Place eggs in pot, add cold water to cover. Bring to a boil for one minute. Turn off heat, cover and let sit for 12 minutes. Drain hot water, refill with cold water. Let sit 3 minutes, drain and refill with cold water for 3 more minutes, then drain.
The eggs will peel easily, the yolks will be solid but not dry, and will be yellow instead of gray.
Just add boiled potatoes, chopped celery, Dukes mayonnaise, and salt and you’ll have a nice potato salad.
If you’re lucky enough to be fishing, you’re lucky enough.
Even better and easier is to leave the eggs in the fridge for a few weeks after you buy them. The older eggs will peel very easily. Often you can get the shell of in one piece.
I can boil the eggs nice and slow with out that green sulfer ring around the yoke (that’s what causes farts), but I’ve not found a good way to make 'em 100% easy to peel. It’s the bane of my egg boiling life.
“I am constantly amazed at the stupidity of the general public.”
~my dad
Equipment:
190cc Sea Pro w/130 Johnson
1- 20 year old (boy of leisure)
1 - 17 year old (fishing maniac)
1 - wife (The Warden)
