protein.) The vinegar is changing as well (No longer vinegar.) so at the end of the day there's less protein and less vinegar. Make sene?
 
JAS_OH1 said:
Does any of the vinegar flavor impart into the boiled eggs?
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Not really so far as I can tell. You can rinse them off if you think it does.

SandwichShortOfAPicnic said:
A bit of a soak should remove a bit of it purely through osmosis.
But I’ve never soaked cooked eggs though so maybe that could do damage too? 🤷‍♀️
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About 10 to 15 mins with cooked quails eggs. No effect on flavour. Unfortunately it doesn't work with hens eggs. The shells literally slip off. I have an image somewhere...
 
Morning Glory said:
Unfortunately it doesn't work with hens eggs. The shells literally slip off. I have an image somewhere...
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It does work on hens eggs if you use a jar you can seal and shake them (not too hard) in the jar to break the eggshells up.
 
SandwichShortOfAPicnic said:
If you have on the vine tomatoes you can use the vine like a herb and chuck the tomatoey smelling stick in a stew. I quite liked that.
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Yep, might work. However, tomato plants have slightly toxic substances to protect them from insects (but not in my garden!!) and they're present in leaves and vines more than in the fruit.
Who cares - for a vine or two, I don't think we'll get intoxicated!
 
karadekoolaid said:
Yep, might work. However, tomato plants have slightly toxic substances to protect them from insects (but not in my garden!!) and they're present in leaves and vines more than in the fruit.
Who cares - for a vine or two, I don't think we'll get intoxicated!
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Tomatoes are in the nightshade family I think and long ago they, the fruits, were thought poisonous so they were grown ornamentally.
 
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